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Application of natural Panettone concentrated premixed flour in making Panettone bread

A pre-mixed powder, natural technology, applied in the production of panettone bread, natural panettone concentrated pre-mixed powder field, can solve the problems of long fermentation time, panettone loses taste, etc., to achieve rich flavor substances , the effect of shortening the fermentation time

Active Publication Date: 2014-04-30
意葆(上海)生物科技有限公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] However, because Panettone is fermented at low temperature and the fermentation time is long, many bakeries simplify the fermentation process, which makes Panettone lose its original taste

Method used

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  • Application of natural Panettone concentrated premixed flour in making Panettone bread

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Embodiment Construction

[0016] The invention provides a kind of natural Panettone concentrated premix powder for the application of making Panettone bread and the production method of Panettone bread. Those skilled in the art can refer to the content of this article to appropriately improve the temperature, humidity, wake-up time, etc. Process parameters such as hair time are realized. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and the relevant personnel can obviously make changes or appropriate changes and combinations to the method and application described herein without departing from the content, spirit and scope of the present invention to realize and Apply the technology of the present invention.

[0017] In some embodiments of the present...

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Abstract

The invention relates to the food processing field and in particular relates to an application of a natural Panettone concentrated premixed flour in making Panettone bread. The Panettone bread is obtained through the steps of fermenting bread flour with the natural Panettone concentrated premixed flour, soaking dried fruits in brandy over night, mixing the natural Panettone concentrated premixed flour, the bread flour, yeast, sugar, salt, oil, egg and water together, adding the brandy and the dried fruits, obtaining a dough by stirring, and finally, measuring the paste temperature, loosing, fermenting, segmenting, shaping, re-fermenting, splitting, roasting and cooling. The natural Panettone concentrated premixed flour is added in the Panettone making process to that the Panettone can be the same as the traditional Panettone in taste without long-term fermentation at a low temperature. The premixed flour contains rich flavor substances and is capable of realizing the shortening of the fermentation time of the Panettone bread products, and therefore, more people can taste authentic Panettone Christmas bread.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an application of natural panettone concentrated premix powder for making panettone bread and a method for making panettone bread. Background technique [0002] The English name of Panettone is "Panettone", which was founded in Milan, a fashion city in northern Italy. The Milanese call it "Panetun", which is also translated as Panetone. Shaped, the height is between 12 cm and 15 cm, and the top is made into a giant egg shape. When mixing, mix orange peel, lemon peel, raisins, cream, egg yolk, etc. into flour and water and mix well, and add sourdough for long-term low-temperature fermentation, so that the fruity aroma can fully blend with the dough, and the baked "Penny Doni” is full of fruity aroma, which makes people salivate. It is said that the tradition of many Italian families is to drink coffee and eat panettone on Christmas morning, and then unwrap Christmas Eve presents. ...

Claims

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Application Information

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IPC IPC(8): A21D8/04
Inventor 杨艳虹王宏丽李雅娜崔秀伟王锴李平顺
Owner 意葆(上海)生物科技有限公司
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