ANIMALIER LINE
Our panettone has a 72-hour processing in which the most important phase is in the operation of refreshing a yeast that always keeps alive. By working it with flour and water we make sure that it remains reactive, giving softness and taste to the product. For this particular leavened product, apricots cut in half are used, all by canning them at a low temperature. The result is that the piece of apricot becomes so soft that it looks like a real jam on the palate.