DONUTS

DONUTS
Textures, shapes and flavours may vary from country to country, but there’s no denying the worldwide popularity
of deep-fried pastries. Recipes go back many hundreds of years, spanning many different cultures. In fact, the
Dutch are credited with bringing the ring-shaped sweet fried dough to America. Legend tells of a seafarer’s
mother who would make olykoek (oily cake) for her son’s voyages. To ensure more even cooking of the dough,
she would put a whole hazelnut or walnut in the centre of each dough piece… and so the dough-nut was born.

Whether you call them doughnuts or donuts, whether they are dipped, filled, glazed or classic, one thing remains
true: you’re never going to have a winning product if you don’t start with really good dough.
Donut WorldWide is the answer to the reliable production of donuts that are so soft and light, so perfectly
sweet and so utterly delicious they taste a bit like magic!
 Processing
Kneading time: 2 – 5 minutes at low speed
9 – 13 minutes at high speed
Dough temperature: 25 – 27 °C
Dough rest: 5 – 10 minutes
FB 5015
Thickness of dough: approx. 8 mm
Scaling weight: approx. 0.050 kg
Dough Proofing time: approx. 40 minutes
8.000 kg wheat flour T 550/700 Proofing chamber: 38 – 40 °C
2.000 kg Donut World Wide (3309) 40 – 45 % relative humidity
4.700 kg water (dependent on flour quality) Frying temperature: 165 °C
0.500 kg fresh yeast Frying time: Phase 1: 20 seconds
0.600 kg oil Phase 2: 90 seconds
15.800 kg dough Phase 3: 80 seconds

Preparation
Knead ingredients together to form a medium-firm dough. After a short resting time, roll the dough out to a
thickness of 8 – 10 mm and use a donut cutter to cut out donuts (approx. 0.050 kg/piece). Put the dough pieces
onto proofing racks and set on fermentation. At ¾ proofing, leave the dough pieces for a short while until a skin
forms before frying in hot oil (165 °C) until golden. A dry proofing climate (40 – 45 % relative humidity) is better for
the shape of the donuts.
 DONUTS
Donut World Wide
Product information
Product number: 3309

Packaging: 25 kg paper bag

Product advantages: Economical and reliable production of donuts

Dosage of 25 % on wheat flour
No shrinkage or distortion after shaping the dough pieces
Good fermentation stability and tolerance
Suitable for retarded and interrupted proofing
For beautifully shaped and shape-stable donuts
Ideal for large batches
Very little fat absorption
Very short cooking times possible
Very short bite
Finely rounded flavour development
Excellent fresh-keeping over several days

Current information pertaining to the baked products, in terms of the food information regulation
(EU-VO 1169/2011), may be obtained from your backaldrin consultant or via email to
info@backaldrin.com.

INT-EN 2019/05
©backaldrin International The Kornspitz Company GmbH