The paper mould is essential to panettone making.

Once the panettone is baked, it has risen quite a bit is prone to collapsing. To prevent this, bakers insert skewers or attach a rack with spikes in it to ‘grab’ the panettone so that it can be inverted. The panettone is hung upside down as it cools. Once cooled, the panettone is ready to be packaged without collapsing.