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Doughnut Complete

01720
A premium quality 100% mix ideal for the production of 'Berliner' style, ball, ring and finger doughnuts.
Doughnut Complete

Recipe

kggrms%
Doughnut Complete 25 000 100
Yeast 1 250 5
Water (cold) +/- 10 000 40
Total batter weight 36 250

Method

Mix all ingredients for 2 minutes on slow speed, 8 minutes on fast speed using a spiral mixer

Dough temperature 26°C

Scaling weights:     

Ball doughnut 50 gems, Finger doughnut 50 gems, Cut ring doughnut 40 gems, Fruit doughnuts 35 grms

Intermediate proof - 10 minutes

Final proof - 45 - 50 minutes

Prover temperature - 30°C

 Relative humidity 80%

 Fat/ oil temperature - 180°C

 Frying times:

Emersion 3 - 4 minutes

Surface 1½ minutes first side then 2 minutes second side again

Packaging
Product Weight / Volume Code
Doughnut Complete 25kg bag 01720