I'm planning to bake an "full size" panettone. Does anyone know, for a full size panettone:
- What is the diameter of the paper mould ?
- What is the height of the paper mould ?
- How much dough (weight) goes in it ?
- Extra question if 1-3 are not known, how much dough (weight) do you put per liter of mould capacity ?
I found a document somewhere on the internet last year in Italian explaining in detail the panettone process. Think it was from the application when Italy wanted EU to give them trademark rights to the name 'Panettone'. Sadly I can't find that doc anymore.