'Panettone' 100% Vegan

Q: What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant , etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided. For doughs of bread, pizza , etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible. In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

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 are designed to inspire your creativity and talent, helping you craft unique, high-quality gluten-free products at a lower cost than ready-made mixes. Try them, then adapt them to your needs - just like a true artisan, making every creation your own.
— Angel Food

Ingredients:

Preferment:
290g Water
15g Fresh baker's yeast
5g Golden flaxseed flour
10g Chickpea flour
5g Pea protein (or additional chickpea flour)
10g Maple syrup or corn syrup

Dough:
170g Cornstarch
50g Rice starch
35g Tapioca starch
35g Superfine rice flour
90g Whole cane sugar
20g Powdered fructose
0.50g Turmeric powder
3g Fine salt
10g ANGEL MIX 2.0
7g Xanthan gum
5g Psyllium husk powder

For creaming:
10g Cocoa butter, melted and at room temperature
60g Margarine, at room temperature
or
40g Corn oil

For topping:
Vegan chocolate, raisins, candied fruit, nuts, etc.

Optional:
6g Mono- and diglycerides paste (E471)
1g Liquid glycerin

Preparation:

Prepare the preferment by combining all the ingredients and mixing briefly with a whisk. Let it ferment for about 30 minutes in a warm, humid environment (proofing chamber at 35°C).

Transfer the mixture to a stand mixer, add all the remaining dough ingredients, and mix vigorously at medium-high speed using the paddle attachment. Occasionally stop the mixer and scrape down the sides of the bowl with a spatula, bringing the dough back to the center. Continue kneading the dough energetically for at least 7–8 minutes.

Add the melted (not hot) cocoa butter and the margarine (or corn oil) in several additions, allowing each to incorporate at medium speed until the dough becomes smooth, uniform, and dense. If desired, you can now add the mono- and diglycerides paste (emulsifier) and the vegetable glycerin (humectant).

Next, add the desired inclusions - vegan chocolate, raisins, candied fruit, etc. - and mix at low speed for a few more minutes to evenly distribute them throughout the dough.

Pour the dough into the prepared paper molds, smooth the surface with the back of a damp spoon, and tap the molds on the work surface to remove any air bubbles.

Let the Panettoni rise as indicated, covering them with a plastic bag to prevent the surface from drying out.

Bake in a preheated convection oven as directed in the recipe. Once baked, remove from the oven, pierce with special skewers, and cool upside down for at least 4–5 hours at room temperature.

Store in a tightly sealed bag and consume within 3 days. This product contains no preservatives and is therefore not suitable for long-term storage.

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.

Notes:

It is possible to use spreadable margarine to enrich the dough of the vegan Panettone. This will result in a softer product with a richer flavor.

Baking can be done in either a convection oven or a conventional (static) oven. In the latter case, it is recommended to increase the temperature by 10°C.

The Panettone can be baked in either tall or low paper molds; what matters is maintaining the correct dough quantity for each mold.

Proofing and baking times and temperatures will naturally vary depending on the size of the Panettone: a Panettone weighing more than one kilogram will require a longer proofing and baking time than three 400g Panettoni.

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.

What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant, etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided.

For doughs of bread, pizza, etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible.

In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

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).