Martellato Panettone Nails 600 mm Set of 10 pcs

~~€124,90~~ €99,90 -20%

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📋 Description

Panettone Cooling Spikes — Set of 10 pcs | Martellato

The Martellato panettone cooling spikes are the professional tool for upside-down cooling of panettone, colomba and large artisanal leavened products. Made of food-grade stainless steel, 600 mm long and 2 mm thick, they allow you to hang the product fresh from the oven upside down, preserving the intact alveolar structure. Set of 10 reusable spikes, easy to clean.

Why upside-down cooling is essential

Large leavened products — panettone, colomba — exit the oven with a fragile and moist structure. If cooled in vertical position, the weight of the dough crushes the crumb, compromising softness and alveolation. Driven into the product base while still hot, the Martellato spikes make upside-down position possible: the dome remains elevated, the crumb settles without collapsing, the result is what distinguishes a great artisanal leavened product from an ordinary one.

Technical specifications

Package: set of 10 spikes
Compatibility: panettone, colomba and large artisanal leavened products
Material: food-grade stainless steel, resistant and hygienic
Total length: 600 mm
Thickness: 2 mm
Point length: 8 mm
Sharp point for clean penetration without damaging dough
Reusable and easy to clean
Made by Martellato, Italian reference brand for professional pastry equipment

Ideal use

Indispensable in every artisanal pastry laboratory, bakery, hotel and foodservice structure that produces or works with large leavened products. Compatible with all standard formats of panettone and colomba.

The detail that makes the difference between a good leavened product and an excellent one.

Frequently Asked Questions

How do you use the Martellato panettone cooling spikes?

Immediately after baking, drive the spikes into the base of the hot panettone or colomba. The spikes pass through the paper and dough to the product centre, allowing you to flip it and hang it upside down during the entire cooling period, which can last several hours.

How many spikes are needed for a panettone or colomba?

The number of spikes to use depends on product weight and diameter. Generally 2-3 spikes are used for smaller formats and up to 4-6 for larger formats. The Martellato set of 10 spikes allows you to work on multiple pieces simultaneously or manage continuous production.

Are the Martellato spikes suitable for all panettone formats?

Yes, the 600 mm length and 2 mm thickness make them compatible with standard formats of panettone and colomba. The 8 mm sharp point ensures clean penetration without tearing the dough.

What material are the spikes made of and how are they cleaned?

The Martellato panettone cooling spikes are made of food-grade stainless steel, resistant and hygienic. They are reusable and easily cleaned with water and detergent or in a professional dishwasher.

Are the panettone cooling spikes suitable for a professional pastry laboratory?

Yes, they are designed expressly for professional use in artisanal pastry laboratories, bakeries, hotels and ho.re.ca. structures that produce or work with large leavened products. Martellato is an Italian reference brand for professional pastry equipment.