Project Description

smesa-za-becke-krofne

The mixture of Viennese donuts is concentrated mixture for the preparation of airy donuts of good volume. Donuts are tasty ,of pleasant aroma, without excessive absorption of oil during frying.

Dosage

50% and 50% of the mixture of flours T400 / T500

Packaging size

2/1 and 10/1 (2 kg bags, kraft bags of 10 kg)

Technological process:

Raw material   Quantity (kg)

  • Mixes for donuts 50
  • Wheat Flour T-500 / T-400 50
  • Yeast 5
  • Water 50-60
  • Fruit filling for donuts 30

Mixing time: 2 + 5 minutes (spiral mixer)

Dough temperature: 26-28 ° C

Bulk fermentation: 20 minutes

Cut into pieces

Final proofing : 45 – 50 minutes

Resting at room temperature for 10-15 minutes.

Frying in a deep fryer

Oil temperature 180 ° C

Filling the donut

Note

As fiiling we suggest our production line Apricot and orange fruit filling for donuts. Also for sanding or decorating Kompanija Kršulj made thermostable ORSO BIANCO, which will give your donuts distinctive and beautiful appearance.