We are pleased to present a new course dedicated to the classic panettone recipe, one of the most beloved symbols of Italian pastry-making. This initiative was created in collaboration with the Acadèmia TV platform and Francesco Cuomo, owner of the bakery Farina del tuo sacco (Carpi – MO).

The course offers a complete journey to learn how to prepare an artisanal panettone step by step: from dough to glazing, including the delicate leavening process.

Tekno Stamap machines were used to prepare the recipe. Specifically, the panettone dough was worked with our Helix 45 spiral mixer, while the icing was prepared with the 40-liter TK2 planetary mixer.

The HELIX 45 spiral mixer is designed to deliver the best results with both high- and low-hydration doughs. The spiral base is made of welded and painted steel, while the dough bowl, spiral tool, and contrast column are built in stainless steel AISI 304. HELIX 45 features two independent motors: a 2-speed one for the spiral and a single-speed one for the bowl. The working area is protected by a thermoformed (PETG) cover hinged to the machine head.

The TK2 40-liter planetary mixer combines power and precision to guarantee perfect blends. Its powerful motor allows flawless processing even of tougher products without loss of efficiency, ensuring consistent and accurate working cycles. The rotating stainless-steel bowl makes it easy to collect the product, while the advanced control panels provide intuitive settings for professional results. The TK2 40L comes standard with a whisk, spiral, and spatula, while the scraper and hook are available as optional tools.

Thanks to the expertise of Francesco Cuomo and the high-quality teaching of Academia TV, this course is a unique opportunity for anyone wishing to learn—or perfect—the art of making traditional panettone with professional equipment.

The course is available online at Academia.tv