Recipe POLACCA ORO INTEGRALE

POLACCA ORO INTEGRALE is the wholemeal version of our renowned POLACCA ORO, a mix for the production of panettone, pandoro, veneziane, colombe, and sourdough-based leavened cakes. This is a unique innovation on the Italian (and global) market, considering that panettone and colomba are iconic Italian pastries! It was introduced at SIGEP 2025 and was immediately praised for its softness, open crumb structure, and flavor.

It is versatile and easy to use, made with selected raw materials, and prepared in 2 stages: a first dough followed by a final dough after appropriate fermentation. The total process of mixing, leavening, and baking takes around 20 hours. It does not differ much from its "older brother", POLACCA ORO, except for the need to add a bit more water to the first dough. The final dough requires the addition of Manitoba flour.

POLACCA ORO INTEGRALE is packed in 15 kg bags.

Below is the recipe for the preparation of the Colomba. More to follow.

INGREDIENTS FOR THE FIRST DOUGH

POLACCA ORO INTEGRALE g 3,000

BREWER’S YEAST g 5

EGG YOLKS g 600

BUTTER g 600

WATER approx. g 1,250

FIRST DOUGH PROCESSING:

Place POLACCA ORO INTEGRALE, brewer’s yeast, yolks, and part of the water in the mixer and begin kneading.

Gradually add the remaining water in stages until the dough is fully developed (approx. 10 minutes).

Finally, add the butter in 3–4 additions until fully absorbed (10–12 minutes).

Leave to rise for about 12 hours at room temperature (22–24°C). The dough should increase up to, but not more than, three times its original volume.

FINAL DOUGH INGREDIENTS:

FIRST DOUGH approx. g 5,450

STRONG FLOUR (MANITOBA) g 1,100

EGG YOLKS g 700

SUGAR g 900

BUTTER g 900

HONEY g 30

SALT g 20

PANETTONE FLAVOR (NATUR HAUS) g 30

WATER g 150

CANDIED FRUIT (CITRON/ORANGE) g 1,000

RAISINS g 1,000

TOTAL approx. g 11,280

FINAL DOUGH PROCESSING:

Place the first dough and the Manitoba flour in the mixer until fully absorbed. Slowly add the water, adjusting the quantity based on dough strength, until the dough is properly developed.

Once the gluten network is well formed, add the egg yolks in 2–3 stages, then the sugar, and finally 700g of butter in 3–4 additions.

Add the honey, salt, and flavoring.

Separately, melt the remaining 200g of butter in a bain-marie, mix in the candied fruits and raisins, then gently incorporate into the dough.

Divide the dough, shape into rounds, and place in molds.

Let rise in a proofing chamber at 30–32°C until the dough is about 1 cm below the rim of the mold.

Leave uncovered at room temperature for about 1 hour (until the dough reaches the rim).

Score the top in a cross and place a small knob of butter in the center (alternatively, glaze with GLAXOR almond and hazelnut topping).

Bake at 180–190°C for approx. 55 minutes for 1 kg pieces. Open the oven vent during the final 10–15 minutes (and optionally lower the temperature slightly).

After baking, invert and hang the colombe until fully cooled.

Seal in suitable bags and wait a few days before serving for the best flavor and texture.