Industrial Panettone
Industrial Panettone from 'Taste of Bread'.
Notes
The monoglyceride/water should be mixed first for the emulsion, before the other emulsion ingredients are added and mixed till homogeneous and with a mayonnaise consistency
Note that you should also add 1 drop of orange essence per 1.27kg of the finished dough at the second stage.
Recommended fermentation time for each of the sponges is 4h. After mixing stage 1 for 3 minutes at first speed, the dough should be left to ferment for a recommended time of 10-12h before the stage 2 ingredients are added. Not that the raisins and candied fruit should be added at the end of this mixing stage, hold a small amount of the softened butter back to facilitate this. After this a further 40 minutes fermentation in recommenced. Bench rest should be 50 minutes. Proof time will be 10-11h at 27°C.
Calvel recommends baking at 210°C for 30-40 minutes. During cooling the Panettone should be hung upside down to prevent sinking.
I have linked an example pdf schedule of the bake that I've found to work.
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| Sponge 1 Starter | 0.8% | 1.4 | 2.81 | 5.61 | 8 | 11 |
| Sponge 1 Water | 0.56% | 1 | 2 | 4 | 6 | 8 |
| Sponge 1 Flour | 1.04% | 1.82 | 3.65 | 7 | 11 | 15 |
| Sponge 2 Water | 1.76% | 3 | 6 | 12 | 19 | 25 |
| Sponge 2 Flour | 3.44% | 6 | 12 | 24 | 36 | 48 |
| Sponge 3 Water | 5.48% | 10 | 19 | 38 | 58 | 77 |
| Sponge 3 Flour | 10.92% | 19 | 38 | 77 | 115 | 153 |
| Stage 1 Emulsion Monoglyceride | 0.7% | 1.23 | 2.46 | 5 | 7.37 | 10 |
| Stage 1 Emulsion Water | 1.4% | 2.46 | 5 | 10 | 15 | 20 |
| Stage 1 Emulsion Butter | 12.0% | 21 | 42 | 84 | 126 | 168 |
| Stage 1 Emulsion Egg Yolks | 8.0% | 14 | 28 | 56 | 84 | 112 |
| Stage 1 Emulsion Sugar | 6.0% | 11 | 21 | 42 | 63 | 84 |
| Stage 1 Flour | 64% | 112 | 225 | 449 | 674 | 898 |
| Stage 1 Water | 25% | 44 | 88 | 175 | 263 | 351 |
| Stage 1 Sugar | 12.0% | 21 | 42 | 84 | 126 | 168 |
| Stage 1 Honey | 1.74% | 3 | 6 | 12 | 18 | 24 |
| Stage 2 Flour | 36% | 63 | 126 | 253 | 379 | 505 |
| Stage 2 Rasins | 35% | 61 | 123 | 246 | 368 | 491 |
| Stage 2 Butter | 19.32% | 34 | 68 | 136 | 203 | 271 |
| Stage 2 Candied Fruit | 17.4% | 31 | 61 | 122 | 183 | 244 |
| Stage 2 Sugar | 14.48% | 25 | 51 | 102 | 152 | 203 |
| Stage 2 Egg Yolks | 9.4% | 16 | 33 | 66 | 99 | 132 |
| Stage 2 Orange Flower Water | 5.8% | 10 | 20 | 41 | 61 | 81 |
| Stage 2 Salt | 1.16% | 2 | 4 | 8 | 12 | 16 |
| Stage 2 Vanilla | 0.12% | 0.21 | 0.42 | 0.84 | 1.26 | 1.68 |
Percentage total: 285%
Values have been rounded where the error would not be significant (p < 0.05).
Links
Last compiled at 2026-03-02 20:28:57.203533