POLACCA DOLCE ORO

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Short description: MIX FOR LONG-FERMENTATION LEAVENED PRODUCTS STANDARD PROCESSING METHOD (USED IN BOTH PRE-DOUGH AND FINAL DOUGH)
Product Code: 2101
Packaging: Bag of 15 Kg
Reward Points: 72
Availability: Product not available for online sale

List price: 4,80 €/Kg + VAT (10%)

Price per package: 72.00€ + VAT (VAT not applicable for export)

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POLACCA DOLCE ORO is a powdered natural yeast-based semi-finished product that allows for the easy preparation of traditional holiday leavened baked goods, in compliance with D.M. 22.07.05, such as Panettone, Pandoro, and Colomba. The preparation process consists of two phases: an initial pre-dough (first dough) followed by a final dough.

POLACCA DOLCE ORO is used in both phases. The first dough requires a maturation period of approximately 12 hours of fermentation (or until the initial volume increases by about 3-4 times) and is activated with a small amount of brewer's yeast (starter).

POLACCA DOLCE ORO is designed for artisanal production. To achieve long shelf life, it is recommended to add anti-mold additives to the dough and/or apply surface preservation treatments.

We have developed 3 recipes for POLACCA DOLCE ORO: in addition to the standard recipe below, a quick recipe is available, allowing you to prepare a Panettone in approximately 8 hours, as well as a "rich" recipe with extra butter and eggs.

STANDARD RECIPE:

FIRST DOUGH
POLACCA DOLCE ORO	g 6,500
WATER	g 3,500
BUTTER (soft)	g 1,000
BREWER'S YEAST	g 20

FINAL DOUGH
POLACCA DOLCE ORO	g 4,500
EGG YOLK	g 2,400
BUTTER (soft)	g 1,700
SUGAR	g 500
SALT	g 60
RAISINS	g 3,000
CANDIED ORANGE PEEL	g 1,500
CANDIED CITRON	g 500