Il Panettone Bauli
Christmas traditional products
Bauli Panettone is the traditional Christmas dessert.
Prepared according to an ancient recipe with a wealth of soft sultanas and delicious candied fruit, it is particularly soft and light because it is left to rise naturally for 40 hours. The ancient process of natural leaving is in the heart of Bauli’s confectionary art and involves double rising with the use of natural yeasts which assures a silky texture and a long shelf life of Panettone, while retaining its characteristic softness and fragrance.
Il Panettone Bauli
Premium quality of raw materials as well as the strict respect of the regulations of the Italian Confectionery and Pasta Industry Association (AIDEPI) give Bauli Panettone the "Superior Taste Award", a renowned prize given annually by the International Taste & Quality Institute. Bauli’s dedication to quality has been recognized internationally by a jury of Michelin-starred chefs from around the world. In particular, Bauli Panettone has been awarded three gold stars, the highest level achievable which corresponds to exceptional taste.
Shelf life: 9 months
Bauli Panettone Nutrition facts label (quantity per 100g)
|Energy||1560 kj 371 kcal|
|Total Fat||13,8 g|
CLAL focus on: Bauli Croissant
- Bauli croissant
- Bauli SpA
- Establishment country:
- Naturally leavened oven-baked products (holidays cakes, croissants, puff pastries, confectionery cakes, shortbreads, savory biscuits, cream crackers, other snacks)
Like Bauli's holiday cakes, the Bauli croissants are made using a long natural leavening process.
Water and flour are progressively added to the natural yeast to create a croissant dough without the use of chemical additives, allowing it to rise naturally. After 18 hours of leavening the croissants have the right softness, flavor and unique aroma. They stay fresh for much longer than regular bread or cakes, without any preservatives inside.