Pamix Plus 10 - Panettone with Chocolate Chips - Direct Process
Ingredients
Part Preparo
Process
02. Add part of the cold water (10.5 L) and mix on low speed (speed 1) for approximately 5 minutes or until a dough forms.
03. Gradually add the fresh yeast and the remaining cold water (2 L) and mix on low speed (speed 1) for approximately 5 minutes or until the veil point is reached.
04. Add the chocolate chips and mix on low speed (speed 1) for another 1 minute.
05. Divide into 550 g pieces. Round each piece.
06. Cover with plastic. Let rest for 30 minutes.
07. Round again and place in the panettone molds.
08. Ferment in the fermentation chamber (32ºC) for approximately 3 hours or until the desired point.
09. Score in a cross shape.
10. Bake at 180°C for approximately 1 hour in a deck oven.
11. Cool and package.
Tips
- Other baking options:
* Turbo Oven: 160°C for approximately 50 minutes.
- Use frozen chocolate chips to prevent them from melting during mixing.
Yield
103 Units of 500 g
Equipment
Mixer , Oven , Scale , Panettone Molds , Container , Fermentation Chamber
Suggested shelf life
720
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 300 | % VD (*) |
| Carboidratos (g) | 44 | % VD (*) |
| Açúcares totais (g) | 7.3 | % VD (*) |
| Aç adicionados (g) | 7.3 | % VD (*) |
| Proteínas (g) | 6.3 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 6.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 174 | % 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.
Pamix Plus 10 - Panettone with Chocolate Chips - Direct Process
Ingredients
Part Preparo
How to make it
01. Place Pamix Plus 10 and flour in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Add part of the cold water (10.5 L) and mix on low speed (speed 1) for approximately 5 minutes or until a dough forms.
03. Gradually add the fresh yeast and the remaining cold water (2 L) and mix on low speed (speed 1) for approximately 5 minutes or until the veil point is reached.
04. Add the chocolate chips and mix on low speed (speed 1) for another 1 minute.
05. Divide into 550 g pieces. Round each piece.
06. Cover with plastic. Let rest for 30 minutes.
07. Round again and place in the panettone molds.
08. Ferment in the fermentation chamber (32ºC) for approximately 3 hours or until the desired point.
09. Score in a cross shape.
10. Bake at 180°C for approximately 1 hour in a deck oven.
11. Cool and package.
Tips
- Other baking options:
* Turbo Oven: 160°C for approximately 50 minutes.
- Use frozen chocolate chips to prevent them from melting during mixing.
Yield
103 Units of 500 g
Equipment
Mixer , Oven , Scale , Panettone Molds , Container , Fermentation Chamber
Suggested shelf life
720 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 300 | % VD (*) |
| Carboidratos (g) | 44 | % VD (*) |
| Açúcares totais (g) | 7.3 | % VD (*) |
| Aç adicionados (g) | 7.3 | % VD (*) |
| Proteínas (g) | 6.3 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 6.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 174 | % 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.