IT | EN

CORIPANF

Segreteria CO.RI.PANF.
Comitato Promotore IGP Ricciarelli di Siena
c/o Camera di Commercio di Siena
Piazza Matteotti 30 - 53100 Siena
info@coripanf.org - www.coripanf.org
C.F. 92039240525

Studio Losi - Realizzazione Siti Internet

Characteristics and Production method

Panforte di Siena IGP

"Panforte di Siena" is a confectionery product obtained by kneading and baking a dough of flour, candied fruit, dried fruit and a mixture of sugars, honey and spices.

PHYSICAL CHARACTERISTICS

The product can be placed on the market in two versions: a white version, if the topping is with icing sugar; dark version, if the topping is with spices. The ‘Panforte’ is round or rectangular shaped if sold whole; in segments or small squares if sold in portions. It is between 14 and 45 mm high. For the round type, the diameter is between 10 and 38 cm; for the rectangular type: between 10 and 20 cm (the shorter side) and between 20 and 40 cm (the longer side). Its weight may vary according to the dimensions, between 33 g and 6 kg. Its consistency is doughy and moderately resistant to cutting, its surface is rough and irregular.

CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS

Its maximum humidity is of 15% for the finished product. The ‘Panforte di Siena IGP’ is sweet flavoured, with an aftertaste of candied fruit and almonds and a spicy aroma, light in the white version and very strong in the dark one.

PRODUCTION AREA

The area of production and packaging of the ‘Panforte di Siena’ is all over the province of Siena.

INGREDIENTS

White version

Type ‘O’ wheat flour, whole and unpeeled sweet almonds, diced candied citron and candied orange peel, sugars (selected from sucrose, glucose syrup, invert sugar, used on their own or mixed together), wildflower honey; nutmeg and cinnamon, icing sugar (for sprinkling on the cake), starch wafers used as a base.
Optional ingredients: granulated hazelnuts; diced candied melon, a mixture of mace, pepper, pimento, coriander, cloves; vanilla.
For maximum and minimum quantities of the ingredients to be used for the mixture, please see the Sole Document available on the following link:
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2012:231:0006:0011:EN:PDF


Dark version

Type ‘O’ wheat flour, whole and unpeeled sweet almonds, diced candied melon and candied orange peel making up between 35% and 45% of the dough; sugars (selected from sucrose, glucose syrup, invert sugar, used on their own or mixed together), nutmeg, cinnamon and sweet pepper, a mixture of the above spices for sprinkling on the cake, rice paper used as a base.
Optional ingredients: diced candied citron, a mixture of nutmeg, coriander, star anise, cloves, ginger, allspice, chilli; vanilla; caramel, walnuts, honey, cocoa for sprinkling.
For maximum and minimum quantities per ingredient to be used for the mixture, please see the Single Document available on the following link:
http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2012:231:0006:0011:EN:PDF

KNEADING

The sugars are dissolved in water and then cooked, mixed with diced candied fruit, until the dough is homogenous. The dough is then put in the mixer, adding dried fruit, flour and spices, and it is mixed until the ingredients are completely blended.

PORTIONINGAND SHAPING

The dough is taken from the mixer and is split into portions. Each individual portion is weighed, placed on rice paper and surrounded by a food-grade paper band. The product is rolled out and then put in the oven, with a sprinkling of flour on the top of the cake.

BAKING

The ‘Panforte di Siena’ is cooked in preheated ovens at a temperature of 200-230°C for 13 to 45 minutes according to the dimension of the product. At the end of the cooking time, the product is left to cool at room temperature or in a conditioned room. Flour, scraps of rice paper and of paper bands are removed. The product is then sprinkled with icing sugar on the top in the white version, and with the mixture of spices in the dark version. Icing sugar may dust off the product at the moment of consumption.