Panettone vs Pandoro: le differenze

Ormai siamo vicini a quel periodo magico fatto di abeti addobbati, luci colorate, neve, regali, ma anche torroni, cioccolata calda e soprattutto panettoni e pandori.

E qui vige l’eterno dilemma: Team Panettone o Team Pandoro? Personalmente, se parliamo di prodotti di alta pasticceria, vado sul panettone. Ma se spaziamo dal gourmet alla GDO, il pandoro è sempre un fedele amico che non delude mai.

Quanto alla tipologia, parliamo di due prodotti completamente diversi tra di loro, sia nella forma che nell’origine e negli ingredienti. Il panettone, ad esempio, è un mostro sacro della cucina lombarda, anzi: più precisamente di Milano. Quanto al pandoro, dobbiamo spostarci invece nella città di Romeo e Giulietta, Verona. Il primo ha la frutta candita e l’uvetta, mentre il secondo viene cosparso di zucchero a velo. Tuttavia sono molteplici le differenze che le due superpotenze dei lievitati presentano tra di loro, pertanto credo che la migliore cosa da poter fare è elencarle tramite i disciplinari di produzione, esplicati alla perfezione nel Decreto Ministeriale del 22 luglio 2005 (DM 22.07.05).

 

DEFINIZIONE

PANETTONE

Art.1 | 1 – La denominazione «panettone» e’ riservata al prodotto dolciario da  forno  a  pasta  morbida,  ottenuto per fermentazione naturale da pasta  acida, di forma a base rotonda con crosta superiore screpolata e   tagliata   in modo  caratteristico,  di  struttura  soffice  ad alveolatura allungata e aroma tipico di lievitazione a pasta acida.

PANDORO

Art.2 | 1 – La denominazione «pandoro» e’ riservata al prodotto dolciario da forno  a  pasta morbida, ottenuto per fermentazione naturale da pasta acida di forma a tronco di cono con sezione a stella ottagonale e con superficie  esterna  non  crostosa, una struttura soffice e setosa ad alveolatura  minuta  ed  uniforme  ed aroma caratteristico di burro e vaniglia.

 

 

INGREDIENTI DELL’IMPASTO

PANETTONE

Art.1 | 2 – Salvo  quanto  previsto  all’art.  7,  l’impasto  del panettone contiene i seguenti ingredienti:

    a) farina di frumento;

    b) zucchero;

    c) uova  di gallina di categoria «A» o tuorlo d’uovo, o entrambi, in  quantità  tali  da  garantire  non meno del 4% in tuorlo;

    d) materia grassa butirrica, in quantità non inferiore al 16%;

    e) uvetta e scorze di agrumi canditi, in quantità non inferiore al 20%;

    f) lievito naturale costituito da pasta acida;

    g) sale.

 

PANDORO

Art.2 | 2 – Salvo quanto previsto all’art. 7, l’impasto del pandoro contiene i seguenti ingredienti:

    a) farina di frumento;

    b) zucchero;

    c) uova  di gallina di categoria «A» o tuorlo d’uovo, o entrambi, in  quantità  tali  da  garantire  non meno del 4% in tuorlo;

    d) materia  grassa butirrica, in quantità non inferiore al 20%;

    e) lievito naturale costituito da pasta acida;

    f) aromi di vaniglia o vanillina;

    g) sale.

 

POSSIBILI INGREDIENTI DA AGGIUNGERE

PANETTONE

Art.1 | 3 – È  facoltà del  produttore  aggiungere  anche  i  seguenti ingredienti:

    a) latte e derivati;

    b) miele;

    c) malto;

    d) burro di cacao;

    e) zuccheri;

    f) lievito  avente  i requisiti di cui all’art. 8 del decreto del Presidente  della Repubblica 30 novembre 1998, n. 502, fino al limite dell’1%;

    g) aromi naturali e naturali identici;

    h) emulsionanti;

    i) il conservante acido sorbico;

    j) il conservante sorbato di potassio.

 

PANDORO

Art.2 | 3 – È  facoltà del  produttore  aggiungere  anche  i  seguenti ingredienti:

   a) latte e derivati;

    b) malto;

    c) burro di cacao;

    d) zuccheri;

    e) lievito  avente  i requisiti di cui all’art. 8 del decreto del Presidente  della Repubblica 30 novembre 1998, n. 502, fino al limite dell’1%;

    f) zucchero impalpabile;

    g) aromi naturali e naturali identici;

    h) emulsionanti;

    i) il conservante acido sorbico;

    j) il conservante sorbato di potassio.

 

 

PROCESSO TECNOLOGICO

PANETTONE

Allegato 2, Art.1 | 1 – Il  processo  tecnologico  della  fabbricazione  del  panettone prevede le seguenti fasi di lavorazione, anche fra loro accorpabili:

    a) preparazione della pasta acida;

    b) fermentazione;

    c) preparazione  impasto  con  dosaggio  ingredienti  e  aggiunta inerti e impastamento;

    d) porzionatura;

    e) «pirlatura»,  con  deposizione  dell’impasto  nello  stampo di cottura;

    f) lievitazione;

    g) «scarpatura»;

    h) cottura;

    i) raffreddamento;

    j) confezionamento.

 

PANDORO

Allegato 2, Art.1 | 2 – Il processo tecnologico della fabbricazione del pandoro prevede le seguenti fasi di lavorazione, anche fra loro accorpabili:

    a) preparazione della pasta acida;

    b) fermentazione;

    c) preparazione impasto con dosaggio ingredienti, e impastamento;

    d) porzionatura;

    e) pirlatura   con   deposizione  dell’impasto  nello  stampo  di cottura;

    f) lievitazione;

    g) cottura;

    h) raffreddamento;

    i) zuccheratura superficiale (opzionale);

    j) confezionamento.

 

Tutto quello che è stato inserito in questo articolo è estrapolato dai disciplinari di produzione, ma ovviamente manca la ricetta vera e propria. E per queste prelibatezze, non si può andare a “sentimento”: qui ci sono dei passaggi e soprattutto delle dosi ben precise da seguire.

La domanda finale è ovvia: siete Team Panettone o Team Pandoro?

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