Having two young men of four and six years old (grandchildren), visiting twice a week, who grew up enjoying some of Nonno’s best efforts in baking bread, and who are now considering themselves as experts, Nonno has to keep up the quality and deliver at least twice a week. Normally focaccia in this house has garlic and rosemary as toppings, which meet with the approval of the critics. Last week I tried a plain focaccia with olive oil and salt, which was instantly rejected as quality. This week I am trying my hand at tomato and garlic – let us wait on feedback from the experts.
Panettone is traditionally eaten throughout Italy and the world by Italians during the Christmas period. The origin of panettone is from Milan where we consume it all year round. It is a tedious and long process to make, but always worth the while.
150 g Sugar
15 g Natural Live Yeast
260 g Biga (50:50)
200 g Egg Yolks
340 g Flour
220 g Butter
1185 g TOTAL
Dissolve the sugar and live yeast in the Biga, then add the egg yolks and flour and mix well until even. Ad the soft butter and mix well. Let it levitate 12 to 14 hours at 25°C or until triple in volume.
200 g Flour
35 g Sugar
50 g Egg Yolks
50 g Butter
10 g Salt
3 g Vanilla Pods
200 g Sultanas pre-soaked and dried
180 g Candied Fruit
50 g Orange Peel
778 g TOTAL
1963 G GRAND TOTAL
Knead the flour and first kneading until elastic. Add the sugar and the egg yolks and mix / knead thoroughly, then add the butter, salt and vanilla and mix until even. Lastly add the fruit and mix well.
Let the dough proof for one hour, then divide into portions and let it rest for another hour. Pirlare (to make the dough round) and place into moulds lined with baking paper.
Levitate at 30°C for 5 to 6 hours or until triple in volume. Bake at 160C for twenty minutes, rotate the moulds and bake another 40 minutes at 150 C (Approximately 60 minutes per kilogram for each mould). When taken from the oven, turn upside-down and rest for at least 3 hours, then put in bags and store.
For some time we every year imported a 10 Kg Albertengo Moscato Panettone from Albertnego in Italy.
NEW FEEDING REGIMES
For Coturnix coturnix and all other Wild Birds
Combining my experience in animal nutrition and husbandry with extensive reading regarding the latest nutritional developments I am now manufacturing feeds that are very advanced in approach. These feeds benefit high performing quails as well as all other wild birds. My birds are performing so well on these feeds that I have included these formulas in all the feeds I offer for sale.
My strategy is to maximise digestibility using the simplest and best combination of materials and feed additives. I also utilise proven probiotics / prebiotics to stimulate and enhance the naïve gut, creating a favourable environment for good gut flora to proliferate and keep cell junctions tight. The rations also assist gut enterocytes with function and repair, while there are some elements in the feeds that help the modulation of immune responses.
I have formulated to specifications for Quail Starter, Grower and Layer feeds as top of the range diets by introducing new additives in addition to the present Vitamin and Mineral Pre Mix. These additives contain extra Lysine, Methionine, Threonine , Isoleucine and Valine which is intended to fully balance all the digestible amino acid ratios. These additions also lift the protein and energy digestibility beyond their stated levels on paper by using 4 separate and specific feed enzyme activities. The extra additives contain bioactive Vitamin D (Hy-D), Vitamin C, and Calcium Carbonate for bone modelling and antioxidant properties. Kelp meal, minerals, electrolytes and some sources of protected Butyrate, Carvacrol and Thymol steer good flora and discourage overgrowth of pathogenic bacteria and organisms. These new additions also contain a Mannosidase enzyme to aid the digestibility of various materials with proven Phytase, beta Glucanase, Xylanase and Protease enzymes.
My new feed formulations are the ultimate diets for quail and wild birds. All the above inclusions are essential and unique and take care of all amino acid balances using standard materials, supercharging the opportunity across all fronts for the birds to start well, grow well and produce well. There is plenty here to give bumble bee sized chicks, as well as mature birds, every chance to thrive without antibiotics, which is a big plus. These feeds are not only essential for wild birds, but give all poultry that extra boost when under stressful conditions.
Every so often in the farming industry you realise that progress is slower than expected, which is where I am at present with my Quail Breeding Project. I have made substantial progress over the past three years breeding Coturnix coturnix Quails in New Zealand, but find it more difficult to keep the coefficient of inbreeding low whilst applying the same selection pressure. One of the problems is small numbers of animals and the second being the lack of similar, or better, breeding animal availability in New Zealand.
To maintain progress, I have decided on a two pronged approach for the immediate future:
1) I am going to amalgamate the four breeds I presently have into only two breeds. I am going to join the Pharoas and Tibetans (Back Yard Specials as I have been calling them) and call this my Back Yard Dual Purpose Bird and apply the same selection pressure on both egg production and body mass. Then amalgamate the Italians and Whites and call them my Back Yard Egg Laying Bird. This will give me larger numbers to use in each breed and as I am not going to select for colour any more, progress will hopefully be faster. I suspect the two breeds will eventually be a darker coloured bird for the dual purpose breed and a lighter coloured bird for the egg laying breed.
2) I have had a very close look at the latest developments in animal nutrition and have incorporated some very exciting new elements into the feed. For details about the feed developments I have adopted, see my next post on this matter.
Hopefully these two changes that I have adopted will enhance progress in my project.