Bakemate Raised Donut Mix 10 KG

Bakemate Raised Donut Mix in a 10 KG bag. Prepared with dry instant yeast and water, kneaded, sheeted, cut and fried, then coated with sugar powder, chocolate icing or sugar glaze.

Features

• Few ingredients: only dry instant yeast and water are needed.
• Small and large batches: recipes for 1000 G or 10,000 G of mix.
• Quick frying: about 1 minute each side.
• Mixing tool: use a dough hook.
• Saudi made: from the Bakemate factory in Saudi Arabia.

Usage

• Small batch: 1000 G of mix, 20 G of dry instant yeast and 400 G of water.
• Large batch: 10,000 G of mix, 200 G of dry instant yeast and 4000 G of water.
• Mix all ingredients and knead until a smooth and elastic dough is formed.
• Planetary mixer: 2 minutes at low speed, then 10 to 15 minutes at medium speed.
• Spiral mixer: 2 minutes at low speed, then 6 to 8 minutes at high speed.
• Dough temperature: 27 to 29°C.
• Let the dough rest for 30 to 40 minutes.
• Sheet to a thickness of 1 cm and cut with a suitable donut cutter.
• Arrange on a flour dusted tray.
• Final proofing: 25 to 40 minutes.
• Fry in hot oil at 175 to 180°C, about 1 minute each side.
• Drain and cool on a screen.
• Coat with sugar powder, chocolate icing or sugar glaze.

Nutritional Values (per 100 G)

• Calories: 325
• Total fat: 6.06 G
• Saturated fat: 2.37 G
• Trans fat: 0.01 G
• Polyunsaturated fat: 0.18 G
• Monounsaturated fat: 0.47 G
• Sodium: 309.6 mg
• Total carbohydrate: 66.58 G
• Dietary fiber: 0.38 G
• Sugar (total): 8.04 G
• Protein: 12.2 G

Ingredients

Wheat flour, sugar, vegetable shortening non-hydrogenated (sourced palm), soya flour, skimmed milk powder, egg yolk powder, sweet whey powder, wheat gluten, wheat starch, salt, raising agents (E450(i), E500(ii)), emulsifiers (E471, E472e, E481 - rapeseed and palm oil), vanilla nature identical flavour, ascorbic acid (E300), enzymes (amylase and xylanase), food colour yellow tartrazine (E102).

Allergens: Contains wheat, milk, soya and egg.

Storage

Store in a cool and dry place.

Country of Origin

Saudi Arabia.

Contains food colour E102.

FAQ

What do I add to the donut mix?
20 G of dry instant yeast and 400 G of water per 1000 G of mix.

How long does the dough need to proof?
30 to 40 minutes of rest after kneading, then 25 to 40 minutes of final proofing after cutting.

How do I fry the donuts?
In hot oil at 175 to 180°C, about 1 minute each side.

Does it contain allergens?
Yes, it contains wheat, milk, soya and egg.