Long-Leavening Panettone Premix

Name: Long-Leavening Panettone Premix
SKU: Scatola
Price: 8.00 EUR
Availability: InStock

Artisan Panettone mix with natural yeast, suitable for use with a stand mixer

Long-Leavening Panettone Premix

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A great pastry chef is also measured by the ability to prepare a good long-leavening product like Panettone (Christmas). Now you can become one too! Our mix contains natural yeast and the ingredients necessary to prepare Panettone and with very little brewer's yeast (it serves to reactivate the natural yeast present in the mix) you can obtain a great Panettone.

8.00 €

Ex Tax: 7.27 €

Price in reward points: 1

Stock: In Stock
Reward Points: 10
Code: DP021
Weight standard packaging: 1.00kg
V.A.T. applied: 10%

Available Options

Packaging/Quantity

Box 1 Kg

Box 5 Kg

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This product is recommended for those with at least some experience in making traditional festive leavened desserts. To learn more, we invite you to visit our in-depth page "The pitfalls of panettone making" (click here).

We recommend using a stand mixer or a domestic diving arm mixer.

Together with the Panettone Mix, we also suggest purchasing Manitoba flour, specially selected for this recipe (click here for the product sheet).

If you don’t want to use candied fruit, we have a tasty alternative: Fruit Jelly Cubes in 6 flavors. Find them here!

The quantities (in grams) and ingredients needed for the preparation are listed below. The procedure is described in the product sheet. The preparation involves making an evening pre-dough (the mix contains natural yeast that must ferment for 10–12 hours) and a second dough the following morning.

With 1 kg of mix, you can make 4 Panettoni of 1 kg each.

Quantities for 4 Panettoni of 1 kg each

Evening dough	Morning dough
Mix g 1000 Fresh yeast g 3 Egg yolks g 200 Butter g 200 Water g 350	Evening dough approx. g 1750 Manitoba flour g 500 Egg yolks g 240 Sugar g 290 Butter g 400 Honey g 10 Salt g 8 Milk g 200 Fruit (candied citron/orange and/or raisins) g 700

Quantity for 1 Panettone of 1 kg

Evening dough	Morning dough
Mix g 250 Fresh yeast g 1 Egg yolks g 50 Butter g 50 Water g 90	Evening dough approx. g 440 Manitoba flour g 100 Egg yolks g 60 Sugar g 70–75 Butter g 100 Honey g 2–3 Salt g 2 Milk g 50 Fruit (candied citron/orange and/or raisins) g 175

Do you need molds to bake Panettoni? We’ve got you covered (code DP907 click here).

Want to make mini Panettoni as cute placeholders for Christmas dinner? We have those too. (code DP919 click here).

Composition
Characteristic Ingredients
Allergins
Cross Contamination
Nutritional Facts (Serving Size 100 g)
Energy
General characteristc
Available packaging
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