Classica


Semi-finished products for pastry with lievito madre

CHARACTERISTICS:

Ideal product to make Panettone, Pandoro, Colombe and many other top quality traditional sweets. The mother leaven will confer a perfect alveolation and truly unique flavours and fragrances to your creations. Optimal preservation times.

USE:Semi-finished product to make pre-dough. Ideal for Panettone, Pandoro, Veneziane, Colomba and Pandolce genovese.
  • ARTICLEUNITY
  • Art. 615015 kg
 
 

Basic recipe:

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

EVENING PRE-DOUGH
600 g Classica
400 g water
150 g Eva
150 g Gran Lievitati flour
100 g egg yolk (cat. A)
1 g yeast
200 g butter
1,601 g Total

DOUGH
1,601 g pre-dough
400 g Classica
60 g water
150 g sugar
150 g egg yolk (cat. A)
200 g butter
flavourings as needed
700 g candied fruits and/or raisins
3,261 g Total

INSTRUCTIONS:
Start mixing all of the ingredients (except the butter) until achieving a dry and smooth blend. 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 semi-finished product Classica and water until achieving a dry and smooth blend. Respectively add the sugar, egg yolk, butter, flavourings and candied fruits and/or raisins. 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 in the proofing cell at 27-30°C and with a humidity of 70-80%. Finish and bake as you are accustomed to doing.
The recipe must be adapted to the technique and tools used.

FOCACCIA VENETA

EVENING PRE-DOUGH
600 g Classica
400 g water
150 g Eva
150 g Gran Lievitati flour
100 g egg yolk (cat. A)
1 g yeast
200 g butter
1,601 g Total

DOUGH
1,601 g of pre-dough
400 g Classica
150 g sugar
50 g honey
150 g egg yolk (cat. A)
200 g butter
30 g cocoa butter
flavourings as needed
20 g water
5 g salt
2,606 g Total

INSTRUCTIONS:
Start mixing all of the ingredients (except the butter) until achieving a dry and smooth blend. 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 semi-finished product Classica and water until achieving a dry and smooth blend. Respectively add the sugar, honey, butter, melted cocoa butter, flavourings, water and salt. 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 hours. Finish and bake as you are accustomed to doing.
The recipe must be adapted to the technique and tools used.