Excessive leavening of the pre-dough.
The gluten mesh won't develop in the case of excessive leavening.
Caused by excessive leavening or a too high temperature of the pre-dough.
Too much acidity.
The pre-dough is too cold and/or the leavening temperature is too low.
The pre-dough is too warm and/or the leavening temperature is too high.
It's very important to use the correct type of flour as stated in the recipe.
A maximum of 5 doses with multiples to avoid misinterpretation from the indicator sensor.
Stop and evaluate whether or not you should continue, to avoid wasting expensive ingredients.
Use an indicator sensor.
Yes, depending on the type of oven.
Usually between 10-15 mins. The product should change colour.
Insufficient baking or leavening time and/or excessive humidity.
The minimum necessary.
The panettone is sterile once it comes out of the oven. This is lost during the cooling period.
The "heart" should not be higher than 32/33 degrees.
From the spores that settle during the cooling phase.
From non-sterilised equipment.
Due to high humidity or a rapid change in temperature.
Excessive leavening or baking time or not wrapped at the right time.
This often depends on the "pirlatura".
Yes, with adjustment of the liquid weight.
A cool, dry atmosphere is recommended, but avoid condensation and rapid changes in temperature.
The use of oil is recommended.