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Panettone Cooling Pins and Turning Racks
In the world of pastry making, the right tools can make the difference between a good product and an exceptional one. Among these tools, panettone cooling pins and turning racks are essential for the preparation of leavened pastries, such as panettone and colomba.
But what exactly are these tools and how are they used? Let's find out together!
PANETTONE COOLING PINS
Panettone cooling pins are stainless steel tools used to let freshly baked panettone cool upside down. This operation is very important: if the panettone is not cooled upside down, it could collapse, deflate and undo all the work done.
Technically, the gluten mesh of the dough, by cooling upside down, acts as the skeleton of the product and allows its structure to remain unchanged. Turning the panettone upside down also ensures the preservation of the alveolation and moisture of the leavened product, which remains retained with all its aroma by the paper bottom of the baking mould.
Panettone cooling pins are available in different lengths, the most common being 22 cm, 52 cm or 62 cm, and can have 2 or 4 prongs. It is recommended to insert the panettone cooling pins into the paper moulds before baking, i.e. before putting the leavened product in the oven: the panettone should remain upside down until it has completely cooled.
PANETTONE TURNING RACKS
Like the cooling pins, panettone turning racks are made of stainless steel and are ideal for keeping leavened baked goods, such as panettone and colomba, upside down during the cooling phase. The length of the rack can vary, but it is usually around 220 cm, with a useful length for inserting products of about 195 cm.
Like panettone cooling pins, the panettone turning racks are also indispensable tools in workshops and pastry shops for producing perfect products.
MATERIALS
Panettone cooling pins and turning racks are mainly made of stainless steel.
Stainless steel is a durable material suitable for food contact. In particular, the turning racks are made of AISI 304 stainless steel, a high-quality material that is ideal for this type of processing and widely used in various industries, including food and catering.
AISI 304 is resistant to corrosion and the wear and tear of time due to the presence of chromium in the alloy, which coats itself with a thin layer of oxides and protects the alloy from the aggression of external chemical agents. AISI 304 stainless steel is very easy to clean, ensuring hygiene during food processing.
In conclusion, AISI 304 stainless steel is a high-quality, durable, hygienic material suitable for contact with food: ideal for use in the kitchen and in the manufacture of kitchen utensils.
HOW TO USE PANETTONE COOLING PINS AND TURNING RACKS
To properly use panettone cooling pins and turning racks, you need to follow some basic steps.
- After preparing the dough for the leavened product, take the baking tray and attach the 4 feet to the base.
- Position the mould and insert the two pins with their safety clips.
- Pour in the dough and bake.
- Once baked, remove the tray from the oven, turn everything upside down and wait for it to cool.
In conclusion, panettone cooling pins and turning racks are essential tools for the preparation of leavened pastries. Remember, pastry making is an art, and like any art, it requires passion, dedication and the right tools.
