Christmas is upon us and the supermarket aisles are filled with pandoros of every price range. In’s, like every year, puts its Nuove Delizie pandoro on sale, often at very competitive prices compared to the more well-known brands. And the doubt always arises: “If it costs little, will it be of inferior quality?”
A legitimate question, but the answer is not so obvious.
Buying a large-scale retail product does not necessarily mean sacrificing quality. It depends on who makes it and what’s actually in the dough.
Who produces In’s Nuove Delizie pandoro?
The Pandoro Nuove Delizie is not produced directly by In’s, but made on behalf of the chain. And the name we find behind it is that of a Venetian company specialized in the sector.
This pandoro comes from the Il Vecchio Forno Srl factory, based in Brogliano (VI) and a production plant in Cornedo Vicentino, also in the province of Vicenza. We are talking about a company rooted in the Veneto area, traditionally dedicated to the production of leavened products for special occasions.
It is therefore not an improvised product created by anonymous laboratories: behind it there is an industrial reality specialized in this type of work, even if less known than the big national names.
Ingredients
The label of Nuove Delizie pandoro shows an extremely typical composition of traditional pandoro:
The label specifies that it may contain traces of nuts, soy and mustard.
In short, the recipe is the canonical one for industrial pandori: natural leavening, fresh eggs, real butter. There are emulsifiers – and this is normal in this product range – but no aggressive preservatives appear.
The sachet of icing sugar is included in the package, as per tradition, with a standard composition (sugar, wheat starch, flavourings).
Famous brand versus discount brand: does it really make a difference?
Here is the part that many underestimate. The fact that Il Vecchio Forno produces for In’s does not mean that the pandoro is identical to what it could produce for itself or for other more well-known brands.
The recipe may change in the proportions of butter, in the type of flavourings, in the quality of the ingredients or in the processing times. These are physiological differences, necessary to contain the final price.
But the production base remains solid: the lines, the mother yeast and the know-how are those of a company specialized in the leavened products sector.
It’s not enough to look at the brand to judge
Devaluing a pandoro just because it has a discount name is a rather common mistake. The label, the actual manufacturer, the list of ingredients: these are the elements that really matter. The branding on the package is often just the most visible part, not the most relevant.
Savings yes, but with awareness
In’s Pandoro Nuove Delizie does not claim to compete with artisanal or premium products, but it is not a second-class dessert either. Whoever buys it gets an honest pandoro, with correct ingredients, and above all made by a specialized company like Il Vecchio Forno. Spending less doesn’t mean accepting a poor product. Sometimes it just means knowing how to read labels.
