Doughnut Paste Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Paste

Allergens

Allergens

Wheat

Dietary

Dietary

Vegan, Vegetarian

Finished Product

Finished Product

Doughnut, Sweet Good

Ingredients

Group 1
Ingredient
KG
Bread flour
10.000
Doughnut Paste Concentrate
1.625
Yeast
0.400
Water
5.875
Total Weight: 17.900

Yield

358 doughnuts

Method

1. Add all of the ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26°C.
3. Scale at 50g.
4. Retard overnight or place in chill for 120+ minutes.
5. Remove from retarder and recover dough temperature.
6. Prove for 25-30 minutes at 38°C, 80% relative humidity.
7. Dry prove for 25 minutes (this stops the doughnuts wrinkling back).
8. Fry at 190°C for 90-100 seconds each side.

Usage

16.25% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
2,518.00
Energy (Kcal)
609.00
Fat (g)
53.80
Fat (of which saturates)(g)
11.22
Available Carbohydrate (g)
26.45
Carbohydrate (of which sugars)(g)
26.44
Protein (g)
0.10
Fibre (g)
9.48
Salt (g)
6.90

Ingredients

Rapeseed Oil, Sugar, Emulsifiers (E471, E472e), Wheat Fibre, Raising Agents (E450, E500ii), Stabiliser (E466), Salt, Natural Flavouring, Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
378212
10 x 1.3 KG
Sachet
72

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
Bread flour
10.000
Doughnut Paste Concentrate
1.625
Yeast
0.400
Water
5.875
Total Weight: 17.900

Yield

358 doughnuts

Method

1. Add all of the ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26°C.
3. Scale at 50g.
4. Retard overnight or place in chill for 120+ minutes.
5. Remove from retarder and recover dough temperature.
6. Prove for 25-30 minutes at 38°C, 80% relative humidity.
7. Dry prove for 25 minutes (this stops the doughnuts wrinkling back).
8. Fry at 190°C for 90-100 seconds each side.

Usage

16.25% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
2,518.00
Energy (Kcal)
609.00
Fat (g)
53.80
Fat (of which saturates)(g)
11.22
Available Carbohydrate (g)
26.45
Carbohydrate (of which sugars)(g)
26.44
Protein (g)
0.10
Fibre (g)
9.48
Salt (g)
6.90

Ingredients

Rapeseed Oil, Sugar, Emulsifiers (E471, E472e), Wheat Fibre, Raising Agents (E450, E500ii), Stabiliser (E466), Salt, Natural Flavouring, Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
378212
10 x 1.3 KG
Sachet
72

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.