PANETTONE WITH MIRUM

Source: https://www.meranermuehle.it/rcp_recipe/panettone-with-mirum

Total time

2 Hours

Baking/cooking time

40 Minutes

Rest time

1 Hours 10 Minutes

Ingredients

6 pcs.

Portions

1000	g	Mix Mirum gluten-free
75	g	honey
50	g	compressed yeast
250	g	egg
70	g	egg yolk (optional)
750	g	water
180	g	butter
200	g	candied fruit
100	g	sultanas

Preparation

MIXING* Combine the flour, honey, yeast, egg and water in the mixer on a medium-high speed for 6 min. Add the butter, candied fruit and sultanas.

SHAPING Fill the ramekins with 420-430g of dough using a pastry bag.

PROOFING Leave to proof at 30-32°C for approx. 70 min. with 90% humidity or until the volume has doubled.

BAKING Bake in a static oven:

for 420-430g at 170-180°C for 40-45 min. with valve open for final 10 min.

for 120-130g at 170-180°C for 30-35 min. with valve open for final 10 min.

Tip: before baking, leave the dough out of the proofing cabinet for 10-15 min. so that a film forms on the surface. This helps during baking.

*Recipe to be adapted according to the method and equipment used.

Mix Mirum gluten-free

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%.

15 kg

COLOMBA WITH MIRUM

Time: ~2 Hours

PANETTONE WITH MIRUM

Ingredients

Preparation

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