PERFECT DONUT PLUS
CODE - C13255SwissBake® Perfect Donut Plus is a special complete mix for the preparation of rich, moist, and soft yeast-raised donuts. ...Read More
- Complete mix for easy donut making
- Moist and soft for a longer duration
- Short bite and excellent eating quality
- Low oil absorption while frying
USAGE : A complete mix for perfect donuts! A special and complete mix for perfect donuts with excellent eating quality & low oil absorption
DOSAGE : 100 %
Available Pack Sizes :
1 KG BAG
Description
SwissBake® Perfect Donut plus is a premium complete mix specially formulated for professional bakers serving high-quality donuts. This mix makes Soft, light and fluffy yeast-raised donuts that have a short bite, are moist and remain soft for longer durations. This special formulation also ensures that the donuts absorb very low quantity of oil during frying (Less then 2%). Its formulation is made for easy, quick and consistent commercial production of donuts and requires minimum expertise and additional ingredients for preparation. This mix is perfect for use by any QSR, restaurant, Café, Bakery (Professional or commercial) that makes and serves fresh donuts to their elite customers. Highly recommended for all kinds of commercial donut production.
Key Features:
Key Features:
- Complete mix for easy donut making
- Moist and soft for a longer duration
- Short bite and excellent eating quality
- Low oil absorption while frying
Key Ingredients
Refined Wheat flour, Glucose syrup solids, Milk Solids, Enzymes
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| PERFECT DONUT PLUS-C13255 | 1000 gm | 100% |
| WATER | 430 gm | 43% |
| FRESH YEAST / DRY YEAST | 40 gm / 13 gm | 4% |
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Method
Using a spiral mixer, blend all ingredients together on slow speed for 2 minutes and then mix on fast speed for 11 minutes. Dough temperature should be maintained between 24ºc to 26ºc. Bulk ferment the dough for 15 minutes. Sheet the dough into 8mm to 10mm sheets and cut donut shapes of approximately 40 gm to 50 gm. Final proofing for 40 minutes at 32ºC under 75% humidity. After proofing, keep aside for 10 minutes to allow donuts to dry. Deep fry in oil at 180ºc for 1.5 minutes (each side).
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