Pamix Plus 10 - Cloud Panettone
Ingredients
Part Preparo
Part Acabamento
Process
01. Place the Pamix Plus and wheat flour in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Add part of the cold water (7 L) and mix on low speed (speed 1) for an additional approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (5.5 L) and mix on low speed (speed 1) for approximately 15 minutes or until reaching the veil stage.
04. Add the chocolate chips and mix on low speed (speed 1) for another 1 minute.
05. Cut into pieces of 500 g for panettones.
06. Cover with plastic. Let it rest for 30 minutes.
07. Shape into a loaf form.
08. Place in a loaf pan (22 x 11 x 10 cm) that has been previously greased.
09. Allow to ferment in the fermentation chamber (32°C) for approximately 3 hours or until ready.
10. Bake at 170°C for approximately 1 hour in a stone oven.
FINISHING
01. Place the powdered sugar and milk powder in a container and mix until homogeneous. Set aside.
02. Brush melted butter over the surface of the panettones.
03. Cover the panettones with the reserved powdered sugar and milk powder.
Tips
- Use frozen chocolate chips to prevent them from melting during mixing.
Yield
120 Units of 490 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) | 323 | % VD (*) |
| Carboidratos (g) | 45 | % VD (*) |
| Açúcares totais (g) | 6.4 | % VD (*) |
| Aç adicionados (g) | 6.4 | % VD (*) |
| Proteínas (g) | 6.4 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 8.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 173 | % 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 - Cloud Panettone
Ingredients
Part Preparo
Part Acabamento
How to make it
PREPARATION
01. Place the Pamix Plus and wheat flour in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Add part of the cold water (7 L) and mix on low speed (speed 1) for an additional approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (5.5 L) and mix on low speed (speed 1) for approximately 15 minutes or until reaching the veil stage.
04. Add the chocolate chips and mix on low speed (speed 1) for another 1 minute.
05. Cut into pieces of 500 g for panettones.
06. Cover with plastic. Let it rest for 30 minutes.
07. Shape into a loaf form.
08. Place in a loaf pan (22 x 11 x 10 cm) that has been previously greased.
09. Allow to ferment in the fermentation chamber (32°C) for approximately 3 hours or until ready.
10. Bake at 170°C for approximately 1 hour in a stone oven.
FINISHING
01. Place the powdered sugar and milk powder in a container and mix until homogeneous. Set aside.
02. Brush melted butter over the surface of the panettones.
03. Cover the panettones with the reserved powdered sugar and milk powder.
Tips
- Use frozen chocolate chips to prevent them from melting during mixing.
Yield
120 Units of 490 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) | 323 | % VD (*) |
| Carboidratos (g) | 45 | % VD (*) |
| Açúcares totais (g) | 6.4 | % VD (*) |
| Aç adicionados (g) | 6.4 | % VD (*) |
| Proteínas (g) | 6.4 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 8.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 173 | % 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.