MIXING TIME* Dissolve the cocoa in 50 g of water. Combine the flour, honey, yeast, egg and water in the mixer on a medium-high speed for 6-8 min. Add the butter and mix for 5-6 min on medium speed. Incorporate the chocolate chips.
SHAPING Place approximately 140 g of dough into a 100 g colomba mold.
PROOFING Leave to proof until the volume has doubled.
BAKING Bake in at 160 °C for 40 min.
*Recipe to be adapted according to method and equipment used.
THE GLUTEN FREE BLEND FOR AUTHENTIC PANETTONE CHARACTERISTICSMIRUM is a gluten free baking blend designed for the production of panettone and sweet leavened doughs with authentic panettone characteristics. Developed for professional use, it supports controlled fermentation and stable dough structure.The formulation based on rice flour, corn starch, sugar, rice starch, and vegetable fibres delivers excellent volume, a light and fibrous crumb, and prolonged softness.The result is gluten-free panettone and sweet baked goods with a refined appearance, fine structure, and balanced flavour. The blend offers good process control and consistently high-quality results.Application quantity: 100%.
