Semi-finished products for pastry with lievito madre


Semi-finished product for making panettone, pandoro, colomba with lievito madre natural yeast with active yeasts and lactobacilli made of wheat flour.

USE:20% concentrated premix.
  • Art. 62725 kg

Basic recipe:

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

600 g Gran Lievitati flour
200 g Euforia
100 g sugar
100 g egg yolk (cat. A)
450 g water
200 g butter
1,650 g Total 

1,650 g pre-dough
400 g Gran Lievitati flour
300 g sugar
150 g egg yolk (cat. A)
100 g water
300 g butter
12 g salt
800 g candied fruits and/or raisins
35 g skimmed milk powder
flavouring as needed
3,747 g Total 

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 24-27°C. Leaven in a proofing cell at 27°C for about 12-14 hours, until the dough is three 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, salt, egg yolk, butter, flavourings and fruits and/or raisins. Dough temperature of about 24-27°C. Let the dough leaven in the cell for about 30-45 minutes at 30°C and 85% of humidity. Then, divide, shape and place everything in the special moulds to make them leaven for about 4-5 hours in the proofing cell at 30°C and with a humidity of 80%.
Approx. baking times: for 1 kg of panettone, 35 minutes with closed valve + 20 minutes with open valve and 10°C less. Approx. temperatures: 180°C and 170°C for the second phase. 
The recipe must be adapted to the technique and tools used.