Recipe libraryIREKS recipeSweet yeast bakeryMakes 15.5 kg dough (scaling weight 1.2 kg per 30 pieces) · 1 component
Berliner using VEGAN DONUT
Berliner using VEGAN DONUT — an IREKS recipe, makes 15.5 kg dough (scaling weight 1.2 kg per 30 pieces). Uses Ireks Vegan Doughnut Mix 25 kg.
- mixing time (spiral mixer)
- 2 + 6 to 8 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- approx. 10 min
- scaling weight
- 1.2 kg per 30 pieces
- intermediate proof time
- approx. 15 min
- final proof time
- approx. 75 min
- final proof temperature
- 32 °C
- final proof relative humidity
- 75 %
- deep-frying temperature
- approx. 170 °C
- baking time
- 6-8 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 5 kg |
| Ireks Vegan Doughnut Mix 25 kgVegan Donut | 5 kg |
| Yeast | 0.3 kg |
| Water, approx. | 5.2 kg |
Method
Mix for 2 + 6 to 8 minutes in a spiral mixer. Dough temperature 24-26 °C.
Bulk fermentation: approx. 10 minutes.
Scale at 1.200 kg per 30 pieces.
Intermediate proof: approx. 15 minutes.
Processing: as desired.
Final proof: approx. 75 minutes at 32 °C and 75 % relative air humidity.
Deep-fry at approx. 170 °C.
Baking time: 6-8 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.