|
Raw Material Name |
Quantity, %,kg |
|
Wheat flour v/g |
85,0 |
|
Mixture "Donat Mix" |
15,0 |
|
Sugar |
4,0 |
|
Pressed yeast |
5,0 |
|
Chicken eggs (melange) |
8,0 |
|
Margarine |
8,0 |
|
Water |
40,0 |
|
Total |
165,0 |
Process parameters
|
Metric name |
Meaning |
|
Dough kneading, min.: regular Intensive |
4 6-8 |
|
Dough temperature after kneading, ° C |
28-29 |
|
Duration of pre-fermentation, min |
10 |
|
Duration of proofing, min |
40-45 |
|
Blank weight, kg |
0,050 |
Dough pieces are formed in the form of balls and laid out on units for proofing donut products.
After proofing, the products are left for 15-20 minutes in the ventilation workshop.
The donuts are cooked in oil or in a special deep fryer, heated to a temperature of 180 °C for 3 minutes on each side.
After cooking, the products can be filled with filler to taste and sprinkled with powdered sugar.