Donut Premix

Donut Concentrate gives you consistency in your donut production. It is also ideal for
alternative sweet dough products such as Cinnamon rolls, fruit breads…. etc.
If your business is fast moving and you need that extra time in finished preparation we

recommend using Donut Premix. It is easy to use that non-professional staff can prepare it
and still ensure the quality results from batch to batch.

Both products packed in convenient 10 Kg.

Ingredients Declaration:
Wheat flour, Dextrose, Sugar, Potato starch, Soya Flour whey powder, skim milk powder, wheat
starch, corn oil, salt, egg albumen, egg yolk powder, leavening agent (E450 "a",E500) emulsifier
(E471,E481), (from soya oil) (E472e) (from palm, Rapeseed, Linseed&soya oil) ascorbic acid
(E300), fungal amylase.

INGREDIENTS LARGE BATCH SMALL BATCH

Yeast Raised Donut ‫خليط الدونات‬ KG KG
Best Mix Donut Permix ‫خليط دونات بست ميكس‬ 10.000 1.000
Instant Yeast ‫خميرة‬ 0.220 0.022
Cool Water +/- ‫ماء بارد‬ 4.440 0.440
Donut Preparations :

1. Combine all the ingredients and mix until smooth and elastic dough is formed.
a) Planetary mixer: 2 min at low speed and then 10 – 15 min at medium speed.
b) Spiral Mixer: 2 min at low speed and 6 – 8 min at fast speed, and dough
temperature is 27 -29 c.
2. Rest the dough for: 30 – 40 min.
3. With a rolling Pin, sheet the dough to a desired thickness.
4. Cut with a suitable or desired cutter.
5. Arrange on flour dusted tray or on frying screen.
6. Proof for 25 – 40 min.
7. Fry in hot fat or a special oil for donuts at (175 - 180 C) for 1min each side.
8. Drain and cool slightly (warm) then finish with donut sugar and icing.

Cinnamon Roll Preparations :

1. Roll the dough with a rolling pin after step 2 to an rectangular shape with ½ cm in
thickness, and brush the surface with melted butter or margarine. Then sprinkle the
cinnamon sugar mixture, and distribute raisins and nuts on the surface if desired.
Then Roll into Swiss Roll and slice with 2 cm in thickness.
2. Arrange on greased baking sheet or in muffin pans.
3. Proof for 45 min. Then bake at 200 c for 15 min or until it is done.

4. Remove from oven and brush with apricot glaze or cool, then coat with fondant icing.
 Best Mix” Donut Concentrate

Donut Concentrate gives you consistency in your donut

production. It is also ideal for alternative sweet dough products such as
Cinnamon rolls, fruit breads…. etc.
If your business is fast moving and you need that extra time in finished

preparation we recommend using Donut Premix. It is easy to use

that non-professional staff can prepare it and still ensure the quality
results from batch to batch.

Both products packed in convenient 10 Kg.

Ingredients Declaration:
Dextrose, Sugar, pltato starch, soya flour, whey powder, skim milk
powder, wheat starch, corn oil, salt egg yolk powder, leavening agent
(E450, E500) emulsifier (E471,E481) from osya oil (E472), (palm,
Rapeseed, Linseed, Soya) ascorbic acid (E300), fungal amylase.

INGREDIENTS LARGE BATCH SMALL BATCH

Donut Conce ‫مركز الدونات‬ KG KG
Bread Flour ‫دقيق‬ 45.000 2.000
Best Mix Donut Concentrate ‫مركز دونات بست ميكس‬ 8.400 0.370
Shortening ‫سمن‬ 2.000 0.090
Whole Eggs (optional) ‫بيض‬ 2.000 0.090
Yeast (instant) ‫خميرة‬ 0.450 0.040-0.050
Water +/- ‫ماء‬ 25.000 1.100

Donut Preparations :

1. Combine all the ingredients and mix until smooth and elastic
dough is formed.
a) Planetary mixer: 2 min at low speed and then 10 – 15 min
at medium speed.
b) Spiral Mixer: 2 min at low speed and 6 – 8 min at fast
speed, and dough temperature is 27 -29 c.
2. Rest the dough for: 30 – 40 min.
3. With a rolling Pin, sheet the dough to a desired thickness.
4. Cut with a suitable or desired cutter.
5. Arrange on flour dusted tray or on frying screen.
6. Proof for 25 – 40 min.
7. Fry in hot fat or a special oil for donuts at (175 - 180 C) for
1min each side.
8. Drain and cool slightly (warm) then finish with donut sugar
and icing.

Cinnamon Roll Preparations :

1. Roll the dough with a rolling pin after step 2 to an

rectangular shape with ½ cm in thickness, and brush the
 surface with melted butter or margarine. Then sprinkle the
cinnamon sugar mixture, and distribute raisins and nuts on
the surface if desired. Then Roll into Swiss Roll and slice with
2 cm in thickness.
2. Arrange on greased baking sheet or in muffin pans.
3. Proof for 45 min. Then bake at 200 c for 15 min or until it is
done.
4. Remove from oven and brush with apricot glaze or cool, then
coat with fondant icing.

These instructions r intended for the home used mix.