Mix for Panettone and Colomba 1 kg
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Professional powder mix for the preparation of panettone and colomba.
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Discover the secret to a perfect panettone with our dolcencasa panettone and colomba mix. With our selection of high quality ingredients, you will quickly and easily prepare the most delicious panettone you have never tasted.
Thanks to our traditional recipe and our genuine ingredients, you will be able to make a Christmas dessert that will amaze and delight your family and friends. Our panettone mix contains everything you need for an authentic and genuine flavour. With just a few steps, you can create a chef's work without having to spend hours in the kitchen. Not only that, you can customize your panettone by adding your favorite combinations, making it even more unique and special. Don't wait, bring home our panettone mix and prepare your party with the enveloping scent of Christmas and the unmistakable taste of a homemade panettone. Be the creator of your festive moments with our Panettone and Colomba Mixes.
Below, we have included an Enriched Recipe for you to make the most of our dolcencasa panettone mix.
Follow our recipe - Panettone and Colomba
Pre-dough ingredients
| Panettone Mix - Dolcincasa | 2000 g |
| Water | 900/865 g |
| Lactose-free butter | 400 g |
| Egg yolk (fresh category A) | 220 g |
| Sugar | 150 g |
| Yeast | 15 g |
Dough
| Candied fruit | 900 g |
| Panettone Mix - Dolcincasa | 850 g |
| Raisins | 850 g |
| Lactose-free butter | 670 g |
| Sugar | 400 g |
| Egg yolk (fresh category A) | 300 g |
| Honey | 100 g |
| Latte | 65 g |
| Eggs (fresh category A) | 65 g |
| Cocoa butter | 50 g |
| Vanilla bean | q.b. |
Procedure
1. Pre-dough
Mix the Dolcincasa Panettone Mix with water, yeast and egg yolks for about 20 minutes* and in any case until a smooth and dry dough is obtained. Then add the sugar and then the butter until completely mixed (final temperature of the dough approximately 26-28°C). Place the dough thus obtained in a leavening cell at 23-25°C with humidity of 75-80% for 11-12 hours or in any case until the initial volume has quintupled.
*Kneading times are calculated on a double-arm mixer (52 beats per minute). For spiral mixers the times are reduced to around 12-14 minutes.
Dough
Knead the pre-dough, theDolcincasa Panettone Mix, the milk and the eggs for approximately 20/25 minutes*, until a smooth and dry dough is obtained (VELO); add the sugar, honey and vanilla bean, taking care to absorb them well, then the egg yolks, the butter (softened) and finally the previously heated fruit, so as to obtain a final temperature of the mixture of around 28-29 °C.
Place the dough thus obtained in a leavening cell at 28-30°C with 80-85% humidity for 45-50 minutes.
Break the dough into the desired weight (e.g. for 1kg pieces weigh 1100g of dough) and round. Leave to rest for 15 minutes until a light "skin" forms, then turn again and place in the appropriate moulds. Place in a leavening cell at 29-30°C with R.H. 80-85% and leave to rise for approximately 4-5 hours until the dough has reached the upper edge of the baking cup. Remove from the cell and leave to rest at room temperature for another 15 minutes until a thin layer of "skin" forms on the surface.
*Kneading times are calculated on a double-arm mixer (52 beats per minute). For spiral mixers the times are reduced to around 16-18 minutes.
Preparation for cooking
- For the Panettone cut the surface in a cross shape and place a knob of butter/lactose-free butter in the centre.
- For the Colomba spread the surface with icing prepared with Top Glass, whole almonds (minimum 2% by weight of the finished product as per specifications, e.g. . for 1kg pieces at least 20g of almonds) and coarse sugar. Then dust with icing sugar.
Cooking (for 1 kg pieces)
STATIC OVEN: 185°C for 50-55 minutes (the first 40 minutes with the valve closed, the last 10-15 minutes with the valve open).
FAN OVEN: 155/160°C for 50-55 minutes (the first 45-50 minutes with the valve closed, the last 5 minutes with the valve open).
N.B. At the end of cooking, the products should be turned upside down and hung with the appropriate pins, until completely cooled.
N.B. By using the Dolcincasa Panettone and Colomba Mix and lactose-free butter, you will be able to obtain the taste and characteristics of a traditional panettone, but without lactose. This will allow you to meet the most current consumer needs.
