Elite Trade

Пончик «Донатс»


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


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.


Параметры расстойки

t 38-40°С ; W 65-70%

Обветривание перед обжариванием, мин.


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:


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

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