Recipes POLACCA DOLCE TRADIZIONE
POLACCA DOLCE TRADIZIONE is a practical and reliable mix, technologically balanced, for the production of panettone, pandoro, veneziane, colombe, and other leavened desserts based on sourdough. Versatile and easy to use, it contains selected ingredients and is prepared in two phases: an initial dough followed by a final dough after appropriate fermentation. The total time for mixing, leavening, and baking is approximately 20 hours. With POLACCA DOLCE TRADIZIONE, results are guaranteed!
POLACCA DOLCE TRADIZIONE is packed in 15 kg bags.
Below are three panettone preparation methods: a rich and exclusive recipe, a standard recipe, and a quick recipe for those who need faster results while still ensuring excellent quality.
Panettone – Rich Recipe
FIRST DOUGH
POLACCA DOLCE TRADIZIONE g 6,500
WATER g 3,300
SOFT BUTTER g 1,000
BREWER’S YEAST g 20
FINAL DOUGH
POLACCA DOLCE TRADIZIONE g 4,500
EGG YOLKS g 2,000
SOFT BUTTER g 2,400
SUGAR g 800
SALT g 90
RAISINS g 3,000
CANDIED ORANGE g 1,500
CANDIED CITRON g 500
FLAVORINGS to taste
FIRST DOUGH PROCESSING
Start mixing all ingredients with 2/3 of the water in the recipe. Once the dough starts to form, gradually add the remaining water and mix until smooth. Ensure dough temperature is 26–28°C. Let rise at 24–26°C for 12–14 hours or until quadrupled in volume.
FINAL DOUGH PROCESSING
Add to the overnight dough the required amount of POLACCA DOLCE TRADIZIONE, sugar, salt, and only 3/4 of the butter. Mix briefly, then gradually add the yolks and continue until smooth. Add the remaining melted butter and gently incorporate the raisins and candied fruits. Ensure dough temperature is 26–28°C.
Proof in a fermentation chamber at 28–30°C for 50–60 minutes. Divide into desired portions, round, place on trays or boards, and let rest (“puntare”) for 15–20 minutes. Round tightly again and place into paper molds. Let rise in a chamber at 28–30°C with 70% relative humidity for 5–6 hours until the dough almost reaches the top of the molds. If there is no humidifier, cover with plastic sheets. Let the panettoni rest uncovered for 10 minutes to allow a thin skin to form.
With a sharp knife, make two shallow cuts in the shape of a cross. Cut just below the surface, gently pull back the four flaps, brush with butter, and return to their original position. Bake at 180–190°C for times depending on the weight. After baking, cool the panettoni upside down for 8–10 hours before packaging in moplefan bags.
We recommend starting the first dough in the evening, preparing the final dough the next morning, and baking in the afternoon. The butter should be soft. Surface cuts should not be too deep and are essential to give the finished product its characteristic shape. Additional flavorings can be added to personalize the panettone. Times and temperatures may be adjusted by the operator to suit specific environmental conditions.
Panettone – Standard Recipe
FIRST DOUGH
POLACCA DOLCE TRADIZIONE g 6,500
WATER g 3,500
SOFT BUTTER g 1,000
BREWER’S YEAST g 20
FINAL DOUGH
POLACCA DOLCE TRADIZIONE g 4,500
EGG YOLKS g 2,300
SOFT BUTTER g 1,700
SUGAR g 500
SALT g 60
RAISINS g 3,000
CANDIED ORANGE g 1,500
CANDIED CITRON g 500
FIRST DOUGH PROCESSING
Start mixing with 2/3 of the water. When the dough begins to form, add the remaining water gradually and mix until smooth. Dough temperature should be 26–28°C. Let rise at 24–26°C for 12–14 hours until quadrupled in volume.
FINAL DOUGH PROCESSING
Add to the first dough the required amount of POLACCA DOLCE TRADIZIONE, salt, sugar, and only 3/4 of the butter. Mix for a few minutes, then gradually add the yolks and continue until smooth.
Add the remaining melted butter and gently incorporate raisins and candied fruits. Ensure dough temperature is 26–28°C.
Let rest (“puntare”) at 28–30°C for 45–50 minutes. Divide into desired sizes, round, place on trays or boards, and rest for 10–15 minutes at 28–30°C. Then round tightly again and place into paper molds. Let rise in a proofing chamber for 5–6 hours at 28–30°C with approx. 70% humidity until the dough reaches the top of the molds. If no humidifier is available, keep the dough covered with plastic sheets.
Let the proofed dough rest uncovered for 10–15 minutes to allow a skin to form. With a sharp knife, make two shallow cuts in a cross pattern, lift and fold the flaps outward, brush with melted butter, and return to position. Bake at 190–200°C depending on size (approx. 30 min for 500g and 50–60 min for 1kg). Panettoni over 750g should be cooled upside down for 9–10 hours before packaging in moplefan bags.
We recommend starting the first dough in the evening, final dough the next morning, and baking in the afternoon. Butter should be soft. Surface cuts should not be too deep. Additional flavorings may be added to the final dough. For a richer panettone, you can add an extra 300g of butter and 300g of sugar to the final dough. Times and temperatures may be adjusted as needed.
Panettone – Quick Recipe
FIRST DOUGH
POLACCA DOLCE TRADIZIONE g 6,500
WATER g 3,300
SOFT BUTTER g 1,000
BREWER’S YEAST g 200
FINAL DOUGH
POLACCA DOLCE TRADIZIONE g 4,500
EGG YOLKS g 2,400
SOFT BUTTER g 2,000
SUGAR g 800
SALT g 90
RAISINS g 3,000
CANDIED ORANGE g 1,500
CANDIED CITRON g 500
FIRST DOUGH PROCESSING
Start mixing POLACCA DOLCE TRADIZIONE, yeast, and 2/3 of the water. When the dough begins to form, gradually add the rest of the water and continue mixing until smooth.
Finish by adding the soft butter in 2–3 additions.
Ensure dough temperature is 26–28°C.
It is advisable to use a control sample by placing 330g of dough in a 1-liter container.
Let rise for 2 hours at 28–30°C in a proofing chamber until tripled in volume.
FINAL DOUGH PROCESSING
Add the specified amount of POLACCA DOLCE TRADIZIONE to the tripled dough and mix for 5–10 minutes.
Once absorbed, add sugar, salt, and 1 kg of yolks. Mix for about 10 minutes.
Gradually add the remaining yolks (approx. 500g at a time).
Gradually add the soft butter (approx. 500g at a time) until the dough is smooth.
Finish with raisins and candied fruits.
Ensure dough temperature is 26–28°C. Let rest at 28–30°C for 30 minutes.
Divide the dough into desired sizes and round (for 1kg panettone, use approx. 1.1kg pieces).
Round tightly and place into paper molds.
Let rise in a chamber at 28–30°C with approx. 70% humidity until the dough reaches the top of the molds. If no humidifier is available, cover with plastic sheets.
Note: Any additional flavorings may be added during the final dough to further personalize the panettone.
Once proofing is complete, let the panettoni rest uncovered for 10 minutes to allow a skin to form.
With a sharp knife, make two shallow cuts in a cross shape (necessary for the traditional look but not too deep).
Place a small knob of butter in the center and bake at 170–180°C, adjusting time to weight, until the core reaches 92–94°C.
After baking, let the panettoni cool upside down for 8–10 hours before packaging in moplefan bags.