{"id":10831,"date":"2018-12-19T10:49:00","date_gmt":"2018-12-19T09:49:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10831"},"modified":"2022-05-24T17:00:55","modified_gmt":"2022-05-24T15:00:55","slug":"en-quete-du-secret-des-panettones","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/en-quete-du-secret-des-panettones\/","title":{"rendered":"En qu\u00eate du secret des panettones"},"content":{"rendered":"\n<p><strong>\u00ab\u2009panissimo\u2009\u00bb a pass\u00e9 une journ\u00e9e \u00e0 d\u00e9couvrir le myst\u00e8re des panettones. Photos de ces sp\u00e9cialit\u00e9s traditionnelles de No\u00ebl, d\u00e9gustations et \u00e0 chaque fois la m\u00eame question : \u00ab\u2009Que faut-il pour confectionner un bon panettone\u2009?\u2009\u00bb<\/strong><\/p>\n\n\n\n<p>\u00ab Tout est important ! \u00bb Ag\u00e9 de 86 ans, Ernesto M\u00fcnger, d\u2019Eredi E. M\u00fcnger SA \u00e0 Paradiso, poss\u00e8de une grande exp\u00e9rience. Son attachement \u00e0 ce produit de boulangerie a\u00e9r\u00e9 est grand. La recette de base du panettone est tir\u00e9e du r\u00e8glement \u00ab Marchio garanzia di qualit\u00e0 SMPPC \u00bb. Cr\u00e9\u00e9 il y a dix-neuf ans, il est enregistr\u00e9 aupr\u00e8s de la propri\u00e9t\u00e9 intellectuelle. Les ingr\u00e9dients de base sont les m\u00eames pour tous : farine, eau, levure, beurre et \u0153ufs.<\/p>\n\n\n\n<p><strong>Ingr\u00e9dients de qualit\u00e9<\/strong><br>Un panettone de qualit\u00e9 n\u2019a pas besoin de beaucoup plus de chose : le levain ne doit pas \u00eatre trop acide. Il doit avoir la bonne consistance. La temp\u00e9rature \u00e0 la production comme \u00e0 l\u2019\u00e9tuve doit \u00eatre d\u2019environ 25 degr\u00e9s, respectivement 28. Le four ne doit pas \u00eatre trop chaud. \u00ab La qualit\u00e9 des mati\u00e8res premi\u00e8res doit \u00eatre \u00e9lev\u00e9e \u00bb, pr\u00e9cise Gianandrea De Giovanetti, de Bordolli SA \u00e0 Viganello. Les raisins secs doivent \u00eatre gros et fruit\u00e9s, les fruits confits aromatiques et moelleux. C\u2019est aussi important que le panettone soit totalement refroidi avant d\u2019\u00eatre emball\u00e9, autrement il commence \u00e0 moisir, selon Vito Ricigliano, de Ricigliano SA \u00e0 Lugano.<br>\u00ab Ce qui est avant tout n\u00e9cessaire, c\u2019est le temps \u00bb, lance Roberto Galli, de Artebianca Sagl \u00e0 Lugano. La production d\u2019un panettone dure presque deux jours. La p\u00e2te a besoin d\u2019au moins douze heures avant d\u2019\u00eatre travaill\u00e9e et transform\u00e9e. Elle est ensuite mise au repos durant au moins cinq heures. De ce fait, les propos d\u2019Ernesto M\u00fcnger n\u2019ont rien d\u2019\u00e9tonnants : \u00ab Nous adaptons nos heures de travail au panettone durant les moments de fortes activit\u00e9s. \u00bb<br>L\u2019\u00e9ventail de panettones est large. Le \u00ab tradizionale \u00bb ou \u00ab classico \u00bb \u00e0 base de fruits confits et de raisins secs, et le \u00ab nostrano \u00bb comprenant en plus des figues, des noisettes, des noix et des amandes sont particuli\u00e8rement populaires. D\u2019autres vari\u00e9t\u00e9s existent : marrons glac\u00e9s, chocolat avec poire ou \u00e9corces d\u2019oranges, abricots\u2026 Plusieurs commerces ont remport\u00e9 des m\u00e9dailles au Swiss Bakery Trophy gr\u00e2ce aux leurs.<\/p>\n\n\n\n<p><strong>De 100 \u00e0 250 kg<\/strong><br>La production commence en g\u00e9n\u00e9ral \u00e0 la mi-novembre. Elle se termine peu avant No\u00ebl. Quelques entreprises proposent la sp\u00e9cialit\u00e9 traditionnelle toute l\u2019ann\u00e9e. \u00ab Nous sommes flexibles. S\u2019il y a des commandes encore apr\u00e8s No\u00ebl, nous produisons \u00e9galement en d\u00e9but de nouvelle ann\u00e9e \u00bb, raconte Gianluigi Marina, de Marina SA \u00e0 Lugano. Entre 100 et 180 kg de panettone sont fabriqu\u00e9s par jour. A la boulangerie-confiserie M\u00fcnger SA, la production journali\u00e8re s\u2019\u00e9l\u00e8ve \u00e0 environ 250 kg.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00ab\u2009panissimo\u2009\u00bb a pass\u00e9 une journ\u00e9e \u00e0 d\u00e9couvrir le myst\u00e8re des panettones. Photos de ces sp\u00e9cialit\u00e9s traditionnelles de No\u00ebl, d\u00e9gustations et \u00e0 chaque fois la m\u00eame question : \u00ab\u2009Que faut-il pour confectionner un bon panettone\u2009?\u2009\u00bb \u00ab Tout est important ! \u00bb Ag\u00e9 de 86 ans, Ernesto M\u00fcnger, d\u2019Eredi E. M\u00fcnger SA \u00e0 Paradiso, poss\u00e8de une grande exp\u00e9rience. Son attachement \u00e0 ce [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6452,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,48],"tags":[],"class_list":["post-10831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boulangeries-confiseries","category-production"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>En qu\u00eate du secret des panettones | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/en-quete-du-secret-des-panettones\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"En qu\u00eate du secret des panettones\" \/>\n<meta property=\"og:description\" content=\"\u00ab\u2009panissimo\u2009\u00bb a pass\u00e9 une journ\u00e9e \u00e0 d\u00e9couvrir le myst\u00e8re des panettones. 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