Paneangeli Baking Powder: the icon of Italian pastry
Paneangeli instant baking powder is the most recognised leavening agent in Italian home and professional pastry. This 160 g box contains 10 single-dose sachets of 16 g, is gluten-free and delivers a fast, uniform rise for cakes, bundt cakes, plumcakes, biscuits and spoon desserts. Each 16 g sachet leavens about 500 g of flour, producing a regular crumb and a light, well-developed texture. Ideal for pastry labs, bakeries, restaurants and bars that need reliable, ready-to-use leavening every day.
What baking powder is and how it works
Baking powder is a chemical leavening agent: when combined with the moisture and heat of the dough it releases carbon dioxide, which expands the batter without yeast fermentation. Unlike brewer's yeast, it requires no proofing time and acts the moment the cake enters the oven. Paneangeli uses a balanced system of disodium diphosphate and sodium bicarbonate, with corn starch as a carrier and aromas, for a controlled and consistent reaction across each batch.
The Pane degli Angeli brand
The Pane degli Angeli trademark was registered on 30 March 1937 in Cremona by Ettore Riccardi, a young grocer's assistant who had set up on his own. The aromatic baking powder for cakes is the founder of the entire range, later extended to Mastro Fornaio brewer's yeast, Vanillina, vanilla icing sugar and potato starch. Since 1990 the line has been produced and distributed by Cameo S.p.A., the Italian arm of the Dr. Oetker group founded in 1891 in Bielefeld, Germany - the company behind the very invention of ready-to-use baking powder (Backin, 1893).
Technical characteristics
Gluten-free formula suitable for batters intended for gluten-intolerant consumers. Instant leavening with no proofing required. Each sachet is portioned for roughly 500 g of flour, the standard ratio for a domestic or single-batch professional cake. Neutral profile that does not alter the flavour of the finished product. Resealable carton box protects the unused sachets from humidity.
Professional uses in the kitchen
Sift the powder and add it last to the batter, mixing quickly to distribute it evenly. Bake immediately in a preheated oven and do not open the door during baking, to avoid collapsing the structure. Use one 16 g sachet per 500 g of flour for sponge cakes, ciambelloni, plumcakes, muffins and shortcrust-based desserts. For large professional batches, scale the dose proportionally and weigh the powder for accuracy. Pair with Paneangeli vanillina or vanilla icing sugar to complete classic Italian cake recipes.
Common mistakes to avoid
Do not add baking powder to a batter that will rest for hours before baking: the reaction starts on contact with moisture and the leavening power fades. Do not exceed the recommended dose hoping for a higher rise - too much leavening leaves a metallic aftertaste and a coarse, crumbly texture. Do not open the oven during the first two-thirds of baking, as the sudden temperature drop deflates the cake.
Pairings and complementary products
Combine with type 00 flour, vanilla icing sugar, pure vanillina, cocoa powder and gelling agents to build a complete pastry station. Within the LAPA catalogue it works alongside the other leavening agents and decoration bases for cakes, allowing professional kitchens to standardise their dessert production.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product, baking powder ships without a cold chain via standard couriers, with direct distribution across 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 Grisons (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). Excellent for stock replenishment by professional customers, with a long shelf life and easy storage.
Who it is for
Designed for pastry labs, bakeries, restaurants, pizzerias, hotels, gelato shops, catering companies, Italian grocery stores and home bakers who want authentic Italian results. Over 1,500 chefs and pastry chefs in Switzerland rely on LAPA every morning for genuine Italian products.
