Panettone, Pandoro & Colomba Flour

Panettone is the most demanding bake we sell flour for. The dough rises for many hours under a heavy load of butter, sugar and yolks, so it needs a Very strong flour, usually W 350–420 or more, with high protein.

Flours made specifically for panettone, such as Pasini Panettone and Petra 6384, are milled for that long, slow rise. Manitoba-type flours like Caputo Manitoba Oro also work well. Most panettone bakers use the same flour to feed their lievito madre.

Candied fruit, molds and the rest are on our Panettone baking essentials page.