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POLACCA ORO
- 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)
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.
Tags: polacca oro, panettone mix, pandoro mix, colomba mix, leavened croissants, artisanal brioche, long fermentation, natural leavening, holiday baked goods, traditional pastry