Our 12kg Bread Mixes are Non-Yeasted - you add the necessary yeast as detailed below: 1kg - Wright’s Doughnut Mix 442ml - Water 32g - Yeast METHOD: Place all the above ingredients into a bowl fitted with a dough hook. Mix together to form a well developed (silky) dough. Approx. 2 mins on slow + 6 on medium speed. Rest dough for 5 minutes prior to initial cutting. Shape into round balls approx. 60gms each Rest for a further 10 minutes prior to final moulding into balls or fingers then place the individual dough pieces onto a well greased tray. Cover the dough with oiled polythene or a damp cloth & prove for 40-50 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 180°C (375°F) for approx. 2 minutes on both sides.
- Allergy Advice
Our Supreme Doughnut Mix is a complete mix that requires just the addition of yeast and water for the production of yeast raised doughnuts with a soft, short cake style eating texture.
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Palm & Rapeseed Oils, Emulsifiers: E471, E472e, E481, Whole Dried Egg, Raising Agents: E450, E500, Salt, Whey Powder (Milk), Flavouring, Colour E16a (ii), ChickPea Flour, Flour Treatment Agent E300, E920.
Typical Values As Sold per 100g
Energy 1562kj / 374kcal
of which saturates 3.1g
of which sugars 8.9g
For all allergens. including cereals containing gluten see ingredients in bold.