PANETTONE WITH ORGANIC DIVINA

Name: PANETTONE WITH ORGANIC DIVINA
Total time: 19 h
Ingredients: PRE-DOUGH; 1000 g Organic Divina - with natural yeast, without enzymes and emulsifiers; 500 ml water; 100 g organic egg yolk (cat. A); 200 g organic butter; 1 g organic compressed yeast; FINAL DOUGH; 1801 g pre-dough; 300 g Organic soft wheat flour type 0 violet; 50 ml water; 300 g organic cane sugar; 50 g organic honey; 150 g organic egg yolk (cat. A); 200 g organic butter; 25 g organic cocoa butter; 400 g organic sultanas; 300 g organic candied fruit

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

Total time

19 Hours

Baking/cooking time

55 Minutes

Rest time

17 Hours 45 Minutes

Ingredients

3 pcs.

Portions

		PRE-DOUGH
1000	g	Organic Divina - with natural yeast, without enzymes and emulsifiers
500	ml	water
100	g	organic egg yolk (cat. A)
200	g	organic butter
1	g	organic compressed yeast
		FINAL DOUGH
1801	g	pre-dough
300	g	Organic soft wheat flour type 0 violet
50	ml	water
300	g	organic cane sugar
50	g	organic honey
150	g	organic egg yolk (cat. A)
200	g	organic butter
25	g	organic cocoa butter
400	g	organic sultanas
300	g	organic 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 butter.

DOUGH TEMP. 25-28 °C

RESTING TIME 10-12 hrs, covered with a cloth, at 27-30 °C 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, honey, egg yolk, butter, 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 until the volume has doubled.

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

*The recipe is to be adapted to the technique and machinery used.

Organic Divina - with natural yeast, without enzymes and emulsifiers

PRODUCT LINE INACTIVEBaking mix in organic quality for traditional sweet 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. Dosage: 70%.Advantages using our mix with lievito madre:> clean label: without emulsifiers> 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

Organic soft wheat flour type 0 violet

The royal class: our organic soft wheat flour type 0 violet is produced by grinding a special selection of the best European organic wheat grains. This high-quality flour is ideal for the production of pre-ferments, for ciabatta and other aromatic breads. Best suited for fermentation times around 16-18 hours and more. Without ascorbic acid. W 360 -380 | p/l 0,55 – 0,75 | water absorption > 59,0 % | stability > 15 min | wet glue >35,0 %

25 kg

Organic PANETTONE

Time: ~19 Hours

PANETTONE WITH ORGANIC DIVINA

Ingredients

Preparation

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