Panneto

Mix for the production of confectionery and semi-confectionery bakery products

Panneto is a mix for yeast-raised cakes, for making both traditional buns, choice yeast-raised bundt cakes, braided sweet breads, butter cakes and Danish pastries as well as Panettone type Italian yeast-raised cakes with exceptional taste. This diverse application range can be extended even more by creating your own recipes based on the mix! The meticulously composed composition makes the baked products look and taste great.

Panettone Yeast-raised Cake

*Ingredients*	Ingredients [g]
Wheat flour T500	10 000
Mix	2 000
Yeast	500
Sugar	2 000
Fat	2 000
Water	5 500
Dried fruit	4 500
Eggs	1 000
Mixing	4+5
Dough temperature	28-30°C
Time of fermentation	30 minutes

Bun

*Ingredients*	Ingredients [g]
Wheat flour T500	10 000
Mix	2 000
Yeast	400
Sugar	1200
Fat	800
Water	6000
Mixing	3+5
Dough temperature	28-30°C
Time of fermentation	15 minutes

Danish pastry

*Ingredients*	Ingredients [g]
Wheat flour T500	10 000
Mix	2 000
Yeast	400
Sugar	1200
Fat	200
Water	6000
Fat to put into the dough	5 000
Mixing	3+5
Dough temperature	20-22°C
Time of fermentation	90-120 min

Method:

Mix all dough ingredients to normal consistency. In the case of yeast-type Panettone cake, add dried fruit at the end of mixing. After the initial fermentation, weigh the dough chunks and shape them accordingly. Then put the in a mold and allow fermentation for about 60-80 minutes, bake without steam.

Making Danish pastry

Mix all dough ingredients to normal consistency. Then divide the dough into chinks 2,000 g each and cool the dough to a temperature below 10 degrees C. Then put the fat into the dough and roll for 5 - 6 mm, fold the dough into 4 layers. Cool again for 15 - 20 minutes and roll again to the thickness of 5 - 6 mm and fold into 3 layers. Cool again for 15 - 20 minutes and roll to the thickness of 2 - 2.5 mm. Divide so prepared dough into chinks and form. Final fermentation approx. 90 - 120 minutes, fermentation temperature 28 - 29ºC.

Baking temperature: 170 - 190ºC

Baking time: about 20-25 minutes - cake and braided sweet bread, 10-15 minutes bun.

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