Panettone Powder - Cuptone
Ingredients
Part Preparo
Process
02. Add part of the cold water (400 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (90 ml) while mixing on low speed (speed 1) for approximately 6 minutes or until the veil stage is reached.
04. Add the candied fruits, chopped cherries in syrup, and raisins, and mix on low speed (speed 1) for another 1 minute.
05. Divide into portions of 50 g. Round them up.
06. Cover with plastic. Let rest for 15 minutes.
07. Round them up again and place them in pre-greased brioche molds.
08. Ferment in the fermentation chamber (32ºC) for approximately 2 hours or until the desired point is reached.
09. Moisten the surface of the cuptones with water and sift the Zeelandia Icing Sugar.
10. Bake at 180ºC for approximately 30 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 25 minutes.
Yield
46 Units of 46 g
Equipment
Mixer , Oven , Sieve , Scale , Container , Fermentation Chamber , Brioche Molds
Suggested shelf life
192
Nutritional table
| A serving of Porção de 80g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 268 | % VD (*) |
| Carboidratos (g) | 50 | % VD (*) |
| Açúcares totais (g) | 7.1 | % VD (*) |
| Aç adicionados (g) | 6.5 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 5.6 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 147 | % 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 - Cuptone
Ingredients
Part Preparo
How to make it
01. Place the Zeelandia Panettone and the wheat flour in the mixer and mix until homogeneous.
02. Add part of the cold water (400 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (90 ml) while mixing on low speed (speed 1) for approximately 6 minutes or until the veil stage is reached.
04. Add the candied fruits, chopped cherries in syrup, and raisins, and mix on low speed (speed 1) for another 1 minute.
05. Divide into portions of 50 g. Round them up.
06. Cover with plastic. Let rest for 15 minutes.
07. Round them up again and place them in pre-greased brioche molds.
08. Ferment in the fermentation chamber (32ºC) for approximately 2 hours or until the desired point is reached.
09. Moisten the surface of the cuptones with water and sift the Zeelandia Icing Sugar.
10. Bake at 180ºC for approximately 30 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo Oven: 140°C for approximately 25 minutes.
Tips
Yield
46 Units of 46 g
Equipment
Mixer , Oven , Sieve , Scale , Container , Fermentation Chamber , Brioche Molds
Suggested shelf life
192 hours
Nutritional table
| Porção de 80g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 268 | % VD (*) |
| Carboidratos (g) | 50 | % VD (*) |
| Açúcares totais (g) | 7.1 | % VD (*) |
| Aç adicionados (g) | 6.5 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 5.6 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 147 | % 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.