Galup talks to Cheese

It was almost a lectio magistralis, with direct experimentation and strong food for thought for the large audience present, held on Saturday 18 September at Cheese by Alberto Mossotto, Marketing Director of Galup, organized by Inalpi - in collaboration with Galup - all interior of the Casa Libera del Burro e del Gelato entitled: “The importance of raw materials in the industrial production process of panettone: fresh or anhydrous butter?”

The meeting opened with the narration of what is one of the most well-known and appreciated historical brands on the national and international territory: Galup.

A brand that with its Piedmontese panettone, low, wide and glazed with hazelnut, has made history even in production lines all over the world, so much so that the type and size of the baking cups - where the dough is contained and cooked - it is known as Galup type. A brand that is gaining market share thanks to a company philosophy that has never changed since 1922: providing high quality products.

At the opening of the meeting, the Galup manager underlined how much the safety standards, both food and work, and national and international certifications, are conditioning and stringent, and how much they constitute an absolute guarantee of company reliability for the final consumer, who seeks yes quality, but also has a new sensitivity towards the national product, ethics and sustainability.

Alberto Mossotto then gave away some gems and revealed some great little "secrets", arousing interest among those present.

“ Have you ever noticed, in the panettone you buy, if there are two small holes on the covering paper? I'll tell you what they represent. After cooking, the panettone is left to cool upside down for several hours and kept suspended by a pair of irons inserted into the bottom, so that it does not sag. It is a process that guarantees natural leavening, which takes time, but which is part of those production steps that are the basis of our production processes. Just as, always respecting our traditions, the mother yeast we use is the one prepared by Pietro Ferrua, refreshed every day and used in the dough".
 

The meeting ended with a practical experience: the participants were in fact invited to taste and recognize a specific ingredient within two different pandoros produced on the same day. One produced with Filiera Inalpi Butter and the other made with Clarified Butter (or Anhydrous Butter because it has no water) from Filiera Inalpi, both obtained from centrifuged cream. Less than 50% of the participants were able to distinguish the pandoro with classic butter from the one containing anhydrous butter, actually recognizing greater softness and lightness in the latter. Mossotto has therefore revealed this last secret, the Anhydrous Butter, which is in fact particularly suitable for confectionery preparations: " " The pandoro produced with high quality Anhydrous Butter allows you to have an excellent product that is preserved over time thanks to the absence of water, while the one produced with traditional butter, always of high quality, offers an equally excellent reference, but with an expiry date of around 30 days, which therefore limits its use to the artisanal sector only".

The event, which embraced the philosophy of the Braide event, allowed Galup and Inalpi to talk about the excellence of their products and how important quality is in the choices made by consumers on a daily basis.

The participants in the meeting, visibly satisfied with the information received, received a free Galup panettone.