Easter dove: how it is produced starting from the mother yeast

THE dove Eastersymbol of peace, softness and fragrance: like the panettoneThis leavened he conquered everyone, so much so that 8 out of 10 Italians they consume him at Easter. And, together with the pastry shops and workshops, an important role also play the big industrial brands, which make the doves available in supermarkets, where it is purchased by about half of consumers. Precisely to underline the high quality of the products of our confectionery companies, Italian Food Union (The associative “home” of 530 excellence of the Italian industry, which produce over 900 brands that end up on the tables of Italians and lovers of Italian food around the world) has developed the project Good slices which returns to enhance the fragrance, the quality of the ingredients and processes, the safety and traceability, from the beginning of the dough until the arrival in the stores. For this, he invited us to visit one of the production companies to see with our eyes how a dove was born, and what “path” makes before arriving on our tables.

A decree for the quality of the Easter dove

First of all, it is necessary to know that when you read on a package the word “dove” you can be sure that you can buy a product with certified characteristics: this thanks to the reserved denomination decree, promoted by the Italian Food Union and issued in 2005, a real disciplinary that officially defines the production rules of the leavened as a recurrence, such as the dove, and protects the consumer from the possibility of purchasing products obtained through methods and ingredients not recognized or unsuitable and of less quality. The decree constitutes a real identity card of these products by providing the consumer with a guarantee of quality, transparency and safety.
What are the most important parameters to be respected for a good dove? Butter in quantities not less than 16%, at least 4% of egg fresh, 15% of candied citrus peel and, the absolute protagonist of the unmistakable aroma, the yeast Which must be natural and consisting of acid paste, capable of guaranteeing the obtaining of large desserts and long -term.

Heart of pastry chef

«Behind a great industrial brand he always beats the heart of a pastry chef who has known
replicate on a large scale an artisanal process »he says Luca RagagliniDeputy Director of Italian Union Food. Confirmed it to us Marco BrandaniPresident of the Lievitati Section of the Italian Union Food and owner with his family members of the Maina company, who welcomed us in its very fragrant clubs and who told us the story of his family and Maina. «Today we work above all to carry on the heart and dream of our fathers, the pastry chefs and visionaries who have given rise to this factory. Like many other confectionery companies of the Italian Food Union, especially those dedicated to these incredible leavened ones, we not only look at numbers, sales and statistics, but in the heart. It will be because we have a mother, ours yeastThat We preserve and keep alive with every care (It is the first to be saved, in case of emergency!), It will be because every day we, coming to the factory, see our parents, the uncles, their work, enthusiasm, genius and passion: we believe in a good product ».

From mother yeast to package

Thanks to Maina family We were able to follow the production process of the dove, starting from the mother yeast (which rests in super -controlled cells) up to the packaging: a journey that lasts about two days, passing through various stages: it starts from the addition of flour and water to the mother yeast, to obtain the first dough. Following the first fermentation, another flour is joined, then sugar, butter and eggs. After the leavening, the candied and let it rise again. The dough is then broken and rolled (pyrilated) which, after the passage in different processing lines, is positioned in the dove -shaped baking cups, where it leaves again, becoming higher than the container. The surface is then decorated with icing, sugar and almonds. Here the doves all enter together in the oven: immersed in a delicious perfume, we see them all in line, fragrant and soft. They still have an scheduled stop, that of cooling, which must take place, as for panettone, upside down.
Finally, we can move to the premises where the packaging takes place: we see the perfect doves arrive which, one by one, are pushed and packaged in the box, arriving ready to be sent.

A controlled and safe supply chain

In addition to compliance with the quality disciplinary, the production of the dove follows the guidelines of correct hygienic practice based on the HACCP, validated by the Ministry of Health for the entire confectionery sector. In addition, there are checks at every stage, from the choice and arrival of the ingredients, which respond to a meticulously detailed specifications, up to their storage before use. The materials used for packaging are also checked: Italian Union Food has developed “Guidelines on the traceability of materials and objects in contact with food” e
“Guidelines on the declarations of conformity of materials and plastic and paper and cardboard objects” approved by the Ministry of Health that the associated companies use. To these are added the guidelines defined together by the cast (food contact safety and technology), by trade associations, food and food manufacturers, and by the Higher Institute of Health. In short, a world of skills and attentions that really make every dove even more precious.