Enriched doughs are known for being tricky to work with because adding sugar, butter and eggs to the dough retards the action of the yeast, making it difficult to achieve the light, open texture of a good panettone. Needless to say, Corsini’s panettone scores highly in all categories, including flavour, texture and appearance. The company also offers more unusual versions featuring the addition of untypical flavours such as chocolate, cherries, apricots and chestnuts. Just because a product has a long tradition doesn’t mean that it is forbidden to tinker with the recipe.
In this issue: Brouwerij Anders! NV – Pushing the boundaries of Belgian craft beer / Mozart Distillerie Gmbh – Your chocolate moment / Gloria Maris Groupe – Breeding healthy and high-quality fish / Caseificio Longo Srl – The artisan cheese company / Fromagerie Biologique de Vielsalm – Pure nature, pure taste
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