Divina


Semi-finished products for pastry with lievito madre

CHARACTERISTICS:

Semi-finished product with inactive lievito madre natural yeast. Ideal for seasonal leavened products or conventional sweets. The lievito madre will confer unique flavours and fragrances to your creations, but will also preserve them better.

USE:Ideal for making Panettone, Pandoro, Colombe, Focacce Venete, etc. For long (with pre-dough) or direct (with the addition of yeast) dough processes. Dosage: 70%.
  • ARTICLEUNITY
  • Art. 614915 kg
 
 

Basic recipe:

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

EVENING PRE-DOUGH
1,000 g Divina
500 g water
100 g egg yolk (cat. A)
1 g yeast
200 g butter
1,801 g Total

DOUGH
1,801 g pre-dough
300 g Gran Lievitati flour
50 g water
300 g sugar
200 g egg yolk (cat. A)
300 g butter
25 g cocoa butter
50 g honey
900 g candied fruits and/or raisins
3,926 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 27-30°C for about 10-12 hours until the dough is four times its initial size.
Then, 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, cocoa butter, flavourings and candied 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 you are accustomed to doing.
The recipe must be adapted to the technique and tools used.

BUCCELLATO DI SARZANA

EVENING PRE-DOUGH
1,000 g Divina
650 g milk
1 g yeast
1,651 g Total

DOUGH
1,651 g pre-dough
300 g Gran Lievitati flour
200 g sugar
150 g eggs
250 g butter
10 g anise seeds
flavourings as needed
2,561 g Total

INSTRUCTIONS:
First, mix all of the ingredients until achieving a dry and smooth blend. Dough temperature of about 25-28°C. Leaven in a proofing cell at 27-30°C for about 12 hours until the dough is four times its initial size.
Then, mix the pre-dough, flour, sugar and eggs until achieving a dry and smooth blend. Add the butter, flavourings and anise seeds. The dough temperature must be around 25-28°C. Let the dough leaven for about 45 minutes in a cell at 30°C. Then, divide it, mould it and let the dough rest for about 10-15 minutes. Form the large donut and let it leaven for about 3 hours in a proofing cell at 27-30°C and with a humidity of 70-80%. Finish your creation to taste and bake at 180°C for about 30 minutes.
The recipe must be adapted to the technique and tools used.

BIKINI

EVENING PRE-DOUGH
1,000 g Divina
1 g yeast
500 g water
100 g egg yolk (cat. A)
200 g butter
1,801 g Total 

DOUGH
1,801 g pre-dough
300 g Gran Lievitati plain wheat flour
50 g water
300 g sugar
50 g honey
50 g cocoa butter (melted)
150 g egg yolk (cat. A)
200 g butter
500 g pineapple/candied fruits
3,401 g Total 

INSTRUCTIONS:
Pre-dough: 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 27-30°C for about 10-12 hours until the dough is four times its initial size.
Dough: 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, cocoa butter and candied fruits. Dough temperature of about 25-28°C. Let the dough leaven in the cell for about 30-45 minutes at 30°C. Then, divide, shape and place everything in the special moulds to make them leaven for about 4-5 hours at 28-30°C and with a humidity of 80-85% until the dough is two times its initial size. Decorate and bake as you are accustomed to do.