Pavone Vanilla Baking Powder for Pan di Spagna: the soft base of Italian pastry
Pavone Vanilla Baking Powder for Pan di Spagna is a leavening agent for baked desserts, in single-dose 19 g sachets sold in a case of 100. Its formula based on potassium acid tartrate (E336) and sodium bicarbonate (E500), with corn starch and flavourings, ensures even rising and a delicate vanilla fragrance. It is the working tool of pastry shops, bakeries and restaurants that prepare cakes, sponge cakes, ring cakes and biscuits every day.
What vanilla baking powder for Pan di Spagna is
It is an instant chemical leavener, not to be confused with brewer's yeast. While brewer's yeast is a living organism that needs proving time, chemical leavener acts directly during baking: the oven heat triggers an acid-base reaction between potassium acid tartrate and sodium bicarbonate, releasing carbon dioxide and making the batter rise within minutes. There is no need to let the mixture rest: simply sift it with the flour and bake straight away. The vanilla added to the batter perfumes the cake and masks any bicarbonate aftertaste.
The producer: Pavone, since 1955
Pavone is the brand of F.lli Garuti S.r.l. in Ladispoli, in the province of Rome. Since 1955 the company has been selecting and packaging spices, leavening agents, flavourings and baking ingredients with artisan care, combining tradition with industrial reliability. The Pavone range is a benchmark for grocers and for Italian pastry, with products designed for both home and professional use.
Features and format
Each sachet contains 19 g of product, already dosed for a standard recipe. The 100-sachet case is the professional format: it lowers the cost per portion, simplifies stock management and always guarantees the same result. The single dose removes weighing errors and keeps the product protected from moisture until the moment of use.
Technical specifications
- Type: vanilla leavening agent (chemical baking powder) for baked desserts
- Ingredients: potassium acid tartrate E336, sodium bicarbonate E500, corn starch, flavourings
- Sachet weight: 19 g
- Pack: case of 100 single-dose sachets
- Storage: cool, dry place, away from moisture and heat sources
- EAN code: 8009545006692
- Origin: Italy
Uses in professional pastry
The classic Pavone dosage: one 19 g sachet for 300 g flour, 6 eggs and 300 g sugar. Whisk the yolks with the sugar, add the flour, the egg whites beaten to stiff peaks and finally the sachet of baking powder; pour into a buttered tin and bake immediately at 190 °C for about 40 minutes without opening the door. Beyond the classic sponge cake, it is ideal for ring cakes, margherita cakes, plumcakes, soft tarts, muffins and tea biscuits. In gelato and pastry work it also goes into the bases for ice-cream cakes and semifreddi that need a layer of sponge.
Mistakes to avoid
Do not dissolve it in water or milk before use as you would with brewer's yeast: it must be sifted dry with the flour. Do not open the oven during the first baking phase, because the thermal shock makes the batter collapse. Do not exceed the dose: too much chemical leavener leaves the bitter-salty aftertaste typical of bicarbonate. Do not confuse it with brewer's yeast in leavened doughs such as bread, pizza or panettone, where fermentation is required instead.
Recommended pairings
To complete the pastry pantry it pairs with white flour, pure vanillin and leaf gelatine, along with the flavourings and candied fruit of the same Pavone line. For sponge-cake fillings it works well with mascarpone creams, alchermes soaking syrups and candied fruit.
LAPA distribution and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution to Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos), shipping within 24-48 hours via certified partner couriers (Swiss Post, Planzer, Galliker). A dry ambient product: it requires no cold chain, ideal for stock storage by professional customers. Designed for pastry shops, restaurants, pizzerias, hotels, gelato shops, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
Designed for pastry chefs, cooks, gelato makers and labs that want a reliable, pre-dosed tool for their baked desserts, with the guarantee of a historic brand of Italian confectionery tradition.
