Panettone Turning Needle
The Turning Needle is the perfect tool for cooling Panettone and Colomba cake after baking. Simply pin the sweet bread with the turning needle, hang it upside down and let the panettone or the colomba rest and cool down. It will help preserve the tall and domed shape of your panettone.
The reverse cooling ensures the maintenance of soft dough and the preservation of internal moisture, which allows maintain the aromatic taste of the baked sweet bread.
The panettone turning needle is made from food grade stainless steel. It is made in Canada from 4.5mm (3/16") stainless steel rod. That makes our turning needle the most solid and sturdy on the market, it can support up to 2kg (5lbs) panettone and colomba cake.
The panettone and colomba turning needle has a total length of 52cm (20 1/4"). The double pins are 37.5cm (14 3/4") long each and 7cm (2 3/4") apart. They are sturdy and won't bend. The two ends of the needles are sharp and will let you to easily pin your sweet bread cake.
Specifications:
- Support cake up to 2kg (5lbs).
- Needle length: 37.5cm (14 3/4").
- Total length: 52cm (20 1/4").
- Rod thickness: 4.5mm (3/16").
- Material: food grade stainless steel.
- Made in Canada