Panettone with macaronade

Panettone Mix: 10 kg
Butter: 2 kg
Yeast: 0,6 kg
Water (A): 4,8 to 5 L
Dried fruits: 4,6 kg 
Macaronade Mix: 2 kg
Water (B): 0,5 L

Macaronade: Mix the water (B) with the macaronade mix, whisking to avoid lumps. 
Base temperature: Mixer 70-72°C and Spiral 76-78°C. 
Kneading: 

• First speed:
  • Mixer: 5 minutes with the butter and all the water from the start.
  • Spirale : 5 minutes without the butter and with 4.2 L of water (reserve 0.6-0.8 L for folding in).
• Second speed:
  • Mixer: 22-24 minutes (until dough detaches) and finish with the fruits for 1 minute on 1st speed.
  • Spirale : 15 minutes (until dough detaches), add the butter and knead for 5–6 minutes.
• Mix (with a water spray if needed) for 3 minutes on 2nd speed.
• Finish with the fruits for 1 to 2 minutes on 1st speed.

Dough temperature: 26-28°C.
First fermentation: 45-60 minutes. 
Scaling: divide into 100 g, 500 g or 750 g dough pieces.
Intermediate proofing: 10-15 minutes. 
Shaping: shape the dough a second time and place it into the molds.
Final fermentation: 1h30 at 28°C or during 16 hours at 4°C, then 1h30-2h at 28°C.
Charging the oven: decorate the top with the macaronade, add the almonds and sprinkle with powdered sugar.
Baking: bake at 150°C in a ventilated oven for 18 minutes (100 g), 35 minutes (500 g) or 45 minutes (750 g).