SAURTEIG DONUT MIX
CODE - C13345Complete and instant mix for soft & flavourful sourdough donuts with minimal oil absorption capacity. ...Read More
- Goodness of sourdough in a classic donut for unique tasting donut
- Light, bread-like texture with short bite
- Uses special ingredients that ensure minimal oil absorption
- Ready-to-use premix with convenient recipe and reduced preparation time
- Standardised Swiss formulation for consistent outcomes/results
- Fluffy volume and softness for light and airy donuts
- Simple easy to use recipe suitable for mass and commercial production
USAGE : Complete mix for sourdough donuts. Complete and instant mix for the soft & porous sourdough donuts with minimal oil absorption.
DOSAGE : 100%
Available Pack Sizes :
10 KG PAPER BAG
Description
SwissBake® Sourdough Donut Mix is an all-in-one complete mix for the preparation of yeast-raised donuts with natural dehydrated sourdough. This unique mix combines the goodness of sourdough bread with the traditional donut to offer am exquisite donut experience. Its special formulation and ingredients used makes the dough highly elastic and easy to roll while maintaining minimal oil absorption ratio during frying.
The dry mix has dehydrated sourdough ferment to yield perfect sourdough donuts with sourdough taste and aroma. The natural sourness contributed by the sourdough helps to enhances the taste of the donut with toppings or garnish. These donuts have a soft and airy texture, short bite and great mouthfeel and can be filled with a variety of flavours to cater to different preferences.
The recipe has been formulated for convenience of professional bakers. It is an ideal solution that requires minimal efforts and time to make perfect and consistent sourdough donuts in bulk.
Key Ingredients
Dehydrated sourdough, milk solids, soya flour
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| SAURTEIG DONUT MIX-C13345 | 1000 gm | 100% |
| WATER | 400 gm | 40% |
| FRESH YEAST | 30 gm | 3% |
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Method
- Place all ingredients in a mixing bowl & mix for 3-4mins on slow speed and then for 8-10mins on high speed.
- The dough temperature should not exceed 24°C.
- Rest the dough for 15 min to 20 min. Roll the dough to 10 mm.
- Cut the donuts with a donut cutter and proof the donuts for 40 min to 45 min at 32°C and 85% relative humidity
- After proving allow the donuts to rest for 2 min to 4 min at room temperature so that the donuts become dry.
- Fry the donuts at 170°c for 120 seconds each side or until golden brown.
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