POLACCA ORO INTEGRALE is a balanced powdered natural yeast base that allows for easy preparation using the long fermentation process. It is very similar to POLACCA ORO, a well-established base for traditional leavened holiday products, but differs due to the presence of whole wheat flour among its ingredients. This results in a product richer in fiber, with a darker crumb and pronounced softness.

POLACCA ORO INTEGRALE complies with D.M. 22.07.05, making it suitable for Panettone, Pandoro, and Colomba, as well as other traditional leavened pastries such as Croissants, Brioche, and more.

As with POLACCA ORO, POLACCA ORO INTEGRALE is processed in two phases (dough preparations), but it is added only in the first phase, unlike many similar products:

1. The first phase includes the preparation of a pre-dough and its maturation through a slow fermentation process of about 12 hours (or until the initial volume increases approximately threefold). During this phase, a very small amount of brewer’s yeast is used as a starter to initiate fermentation.
2. The second phase involves preparing the final dough, allowing it to rise, and then proceeding with baking.

PANETTONE RECIPE:

PRE-DOUGH

FINAL DOUGH