Panettoni industrial ball Altroconsumo all. Severe or realist? 
who follows in a while 'this blog has certainly realized that I side, at least, very critical for industrial products. Of course, some might say that he has an interest (wrong, because an artisan product from head to toe it can not be in competition with an industrial product). But certainly the way of acting giants of the ambiguity of food certainly makes me be in good company among the critics of mass-produced, if I pass this term.
the screen, this time, there THE Christmas cake: that is Panettone.
And this time, to inveigh against known brands, not just me. But Altroconsumo. That ball 15 out of 15 brands. We're talking names like Trunks, Balocco, Motta, Baptistery, and other Paluani. Laboratory tests were made real, and were also analyzed raw materials. The only survivor, a little, is the Tre Marie panettone. But just a little '. The lowest common denominator of the disaster of our industrial production is this: bitter crust, rising hastily and incorrectly implies that lack of softness and fragrance, raisins poor quality and too sour.
This is, say, the raw data base to which of course we have to add some observations.
yeast, but almost never true sourdough
a baked cake can be called only if it contains, in addition to specific percentages of raisins, candied fruit, etc.. pre-established, the leaven. It 'the law to say it. But the name "sourdough, sourdough ..."
is at least very general. This ambiguity has led to the birth of what I like to call "the magic polverette. We speak of "nuclei panettone, mix (ie semi-finished ready to make panettone) and yeast powder which certainly facilitate the process and shorten them, but inevitably penalize the finished product (of which I already written in this post
).
Panettoni first, second and third-tier
Many large companies have, as a flagship product, just the cake, bring different qualities of the same cake. A clearly different prices. The end of last (the worst, qualitatively speaking) is what is, needless to say, in the supermarkets at bargain prices. The other, better, run them in different ways (you have to order them, for example ...). Here I am furious: it seems to me quite a joke for consumers to make panettone Series A and Series B (but there is a reason and covers retail, but there would take a separate blog to talk about it ....).
The different opinions
The news I learned from
The future consumption, a blog that often follows is very well written and done. But I beg to move away from excessive gooders shown: "This rejection is out of tune [...]
in most cases the number of eggs, butter, raisins exceed the statutory minimum" . We know that making the quality of a product often is not the quantity but the quality of an ingredient. Then, in yeast products, yet the first ingredient is the quality of the process of proving that it is of primary importance: without natural yeast fermentation and the right time you will never make a good product leavened (be it cake, but bread, pizza that ...). And yet
"... reject the entire Italian production does not make sense ...". Thankfully, that there is not the whole Italian production. There are plenty of talented artisans who make wonderful products and true panettone. Unfortunately, not always accessible at a price ... but I always say
better to eat something good but .
But even the craftsmen not joking ...
In all honesty, I must admit. Even if I am a great defender of the class, many alleged artisans selling off their trade manufacturing products that really low level. I happened, in my frequent tastings (yes, I do not eat only my panettone), eat panettone on 25 Euro per kg (then a lot ') inedible (some were totally acids, others were of the chewy as bubble gum ). Much better than those on industrial rejected at this point! So it takes a lot of attention there, too: do not trust dell'incarto hand and the word "craft". Try it first! Always!
conclusion
Panettone is the top product of Italian pastry. It has a huge resonance around the world precisely because, to do well, it is difficult e richiede enormi sacrifici (vi rimando al
post precendente per vedere uno dei tanti modi per fare un panettone davvero artigianale e davvero a lievitazione naturale). Quindi vedendo bocciati panettoni che, in offerta, escono a 1.99 Euro...beh non ne sono proprio per niente sorpreso e sotto sotto, ne sono contento.
