Recipes
120 g Bitter almond TPT*¹
478 g TPT*¹
120 g Granulated sugar
60 g TREHA®
12 g Rice starch
27 g Corn flour (fine)
DOMORI cocoa powder 22-24% as needed
33 g Vegetable oil
150 g Egg white (pH 8.8)*²
*¹ TPT (Tant pour tant) is a mixture of equal parts almond powder and powdered sugar.
*² The amount of egg white to use in the recipe depends greatly on the almond quality; the dough should be creamy, but not too sticky.
(Referred to 1 kg panettone baking)
Mix the dry ingredients in a Qbo*³.
Add oil and egg white, and homogenize the mixture until the dough reaches 30°C/86°F.
Place the dough into sanitized buckets.
Using a depositing machine (or, alternatively, a piping bag), pipe spiral of glaze onto each panettone.
Preheat the oven to 200°C/392°F, then bake at 175°C/347°F for 40 minutes with the valve closed.
Reduce the oven temperature to 165°C/329°F and bake for additional 10 minutes with the valve open.
*³ Qbo is an all-in-one processing system that can cook, cool, blend, and emulsify.
(At 6% of mixture)
Enhances the flavor of the glaze.
Enhances the cocoa aroma.
Improves the glaze adhesion without the need for monoglycerides or corn starch.
Glaze remains stable and does not melt, even with temperature fluctuations.
Improves product shelf life by acting as a barrier to moisture exchange.
