Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
1.200
12.00
Mixed peel
1.000
10.00
Sultanas
1.000
10.00
Raisins
1.000
10.00
Butter
0.700
7.00
Sugar
0.600
6.00
Yeast
0.600
6.00
Lemon zest
0.150
1.50
Orange zest
0.150
1.50
Water
4.000
40.00
Vegetable oil
1.000
10.00
Egg
0.700
7.00
Glycerine
0.500
5.00
Vanilla flavour
0.150
1.50
Total Weight: 22.750
1. Add all ingredients (except fruit, zest and peel) into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 8 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Add fruit, zest and peel over slow speed, until fully dispersed.
5. Scale at 350g into Panettone cases.
6. Prove for 45 minutes at a controlled temperature of 38°C, 85% relative humidity.
7. Bake at 200°C for 20 minutes.
8. Glaze with Bun Glaze RTU and top with nibbed sugar pieces if desired.
Yield: 65 Panettone
Related recipes
Related products
Baktem 10% Brioche Paste Concentrate
Bread, Roll & Morning Goods, Brioche Concentrates
Premium brioche 10% concentrate, to produce top quality brioche goods.
View product
Bun Glaze RTU
Sweet & Savoury Glazes, Bun Glazes
High quality ready to use glaze, suitable for all sweet fermented goods.
View product
