Avant 900

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Product Information

Natural LeaveningOne of the latest mixes for Panettone, Pandoro, Veneziana and Colomba. Suitable for all types of preparation processes for leavened products. The presence of natural yeast (mother starter) gives the finished product its particular and unique taste, fragrance and long shelf life.

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panettone e colomba with Avant 900

Ingredients

Soft wheat flour type "0", natural yeast from powdered soft wheat flour type "0", sugar, emulsifiers mono and diglycerides from fat acids (E471), powdered skimmed milk, salt, flavourings.


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Recipes

panettone, colomba, veneziana
EVENING PREMIX    
Avant 900 kg 0,900
Water kg 0,450
Butter kg 0,200
Egg yolk (cat.A) kg 0,100
  --------------------------
TOTAL kg 1,650
Preparation

Mix all the ingredients together apart from the fats until a smooth and dry mix is obtained, then add the fats.
Leave to rise in a proving cabinet at 27°/30°C for 10/12 hours or until 4 times the original size.

control rising
DOUGH    
PREDOUGH kg 1,650
Wheat flour W340/380 kg 0,400
Water kg 0,100
Sugar kg 0,300
Egg yolk (cat.A) kg 0,150
Butter kg 0,200
Flavourings   q.b.
Candied fruit and/or sultanas kg 0,700
  --------------------------
TOTAL kg 3,500
Preparation

Mix the premix, flour and water to create a smooth and dry mix. Add in the following in this order: sugar, egg yolk, fats, flavourings, last of all the fruit and/or sultanas or chocolate chips.
Dough temperature approximately 25°/28°C.
Leave the mixture to prove for around 45 minutes in the proving cabinet at 30°C. Divide, turn twice, place in the moulds and leave to rise for approximately 4/5 hours in the proving cabinet at 27°/30°C and 70/80% humidity. Finish and bake as usual. panettone e colomba with Avant 900

Pandoro
PREDOUGH (11:00)    
Avant 900 kg 0,900
Milk kg 0,250
Whole eggs (cat.A) kg 0,250
Egg yolk (cat.A) kg 0,150
Compressed yeast* kg 0,008
Butter kg 0,050
  --------------------------
TOTAL kg 1,608

* For mixes of more than 10 kg, reduction to 4 gr is recommended.

Preparation

Mix all the ingredients together apart from the fats until a smooth and dry mix, then add the fats.
Leave to rise in a proving cabinet at 27°/30°C for approximately 5 hours.

control rising
BIGA STARTER (14:00)    
Wheat flour W340/380 kg 0,200
Whole eggs (cat.A) kg 0,120
Compressed yeast* kg 0,007
Sugar kg 0,030
  --------------------------
TOTAL kg 0,357

* For mixes of more than 10 kg, reduction to 5g is recommended.

Preparation

Mix the flour, eggs, yeast and last of all, the sugar, leave to rise in proving cabinet at 27°/30°C for approximately 2 hours.

control rising
EMULSION (prepare in advance)    
Butter kg 0,600
Icing sugar kg 0,400
Melted cocoa butter kg 0,040
Flavourings   q.b.
  --------------------------
TOTAL kg 1,040
Preparation

Mix everything together and place in the refrigerator.

DOUGH (16:30)    
PREDOUGH+BIGA STARTER kg 1,965
Wheat flour W340/380 kg 0,200
Milk kg 0,050
EMULSION kg 1,040
  --------------------------
TOTAL kg 3,255
Preparation

Prepare the premix, biga starter, flour and milk, to create a smooth and dry mix. Gradually add the emulsion. pandoro Avant 900 Leave the mixture to prove for 35/40 minutes in the proving cabinet set at 30°C.
Divide, roll, place in the moulds and leave to rise for approximately 10/11 hours in the proving cabinet at 21°C and 70/80% humidity.
When the top of the mixture protrudes 2 cm from the tin, it is ready to go in the oven.
Bake as usual.

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Leavening Indicator for Panettone

leavening indicator

This small jar acts as an indicator during the leavening process and should be placed alongside the panettone in the proving cabinet. Insert a small amount of dough into the jar. See the following weights and measures:

  • Panettone with candied fruit: 60 g of preparation.
  • Panettone with chocolate chips: 55 g of preparation.
  • Panettone without candied fruit or chocolate chips: 45 g of preparation.


When the top of the dough touches the lid, the panettone is ready to be baked.

Suggested cooking times

Artisan Bakers g Minutes Temp. °C
Iced Panettone 500 40 180°
  750 50 180°
  1000 55 180°
Milanese Panettone 500 40 180°
  750 50 180°
  1000 55 180°
  1500 70 180°
Useful Information

Remember that the recipient containing the mix should not be placed directly on the floor. Check the strength of the added flour (W340/380).
A good indicator of oven temperature is if the product starts to brown after only 15 minutes
The oven valve must be closed for 30 minutes and then reopened and the temperature reduced by 15°C until the end of cooking time. Check that your oven thermometer is functioning correctly.
TURN THE PRODUCT OVER AS SOON AS IT COMES OUT OF THE OVEN (3 hours).

Bag Avant 900

code B522 - Bag 15 kg

Data Sheet Brochure Print

Video Process

Guarda il video dell'evento

PANETTONE - Create the right amount for your recipe

  1 DOSE 2 DOSES 3 DOSES 4 DOSES 5 DOSES 6 DOSES 7 DOSES 8 DOSES 9 DOSES 10 DOSES BAG
EVENING PREDOUGH Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams
Avant 900 900 1800 2700 3600 4500 5400 6300 7200 8100 9000 15000
Water 450 900 1350 1800 2250 2700 3150 3600 4050 4500 7450
Butter 200 400 600 800 1000 1200 1400 1600 1800 2000 3320
Egg yolk (cat.A) 100 200 300 400 500 600 700 800 900 1000 1660
TOTAL 1650 3300 4950 6600 8250 9900 11550 13200 14850 16500 27430
DOUGH Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams
PREDOUGH 1650 3300 4950 6600 8250 9900 11550 13200 14850 16500 27430
Wheat flour W340/380 400 800 1200 1600 2000 2400 2800 3200 3600 4000 6640
Water 100 200 300 400 500 600 700 800 900 1000 1660
Sugar 300 600 900 1200 150 1800 2100 2400 2700 3000 4980
Egg yolk (cat.A) 150 300 450 600 750 900 1050 1200 1350 1500 2490
Butter 200 400 600 800 1000 1200 1400 1600 1800 2000 3320
Flavourings q.b. q.b. q.b. q.b. q.b. q.b. q.b. q.b. q.b. q.b. q.b.
Candied fruit and/or sultanas 700 1400 2100 2800 3500 4200 4900 5600 6300 7000 11620
TOTAL DOUGH 3500 7000 10500 14000 17500 21000 24500 28000 31500 35000 58140
  1 DOSE 2 DOSES 3 DOSES 4 DOSES 5 DOSES 6 DOSES 7 DOSES 8 DOSES 9 DOSES 10 DOSES BAG
  3,5 kg 7 kg 10,5 kg 14 kg 17,5 kg 21 kg 24,5 kg 28 kg 31,5 kg 35 kg 58,14 kg
N.B. If making with milk, add 500g of milk to the premix rather than the usual 450g of water per dose, while the mix itself needs 110g of milk per dose rather than 100g of water.

PANDORO - Create the right amount for your recipe

  1 DOSE 2 DOSES 3 DOSES 4 DOSES 5 DOSES 6 DOSES 7 DOSES 8 DOSES 9 DOSES 10 DOSES BAG
PREDOUGH (11:00) Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams
Avant 900 900 1800 2700 3600 4500 5400 6300 7200 8100 9000 15000
Whole eggs (cat.A) 250 500 750 1000 1250 1500 1750 2000 2250 2500 4150
Butter 50 100 150 200 250 300 350 400 450 500 850
Egg yolk (cat.A) 150 300 450 600 750 900 1050 1200 1350 1500 2500
Compressed yeast 8 16 24 16 20 24 28 32 36 40 65
Milk 250 500 750 1000 1250 1500 1750 2000 2250 2500 4150
TOTAL 1608 3216 4824 6416 8020 9624 11228 12832 14436 16040 26715
BIGA STARTER (14:00) Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams
Wheat flour W340/380 200 400 600 800 1000 1200 1400 1600 1800 2000 3320
Whole eggs (cat.A) 120 240 360 480 600 720 840 960 1080 1200 2000
Sugar 30 60 90 120 150 180 210 240 270 300 500
Compressed yeast 7 14 21 20 25 30 35 40 45 50 85
TOTAL 357 714 1071 1420 1775 2130 2485 2840 3195 3550 5905
EMULSION Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams
Butter 600 1200 1800 2400 3000 3600 4200 4800 5400 6000 9960
Icing sugar 400 800 1200 1600 2000 2400 2800 3200 3600 4000 6650
Melted cocoa butter 40 80 120 160 200 240 280 320 360 400 660
Flavourings q.b. q.b. q.b. q.b. q.b. q.b. q.b. q.b. q.b. q.b. q.b.
TOTAL 1040 2080 3120 4160 5200 6240 7280 8320 9360 10400 17270
DOUGH (16:30) Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams Grams
PREDOUGH + BIGA STARTER 1965 3930 5895 7836 9795 11754 13713 15672 17631 19590 32620,04
Wheat flour W340/380 200 400 600 800 1000 1200 1400 1600 1800 2000 3320
Milk 50 100 150 200 250 300 350 400 450 500 830
EMULSION 1040 2080 3120 4160 5200 6240 7280 8320 9360 10400 17270
TOTAL DOUGH 3255 6510 9765 12996 16245 19494 22743 25992 29241 32490 54040
  1 DOSE 2 DOSES 3 DOSES 4 DOSES 5 DOSES 6 DOSES 7 DOSES 8 DOSES 9 DOSES 10 DOSES BAG
  3,255 kg 6,51 kg 9,765 kg 12,996 kg 16,245 kg 19,494 kg 22,743 kg 25,992 kg 29,241 kg 32,49 kg 54,04 kg
N.B. For mixes of more than 10 kg the amount of compressed yeast is reduced.

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