POLACCA ORO

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Short description: MIX FOR LONG-FERMENTATION LEAVENED PRODUCTS, NATIVE PROCESSING (ONLY IN PRE-DOUGH)
Product Code: 2100
Packaging: Bag of 15 Kg
Reward Points: 98
Availability: Product available for online sale (see Terms & Conditions)

List price: 6,50 €/Kg + VAT (10%)

Price per package: 97.50€ + VAT (VAT not applicable for export)

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POLACCA ORO is a balanced powdered natural yeast base that allows for the easy preparation of long-fermentation leavened products, in compliance with D.M. 22.07.05. It is ideal for traditional holiday baked goods such as Panettone, Pandoro, and Colomba, as well as classic leavened pastries like Croissants, Brioche, and more.*

POLACCA ORO is processed in two phases:

The first phase involves preparing a pre-dough and allowing it to mature through a slow fermentation process of about 12 hours (with an increase in initial volume of approximately three times). During this phase, a very small amount of brewer's yeast is used as a starter to initiate fermentation.
The second phase consists of preparing the final dough, followed by fermentation and baking.

POLACCA ORO is designed for artisanal production. To achieve long shelf life, mold inhibitors should be added to the dough and/or surface preservation treatments should be applied.

PANETTONE RECIPE:

PRE-DOUGH

POLACCA ORO	g 3000
EGG YOLKS	g 600
BUTTER	g 600
BREWER'S YEAST	g 5
WATER	g approximately 1050
TOTAL	g approximately 5250

FINAL DOUGH

PRE-DOUGH	g approximately 5250
STRONG FLOUR (MANITOBA)	g 1100
EGG YOLKS	g 700
SUGAR	g 900
BUTTER	g 900
HONEY	g 30
SALT	g 20
PANETTONE FLAVORING	q.b.
WATER	g 150
CANDIED FRUIT (CITRON/ORANGE)	g 1000
RAISINS	g 1000
TOTAL	g approximately 11050

THE PROCESSING STEPS ARE DETAILED IN THE RECIPE BOOK. AVAILABLE RECIPES INCLUDE: Panettone with Butter, Panettone with Cream, Colomba with Butter, Colomba with Cream, Pandoro, Croissant, Brioche, Focaccia Veneta, Maritozzo, Bucellato, Pandolce Genovese, Torta delle Rose.

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