Overview
For the convenient-in-use production of high quality donuts.
Apito Soft Donut Mix
Storage
Cool and dry conditions 18 ± 2°CCool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Egg, Egg Products, Milk, Milk Products, Soy, Soy Products, Sulphites
Ingredients
Group 1
Ingredient
KG
APITO SOFT DONUT MIX
1.000
Chilled Water
0.425
BAKELS INSTANT ACTIVE DRIED YEAST
0.013
Total Weight: 1.438
Method
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Cover and rest dough for 10 minutes.
3. Sheet dough to 6 mm in thickness, place onto the work table.
4. Using a rolling pin roll to 6 mm in thickness, cover the dough with plastic sheet for dough recovery,rest a further 10 minutes.
5. Using a doughnut cutter of diameter 7.5 mm, cut to approximate 25-27 g each.
6. Place onto a tray lined with plastic sheet.
7. Prove for 40 minutes, set temperature at 38°C and 75% humidity.
8. Remove from prover and dry for 20 minutes
9. Fry at 180°C in oil 60 seconds for first side and 60 seconds for the other side.
10. When slightly cool, coat with Bakels Chocolate Buttons and serve.
Usage
Refer to recipe
Nutritional Information
Type
Value
Energy (kJ)
1,610.00
Energy (Kcal)
385.00
Protein (g)
8.70
Fat (g)
9.80
Fat (of which saturates)(g)
4.60
Fat (of which Trans Fatty Acids) (<g)
0.10
Cholesterol (<mg)
0.10
Carbohydrate (g)
62.60
Carbohydrate (of which sugars)(g)
4.40
Dietary Fibre (g)
2.10
Sodium (mg)
627.00
Ingredients
Wheat Flour, Starch, Vegetable Oil, Sugar, Salt, Flour Protein, Non Fat Milk Solids, Permitted Emulsifier (E472 (E)), Permitted Flavouring, Soy Flour, Permitted Emulsifier (E471), Thickener (E412), Leavening Agents (E500, E450), Egg Powder, Mineral Salt (E170), Enzyme, Flour Improver (E300), Permitted Colouring (E102)
Packaging
Code
Size
Type
Palletisation
3749
15 KG
Bag
Ingredients
Group 1
Ingredient
KG
APITO SOFT DONUT MIX
1.000
Chilled Water
0.425
BAKELS INSTANT ACTIVE DRIED YEAST
0.013
Total Weight: 1.438
Method
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Cover and rest dough for 10 minutes.
3. Sheet dough to 6 mm in thickness, place onto the work table.
4. Using a rolling pin roll to 6 mm in thickness, cover the dough with plastic sheet for dough recovery,rest a further 10 minutes.
5. Using a doughnut cutter of diameter 7.5 mm, cut to approximate 25-27 g each.
6. Place onto a tray lined with plastic sheet.
7. Prove for 40 minutes, set temperature at 38°C and 75% humidity.
8. Remove from prover and dry for 20 minutes
9. Fry at 180°C in oil 60 seconds for first side and 60 seconds for the other side.
10. When slightly cool, coat with Bakels Chocolate Buttons and serve.
Usage
Refer to recipe
Nutritional Information
Type
Value
Energy (kJ)
1,610.00
Energy (Kcal)
385.00
Protein (g)
8.70
Fat (g)
9.80
Fat (of which saturates)(g)
4.60
Fat (of which Trans Fatty Acids) (<g)
0.10
Cholesterol (<mg)
0.10
Carbohydrate (g)
62.60
Carbohydrate (of which sugars)(g)
4.40
Dietary Fibre (g)
2.10
Sodium (mg)
627.00
Ingredients
Wheat Flour, Starch, Vegetable Oil, Sugar, Salt, Flour Protein, Non Fat Milk Solids, Permitted Emulsifier (E472 (E)), Permitted Flavouring, Soy Flour, Permitted Emulsifier (E471), Thickener (E412), Leavening Agents (E500, E450), Egg Powder, Mineral Salt (E170), Enzyme, Flour Improver (E300), Permitted Colouring (E102)
Packaging
Code
Size
Type
Palletisation
3749
15 KG
Bag
