Decora Panettone Turner Pin 52 cm Stainless Steel

€12,90

Unit price: per

Quantity

Tax included.Shipping costs calculated at checkout.

📋 Description

The Decora 52 cm Panettone and Colomba Turning Skewer is the professional stainless steel tool designed to invert and maintain panettoni, colombas and large leavened breads in the correct position during the delicate upside-down cooling phase — a fundamental operation to preserve the alveolar structure and softness of the finished product.

Technical Features

Material: high-quality stainless steel, resistant and hygienic
Length: 52 cm, ideal for large leavened breads
Compatible with panettoni, Easter colombas and all large artisanal leavened breads

Why It's Essential in the Lab

After baking, large leavened breads must be inverted immediately to prevent the structure from collapsing under its own weight. The Decora skewer is inserted at the base of the product and acts as a support during the entire cooling phase, which can last several hours. A step that no master pastry chef overlooks.

Who It's For

Artisanal pastry shops and professional pastry laboratories
Bakeries and ovens with seasonal production of leavened breads
Restaurants and hotels with in-house production of celebration cakes

Decora is the Italian reference for professional pastry tools and accessories, chosen by artisanal laboratories and foodservice professionals throughout Italy.

Frequently Asked Questions

What is the panettone turning skewer used for?

The Decora 52 cm skewer is used to invert panettoni, colombas and large leavened breads immediately after baking, keeping them inverted during the entire cooling phase. This prevents the alveolar structure from collapsing under the product's weight, preserving softness and texture.

Which products is the Decora 52 cm skewer suitable for?

The Decora skewer is compatible with panettoni, Easter colombas and all large artisanal leavened breads. The 52 cm length makes it suitable for large-sized leavened breads as well.

What material is the Decora panettone turning skewer made of?

The skewer is made of high-quality stainless steel, a resistant, hygienic material suitable for professional use in the laboratory and pastry shop.

When should the skewer be inserted into the panettone?

The skewer should be inserted at the base of the panettone or colomba immediately after removal from the oven. The leavened bread is then inverted and supported by the skewer for several hours, until it has cooled completely.

Is this skewer suitable for professional laboratory use?

Yes. The Decora Panettone and Colomba Turning Skewer is designed for artisanal pastry shops, professional pastry laboratories, bakeries with seasonal leavened bread production and foodservice facilities with in-house celebration cake production.