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
If using Compressed Yeast use 175g in above recipe.
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
If using Compressed Yeast use 175g in above recipe.
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
If using Compressed Yeast use 175g in above recipe.
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
If using Compressed Yeast use 175g in above recipe.
