Ingredients
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5 kg 11 lbs 0 oz kg IREKS Yum Yum Doughnut Donut Mix
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5 kg 11 lbs 0 oz kg Carr's Bakers Flour
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0.55 kg 1 lbs 3 oz kg Whole Egg
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0.45 kg 0 lbs 16 oz kg AB Mauri Pinnacle Baker's Yeast
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3.8 kg 8 lbs 6 oz kg Water
IREKS Yum Yum Donut Doughnut Mix Make Up Instructions
Mix for the production of yum yums and doughnuts
Method
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Mixing time: 2 + 3 minutes
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Dough temperature: 21° C – 24° C
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Bulk fermentation time: 10 minutes
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Scaling weight: 0.038 kg
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Intermediate proof: approx. 10 minutes
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Processing: yum yums
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Final proof: approx. 55 minutes
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Deep-frying temperature: approx. 190° C
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Baking time: 1 minute (each side)
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Instructions for use:
After the bulk fermentation time, fold in 22 % fat (per kg dough) with three single and one double turn and allow to prove. After the intermediate proof, roll out the dough to the desired thickness, cut into strips, of which the ends are twisted in opposite directions to one another, and allow to prove. After the final proof, deep-fry the yum yums for one minute on each side and coat with fondant.
