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Panettone Galup Filiera 1Kg
The traditional Galup recipe with certified ingredients from the Italian supply chain: IGP Piedmont Hazelnuts have always been used for the famous icing, of course, but also milk, eggs, flour, sugar and butter. The cherries and candied oranges of Italian origin enrich the dough. Panettone filiera is a panettone without sultanas, with candied orange with hazelnut icing, sugar grains and Avola almonds.
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ingredients
Soft wheat flour 0" - Fresh candied orange peel 12% (Fresh orange peel - Glucose/fructose syrup - Sucrose) - Black cherries 10% [Cherries - Glucose/fructose syrup - Sucrose - Black cherry juice - Vegetable concentrate (black carrot, hibiscus) - Acidifier: Citric acid - Natural flavours] - Butter (Milk) - Sugar - Egg yolk from fresh category A eggs from ground hens 8% - Natural yeast (type "0" soft wheat flour - Water) - Emulsifiers: mono and diglycerides of fatty acids - Fresh whole milk 3% - Cocoa butter - Salt - Barley malt - Honey - Natural extract of vanilla berries, mandarin/orange essential oils and natural flavours. GLAZE INGREDIENTS 11%: Sugar - Category A fresh egg white from ground hens - Piedmont Hazelnut PGI 9% - Rice flour - Rice starch - Impalpable sugar (wheat starch) - Sunflower seed oil - Natural flavourings. Garnished with 5% sugar grains and whole Avola almonds 3%. May contain traces of nuts and soya. Nutritional information - Average values per 100 g: Energy 1494 kJ/ 357 kcal; Fats 11.8 g - of which saturated fatty acids 6.0 g, Carbohydrates 60.0g - of which sugars 36.7g, Protein 5.1g, Salt 0.41g."
Size
1 Kg
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Panettone Galup Filiera 1Kg
Panettone Galup Filiera 1Kg: sale Panettone Galup Filiera 1Kg delivery in 48/72 hours.
Panettone Galup Filiera 1Kg is a traditional Galup recipe with certified ingredients from the Italian chain: IGP Piedmont Hazelnuts, of course, but also milk, eggs, flour, sugar and butter. The cherries and candied oranges of Italian origin enrich the dough. The digestibility of the traditional panettone is very high thanks to the double leavening which reaches 40 hours in the case of the classic Galup panettone and the use of selected yeast, the panettone acquires a softness and digestibility typical of fresh high pastry cakes.
| more informations | Valori medi su 100 g: Energia 1494 kJ/ 357 kcal; Grassi 11,8 g - di cui acidi grassi saturi 6,0 g, Carboidrati 60,0g - di cui zuccheri 36,7g, Proteine 5,1g, Sale 0,41g |
|---|---|
| Size | 1 Kg |
| Location | Galup S.r.l. Via Fenestrelle, 32 10064 Pinerolo (TO) |
| ingredients | Soft wheat flour 0" - Fresh candied orange peel 12% (Fresh orange peel - Glucose/fructose syrup - Sucrose) - Black cherries 10% [Cherries - Glucose/fructose syrup - Sucrose - Black cherry juice - Vegetable concentrate (black carrot, hibiscus) - Acidifier: Citric acid - Natural flavours] - Butter (Milk) - Sugar - Egg yolk from fresh category A eggs from ground hens 8% - Natural yeast (type "0" soft wheat flour - Water) - Emulsifiers: mono and diglycerides of fatty acids - Fresh whole milk 3% - Cocoa butter - Salt - Barley malt - Honey - Natural extract of vanilla berries, mandarin/orange essential oils and natural flavours. GLAZE INGREDIENTS 11%: Sugar - Category A fresh egg white from ground hens - Piedmont Hazelnut PGI 9% - Rice flour - Rice starch - Impalpable sugar (wheat starch) - Sunflower seed oil - Natural flavourings. Garnished with 5% sugar grains and whole Avola almonds 3%. May contain traces of nuts and soya. Nutritional information - Average values per 100 g: Energy 1494 kJ/ 357 kcal; Fats 11.8 g - of which saturated fatty acids 6.0 g, Carbohydrates 60.0g - of which sugars 36.7g, Protein 5.1g, Salt 0.41g." |
| How it's made | To produce tarditional panettone should perform different dough with flour, eggs and sugar, leavening the dough smoother and make a product more digestible. The first dough is left to rest for more than 12 hours so that the yeast can act, on the following day sugar and butter mixture are added to the dough with raisins, candied Citron and orange-Galup panettone is covered with a glaze of sugar and almonds in Piedmont IGP and whole toasted almonds. To finish the cake is baked in the oven making sure to temperature, a panettone overcooked would be too dry. |
| Storage | In a cool place. It is a totally natural product and it is recommended to consume it within 20 days |
Combinations
Panettone Panettone Galup Filiera 1Kg is great tasted in accompaniment with a Passito di Pantelleria or a great Moscato d'Asti. We recommend heating Panettone for about 10 minutes so that the butter melts.
Recensioni
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