Yeast Doughnut Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

360 days

Type

Type

Powder

Allergens

Allergens

Wheat, Soya

Dietary

Dietary

Vegan, Vegetarian

Finished Product

Finished Product

Doughnut, Sweet Good

Ingredients

Group 1
Ingredient
KG
Wheat flour
16.000
Yeast Doughnut Concentrate
8.000
Yeast
0.960
Water
12.000
Total Weight: 36.960

Yield

740 doughnuts

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes and fast speed for 7 minutes.
3. Mould into 1500g pieces and pin out onto BDM tray.
4. Scale at 50g and place 12 on each fryer wire, 4 across and 3 down.
5. Retard overnight or place in chill for 30+ minutes.
6. Remove from retarder and recover dough temperature.
7. Prove for approximately 25 minutes at 38°C, 80% relative humidity.
8. Dry prove for 25 minutes (this stops the doughnuts wrinkly back).
9. Fry at 190°C for approximately 75-90 seconds each side.

Usage

50% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
1,948.00
Energy (Kcal)
466.00
Fat (g)
23.20
Fat (of which saturates)(g)
11.41
Available Carbohydrate (g)
56.91
Carbohydrate (of which sugars)(g)
14.89
Protein (g)
5.61
Fibre (g)
3.37
Salt (g)
4.93

Ingredients

Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Palm Oil, Sugar, Raising Agents (E450i, E500ii, E341i), Glucose Syrup, Emulsifiers (E471, E472e), Salt, Stabiliser (E466), Carrier (E516, E170), Soya Flour, Modified Maize Starch (E1442), Anticaking Agent (E551), Flour Treatment Agent (E300), Antioxidant (E306), Enzyme (Wheat)

Packaging

Code
Size
Type
Palletisation
378160
12.5 KG
Bag
80

Additional Information

Alternative mixing:

Conventional 20 minutes.

High speed 2 minutes.

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
Wheat flour
16.000
Yeast Doughnut Concentrate
8.000
Yeast
0.960
Water
12.000
Total Weight: 36.960

Yield

740 doughnuts

Method

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes and fast speed for 7 minutes.
3. Mould into 1500g pieces and pin out onto BDM tray.
4. Scale at 50g and place 12 on each fryer wire, 4 across and 3 down.
5. Retard overnight or place in chill for 30+ minutes.
6. Remove from retarder and recover dough temperature.
7. Prove for approximately 25 minutes at 38°C, 80% relative humidity.
8. Dry prove for 25 minutes (this stops the doughnuts wrinkly back).
9. Fry at 190°C for approximately 75-90 seconds each side.

Usage

50% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
1,948.00
Energy (Kcal)
466.00
Fat (g)
23.20
Fat (of which saturates)(g)
11.41
Available Carbohydrate (g)
56.91
Carbohydrate (of which sugars)(g)
14.89
Protein (g)
5.61
Fibre (g)
3.37
Salt (g)
4.93

Ingredients

Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Palm Oil, Sugar, Raising Agents (E450i, E500ii, E341i), Glucose Syrup, Emulsifiers (E471, E472e), Salt, Stabiliser (E466), Carrier (E516, E170), Soya Flour, Modified Maize Starch (E1442), Anticaking Agent (E551), Flour Treatment Agent (E300), Antioxidant (E306), Enzyme (Wheat)

Packaging

Code
Size
Type
Palletisation
378160
12.5 KG
Bag
80

Additional Information

Alternative mixing:

Conventional 20 minutes.

High speed 2 minutes.

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.