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Ingredients:
 5000 gr Doughnut Concentrate
 4000 gr Flour Ultra 55% or Farina Zero
 1000 gr Flour Super Rex ή Elephant
 300 gr Fresh Yeast
 4550 gr Water
PROCEDURE:
1

Final dough temperature 27° C

Mixing:
Spiral – 2 minutes on fast speed.
Vertical – 2 minutes on slow, 10 minutes on fast speed.
Hogh speed – 11wh/kg dough or 3 minutes mixing.

2

After mixing scale into heads and rest for 10 minutes. Divide and mould.

3

Prove at 30 - 35° C. Relative humidity 75 – 80%. For 35 – 40 minutes.

4

Bake at 220 ° C with a little steam for 45 minutes. Leave to dry for 10 minutes at ambient before frying at 195° C

Ingredients

Ingredients:
 5000 gr Doughnut Concentrate
 4000 gr Flour Ultra 55% or Farina Zero
 1000 gr Flour Super Rex ή Elephant
 300 gr Fresh Yeast
 4550 gr Water

Directions

PROCEDURE:
1

Final dough temperature 27° C

Mixing:
Spiral – 2 minutes on fast speed.
Vertical – 2 minutes on slow, 10 minutes on fast speed.
Hogh speed – 11wh/kg dough or 3 minutes mixing.

2

After mixing scale into heads and rest for 10 minutes. Divide and mould.

3

Prove at 30 - 35° C. Relative humidity 75 – 80%. For 35 – 40 minutes.

4

Bake at 220 ° C with a little steam for 45 minutes. Leave to dry for 10 minutes at ambient before frying at 195° C

Notes

Doughnut Concetrate

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