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PANETTONICOLOMBE

TODAY AS YESTERDAY

We take our time. For the last 15 years, we have been stressing the importance of investing 72 hours of patient work into preserving flavors and respecting the sensory characteristics of leavened products. We ensure the quality of our production process at every single step by following a method that relies on grandpa Tranquillo’s traditional baking secrets.

How Loison panettone is born How Loison colomba is born

Production process
1STARTER DOUGH: FLOUR + WATER.As in the old-world tradition, it starts with sourdough and it takes patience.
2REFRESHING EVERY 6 TO 12 HOURS.
3THE SOURDOUGH PROCESS.The dough mixing is followed by rising a number of times, after a portion of the so-called “starter” dough has been fed with water and flour. The secret lies in the experience of the baker.
41st DOUGH MIXING, FOLLOWED BY RISING.Gradual and slow addition of the basic ingredients: flour, water, eggs, sugar and butter.
52nd and 3rd DOUGH MIXING, FOLLOWED BY RISING.
6PORTIONING.
7MORE RISING.
8SHAPING.
9SLOW FINAL RISING.Over 12 hours of final rising: a slow process for an aroma that lasts.
10SCORING ACROSS THE TOP SURFACE.Either a traditional cross-cut made by hand or topping the dough with chocolate or almonds and sugar.
11SLOW BAKING.About an hour at 180-190° C (350-375° F). Our table of baking times and temperatures is quite complex.
12SLOW COOLING NATURAL COOLING FOR 6 TO 8 HOURS.
13HAND-WRAPPING.Sonia Design is behind all our elegant and refined wrapping solutions.