Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer) 13 minutes
Resting for 5 minutes at 22-24°C
Proofing for 60 minutes at 28-30°C
Baking at 180-190°C for 25-45 minutes.
DOUGH: knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough.
RESTING: let it rest at 22-24°C for 5 minutes.
SCALING: divide the dough into 400 grams pieces for 500 grams moulds or into 800 grams pieces for 1 kg moulds.
SHAPING: roll the pieces in a round shape without forcing the dough. Place the pieces in the paper moulds with the closure on the bottom and press them well.
PROOFING: place in the proofer at 28-30°C with relative humidity of 75-80% for about 60 minutes until the dough reaches the top of the mould.
BAKING: bake at 180-190°C for about 25 minutes for 400 grams panettoni and 45 minutes for 800 grams panettoni.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Crafted using IRCA Group professional solutions
BAKERY
