Panettone Powder - Panettone - Direct Process
Ingredients
Part Preparo
Process
02. Add part of the cold water (4 L) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (900 ml) and mix at low speed (speed 1) for approximately 6 minutes or until the veil stage is reached.
04. Add the candied fruits and raisins and mix at low speed (speed 1) for another 1 minute.
05. Divide into portions of 550 g. Round them.
06. Cover with plastic. Let rest for 15 minutes.
07. Round again and place in the panettone molds.
08. Ferment in a fermentation chamber (32ºC) for approximately 2 hours or until the desired point.
09. Cut in a cross shape.
10. Bake at 190ºC for approximately 55 minutes in a deck oven.
11. Cool and package.
Tips
* Turbo oven: 150ºC for approximately 50 minutes.
Yield
42 Units of 500 g
Equipment
Mixer , Oven , Scale , Panettone Molds , Container , Fermentation Chamber
Suggested shelf life
1080
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 265 | % VD (*) |
| Carboidratos (g) | 49 | % VD (*) |
| Açúcares totais (g) | 7.2 | % VD (*) |
| Aç adicionados (g) | 6.7 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 5.7 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 154 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Panettone Powder - Panettone - Direct Process
Ingredients
Part Preparo
How to make it
01. Place the Zeelandia Panettone and wheat flour in the mixer and mix until homogenized.
02. Add part of the cold water (4 L) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (900 ml) and mix at low speed (speed 1) for approximately 6 minutes or until the veil stage is reached.
04. Add the candied fruits and raisins and mix at low speed (speed 1) for another 1 minute.
05. Divide into portions of 550 g. Round them.
06. Cover with plastic. Let rest for 15 minutes.
07. Round again and place in the panettone molds.
08. Ferment in a fermentation chamber (32ºC) for approximately 2 hours or until the desired point.
09. Cut in a cross shape.
10. Bake at 190ºC for approximately 55 minutes in a deck oven.
11. Cool and package.
Tips
* Turbo oven: 150ºC for approximately 50 minutes.
Yield
42 Units of 500 g
Equipment
Mixer , Oven , Scale , Panettone Molds , Container , Fermentation Chamber
Suggested shelf life
1080 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 265 | % VD (*) |
| Carboidratos (g) | 49 | % VD (*) |
| Açúcares totais (g) | 7.2 | % VD (*) |
| Aç adicionados (g) | 6.7 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 5.7 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 154 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.