Donut

Krusteaz Professional Yeast Donut Mix

.Krusteaz Professional Yeast Donut Mix
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GTIN 00041449450353
Alternative Item # 735-0180
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barely four, ascorbic acid), dextrose, soybean oil, less than 2% of: artificial flavor, baking soda, beta carotene (color), defatted soy flour, mono-diglycerides, salt, sodium stearoyl lactylate, whey (milk protein).

Nutrition Facts

782 servings per Container
Serving Size
1/4 cup mix
Amount per serving

Calories

110

% Daily Value*

Total Fat 0

0%

Saturated Fat 1g

3%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 170mg

7%

Total Carbohydrate 20g

7%

Dietary Fiber 1g

2%

Total Sugars 2g

Includes 2g  Added Sugars

4%

Protein 3g

Vitamin D 0mcg

0%

Calcium 10mg

0%

Iron 1mg

6%

Potassium 40mg

0%

Contains 3 allergens

Milk
Soy
Wheat

May Contain 1 allergen

Eggs

2 allergens not Provided

Peanuts
Tree Nuts

1. Place water in mixing bowl; add mix and yeast. Using a dough hook, mix on low speed 1 minute. 2. Change to medium speed; mix 10 minutes. dough temperature should be 75F - 80F. 3. Cover dough in bowl and let rise 40-50 minutes or double in size. 4. Punch dough and form into a ball. Cover and let rest 15 minutes. 5. Roll Dough out to 1/2 - inch thickness on lightly floured surface. Cut with 3-inch donut cutter. 6. Place on fryer screens and allow donuts to rise 30-40 minutes or until sides of donuts spring back when lightly touched. 7. Fry for 45 seconds in 375F oil then turn over and fry additional 45 seconds, or until golden brown.

Do not over proof donuts. Set proof box at 100F - 110F and 60% - 65% humidity. Glaze donuts while still warm.

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).
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