The secrets of the 'sponge dough' technique behind the softness of Panco® buns.
The secrets of the 'sponge dough' technique behind the softness of Panco® buns.
2 Jan 2025
2 Jan 2025
Behind every incredibly soft Panco® bun lies a bakery technique that is as precise as it is ancient: the "sponge dough". Discover how this method ensures a unique texture and why it has become a key element of the quality of Panco® buns.
Behind every incredibly soft Panco® bun lies a bakery technique that is as precise as it is ancient: the "sponge dough". Discover how this method ensures a unique texture and why it has become a key element of the quality of Panco® buns.
The secrets of the 'sponge dough' technique behind the softness of Panco® buns.
The secrets of the 'sponge dough' technique behind the softness of Panco® buns.
The secrets of the 'sponge dough' technique behind the softness of Panco® buns
Behind every incredibly soft Panco® bun lies a bakery technique that is as precise as it is ancient: the "sponge dough". Discover how this method guarantees a unique texture and why it has become a key element of the quality of Panco® buns.
What is the 'sponge dough' technique?
The "sponge dough" technique, also known as the indirect method, involves a two-step pre-fermentation process. The first step, called “sponge”, is a fermented dough made from water, yeast, and part of the total flour. After a few hours of fermentation, this “sponge” becomes very airy and light. This pre-fermented dough is then mixed with the other ingredients to form the final dough.
Why use the sponge dough technique?
The pre-fermentation brings several advantages:
Improved texture: The process makes the crumb of the buns particularly light, soft, and airy.
Better preservation: This technique naturally extends the freshness of the bread.
Developed flavour: The slow fermentation allows the natural aromas of the bread to fully express themselves.
This method explains why our Potato Bun has such a unique texture.
The sponge dough at Panco®: a quality approach
At Panco®, the rigorous application of the "sponge dough" method is a true guarantee of quality. Combined with the use of locally sourced Label Rouge® flour (from within 50 km of our production site in Provence), it gives the Potato Buns their characteristic softness much appreciated by restaurateurs and gourmets.
Why do professionals choose Panco® buns?
Consistent quality: Thanks to the "sponge dough" technique, each bun maintains the same quality, order after order.
Exceptional versatility: Perfect for classic burgers, smash burgers, lobster rolls, or any other creation.
Local and premium commitment: Carefully selected ingredients to ensure a responsible and high-quality product.
Logistical simplicity: Optimized preservation (long DDM/DLC or easy frozen management depending on the chosen option) for greater flexibility in the kitchen and better control of your stocks.
Contact us now and receive a free sample that speaks for itself.
The "sponge dough" technique thus offers much more than just a simple production method: it embodies the entire philosophy of quality and excellence of Panco®.
Discover this quality in practice in our guide to choosing the right burger bread.
The secrets of the 'sponge dough' technique behind the softness of Panco® buns
Behind every incredibly soft Panco® bun lies a bakery technique that is as precise as it is ancient: the "sponge dough". Discover how this method guarantees a unique texture and why it has become a key element of the quality of Panco® buns.
What is the 'sponge dough' technique?
The "sponge dough" technique, also known as the indirect method, involves a two-step pre-fermentation process. The first step, called “sponge”, is a fermented dough made from water, yeast, and part of the total flour. After a few hours of fermentation, this “sponge” becomes very airy and light. This pre-fermented dough is then mixed with the other ingredients to form the final dough.
Why use the sponge dough technique?
The pre-fermentation brings several advantages:
Improved texture: The process makes the crumb of the buns particularly light, soft, and airy.
Better preservation: This technique naturally extends the freshness of the bread.
Developed flavour: The slow fermentation allows the natural aromas of the bread to fully express themselves.
This method explains why our Potato Bun has such a unique texture.
The sponge dough at Panco®: a quality approach
At Panco®, the rigorous application of the "sponge dough" method is a true guarantee of quality. Combined with the use of locally sourced Label Rouge® flour (from within 50 km of our production site in Provence), it gives the Potato Buns their characteristic softness much appreciated by restaurateurs and gourmets.
Why do professionals choose Panco® buns?
Consistent quality: Thanks to the "sponge dough" technique, each bun maintains the same quality, order after order.
Exceptional versatility: Perfect for classic burgers, smash burgers, lobster rolls, or any other creation.
Local and premium commitment: Carefully selected ingredients to ensure a responsible and high-quality product.
Logistical simplicity: Optimized preservation (long DDM/DLC or easy frozen management depending on the chosen option) for greater flexibility in the kitchen and better control of your stocks.
Contact us now and receive a free sample that speaks for itself.
The "sponge dough" technique thus offers much more than just a simple production method: it embodies the entire philosophy of quality and excellence of Panco®.
Discover this quality in practice in our guide to choosing the right burger bread.
