Pre-dough:

• Wheat Flour: 2.500 kg
• Yeast: 0.010 kg
• Water (approx.): 1.700 kg
• Total weight: 4.210 kg

Mixing time: 2 + 3 minutes

Dough temperature: 25° C

Fermentation time: +4° C overnight.

Dough:

• Pre-Dough: 4.210 kg
• White Flour: 1.000 kg
• MELLA HT-SUPERSOFT: 1.000 kg
• LIQUID MALT-EXTRACT: 0.100 kg
• IREKS STABILASE: 0.030 kg
• PASTAROM LEMON: 0.025 kg
• PASTAROM ORANGE: 0.025 kg
• Butter: 1.500 kg
• Whole Egg: 0.650 kg
• Caster Sugar: 0.600 kg
• Honey: 0.200 kg
• LUBECA IVORY COAST 55%: 0.500 kg
• Small dice raisins: 1.800 kg
• Total weight: 13.570 kg

Mixing time: 2 + 12 minutes

Dough temperature: 27 – 28° C

Bulk fermentation time: 90 minutes

Scaling weight: 0.750 kg

Shape: Panettone

Instructions for use: Mix all the ingredients. Then in the last 2 minutes add *raisins and *LUBECA IVORY COAST 55%

Intermediate proof: None

Final proof: 90 - 120 minutes

Baking temperature: 170 - 160° C

Baking time: 60 - 65 minutes

General hint: At first, arrange oven heat on 170° C and give the steam, then decrease the heat to 165 ° C.