6360-finum-panettone-gastonomico-molino-merano

SAVORY PANETTOE WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/savory-panettoe-with-finum

Total time

2 Hours 20 Minutes

Baking/cooking time

40 Minutes

Rest time

1 Hours 30 Minutes

Ingredients

for 3-4 pcs.

Portions

1000	g	Soft wheat flour type 0 orange
60	g	FINUM – Lievito madre
20	g	salt
70	g	sugar
700	g	water
100	g	milk
100	g	eggs
300	g	butter

Preparation

KNEADING TIME: Knead until the dough is smooth and dry. The butter should be added once the gluten network has formed.

DOUGH TEMPERATURE: 26°C (79 °F)

DOUGH RESTING: Let the dough rest for 30 minutes at 20 °C (68 °F).

SHAPING: Divide the dough into 600 g piecesand place in panettone tins for 750 g.

LEAVENING: Let the dough rise for 60 min. at 30 °C (86 °F) until it reaches the top border of the tin.

BAKING: Brush with egg white or a mix of 50 g whole egg and 50 g milk. Top with mixed seeds. Score a cross on top. Bake at 170 °C (338 °F) for about 40 minutes, for the last 10 minutes with the vent open. Bag the panettones and store at 4 °C (39 °F) for 24 hours before filling.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

Soft wheat flour type 0 orange

Flour made by grinding carefully selected soft wheat. Ideal for fermentation times around 2-3 hours. Suitable for direct dough process and fermentation times around 2-3 hours. Without ascorbic acid.W 210 - 230 | p/l 0,55-0,65 | water absorption > 55,0 % | stability > 4 min | wet glue > 26,0 %

25 kg

Finum Italia

FINUM ITALIA – THE LIEVITO MADRE NATURAL YEAST WITH LIMITLESS CREATIVITYFINUM is the result of a gentle drying process of our Lievito Madre natural yeast and represents a unique natural baking ingredient based on Lievito Madre. FINUM ITALIA is a Lievito Madre entirely produced in Italy and made from flours obtained from Italian-grown grains. Thanks to its outstanding versatility, FINUM enables the easy and consistent production of a wide range of baked goods – both savoury and sweet – with an authentic, unmistakable flavour.FINUM not only preserves the typical benefits of Lievito Madre natural yeast, but goes beyond them: it enhances aroma and taste while improving the nutritional value of the finished products. Its innovative formulation makes FINUM the ideal partner for all types of cereals and allows seamless integration into a wide variety of production processes. Suitable for direct dough processes at both ambient temperature and controlled temperature (+4 °C to +8 °C).Thanks to its functional properties, FINUM provides structure and stability to every dough, ensuring an open crumb structure, excellent oven spring and a crisp, tender crust. The targeted enhancement of aromas and flavours creates a high-quality sensory experience.Dosage4% for bread and savoury baked goods6% for croissants and sweet yeast doughsBenefits in the production processHigh process stability for consistent and reliable resultsHigh tolerance to fluctuations in the production processImproved dough elasticity for easier handlingActs as a natural dough improver – without artificial additivesFaster processing thanks to reduced production timesOptimal dough development and increased volumeBenefits in the finished productCrisp crust and soft, open crumbTypical, well-balanced aroma of Lievito Madre natural yeastImproved nutritional propertiesHigh digestibilityExtended freshness (shelf life)

10 kg