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.