Panettone

Q: Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes , which are largely made up of corn starch. Proposing recipes based on this same ingredient would be inconsistent with our vision. Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly. The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials. In short, it's hard to do better!

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

POWDERS
200g Potato starch
130g Rice starch
40g Tapioca starch
30g Very fine white rice flour
100g Sugar
40g BAKER MIX
25g Fresh brewer's yeast
20g Whole milk powder
4g Salt

LIQUIDS
280g Water
150g Fresh whole eggs
15g Seed oil
10g Honey
Flavors to taste
Citrus zest to taste

FOR WHIPPING
70g Soft butter in pieces

FILLING
150g Soaked and drained raisins

Procedure:

Gather all the dry ingredients in the mixer bowl and start it at low speed with the flat beater ("leaf" hook).

Pour the liquids in a thin stream and when they have been absorbed, switch to medium-high speed. After a few minutes, add the butter in pieces and continue mixing for another 7/8 minutes, always at medium-high speed. From time to time, with the machine off, clean the sides of the bowl using a spatula, bringing the dough back to the center.

Near the end of the mixing, add the well-drained raisins and mix for another minute at medium-low speed.

It is very important to work the dough for a long time to obtain a smooth, homogeneous, and soft mixture.

Transfer the dough onto a table moistened with water, and with hands also moistened, shape the dough into a round form so it can be easily placed into the appropriate paper molds. Tap the mold on the table to eliminate any air bubbles, smooth the surface with the back of a moistened spoon, score a cross with the back of a spatula, and let it rise well covered.

Bake in a preheated oven, taking care NOT to open the oven door for at least the first thirty minutes.

Remove from the oven and let cool upside down for at least 4 hours. Wait at least 12 hours before consuming and store in a well-sealed bag or an airtight container. Freezing is not recommended, but it is possible.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

Scoring the surface of the Panettone BEFORE proofing helps it rise properly and without tears, and prevents the risk of damaging the product's structure AFTER proofing, which could cause it to deflate.

The Panettone can also be enriched with other ingredients of your choice, such as chocolate chips, candied orange or citron peel, etc.

There are many ways to enhance the flavor of Panettone, including creating mixtures based on butter, honey, and vanilla. Try searching on the Internet; you will find many that might suit your needs!

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely made up of corn starch.

Proposing recipes based on this same ingredient would be inconsistent with our vision.

Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly.

The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials.

In short, it's hard to do better!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).