The Bongiovanni Panettone Plus flour represents the pinnacle of Italian pastry innovation. With its high W strength (420-450) and 16% protein content, this flour is crafted specifically for complex doughs that require long fermentation, heavy enrichment, and stable gluten structure. Each grain is carefully selected and finely milled into a Tipo 00 texture, giving your dough a silky finish while maintaining strength through every stage of kneading and proofing.
At Crusters, we recommend it for professional pastry chefs and home bakers who want to master traditional Italian holiday bakes. Thanks to its excellent water absorption and resilience, it handles butter, sugar, and eggs effortlessly — all essential elements in rich doughs like panettone, veneziana, colomba, brioche, and sweet rolls.
Why Crusters recommends Bongiovanni Panettone Plus flour
First, it offers exceptional gluten stability, preventing collapse during long proofs or when mixing with heavy inclusions such as candied fruit or chocolate chips.
Second, it allows for extended fermentation with natural yeast, giving unparalleled aroma and digestibility.
And third, its high protein and fine grain yield an airy crumb that melts in your mouth — the signature texture of authentic Italian panettone.
For even better flavor balance, try blending it with Bongiovanni Frolla Flour to add tenderness in sweet breads or festive cakes. The result is a dough that rises high yet stays delicately soft.
Professional performance for holiday bakes
This flour was born in Bongiovanni’s historic mill in Piedmont, where traditional stone milling meets cutting-edge analysis. Each batch undergoes strict control to guarantee the protein quality and gluten resistance required for artisanal panettone production.
Its superior strength means it performs beautifully in multi-stage processes like biga, lievito madre, or other long fermentation methods. When paired with our natural sourdough cultures from the Crusters Flavor Vault, it delivers a balanced, aromatic result that defines excellence in festive baking.
Recipe Idea – Classic Panettone
Ingredients: 1 kg Bongiovanni Panettone + Flour, 250 g sugar, 300 g butter, 10 eggs, 250 ml water, 25 g fresh yeast, candied orange peel and raisins.
Start with a sponge using half the flour, water, and yeast. Let it ferment overnight. Add remaining ingredients gradually, knead until elastic, then proof twice. Shape, rest, and bake at 175°C for 45 minutes. The result: tall, golden panettone with rich aroma and tender crumb.
In summary
The Bongiovanni Panettone + Flour 12.5 kg brings:
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Tipo 00 fineness for soft, luxurious crumb
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W 420-450 for maximum rise and stability
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Protein 16% for exceptional gluten strength
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Ideal for panettone, colomba, brioche and other holiday doughs
For festive bakers who value structure, balance, and tradition, this flour delivers the foundation of authentic Italian celebrations.
