Within this macro-category we can mention Milano type panettone, Verona type panettone, Pandoro and other sweet yeast cakes. Furthermore, ITECA designs lines for the production of panettoni both tall and short, iced or natural.

Traditional Italian baked goods production lines are all fully automatic and their unique feature is to use free molds, namely not fixed to any framework as backing trays.

Depending on the client demands, ITECA designs industrial lines for a single traditional Italian dessert or for more with the same production line.

ITECA plants for traditional Italian baked goods include the yeast room, essential phase for starter production and preservation, underlying and distinctive element of this product typology.

Before reaching the consumer table, these products have a long way to go: the magic starts from starter preparation to be used in dough formation. Depending on the wished type of panettone, there could be one or two dough preparation rooms. Once ended dough preparation and its fermentation into proofing chamber, the product is divided according to desired weight and rolled-up. Then it is automatically placed inside molds (for Pandoro and other cakes) or paper case (in the case of Panettone) and conveyed to final proofer. Only after a slow proofing, the product is conveyed to the baking oven, before passing through a workbench where scoring (“scarpatura”) or icing is performed. Once baked, Panettone cakes are cooled through the seasoning chamber (with needles swinging trays), while cakes and Pandoro enter a vacuum tunnel. Traditional Italian desserts are finally filled, decorated or enrobed and conveyed to packaging.