Gluten free panettone with MIRUM

Times

Preparation
stopwatchIcon 2h 17'
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019 40-45'

Ingredients

1000 g MIRUM
50-100 g Sugar-honey or rice syrup
40-50 g Baker's yeast
250 g Egg
45 g Powder milk
750 g Water
180 g Butter
250 g Candied fruits

Preparation

MIXING*:  10-12 min. knead quickly with planetary kneading machine with flat beater. Add butter and candied fruit.
DOUGH TEMPERATURE: 26-28°C
DOUGH PIECES: Divide pieces of dough to max. 420-430 and put panettone for 300 g in the forms, turning several times.
PROOFING: approx. 70 min. at 30-32°C with 90% humidity or until the volume is doubled. 
BAKING*: 170-180°C (in the deck oven), approx. 40-45 min with steam. open the valve during the last 15 min.

*The recipe has to be adjusted to the technique and tools used.

Products used

Mix Mirum gluten free
The gluten-free MIRUM mix is ideal for heavy yeast doughs such as panettone, pandoro, Easter dove and the like. It produces baked goods with an open-pored and soft crumb, which are not inferior in taste and texture to the gluten-containing variants.

15 kg

Other recipes

Sweets and pastries

Sweet focaccia Finum

With lievito madre natural yeast. What a pleasure!
stopwatchIcon ~2h
Sweets and pastries

Easter Dove "Colomba" with Regina

Regina - our lievito natural yeast for sweet leavened products
stopwatchIcon ~15h
Sweets and pastries

Panettone Clean Label with REGINA

stopwatchIcon ~20h
Sweets and pastries

Organic PANETTONE

with our mix BIO DIVINA. For completely organic panettone cakes without emulsifiers and completely clean label.
stopwatchIcon ~18h
Sweets and pastries

Panettone Divina

Fluffy and soft! With inactive lievito madre natural yeast – just add 1 g of yeast for excellent results.
stopwatchIcon ~18h
Sweets and pastries

Vegan panettone with ESTELLA

stopwatchIcon ~18h

ALWAYS UP TO DATE

New ingredients, new recipes and new techniques - the world of cereals and bakery, pastries and pizza is constantly evolving. Don't miss the latest news and advice from professionals in the sector.