{"product_id":"mix-per-panettone-e-colomba-1-kg","title":"Mix for Panettone and Colomba 1 kg","description":"\u003cp\u003eProfessional powder mix for the preparation of panettone and colomba.\u003c\/p\u003e\n\u003ch3\u003eScroll through the gallery and watch the video of our panettone mix!\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eDiscover the secret to a perfect panettone with our \u003cstrong\u003edolcencasa panettone and colomba mix.\u003c\/strong\u003e With our selection of high quality ingredients, \u003cstrong\u003eyou will quickly and easily prepare the most delicious panettone you have never tasted.\u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThanks 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.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOur 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.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDon'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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBelow, we have included an \u003cstrong\u003eEnriched Recipe\u003c\/strong\u003e for you to make the most of our dolcencasa panettone mix.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eFollow our recipe - Panettone and Colomba\u003c\/h3\u003e\n\u003cp\u003ePre-dough ingredients\u003c\/p\u003e\n\u003ctable class=\"tabella-ingredienti\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"prodotto-ricetta\" mce-data-marked=\"1\"\u003ePanettone Mix - Dolcincasa\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e2000 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater\u003c\/td\u003e\n\u003ctd\u003e900\/865 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLactose-free butter\u003c\/td\u003e\n\u003ctd\u003e400 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEgg yolk (fresh category A)\u003c\/td\u003e\n\u003ctd\u003e220 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugar\u003c\/td\u003e\n\u003ctd\u003e150 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast\u003c\/td\u003e\n\u003ctd\u003e15 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003eDough\u003c\/h3\u003e\n\u003ctable class=\"tabella-ingredienti\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCandied fruit\u003c\/td\u003e\n\u003ctd\u003e900 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"prodotto-ricetta\"\u003ePanettone Mix - Dolcincasa\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e850 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaisins\u003c\/td\u003e\n\u003ctd\u003e850 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLactose-free butter\u003c\/td\u003e\n\u003ctd\u003e670 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSugar\u003c\/td\u003e\n\u003ctd\u003e400 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEgg yolk (fresh category A)\u003c\/td\u003e\n\u003ctd\u003e300 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHoney\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLatte\u003c\/td\u003e\n\u003ctd\u003e65 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEggs (fresh category A)\u003c\/td\u003e\n\u003ctd\u003e65 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCocoa butter\u003c\/td\u003e\n\u003ctd\u003e50 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVanilla bean\u003c\/td\u003e\n\u003ctd\u003eq.b.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eProcedure\u003c\/h3\u003e\n\u003cp class=\"titolino-ricetta\"\u003e1. Pre-dough\u003c\/p\u003e\n\u003cp\u003eMix \u003cspan\u003e\u003c\/span\u003e\u003cspan class=\"product-recipe\"\u003ethe \u003cstrong\u003eDolcincasa Panettone Mix\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ewith 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.\u003cbr\u003e\u003cbr\u003e*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.\u003c\/p\u003e\n\u003ch3\u003eDough\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eKnead the pre-dough, the\u003c\/span\u003e\u003cspan class=\"product-ricetta\" mce-data-marked=\"1\"\u003eDolcincasa Panettone Mix\u003c\/span\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlace the dough thus obtained in a leavening cell at 28-30°C with 80-85% humidity for 45-50 minutes.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBreak 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e*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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePreparation for cooking\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eFor the Panettone\u003c\/strong\u003e cut the surface in a cross shape and place a knob of butter\/lactose-free butter in the centre.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eFor the Colomba\u003c\/strong\u003e spread the surface with icing prepared with \u003cspan class=\"product-recipe\"\u003eTop Glass,\u003c\/span\u003e 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eCooking (for 1 kg pieces)\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv data-widget_type=\"html.default\" data-element_type=\"widget\" data-id=\"05f8376\" class=\"elementor-element elementor-element-05f8376 elementor-widget__width-initial elementor-widget elementor-widget-html\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cdiv class=\"procedimento\"\u003e\n\u003cp\u003e\u003cstrong\u003eSTATIC OVEN:\u003c\/strong\u003e 185°C for 50-55 minutes (the first 40 minutes with the valve closed, the last 10-15 minutes with the valve open).\u003cbr\u003e\u003cstrong\u003eFAN OVEN:\u003c\/strong\u003e 155\/160°C for 50-55 minutes (the first 45-50 minutes with the valve closed, the last 5 minutes with the valve open).\u003cbr\u003e\u003cbr\u003eN.B. At the end of cooking, the products should be turned upside down and hung with the appropriate pins, until completely cooled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"html.default\" data-element_type=\"widget\" data-id=\"3a2fd63\" class=\"elementor-element elementor-element-3a2fd63 elementor-widget__width-initial elementor-widget elementor-widget-html\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cdiv class=\"procedimento\"\u003e\n\u003cp class=\"titolino-ricetta\"\u003eN.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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"dolcincasa","offers":[{"title":"Default Title","offer_id":47122073288999,"sku":"mix-panettone-colomba1kg","price":9.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/4582\/6599\/files\/H43K532_1.jpg?v=1701881150","url":"https:\/\/dolcincasa.com\/en-ie\/products\/mix-for-panettone-and-colomba-1-kg","provider":"Dolcincasa.com","version":"1.0","type":"link"}