Panettone Powder - Panettone - Sponge Process (Main Recipe)
Ingredients
Part Reforço
Part Esponja
Process
01. Place the wheat flour and cold water in the mixer and mix on low speed (speed 1) until a dough forms.
02. Add the fresh yeast and mix on low speed (speed 1) until the dough is homogeneous. Note: Do not reach the veil stage.
03. Round the dough into balls.
04. Cover with plastic wrap and let rest for 1 hour.
FINAL DOUGH
01. Add Zeelandia Panettone and part of the cold water (2.8 L) to the sponge and mix on low speed (speed 1) for about 2 minutes.
02. Gradually add the remaining cold water (350 ml) and mix on low speed (speed 1) for approximately 12 minutes or until the veil stage.
03. Add the candied fruits and raisins, and mix on low speed (speed 1) for another 1 minute.
04. Divide into 550 g portions.
05. Round the dough again.
06. Cover with plastic. Let rest for 15 minutes.
07. Round again and place in the panettone molds.
08. Ferment in the fermentation chamber (32ºC) for about 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. Package.
Tips
* Turbo oven: 150ºC for approximately 50 minutes.
- For dry yeast, use 100 g of yeast and 1.65 L of water for every 10 kg of Panettone.
- Other formats:
* 1 kg Panettone: Divide into 1.1 kg portions. Ferment. Bake for approximately 1:20 h at 180ºC in a deck oven without steam and at 150ºC in a turbo oven without steam for approximately 1 hour.
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) | 266 | % 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 - Sponge Process (Main Recipe)
Ingredients
Part Esponja
How to make it
SPONGE
01. Place the wheat flour and cold water in the mixer and mix on low speed (speed 1) until a dough forms.
02. Add the fresh yeast and mix on low speed (speed 1) until the dough is homogeneous. Note: Do not reach the veil stage.
03. Round the dough into balls.
04. Cover with plastic wrap and let rest for 1 hour.
FINAL DOUGH
01. Add Zeelandia Panettone and part of the cold water (2.8 L) to the sponge and mix on low speed (speed 1) for about 2 minutes.
02. Gradually add the remaining cold water (350 ml) and mix on low speed (speed 1) for approximately 12 minutes or until the veil stage.
03. Add the candied fruits and raisins, and mix on low speed (speed 1) for another 1 minute.
04. Divide into 550 g portions.
05. Round the dough again.
06. Cover with plastic. Let rest for 15 minutes.
07. Round again and place in the panettone molds.
08. Ferment in the fermentation chamber (32ºC) for about 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. Package.
Tips
* Turbo oven: 150ºC for approximately 50 minutes.
- For dry yeast, use 100 g of yeast and 1.65 L of water for every 10 kg of Panettone.
- Other formats:
* 1 kg Panettone: Divide into 1.1 kg portions. Ferment. Bake for approximately 1:20 h at 180ºC in a deck oven without steam and at 150ºC in a turbo oven without steam for approximately 1 hour.
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) | 266 | % 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.