The company presents a new line of filled Panettone, all with totally natural fermentation and with a surprising flavour.
A soft and fluffy dough in the right measure. Maybe that’s a good description of what a panettone is. Light, buttery and airy at the same time. There is little that evokes the fond memory of the end-of-year festivities more than this sweet bread of Milanese origin. Making a good panettone, however, is not easy. Its production requires long hours of fermentation, a lot of technique and, of course, good ingredients.
Because it needs so much care and is so delicate, it might seem that a good panettone cannot be produced on a large scale, but only by small bakeries or pastry shops. Today, this is a mere impression. Present throughout the country, Casa Suiza demonstrates that it is possible to produce a lot and produce well. There are millions of units made annually with quality craftsmanship.
The attention and affection in the production of sweet Christmas bread begins with the fermentation. All panettones are produced with levain, a 100% natural yeast. But what does it mean? Natural yeast, or sourdough, is a culture of microorganisms that have developed naturally in a mixture of water and flour. This sourdough is then used in the fermentation of bread, pizza dough and why not panettone?
The advantages of this method are innumerable: it makes the pasta more complex in flavor and airy. The problem, however, is that this process takes a long time and requires very specific temperature conditions. It was to be expected that a company with a large production volume would opt for a product that was easier to manufacture. This is not the case with Casa Suiza. Made with sourdough fed daily, the brand’s Panettoni ferment an average of 55 hours before arriving in the Italian ovens where they are cooked.
Respecting the product’s fermentation process is so important that sometimes production is stopped in broad daylight to allow the Panettone to develop properly. “Climate variations can influence the fermentation time. On very hot or very cold days we sometimes stop all production to make sure that the fermentation time of the dough has been respected,” says Emile Eichenberger, one of the founders of Casa Switzerland.
But it’s not just the fermentation that makes a panettone, and the quality of the other ingredients is fundamental. The brand has just launched four new irresistible flavors: Chocolate Fondue with Strawberry, Beijinho and Brigadeiro, Hazelnut Cream with Cocoa and Dark, with filling and dark chocolate drops. Surprising and unusual, the new flavors follow the same quality of the traditional panettone and chocolate drops. Plus, they all come labeled: “from: / to:”, making them perfect gifts this Christmas.
Since its creation, Casa Suiza has been committed to good pastry and has shown that it is possible to reconcile large-scale production with artisanal quality.
🇧🇷The best content in your email for free. Choose your favorite Terra newsletter. Click here!
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
