Cake Doughnut Complete

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Egg, Milk, Soya, Wheat

Dietary

Dietary

Vegetarian

Finished Product

Finished Product

Doughnut, Sweet Good

Ingredients

Group 1
Ingredient
KG
Cake Doughnut Complete
12.500
Water (30oC/86oF)
5.250
Total Weight: 17.750

Yield

355 doughnuts

Method

1. Add all ingredients into a mixing bowl fitted with a beater and mix for 1 minute on slow speed.
2. Scrape down.
3. Mix for 4 minutes on medium speed.
4. Leave to rest for 15 minutes before depositing.
5. Scale at 50g.
6. Fry at 180-190°C for 50-65 seconds each side.

Usage

100% complete mix.

Nutritional Information

Type
Value
Energy (kJ)
1,643.00
Energy (Kcal)
389.00
Fat (g)
6.02
Fat (of which saturates)(g)
0.87
Available Carbohydrate (g)
73.04
Carbohydrate (of which sugars)(g)
27.12
Protein (g)
9.30
Fibre (g)
2.50
Salt (g)
2.12

Ingredients

Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Sugar, Rapeseed Oil, Vegetarian Whey Powder (Milk), Whole Egg Powder, Soya Flour, Raising Agents (E450i, E500ii, E341i), Salt, Wheat Flour, Emulsifier (E322 Rapeseed Lecithin), Stabiliser (E412)

Packaging

Code
Size
Type
Palletisation
378155
12.5 KG
Bag
80

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Ingredients

Group 1
Ingredient
KG
Cake Doughnut Complete
12.500
Water (30oC/86oF)
5.250
Total Weight: 17.750

Yield

355 doughnuts

Method

1. Add all ingredients into a mixing bowl fitted with a beater and mix for 1 minute on slow speed.
2. Scrape down.
3. Mix for 4 minutes on medium speed.
4. Leave to rest for 15 minutes before depositing.
5. Scale at 50g.
6. Fry at 180-190°C for 50-65 seconds each side.

Usage

100% complete mix.

Nutritional Information

Type
Value
Energy (kJ)
1,643.00
Energy (Kcal)
389.00
Fat (g)
6.02
Fat (of which saturates)(g)
0.87
Available Carbohydrate (g)
73.04
Carbohydrate (of which sugars)(g)
27.12
Protein (g)
9.30
Fibre (g)
2.50
Salt (g)
2.12

Ingredients

Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Sugar, Rapeseed Oil, Vegetarian Whey Powder (Milk), Whole Egg Powder, Soya Flour, Raising Agents (E450i, E500ii, E341i), Salt, Wheat Flour, Emulsifier (E322 Rapeseed Lecithin), Stabiliser (E412)

Packaging

Code
Size
Type
Palletisation
378155
12.5 KG
Bag
80

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.