Our 12kg Bread Mixes are Non-Yeasted - you add the necessary yeast as detailed below: 1kg - Wright’s Doughnut Mix 460ml - Water 33g - Yeast METHOD: Place all the above ingredients into a bowl. Mix together to form a well developed (silky) dough. Rest dough for 5 minutes prior to initial cutting and moulding and shaping into small balls - scale at 85g (3 oz pieces). Rest for a further 10 minutes prior to final moulding into balls or fingers. Place individual dough pieces onto a well greased tray. Cover the dough with oiled polythene or a damp cloth, Prove for 35-40 minutes. Remove cover and leave dough pieces to create a skin for 10-15 minutes before frying. Carefully remove the dough pieces trying not to degas them and place into a fryer at 190°C (375°F) for approx. 2 minutes on both sides. ALTERNATIVELY : This product can be baked off instead of frying to produce bun goods which can be finished off as required (i.e. fondant icing for Swiss buns or fruit can be added at the end of mixing the dough to produce a fruited bun). Bake at 230°C (450°F) for approx. 12 - 15 minutes.
- Allergy Advice
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Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin),Palm & Rapseed oils, Sugar, Emulsifers E471, E472e, Dextrose, Whole Dried Egg, Whey Powder (Milk), Salt, Raising Agents E500, E341(i), E450, Chickpea flour, Concentrated Whey Protein Milk, Stabilisers: E466, E412, Flour treatment agent: Ascorbic Acid.
Typical Values As Sold per 100g
Energy 1516kj / 369kcal
of which saturates 3.0g
of which sugars 6.9g
For all allergens. including cereals containing gluten see ingredients in bold.