Business Private

Panettone with Estella

Total time
19 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
55 Minutes
Rest time
17 Hours 45 Minutes


3 pcs.

1000 g Estella vegan 15kg
550 g plant-based milk
200 g plant-based margarine
1 g compressed yeast
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)
300 g sultanas
250 g candied fruit



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. 25-28 °C 

RESTING TIME 10-12 hrs, covered with a cloth, at 27-30 °C or until the volume has quadrupled.


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 and/or sultanas. 

DOUGH TEMP. 25-28 °C 

RESTING TIME approx. 45 min. at 30 °C 

SHAPING Divide into 1070 g pieces and turn two times.

LEAVENING approx. 3-5 hrs at 28-30 °C and 85% humidity or until the volume has doubled. 

BAKING* 180 °C for approx. 35 min. with closed valve + 20 min. at 170 °C with open valve.

*Recipe to 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