“Worldwide Panettone” returns to New York City with renowned wheat flour producer Molino Dallagiovanna

On October 23, 2023, venerable Italian wheat flour producer Molino Dallagiovanna, in collaboration with Agrimontana, the leading Italian manufacturer of fruit-based jams, compotes, and confections, hosted an in-depth Panettone baking demonstration at the prestigious Chocolate Academy in New York City. Renowned bakery chef Fabio Del Sorbo from Molino Dallagiovanna, and acclaimed pastry chef Biagio Settepani, led this delectable educational experience.

Molino Dallagiovanna, a purveyor of superior flours, was established in Gragnano Trebbiense, in the Italian region of Emilia-Romagna, by Mrs. Ernesta in 1832. Molino Dallagiovanna began as a grain marketing company, utilizing a horse-drawn buggy (known as a barà), to collect grains from farmers and transport them to nearby mills for grinding. In 1870, the company acquired a Rio Vescovo-powered stone mill and began manufacturing their own wheat flour. The company continued to manufacture wheat flour using this stone mill until it was replaced nearly a century later by two cylindrical mills.

The company’s legacy spans nearly two centuries, emphasizing strengths such as meticulous grain selection, consistent blends, and a unique grain-washing process. As the sole major mill in Italy conducting this crucial step, Molino Dallagiovanna’s commitment to optimal cleaning results in a more homogeneous grain wetting and a slow, gentle milling process that preserves the organoleptic components of the grain.

Molino Dallagiovanna produces over 400 flours, ranging from traditional options for bread, pizza, pasta, and cakes, to gluten-and lactose-free alternatives. Recent innovations include leDivine, a line crafted from Italian wheat, Uniqua, a versatile flour line marrying taste and well-being, Oltregrano Blends for easy-to-use doughs with exceptional baking performance, and tailor-made flours catering to individual customer needs.

In the pastry sector, Molino Dallagiovanna excels with the leDolcissime line, featuring seven references like Frolla, Sfoglia, and Brioche. Notably, the collaboration with Master Pastry Chef Achille Zoia led to the development of Panettone Z and Brioche Soft. Complementing this line is Rinfresco del Lievito Madre, a flour born from a partnership with Master Pastry Chef Iginio Massari.

Currently led by the fifth generation represented by cousins Pier Luigi and Sergio Dallagiovanna, and the sixth generation with Paolo, Sabrina, Renza, and Stefania, the company has evolved into one of the most productive entities in the milling industry. Exporting Italian food values and excellence to over 60 countries worldwide, Molino Dallagiovanna continues to uphold its reputation as a symbol of quality and innovation in the industry.

Photo credit: Platinum Media

Agrimontana, founded in 1972 in the Piedmont region of Italy, specializes in the production of chestnut paste, as well as candied and preserved fruits, jams, and compotes. The company is known for working directly with local farmers to source fresh and high-quality nuts and fruits. Agrimontana’s candied fruits are commonly used in specialty Italian desserts such as Panettone. Agrimontana also engages in environmentally sustainable, as well as ethical sourcing practices, approaches that reflect the company’s dedication to preserving the natural environment and supporting local farms and communities.

If you are thinking of baking Panettone for the holidays, please check out Chef Del Sorbo’s recipe below:

• Panettone Flour 1850 g/ 4,07 lb
• Natural dry yeast Balance Power 460 g/ 1.01lb
• Fresh yeast 2 g/ 0.004lb
• Water 1200 g/ 2.64lb
• Sugar 650 g/ 1.43lb
• Eggs yolk pasteurized 550 g/ 1.21lb
• Butter 570 g/ 1.25lb
total 5332 g / 11.75lb
Put all the ingredients in the mixer and knead.
Allow the dough to rise for 18-20 hours at 22/24°C – 71/75°F (room temperature) until it has
quadrupled in volume.
Time of kneading: max 15/20 minutes
Final temperature: 25/26°C- 77/78°F
Prepare in advance for the second day a mix of: orange peel paste, vanilla beans,
flavors and honey.

• 1° DOUGH 5332 g/ 11.75lb
• Panettone flour 460 g/ 1.01lb
• Enzymes E-Life 100 g/ 0.22lb
• Sugar 100 g/ 0.22lb
• Honey 100 g/ 0.22lb
• Eggs yolk pasteurised 400 g/ 0.88lb
• salt 40 g / 0.08lb
• butter 700 g/ 1.54lb
• water 100 g/ 0.22lb
• Orange peel paste candied 450 g/ 0.99lb
• Vanilla paste 100 g/ 0.22lb
Total dough without suspension 7882 g/ 17.37lb
• Candied orange in cube 10×10 1000 g/ 2.20lb
• Raisins 1000 g/ 2.20lb
Total dough 9882 g/ 21.78lb
PH first dough matured: 5,20/5,40
In a mixer add the first dough quadrupled in volume, flour, and enzymes.
Let it knead very well and add the sugar with 1/3 of egg yolk.
When the dough it’s well knead add honey, vanilla paste, vanilla beans, orange paste,
sugar and 1/3 of egg yolk.
Continue to mix and then add the salt and the last part of egg yolk.
Add the butter and finish with the water.
When the dough it’s smooth and homogeneous, add the candied orange in cubes with
the raisins.
Let the dough stand for 45 minutes.
Then start weight the dough and form each piece. Then let them rest other 10 minutes.
Now it’s important to form them properly to insert them in the special panettone mould.
Put the mould in the proofer at 33°C-91° F for 4-6 hours.
For mould of 750 g: bake at 170°C-338°F for about 40 minutes.
Panettone with glaze: weight 750 g/ 1.65lb of dough per mould
Panettone without glaze: weight 800/ 1.76 g of dough per mould

Please note: Cooking times and temperatures may need to be adjusted depending on the equipment used.

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