Regina


Semi-finished products for pastry with lievito madre

CHARACTERISTICS:

Semi-finished product with active lievito madre natural yeast. Ideal for seasonal leavened products or conventional sweets. The active lievito madre will confer unique flavours and fragrances to your creations, but will also preserve them better. Without emulsifiers (E471).

USE:Ideal for naturally leavened Panettone, Pandoro, Veneziane, Colomba, etc. The fermentation cycle is achieved without having to add yeast. Dosage: 70%.
  • ARTICLEUNITY
  • Art. 615615 kg
 
 

Basic recipe:

PANETTONE AND COLOMBA
The recipe complies with the Ministerial Decree dated 22/07/05

EVENING PRE-DOUGH
1,000 g Regina
500 g water
100 g egg yolk (cat. A)
200 g butter
1,800 g Total

DOUGH
1,800 g pre-dough
300 g Gran Lievitati flour
50 g water
300 g sugar
50 g honey
200 g egg yolk (cat. A)
300 g butter
900 g candied fruits and/or raisins
25 g cocoa butter
flavouring as needed
3,925 g Total

INSTRUCTIONS:
Start mixing all of the ingredients (except the butter) until a dry and smooth blend is achieved. At this point, add the butter. Dough temperature of about 25-28°C. Leaven in a proofing cell at 27°C for about 12-14 hours, until the dough is four times its initial size.
Mix the pre-dough, the Gran Lievitati flour and water until achieving a dry and smooth blend. Respectively add the sugar, honey, egg yolk, butter, flavourings and fruits and/or raisins. Dough temperature of about 25-28°C. Let the dough leaven in the cell for about 45 minutes at 30°C. Then, divide, shape and place everything in the special moulds to make them leaven for about 3-5 hours in the proofing cell at 28-30°C and with a humidity of 80-85%. Finish and bake as usual.
The recipe must be adapted to the technique and tools used.

PANDORO
The recipe complies with the Ministerial Decree dated 22/07/05

PRE-DOUGH AT 11:00
1,000 g Regina
300 g milk
250 g eggs (cat. A)
150 g egg yolk (cat. A)
8 g yeast*
50 g butter
1,758 g Total

BIGA AT 14:00
200 g Gran Lievitati flour
120 g eggs (cat. A)
30 g sugar
8 g yeast*
358 g Total

EMULSION (prepare beforehand)
600 g butter
400 g impalpable sugar
50 g melted cocoa butter
flavourings as needed
1,050 g Total

DOUGH AT 16:30
2,116 pre-dough + biga
200 g Gran Lievitati flour
50 g milk
1,050 g emulsion
3,416 g Total

*Use half the amount for doughs of more than 8 kg

INSTRUCTIONS:
Start mixing all of the ingredients (except the butter) until a dry and smooth blend is achieved. At this point, add the butter. Leaven in a proofing cell at 27-30°C for 5 hours until the dough has reached three times its original size.
To prepare the biga, mix all of the ingredients and let everything leaven in the cell for about 2 hours at 27-30°C until the dough has reached three times its original size.
You can prepare the emulsion in advance by whipping all of the ingredients together. Place everything in the fridge.
Then, mix the pre-dough, biga, Gran Lievitati flour and milk until a dry and smooth blend is achieved. Gradually add the emulsion. Let the dough leaven for about 35-40 minutes in the cell at 30°C. Then, divide, shape and place everything in the special moulds. Leaven for about 10-11 hours in the proofing cell at 18°C and with a humidity of 70-80%, or cover the moulds with nylon. When the top of the pandoro will come out of the mould and reach a height of 3 cm, place it in the oven and bake as you are accustomed to doing.
The recipe must be adapted to the technique and tools used.