Berliner 2500 - Traditional Doughnut
Berliner 2500 - Traditional Doughnut — a Zeelandia recipe. Uses Zeelandia Berliner 2500 Doughnut Premix 25 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 26-28 °C
- pre-proofing time
- 15 min
- proofing time (1.8 kg pieces)
- 10 min
- final proofing time (in proofer)
- 35 min
- final proofing time (outside proofer)
- about 20 min
- frying temperature
- 180 °C
- frying time
- 7 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Berliner 2500 Doughnut Premix 25 kg | 25 kg |
| Wheat flour type 550 | 100 kg |
| Oil | 7 kg |
| Yeast | 7 kg |
| Water | 52 kg |
Method
Mix on slow speed for 4 minutes, then on fast speed for 6 minutes. Dough temperature: 26-28°C.
Pre-proof for 15 minutes.
Divide the dough into pieces of 1.8 kg. Proof the pieces for 10 minutes.
Divide each 1.8 kg piece into 30 portions, round them and place them on boards.
Final proofing: 35 minutes in the proofer and about 20 minutes outside the proofer.
Fry in oil (temperature 180°C) for 7 minutes, turning the doughnut over twice.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.