Overview
Reduced Sucrose Doughnut Concentrate is for the convenient production of light and fluffy doughnuts with lower amounts of sucrose than regular doughnuts.
Reduced Sucrose Doughnut Concentrate
Storage
Cool and dry conditions
Shelf Life
365 days
Type
Powder
Ingredients
Group 1
Ingredient
KG
Bread Mix
0.500
Bread Flour
1.000
Water
0.750
Yeast
0.015
Total Weight: 2.265
Method
1. Mix all the ingredients and mix slowly for 3 minutes and fast for 7 minutes
2. Rest the dough for 10 minutes, and the mold once proofed
3. After the dough is proofed, allow to rest at room temperature for 15 minutes
4. After moisture on the surface of the doughnuts is dry, deep fry (scale 50g per doughnut)
Temperature: 240℃ Time: Fry for 3 minutes
Packaging
Code
Size
Type
Palletisation
2*5KG, 1*15KG
Bag
Ingredients
Group 1
Ingredient
KG
Bread Mix
0.500
Bread Flour
1.000
Water
0.750
Yeast
0.015
Total Weight: 2.265
Method
1. Mix all the ingredients and mix slowly for 3 minutes and fast for 7 minutes
2. Rest the dough for 10 minutes, and the mold once proofed
3. After the dough is proofed, allow to rest at room temperature for 15 minutes
4. After moisture on the surface of the doughnuts is dry, deep fry (scale 50g per doughnut)
Temperature: 240℃ Time: Fry for 3 minutes
Packaging
Code
Size
Type
Palletisation
2*5KG, 1*15KG
Bag
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