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Пончик «Донатс»

  • Elite Trade
  • Рецептура
  • Хлебопекарное направление
  • Пончик «Донатс»

    • Рецептура

    Количество Единицы измерения
    Теграл Донатс 100 кг
    Дрожжи прессованные 4,1 кг
    Вода 48 кг

    Технологический процесс

    шаг за шагом

    Время замеса, мин.

    2 – 3 на 1-ой скорости;

    10 – 12 на 2-ой скорости
    Температура теста, ºС

    26 – 28
    Время отлежки, мин.

    30 – 35
    Формование

    Ручная разделка: тесто раскатать до толщины 7,4 с помощью вырубки сформовать пончик

    Разделка на линии: тесто раскатать до 8-9, сложить в тройку, раскатать и сложить в 4-ку и прокатать на линии до 7,4
    Масса тестовой заготовки, кг

    Большая вырубка 45-47гр

    Малая вырубка 30-32гр
    Время расстойки, мин.

    40-60
    Параметры расстойки

    t 38-40°С ; W 65-70%
    Обветривание перед обжариванием, мин.

    10-15
    Время обжарки, мин.

    Большая вырубка верх – 60´+
    низ 60´, 10´+ 10´

    Маленькая вырубка верх – 30´+
    низ 30´, 10´+ 10´
    Параметры выпечки / Температура масла

    t 190-185°С

    О рецептуре

    Уровень сложности:
    1
    1

    Назначение

    • День Святого Валентина
    • Хэллоуин
    • День Матери
    • Сезонный ассортимент (зима)
    • Сезонный ассортимент (весна)
    • Сезонный ассортимент (лето)
    • Сезонный ассортимент (осень)

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