Ingredients

Group 1
Ingredient
KG
Weight (%)
CLASSIC BERLINER DOUGHNUT MIX
4.000
100
BAKELS INSTANT ACTIVE YEAST
0.068
1.7
Water
1.840
46
Total Weight: 5.908

Method

No time Dough Place all ingredients in machine bowl and develop thoroughly Dough temperature 28-30 ¡C. Allow dough to recover for 5 minutes. Scale and mould as desired Proof then deep-fry at 175 ¡C to 185 ¡C until golden.

Additional Information

Using bakers percentages - Percentages on total premix weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
CLASSIC BERLINER DOUGHNUT MIX
4.000
100
BAKELS INSTANT ACTIVE YEAST
0.068
1.7
Water
1.840
46
Total Weight: 5.908

Method

No time Dough Place all ingredients in machine bowl and develop thoroughly Dough temperature 28-30 ¡C. Allow dough to recover for 5 minutes. Scale and mould as desired Proof then deep-fry at 175 ¡C to 185 ¡C until golden.

Additional Information

Using bakers percentages - Percentages on total premix weight