Paluani's production process

Plant manager
I’m going to take you on a journey through the art of the master bakers who, over the years, discovered how to combine technological innovation with baking tradition to produce Paluani’s cakes and confectionery.
Here we are at the start of the production cycle in the raw material warehouse.
Raw materials are selected from qualified suppliers who are controlled by our ISO 9001 certified quality system. None of our raw materials contain genetically modified ingredients.
To find out more about this area watch the quality control videos.

Our most important raw material is flour. We use four types of flour: three in the dough and one to produce the natural leavening. Before use, flour is stored in temperature-controlled warehouse to improve the quality of leavening.
Fresh eggs and full-fat pasteurised milk produced in Italy are delivered daily.
Paluani uses only traditional butter made exclusively from selected fresh cream.
Sugar and other ingredients complete the list.
To find out more watch the “Why not all pandoros are alike” video.

Our production cycle includes the following stages: the preparation of the natural leavening and of the traditional butter the day before the dough is made.
The dough preparation phase involves mixing all the ingredients according to the traditional procedure for about five hours.
After putting the dough in the moulds it’s time for the proofing phase. The Paluani tradition involves temperature- and humidity-controlled “static proofing” which allows us to bake our products at just the right time. The slow natural proofing process, ranging from 8 hours for a panettone to 12 hours for the pandoro, is an unwritten ingredient guaranteeing a high quality product.
The next phase, the baking phase, is constantly monitored by staff and takes about 60 minutes. Once it has been completed, products are left to cool at room temperature without forced cooling.

In addition to traditional products the Paluani product range includes a wide selection of cakes with coatings and fillings.
Our quality philosophy calls for coatings made from pure chocolate that cover the entire product while the cream fillings are made by Paluani using our exclusive recipes.

Pure chocolate
Article 6 of the Italian legislative decree of 12/6/2003 No. 178 establishes that the wording “pure chocolate” can only be used for chocolate products containing no other fats beside cocoa butter.

Finally packaging and dispatch.

Hopefully this journey will have helped you understand why Paluani wishes to involve you in the Paluani philosophy. Because producing high quality cakes and confectionery requires constant dedication.