Ingredients

Group 1
Ingredient
KG
Wheat flour
2.000
Brioche Paste 10% Concentrate
0.240
Mixed peel
0.200
Sultanas
0.200
Raisins
0.200
Butter
0.140
Sugar
0.120
Yeast
0.120
Lemon zest
0.030
Orange zest
0.030
Water
0.800
Vegetable oil
0.200
Egg
0.140
Glycerine
0.100
Vanilla flavour
0.030
Total Weight: 4.550

Method

1. Using a spiral mixer, mix for approximately 3 minutes slow and 8 minutes fast speed, until fully developed.
2. Scale at 60g.
3. Place into paper Panettone cases.
4. Prove: 45 minutes at 38°C, 85% relative humidity.
5. Bake: 200°C for 20 minutes.
6. Glaze with Bun Glaze RTU and top with nibbed sugar pieces if desired.
7. After baking, core the Panettone and fill with Bakels Lemon Cream Filling or Salted Caramel.

Yield

46 Panettone

Ingredients

Group 1
Ingredient
KG
Wheat flour
2.000
Brioche Paste 10% Concentrate
0.240
Mixed peel
0.200
Sultanas
0.200
Raisins
0.200
Butter
0.140
Sugar
0.120
Yeast
0.120
Lemon zest
0.030
Orange zest
0.030
Water
0.800
Vegetable oil
0.200
Egg
0.140
Glycerine
0.100
Vanilla flavour
0.030
Total Weight: 4.550

Method

1. Using a spiral mixer, mix for approximately 3 minutes slow and 8 minutes fast speed, until fully developed.
2. Scale at 60g.
3. Place into paper Panettone cases.
4. Prove: 45 minutes at 38°C, 85% relative humidity.
5. Bake: 200°C for 20 minutes.
6. Glaze with Bun Glaze RTU and top with nibbed sugar pieces if desired.
7. After baking, core the Panettone and fill with Bakels Lemon Cream Filling or Salted Caramel.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas