[information]
title = "Industrial Panettone"
description = "Industrial Panettone from 'Taste of Bread'."

keywords = ["white", "sourdough", "calvel"]

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.
"""

links=["https://data.ozva.co.uk/panettone.pdf"]

[ingredients]
sponge-1-starter = 0.8
sponge-1-water = 0.56
sponge-1-flour = 1.04
sponge-2-water = 1.76
sponge-2-flour = 3.44
sponge-3-water = 5.48
sponge-3-flour = 10.92
stage-1-emulsion-monoglyceride = 0.7
stage-1-emulsion-water = 1.4
stage-1-emulsion-butter = 12.0
stage-1-emulsion-egg-yolks = 8.0
stage-1-emulsion-sugar = 6.0
stage-1-flour = 64
stage-1-water = 25
stage-1-sugar = 12.0
stage-1-honey = 1.74
stage-2-flour = 36
stage-2-rasins = 35
stage-2-butter = 19.32
stage-2-candied-fruit = 17.4
stage-2-sugar = 14.48
stage-2-egg-yolks = 9.4
stage-2-orange-flower-water = 5.8
stage-2-salt = 1.16
stage-2-vanilla = 0.12