NEW ENZYMATIC IMPROVER PANETT-1 PLUS: FOR LARGE LEAVENED CAKES PRODUCTION

NEW ENZYMATIC IMPROVER PANETT-1 PLUS: FOR LARGE LEAVENED CAKES PRODUCTION

Il Granaio delle idee expands the enzymatic improvers range with the brand new Panett-1 Plus pastry improver. Specially formulated for the artisanal production of large leavened and recurring cakes, this enzymatic improver allows to produce clean label panettone, pandoro and stollen…

 

Discover our natural pastry improvers: Pastry Line.

 

How Panett-1 Plus improver works

In the case of artisanal production of large leavened products that do not require the use of chemical preservatives, shelf life is a critical issue. Panett-1 Plus can solve this problem, because it keeps the finished product fresher and softer, for longer. It can increase the shelf life in a completely natural way, because it is a 100% Clean Label product. Panett-1 Plus increases the development during cooking, giving an excellent resilience to the leavened products, which will quickly recover their original shape after compression. It also improves the chewability of the finished product, which will be particularly pleasant and melting.

 

Dosage recommendations

Panett-1 Plus is an easy-to-use pastry improver: dose the product at 1% of the total weight of the flour, including the flour of the first dough and the refreshing flour in the second dough. Add Panett-1 Plus only to the second dough. If the recipe includes several doughs, calculate the total flour amount and add it only in the last dough. In case of a sourdough recipe, do not consider the flour contained in the sourdough in the total amount of flours calculation. Panett-1 Plus is available in practical 250 g packages. Thanks to small and compact size, it allows an easy and optimased storage.

 

Suggested recipe: Panettone with sourdough

First dough

  • 4,0 Kg of Wheat flour (350/380 W)
  • 1,150 Kg of sourdough in dough
  • 2.1 L of water
  • 1,25 Kg of sugar
  • 1 kg of egg yolk
  • 1,5 Kg of butter

 

Second dough

The biga (pre-fermented dough) should be left to rest for 12 - 13 hours at about 26 ° C: it should triple the size.

  • 1,5 Kg of Wheat flour (350/380 W)
  • 55 g of malted wheat flour
  • 55 g of PANETT- 1 PLUS improver
  • 1 Kg of caster sugar
  • Kg. 1 egg yolk
  • 65 g of salt (after the yolks)
  • 1,5 Kg of butter
  • 3 of vanilla berries

 

For the Panettone

  • 1 Kg of candied orange
  • 2,5 Kg of sultanas
  • 0,5 Kg of candied citron

 

Original article: Il Panificatore Italiano magazine, October 2019 issue.

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