The most important step when making Panettone is propably the upside down cooling process. With our Panettone hanger you can easily poke through the paper baking mold. This step needs to be done immediately after baking to prevent the sweet Italian bread from sacking. Be careful when poking the molds to not squeeze it (!). This could leave imprints or even deform the fresh baked Panettone.

When you’re looking for the best Panettone recipe and the instructions, you’ll find it in our recipe ideas collection.

TiPS for hanging & cooling your Panettone:

• Place your baking molds on baking sheets for baking, easy handling and removing from oven without squeezing.
• Poke your hangers/pins/skewers just above the bottom through the cake, slightly off the middle.
• Use two hangers/pins per cake.
• Hold and flip the Panettone only by holding the hangers.
• Hang your Panettone over stacks of books or use cooking pots to stabilize.
• Let it cool for severeal hours.

 Panettone Hanger for Cooling:

• Details:
  – 12 inch long
  – pointed ends for easy poking
  – great for barbecue and kabobs too
  – Metal, chrome plated
  – Handwash only

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