Pamix Plus - Panettone Mold with Chocolate Chips
Ingredients
Part Preparo
Process
02. Add part of the cold water (500 ml) 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 (250 ml) and mix on low speed (speed 1) for approximately 5 more minutes or until reaching the veil stage.
04. Add the chocolate chips and mix on low speed (speed 1) for an additional 1 minute.
05. Divide into pieces of 730 g. Round the dough.
06. Cover with plastic. Let rest for 30 minutes.
07. Shape and place in a previously greased closed loaf pan (30 x 10 x 10 cm).
08. Ferment in the fermentation chamber at room temperature for approximately 3 hours or until the desired point.
09. Bake at 180°C for approximately 1 hour in a deck oven.
10. Cool down. Package.
TIP
- Other Baking Methods:
* Turbo Oven: 160°C for approximately 50 minutes.
Yield
5 Units of 655 g
Equipment
Mixer , Oven , Fermentation Chamber , Scale , Closed Loaf Pan
Suggested shelf life
720
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 312 | % VD (*) |
| Carboidratos (g) | 45 | % VD (*) |
| Açúcares totais (g) | 6.9 | % VD (*) |
| Aç adicionados (g) | 6.9 | % VD (*) |
| Proteínas (g) | 6.2 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 7.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 169 | % 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 - Panettone Mold with Chocolate Chips
Ingredients
How to make it
01. Place Pamix Plus and the flour in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Add part of the cold water (500 ml) 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 (250 ml) and mix on low speed (speed 1) for approximately 5 more minutes or until reaching the veil stage.
04. Add the chocolate chips and mix on low speed (speed 1) for an additional 1 minute.
05. Divide into pieces of 730 g. Round the dough.
06. Cover with plastic. Let rest for 30 minutes.
07. Shape and place in a previously greased closed loaf pan (30 x 10 x 10 cm).
08. Ferment in the fermentation chamber at room temperature for approximately 3 hours or until the desired point.
09. Bake at 180°C for approximately 1 hour in a deck oven.
10. Cool down. Package.
TIP
- Other Baking Methods:
* Turbo Oven: 160°C for approximately 50 minutes.
Tips
Yield
5 Units of 655 g
Equipment
Mixer , Oven , Fermentation Chamber , Scale , Closed Loaf Pan
Suggested shelf life
720 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 312 | % VD (*) |
| Carboidratos (g) | 45 | % VD (*) |
| Açúcares totais (g) | 6.9 | % VD (*) |
| Aç adicionados (g) | 6.9 | % VD (*) |
| Proteínas (g) | 6.2 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 7.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.2 | % VD (*) |
| Sódio (mg) | 169 | % 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.