Multiseed Panettone Recipe
Multiseed Panettone Recipe — a Bakels recipe. Uses Bakels Multiseed Bread Concentrate 16 kg and Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 8 min
- mixing time (adding fruit, slow speed)
- 1 min
- dough temperature
- 22 °C
- proofing time
- 120 min
- proofing temperature
- 38 °C
- baking temperature
- 190 °C
- baking time
- 40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 3 kg |
| Bakels Multiseed Bread Concentrate 16 kgCountry Oven® Multiseed Bread Concentrate | 1 kg |
| Sugar | 0.4 kg |
| Egg | 0.4 kg |
| Butter | 0.4 kg |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 0.1 kg |
| Yeast | 0.24 kg |
| Water | 1.625 kg |
| Candied peel | 0.4 kg |
| Sultanas | 1.2 kg |
| Raisins | 0.4 kg |
Method
Add all ingredients (except fruit) into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Add fruit on slow over 1 minute to clear.
Dough temperature should be 22°C.
Scale at 500 g into ball shapes and place into panettone cases.
Prove for 120 minutes at 38°C relative humidity, until just below the edge of the case.
Glaze with Bun Glaze RTU before baking.
Bake at 190°C for 40 minutes.
Once cool, dust with icing sugar if desired.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.