Dolcélite Veneta

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Product Information

One of the latest mixes for Panettone, Pandoro, Colomba, Focaccia Veneta and Pandolce Genovese. Suitable for all types of preparation processes for leavened products.

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panettone e colomba with Dolcélite Veneta

Ingredients

Soft wheat flour type "0", sugar, emulsifier (E471), salt, powdered skimmed milk, dextrose, flavourings.


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Recipes

Panettone and Colomba
EVENING PREMIX    
Dolcélite Veneta kg 0,600
L12 kg 0,150
Water kg 0,400
Butter kg 0,200
Wheat flour W280/320 kg 0,150
Egg yolk (cat.A) kg 0,100
Compressed yeast kg 0,001
  --------------------------
TOTAL kg 1,601
Preparation

Mix all the ingredients together apart from the fats until a smooth and dry mix is obtained, then add the fats.
Leave to rise in a proving cabinet at 27°/30°C for 10/12 hours or until 4 times the original size.

control rising
DOUGH    
PREDOUGH kg 1,601
Dolcélite Veneta kg 0,400
Butter kg 0,150
Sugar kg 0,150
Egg yolk (cat.A) kg 0,150
Water kg 0,060
Flavourings   q.b.
Candied fruit and/or sultanas kg 0,600
  --------------------------
TOTAL kg 3,111
Preparation

Mix together the predough, Dolcélite Veneta and water until a smooth and dry mix is obtained.
Add in the following order, sugar, egg yolk, fats, flavouring, last of all the fruit and/or sultanas or substitute chips.
Dough temperature approximately 25°/28°C.
Leave the mixture to prove for around 45/60 minutes in the proving cabinet at 30°C.
Divide, turn twice, place in the moulds and leave to rise for approximately 5 hours in the proving cabinet at 27°/30°C and 70/80% humidity. Top and bake as usual. panettone and colomba with Dolcélite Veneta

Pandoro
PREDOUGH (11:00)    
Dolcélite Veneta kg 0,700
L12 kg 0,130
Whole eggs (cat.A) kg 0,400
Water kg 0,100
Compressed yeast* kg 0,010
Butter kg 0,050
  --------------------------
TOTAL kg 1,390

* For mixes of more than 10 kg, reduction to 5g is recommended

Preparation

Mix all the ingredients together apart from the fats until a smooth and dry mix, then add the fats.
Leave to rise in a proving cabinet at 27°/30°C for approximately 5 hours.

BIGA STARTER (14:00)    
Wheat flour W340/380 kg 0,150
Whole eggs (cat.A) kg 0,100
Compressed yeast* kg 0,005
  --------------------------
TOTAL kg 0,255

* For more than 10 kg of mix we advise a reduction to 3 g

Preparation

Mix all the ingredients together, leave to rise in the proving cabinet at 27°/30°C for approximately 2 hours.

EMULSION (prepare in advance)    
Butter kg 0,400
Icing sugar kg 0,250
Melted cocoa butter kg 0,040
Flavourings   q.b.
  --------------------------
TOTAL kg 0,690
Preparation

Mix everything together and place in the refrigerator.

DOUGH (16:30)    
PREDOUGH+BIGA STARTER kg 1,645
Dolcélite Veneta kg 0,300
Water kg 0,030
Whole eggs (cat. A) kg 0,050
EMULSION kg 0,690
  --------------------------
TOTAL kg 2,715
Preparation

Prepare the premix, biga starter, flour, water and eggs to create a smooth and dry mix.
Add the emulsion gradually. pandoro Dolcélite Veneta Leave the mixture to prove for 35/40 minutes in the proving cabinet set at 30°C.
Divide, roll over, place in the moulds and leave to rise for approximately 10/11 hours in the proving cabinet at 21°C and 70/80% humidity.
When the top of the mixture protrudes 2 cm from the tin, it is ready to go in the oven.
Bake as usual.

Focaccia Veneta
EVENING PREMIX    
Dolcélite Veneta kg 0,600
L12 kg 0,150
Water kg 0,400
Butter kg 0,200
Wheat flour W280/320 kg 0,150
Egg yolk (cat.A) kg 0,100
Compressed yeast kg 0,001
  --------------------------
TOTAL kg 1,601
Preparation

Mix all the ingredients together apart from the fats until a smooth and dry mix, then add the fats.
Leave to rise in a proving cabinet at 27°/30°C for 10/12 hours or until 4 times the original size.

DOUGH    
PREDOUGH kg 1,601
Dolcélite Veneta kg 0,400
Butter kg 0,200
Sugar kg 0,150
Honey kg 0,050
Melted cocoa butter kg 0,025
Egg yolk (cat.A) kg 0,150
Water kg 0,020
Salt kg 0,003
Flavourings   q.b.
  --------------------------
TOTAL kg 2,599
Preparation

Prepare the premix and Dolcélite Veneta to create a smooth and dry mix. Add in the following order, sugar, honey, egg yolk, fats, cocoa butter (melted), flavourings and, last of all, water and salt.
Dough temperature approximately 25°/28°C. focaccia veneta Dolcélite Veneta Leave the mixture to prove for around 45/60 minutes in the proving cabinet at 30°C.
Divide, turn twice, place in the moulds and leave to rise in the proving cabinet at 27°/30°C with 70/80% relative humidity.
Top and bake as usual.

Pandolce Genovese
EVENING PREMIX    
Dolcélite Veneta kg 0,600
L12 kg 0,250
Orange flower water kg 0,450
Butter kg 0,150
Wheat flour (Manitoba type) kg 0,150
Whole eggs (cat.A) kg 0,050
Compressed yeast kg 0,001
  --------------------------
TOTAL kg 1,651
Preparation

Mix all the ingredients together apart from the fats to create a smooth and dry mix, then add the fats.
Final temperature of the mix 25°/28°C.
Leave to rise in a proving cabinet at 27°/30°C for 10/ 12 hours or until 4 times the original size.

DOUGH    
PREDOUGH kg 1,651
Dolcélite Veneta kg 0,400
Butter kg 0,100
Sugar kg 0,100
Whole eggs (cat. A) kg 0,100
Sultanas kg 1,000
Candied fruit kg 0,150
Pine nuts kg 0,150
Aniseed seeds kg 0,009
Vanilla essence   q.b.
  --------------------------
TOTAL kg 3,660
Preparation

Prepare the premix with Dolcélite Veneta and the eggs to create a smooth and dry mix. Add in the following order, sugar, fats, vanilla essence, aniseed seeds and finally the sultanas, candied fruit and pine nuts.
Temperature of the dough, approximately 25°/28°C.
Leave to rise in a proving cabinet at 30°C for 90 minutes.
Divide, turn, wait for a thin skin to form on the top and then turn again. Leave to rise for 4 hours at 25°/28°C with 70/80% relative humidity in a proving cabinet
Pandolce genovese with Dolcélite VenetaPrior to baking, wait for a thin skin to form on the top and then make a triangular shaped cut at least 1 cm deep on top of the panettone.
Top and bake as usual (190°/200°C for 55 minutes per 1 kg pieces).

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Leavening Indicator for Panettone/Colomba

indicatore di lievitazione

This small jar acts as an indicator during the leavening process and should be placed alongside the panettone in the proofing cabinet. Insert a small amount of dough into the jar. See the following weights and measures:

  • Panettone with candied fruit: 60 g of preparation.
  • Panettone with chocolate chips: 55 g of preparation.
  • Panettone without candied fruit or chocolate chips: 45 g of preparation.


When the top of the dough touches the lid, the panettone is ready to be baked.

Suggested cooking times

Artisan Bakers g Minutes Temp. °C
Milanese Panettone 500 40 180°
  750 50 180°
  1000 55 180°
  1500 70 180°
Colomba/Focaccia Veneta 500 40 180°
  750 50 180°
  1000 55 180°
Pandoro 1000 60/65 170°
Pandolce Genovese 1000 50/55 180°
Useful Information

Remember that the recipient containing the mix should not be placed directly onto the floor.
A good indicator of oven temperature is if the product starts to brown after only 15 minutes
The oven valve must be closed for 30 minutes and then reopened and the temperature reduced by 15°C until the end of cooking time. Check that your oven thermometer is functioning correctly.
TURN THE PRODUCT OVER AS SOON AS IT COMES OUT OF THE OVEN (3 hours).

Bag Dolcélite Veneta

code B524 - Bag 15 kg

Data Sheet Brochure Print

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