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High profit
Long shelflife

Orange and Cacao Barry Mexique 66%, a panettone duet that entices the senses.

Orange and Cacao Barry Mexique 66%, a panettone duet that entices the senses.

Διάρκεια ζωής:: 2 weeks
Conservation:: Room temperature

Περιέχει: 4 Συστατικά

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3.4 lb

Panettone Flour
1.8 lb

water
1.0 lb

Lievito Madre
0.9 lb

Sugar
1.0 lb

egg yolks
1.4 lb

butter

Mix water and sugar and let it rest for 5 minutes
Add flour and Lievito Madre. Mix untilfull development
Add soft butter, mix until full development
Add the yolk, mix until full devolpment
Place in a container at 24 Degrees Celsius for 24 hours. Dough need to triple in volume

Tools

Spiral Mixer

9.5 lb

First Dough
1.3 lb

Panettone Flour
10.6 oz

sugar
8.1 oz

water
1.1 oz

salt
5.3 oz

honey
1.2 lb

Egg yolk
2.0 lb

butter
5.3 oz

vanilla paste
7.4 oz

orange paste
0.3 oz

Malt
2.3 lb

Cacao Barry DARK COUVERTURE - MEXIQUE 66% - PISTOLS - 1KG BAG
1.9 lb

Candied orange (pre-made)

Mix first dough, malt and flour, mix until full development
Add sugar, mix until full development
Add Egg yolk, mix until full development
Add salt, Honey, Orange Paste, Vanilla paste, Mix until full development
Add butter, mix until full development
add water, mix until full development
Add Mexique and candied orange until fully blended

Tools

Spiral Mixer

5.3 oz

American Almond Nut Flours - Almond Flour Blanched - 25# carton
1.0 lb

sugar
5.3 oz

bread flour
7.9 oz

White Eggs
0.7 oz

almond slivered
0.7 oz

pearl sugar

Mix everything together (except almond slivered and pear sugar)
Spread it on a tray
Sprinkle slivered almonds and pearl sugar all over
Bake it at 170 Degrees Degrees until golden color

Tools

Whisk
Spatula(s)
Oven

Q.S.

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg

Right after mixing start dividing the dough at 270 gr and pre shape round
Let it rest for 30 minutes
Shape in batard shape and place it in the mould
Proof it for 4 to 5 hours at 26 Degrees Celsius
Bake it at 170 Degrees Celsius for 30 minutes. Core temperature should reach 93 Degrees Celsius
Turn them upside down and keep them cooling for at least 4 hours
Dip the panettone in tempered Gold chocolate.
Before it crystalize place on top some crushed macaronade, candied orange and sugar pearl