26/05/2026
做出一個完美的潘那朵尼除了考驗麵包師/甜點師的技術經驗之外，他的靈魂就是天然酵母以及麵粉，能夠一直擁有一個健康的酵母 他需要持續的有無添加的天然麵粉餵養，一個好吃的潘那朵尼，需要有一個可以持續攪拌，注入大量的奶油、糖、蛋黃還能夠保留麵糰鬆軟以及彈性，更重要的是麵粉本身的麥香。
這隻一同與molino colombo研發的潘那朵尼麵粉OPERA, 承襲了麵粉廠低溫慢磨的24道研磨功法，讓Opera保留了完整小麥香氣。精準的選擇小麥品種，完全不需要添加額外添加劑輔助，這是一隻可以從養酵母直到做出潘那朵尼ㄧ包到底的麵粉。
我早已愛上OPERA,喜歡天然酵母發酵的朋友絕對要試試。
全球上市中！
Creating the perfect Panettone is not only a test of a baker’s or pastry chef’s technique and experience — its true soul lies in the pasta madre and the flour.
Keeping a pasta madre healthy requires constant feeding with pure, additive-free flour. And a truly exceptional Panettone needs a flour strong enough to withstand long mixing and large amounts of butter, sugar, and egg yolks, while still preserving a soft, elastic crumb and, most importantly, the natural aroma of wheat itself.
Developed together with Molino Colombo, the Panettone flour OPERA carries on the mill’s signature 24-step low-temperature milling process, preserving the full fragrance and flavor of the wheat. Carefully selected wheat varieties make it possible to achieve outstanding results without any additional improvers or additives.
OPERA is truly an all-in-one flour — from nurturing your pasta madre to baking the final Panettone.
I’ve completely fallen in love with OPERA. If you love naturally leavened baking, this is a flour you absolutely have to try.
Now launching worldwide!
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