Skim Milk Powder
Bread Improver Powder
Method:Blend Group 1 together using a dough hook for 30 seconds to disperse ingredients.
Method:Add to Group 1 and fully develop dough on 2nd speed.
- Total Weight
Finished dough temperature
A recovery period of 15-20 minutes is required after dough development, before scaling off.
40 – 60g each.
Approximately 20-30 minutes at 40°C, Humidity 60%.
Fry in EOI FRYTOL for approx. 2 minutes ( 1 minute for each side) at a controlled temperature of 180°C-185°C until golden brown.
Berliner or Round Donuts – inject with jam, roll in caster sugar or cinnamon sugar.
Finger Jam Donuts – Cut fingers lengthways, jam and cream, dredge with icing sugar.
Mix 30g cinnamon with 2000g caster sugar.
Points of Importance
Adjust water level to achieve final consistency similar to a normal bun dough.
Solite Vegetable 15kg
Vegetable shortening for butter style crémes and fudge icing. This product is virtually Trans Free and is suitable for vegetarian and vegan use.