Apito Soft Donut Mix

Storage

Storage

Cool and dry conditions 18 ± 2°C

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

Wheat, Wheat Products, Egg, Egg Products, Milk, Milk Products, Soy, Soy Products, Sulphites

Finished Product

Finished Product

American Soft Doughnut

Brands

Brands

Apito

Ingredients

Group 1
Ingredient
KG
APITO SOFT DONUT MIX
1.000
Chilled Water
0.425
BAKELS INSTANT ACTIVE DRIED YEAST
0.013
Total Group: 1
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)
1610
Energy (Kcal)
385
Protein (g)
8.7
Fat (g)
9.8
Fat (of which saturates)(g)
4.6
Fat (of which Trans Fatty Acids) (<g)
0.1
Cholesterol (<mg)
0.1
Carbohydrate (g)
62.6
Carbohydrate (of which sugars)(g)
4.4
Dietary Fibre (g)
2.1
Sodium (mg)
627

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 Group: 1
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)
1610
Energy (Kcal)
385
Protein (g)
8.7
Fat (g)
9.8
Fat (of which saturates)(g)
4.6
Fat (of which Trans Fatty Acids) (<g)
0.1
Cholesterol (<mg)
0.1
Carbohydrate (g)
62.6
Carbohydrate (of which sugars)(g)
4.4
Dietary Fibre (g)
2.1
Sodium (mg)
627

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

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