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Doughnut 25

10884
An economical 25% concentrate ideal for the production of types of doughnuts.
Doughnut 25

Recipe

kg grms %
Doughnut 25 500 25
Flour 2 000 100
Yeast 120 6
Water 1 080 54
total batter weight  3 700

 

Method

Mix ingredients for 2 minutes on slow speed using spiral mixer, then mix for 8 minutes on fast speed

Dough temperature = 27°C

Scale into heads of 1500 grms: 30 pieces and allow to rest for 10 minutes

Divide into desired shape

Prove for +/ - 50 minutes temperature 30°C

Relative humidity 70%

Fry at 190°C

Fry time 1 minute each side.

Packaging
Product Weight / Volume Code
Doughnut 25 16kg bag 10884