Project Description
Technological process:
Raw material Quantity (kg)
- Mixes for donuts 50
- Wheat Flour T-500 / T-400 50
- Yeast 5
- Water 50-60
- Orange filling for donuts 30
Mixing time: 2 + 5 minutes (spiral mixer)
Dough temperature: 26-28 ° C
Bulk fermentation: 20 minutes
Divide 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