COLOMBA WITH ESTELLA

Name: COLOMBA WITH ESTELLA
Total time: 21 h
Ingredients: PRE-DOUGH; 1000 g Estella vegan 15kg; 550 g plant-based milk; 200 g plant-based margarine; 1 g compressed yeast; FINAL DOUGH; 1751 g pre-dough; 300 g Gran Lievitati - soft wheat flour type 0; 50 ml plant-based milk; 250 g cane sugar; 23 g inverted sugar; 100 g plant-based margarine cream; 100 g cocoa butter (melted); 500 g candied fruit

Source: https://www.meranermuehle.it/rcp_recipe/colomba-with-estella

Total time

21 Hours

Baking/cooking time

55 Minutes

Rest time

19 Hours

Ingredients

3 pcs.

Portions

		PRE-DOUGH
1000	g	Estella vegan 15kg
550	g	plant-based milk
200	g	plant-based margarine
1	g	compressed yeast
		FINAL DOUGH
1751	g	pre-dough
300	g	Gran Lievitati - soft wheat flour type 0
50	ml	plant-based milk
250	g	cane sugar
23	g	inverted sugar
100	g	plant-based margarine cream
100	g	cocoa butter (melted)
500	g	candied fruit

Preparation

PRE-DOUGH

KNEADING TIME* 4 min. first speed + 5 min. second speed or until the dough is smooth, dry and well corded. Then, add the margarine.

DOUGH TEMP. 24-27 °C (75–81 °F)

RESTING TIME 12-14 hrs, covered with a cloth, at 26-28 °C (79–82 °F) or until the volume has quadrupled.

FINAL DOUGH

KNEADING TIME* 4 min. first speed + 7 min. second speed or until the dough is smooth and dry. Add in the following order: sugar, inverted sugar, margarine, cocoa butter and finally, the fruit.

DOUGH TEMP. 27 °C (81 °F)

RESTING TIME approx. 45 min. at 30 °C (86 °F)

SHAPING Divide into 460 g pieces (2 for each Colomba) and turn two times.

LEAVENING approx. 3-5 hrs at 28-30 °C (82–86 °F) and 85% humidity or until the volume has doubled. Brush with almond glaze.

BAKING* 180 °C (356 °F) for approx. 35 min. with closed valve + 20 min. at 170 °C (338 °F)with open valve.

*Recipe must be adapted to the technique and machinery used.

Gran Lievitati - soft wheat flour type 0

The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %

15 kg

Estella vegan 15kg

PRODUCT LINE INACTIVE Special mix for vegan yeast doughs like Panettone, Pandoro, Colomba etc. with inactive lievito madre natural yeast. Baker's yeast can be added individually. An ideal mix, easy to handle with a minimum shelf life of three months. Dosage: 70%. Advantages using our mix with lievito madre: > for long (with pre-dough) or direct (with the addition of yeast) dough process > increases fermentation stability and tolerance. > open-pored and soft finished product > improves the flavour of products by enhancing the taste of the flour used. > prolongs the shelf life of a product.

15 kg

Vegan panettone with ESTELLA

Time: ~19 Hours

COLOMBA WITH ESTELLA

Ingredients

Preparation

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