Panettone is a type of italian yeast-leavened cake commonly consumed at Christmas time.


What is Panettone?

Panettone is a type of Italian yeast-leavened cake commonly consumed at Christmas time. It  has a characteristic sweet rich flavor and unique crust and crumb texture.1 Panettone can be found in two main varieties:1

  1. Fruit confit
  2. Chocolate


The earliest written mention of panettone is an Italian manuscript written in 1470 by a preceptor of the House of Sforza. The first entirely wheat flour panettone was produced in the 15th century.

In 1853, the Italian chef Giovanni Felice Luraschi wrote the New Economic Milanese Chef (Nuovo cuoco milanese economico) cookbook claiming Milan as the origin of the panettone pastry.2   Today, panettone is consumed worldwide at Chrristmas time, especially in countries with a history of italian immigration.2


Typical commercial chocolate and candied fruit panettone nutritional value:3,4

Candied Fruit Chocolate
Component % %
Carbohydrate 54 48
Water 23 24
Lipids of fats 16 20
Protein 7 8

Chocolate panettone provides around 400 kcal per 100 g serving, while candied fruit panettone provides 390 kcal per 100 g serving.

Commercial production

Panettone is industrially manufactured through the following process:1

Mother dough production

  • First refreshment mother dough: flour (1:0.52) is added to a mix of  water: flour (1:1) and  is left to leaven for 4 - 6 hours at 20 - 24 oC (68 -75 oF).
  • Second refreshment: flour is added to the first refreshment (1: 0.53 ratio) followed by water  addition at the same ratio as first refreshment followed by  leavening for 3 - 4 hours at 20 - 24 oC (68 -75 oF).
  • Full sourdough: flour is added to the second refreshment (1: 0.67) and a similar ratio of water is added followed by leavening for 18 - 36 hours at 15 - 18...

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