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Donut Mix


Donut mix

Pack size: 10 kg/ pack

Appearance: powder

Main component: wheat flour, sugar, vegetable fat, cornstarch, egg powder, whey demineralization, salt, leavening agents: sodium bicarbonate, sodium acid pyrophosphate, guar gum, natural vanilla flavor, ezyme and ascorbic acid

How to use:

  • Use for birthday cakes, cookies, mousse cakes, tiramisu…
  • Use as filling for cakes, topping for cakes…
  • Coating for cakes or fruits

Storage: Keep in cool and dry place, avoid the sun. The recommended storage temperature is 18-25 degree

Shelf- life: 12 month from production date

Best features:

  • Enjoyable natural flavor and color
  • Stable after reheat
  • How to make

Premix: 1000g + instant yeast: 18g + cold water ( + - 20 degree): 460 ml ( 275 ml of water + 185g ice crushed)

  • Blend premix and instant yeast in the bowl with low speed for 30 seconds and then add cold water slowly for 1 minitue, continue to mix with high speed for 6-7 minitues until khalis. The dough temperature is between 27-29 degree
  • Let the dough rest at room temperature ( 26-28 degree) for 25 minitues
  • Press the dough with dough sheeter, by rolling and relaxing dough ( 3 times), until a certain thickness of the dough ( approximately 0.4-0.6 cm). Let the dough rest about 3 minutes before cutting.
  • Use ring mold with d= 7 cm-8 cm to cut the dough and produce 30g +- 2 g per piece
  • Put the dough in the proofing box at 38-40 degree, RH 67-75% for 30-40 minutes.
  • Let the dough rest for about 3-5 minutes at room temperature before frying
  • Fry at 190-195 degree, +- 45 seconds each side or until golden brown.

Best features:

  • Simple, easy to make
  • High in volume expansion
  • Great dense donut texture
  • Enjoyable taste

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