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Doughnut 50

A 50% doughnut concentrate suitable for the production of all, ring and finger doughnuts.
Doughnut 50

Recipe

kggrms%
Doughnut 50 1 000 50
Flour 1 000 50
Yeast 100 5
Water 800 40
Total batter weight 2 900

Method

Mix ingredients for 2 minutes on 1st speed using a spiral mixer, then mix for 8 minutes on 2nd speed

Dough temperature : 27°C

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

Mould into desired shape

Prove for +/- 50 minutes (temperature 30°C) Relative humidity: 70%

Fry at 180°C - 190°C

 

Packaging
Product Weight / Volume Code
Doughnut 50 15kg bag 01154