Mother 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 is formed.
02. Add the fresh yeast and mix on low speed (speed 1) until the dough is homogeneous. Attention: Do not reach the veil point.
03. Round the dough into a ball.
04. Cover with plastic and let it rest for 1 hour.
REINFORCEMENT
01. Add the Zeelandia Panetone Madre and part of the cold water (2.8 L) to the sponge and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the remaining cold water (350 ml) and mix on low speed (speed 1) for approximately 12 minutes or until reaching the veil point.
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 each portion into a ball.
06. Cover with plastic. Let it 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 ready.
09. Cut crosswise.
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 110 g of yeast and 1.86 L of cold water for every 10 kg of Panetone Madre.
- Use the same recipe for the direct process.
- Other formats:
* 1 kg panettone: Divide into 1.1 kg portions. Ferment. Bake for approximately 1:20 hours 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.
Mother 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 is formed.
02. Add the fresh yeast and mix on low speed (speed 1) until the dough is homogeneous. Attention: Do not reach the veil point.
03. Round the dough into a ball.
04. Cover with plastic and let it rest for 1 hour.
REINFORCEMENT
01. Add the Zeelandia Panetone Madre and part of the cold water (2.8 L) to the sponge and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the remaining cold water (350 ml) and mix on low speed (speed 1) for approximately 12 minutes or until reaching the veil point.
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 each portion into a ball.
06. Cover with plastic. Let it 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 ready.
09. Cut crosswise.
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 110 g of yeast and 1.86 L of cold water for every 10 kg of Panetone Madre.
- Use the same recipe for the direct process.
- Other formats:
* 1 kg panettone: Divide into 1.1 kg portions. Ferment. Bake for approximately 1:20 hours 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.