Paper Panettone Cases

Choosing paper panettone cases

Paper panettone cases are designed to support rich, enriched doughs as they rise and bake. Their tall sides help the dough climb, while the greaseproof paper makes them practical for baking, cooling, gifting and presentation.

Sizes from mini panettoncini to large loaves

This range includes small cases for panettoncini, everyday panettone sizes and large cases for centrepiece bakes. Choose the case size according to the total dough weight in your recipe, allowing enough room for the dough to rise properly during proving and baking.

For panettone, pandoro-style doughs and enriched bakes

Although made for panettone, these paper cases can also be useful for other enriched doughs, sweet breads, fruit breads and festive bakes where height and presentation matter. They are especially useful when the finished bake will be given as a gift or sold directly in its case.

Cooling and finishing panettone

Traditional panettone is often cooled upside down after baking to help preserve its height and open structure. Larger panettone may need skewers or a cooling hanger, so it is worth planning the case size, dough weight and cooling method before you begin.

Professional and home baking use

Panettone cases are useful for both home bakers and professional bakeries. They give consistency across batches, reduce handling after baking and create a ready-to-present finish for seasonal production, gifting and display.

Paper Panettone Cases - FAQs

What are paper panettone cases used for?

Paper panettone cases are used for baking, cooling, presenting and gifting panettone and other enriched sweet breads. They support the dough as it rises and allow the finished bake to stay in the case for serving or sale.

How do I choose the right panettone case size?

Choose the case according to the total dough weight in your recipe, not just the flour weight. The dough needs enough space to rise during proving and baking without overflowing.

Can panettone cases go straight in the oven?

Yes, paper panettone cases are designed for baking. Place them on a baking tray for support when moving them in and out of the oven, especially when filled with soft enriched dough.

Do I need to grease a paper panettone case?

Usually no. Panettone cases are made from greaseproof paper, so the dough can be baked directly in the case. Always follow the recipe and product guidance if using a very rich or unusual dough.

Why is panettone cooled upside down?

Traditional panettone is often cooled upside down to help stop the soft, enriched crumb collapsing as it cools. Larger loaves may need skewers or a panettone cooling hanger for this stage.

Can I use panettone cases for other bakes?

Yes. They can also be used for sweet breads, enriched doughs, festive fruit breads and other tall bakes where you want support, height and attractive presentation.