The dough rises slowly, naturally, only with sourdough. The same yeast as always, refreshed every day with water and flour to preserve those properties that only white mother yeast can guarantee to the consumer: authenticity of flavors, balance in taste, soft dough and high digestibility.
Since 1922, Galup has been made right here, in the very territory in which it was created. Over the years, the company has grown and acquired a national and international commercial dimension. Our panettone has travelled all around the world and Galup has established itself as a recognised Italian product of excellence.
We have not changed over time. We continue to use only IGP Piedmont Hazelnuts, the freshest eggs, select wheat flour, fresh Italian milk, butter and fruit candied. The mother yeast has remained unchanged since 1922, and we refresh it on a daily basis with water and flour so as to preserve the organoleptic qualities of our panettone.
Galup is a supporting partner of the prestigious University of Gastronomic Sciences in Pollenzo. Through this appointment, Galup will be actively participating in the life of the university, supporting research activities and sharing the commitment and strategies for building new sustainable food production and consumption scenarios nationally and internationally.
