Innovation for people who bake globally
Doughnut mix
Donatello
Donatello
Dosage: 7% by weight of flour.
Intended use: for production of European and American doughnuts (donuts) with high consumer properties and economically attractive production cost.
Intended use: for production of European and American doughnuts (donuts) with high consumer properties and economically attractive production cost.
Technological aspects
- Equalizes the quality of the flour.
- Recipes are adapted to all types of fats.
- It is possible to produce doughnuts without using egg in the recipe, or conversely, using any type of egg product.
- Can be used in factories that use manual labor.
- Can be used on all types of batching and frying equipment.
- Accelerated production method without dough fermentation (only proofing), short proofing cycle (30min.).
- The dough is resistant to over proofing and temperature/humidity variations in the chamber.
- The dough piece does not absorb excess fat when frying.
- The fried product has a soft, “biting” crumb, mixed medium-fine porosity, a pleasant vanilla aroma and a light creamy flavor.
- Withstands freezing and defrosting.
- When opened, the finished doughnut can be stored for over a day, remaining soft.
- When packaged, the finished doughnut can be stored for 3 to 5 days.
Marketing aspects
It is possible to produce classic American doughnuts (ring donuts), both in fresh and frozen form for supply to food chains and retail.
The flavor and other organoleptic indicators of the donut at Donatello correspond to donuts imported from the EU and the USA.
The flavor and other organoleptic indicators of the donut at Donatello correspond to donuts imported from the EU and the USA.
Please contact our specialists for recipes and technological support.