ALLEN® FRI-DO POTATO YEAST RAISED DONUT MIX

#10605

Easy to use yeast raised donut mix. Packaged in 50 lb bag.

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Ingredients
ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, DEXTROSE, POWDERED WHEY (A MILK DERIVATIVE), POTATO FLOUR, CONTAINS LESS THAN 2% OF THE FOLLOWING: DEFATTED SOY FLOUR, SALT, SUGAR, DISTILLED MONOGLYCERIDES, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, ENZYME, WHEAT STARCH.
More Specifications
GTIN:
00750903106056
Kosher Status:
DAIRY
Case Count:
1
Master Pack:
CASE
Net Case Weight:
50 Lb.
Gross Case Weight:
50.8 Lb.
Case Cube:
1.074
Serving Size:
37 g mix
Case Dimensions:
29 IN L x 16 IN W x 4 IN H
Pallet Pattern:
5 Ti x 10 Hi
(50 Cases/Pallet)
Master Unit Size:
50 LB
Nutrition Facts
Nutrition Facts
756 Servings Per Container
Serving Size 37 g mix
Amount Per Serving
Calories
120
% Daily Value*
4 %
Total Fat 3g
3%
Saturated Fat 0.5g
Trans Fat 0g
0%
Cholesterol 0mg
11%
Sodium 260mg
7%
Total Carbohydrate 20g
2%
Dietary Fiber 1g
Total Sugars 2g
3%
Includes 1g Added Sugars
6%
Protein 3g
0%
Vitamin D 0mcg
0%
Calcium 10mg
10%
Iron 1.7mg
2%
Potassium 50mg
20%
Thiamin
10%
Riboflavin
8%
Niacin
0%
Folate
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100G Nutrition Facts
100g Nutrition Facts
388.788
Calories
82.901
Calories From Fat
16.27
Calories From Saturated Fat
10.237 G
Protein
66.293 G
Carbohydrates
7.981 G
Sugars
0 G
Sugar Alcohol
10.855 G
Water
9.211 G
Fat
1.808 G
Saturates
0.044 G
Trans Fat
0.906 MG
Cholesterol
2.318 G
Fiber
Minerals
3.404 G
Ash
41.848 MG
Calcium
5.627 MG
Iron
879.779 MG
Sodium
Minerals
0.76 MG
Thiamin
0.465 MG
Riboflavin
6.324 MG
Niacin
5.679 IU
Vitamin A
20.018 MG
Vitamin C
0.013 MCG
Vitamin D
0 MCG
Folic Acid
163.33 MG
Potassium
Tips & Handling
THESE INSTRUCTIONS ARE ONLY A GUIDE; CHANGES MAY BE NECESSARY TO MEET LOCAL SHOP CONDITIONS. FOR: 3 SPEED MACHINE: USE SPEEDS 1 AND 2. 4 SPEED MACHINE: USE SPEEDS 2 AND 3. LARGE BATCH: SMALL BATCH: FRI-DO MIX 50 LB 16 LB 10 OZ WATER (50%) 25 LB 8 LB 5 OZ INSTANT DRY YEAST 11 OZ 4 OZ OR *COMPRESSED YEAST 1 LB 8 OZ TO 2 LB 10 TO 12 OZ MIX: ADD WATER AND DRY INGREDIENTS INTO THE BOWL AND MIX 1 MINUTE IN LOW SPEED. THEN ADD INSTANT DRY YEAST, AND MIX UNTIL DOUGH IS FORMED IN LOW SPEED. THEN CONTINUE MIXING IN MEDIUM SPEED UNTIL DOUGH REACHES FULL CLEANUP ON BOTTOM OF BOWL. MIX 1 TO 2 MINUTES PAST FULL CLEAN UP. * WHEN USING COMPRESSED YEAST, ADD YEAST WITH THE DRY MIX AT THE START OF MIXING. ALSO NOTE: WATER CAN BE VARIABLE DUE TO SHOP CONDITIONS. DOUGH TEMPERATURE: 80 F - 82 F. FERMENTATION: TO FULL RISE - APPROXIMATELY 1 HOUR. BENCH TIME: DOUGH IS THEN STRIPPED, MOULDED LIGHTLY, AND GIVEN 20 TO 30 MINUTES RELAXATION TIME. MAKE UP: INTO DESIRED PRODUCTS. FRYING TEMPERATURE: 375 F. BAKED GOODS FORMULA AND PROCEDURE: FOR POTATO ROLLS, CONEY ISLANDS, HAMBURGER BUNS, TEA BISCUITS, OLD FASHIONED POTATO BREAD, ETC. FRI-DO MIX 16 LB 10 OZ WATER (50%)0(1 GAL) 8 LB 5 OZ INSTANT DRY YEAST 4 OZ OR *COMPRESSED YEAST 2 OZ MIX/SPEED TEMPERATURE: SAME AS ABOVE. FERMENTATION: TO FULL RISE APPROXIMATELY 1 HOUR, STRIP, ALLOW TO REST 15 TO 20 MINUTES, MAKEUP. MAKE UP: FOR POTATO DINNER ROLLS STRIP OFF IN 3 LB 2 OZ PIECES BEFORE REST PERIOD. THEN CUT ON BUN DIVIDER AND PLACE ON BUN PAN. FOR OLD FASHIONED POTATO BREAD SCALE OFF 19 OZ PIECES FOR 1 LB LOAVES. PROOF: GIVE 3/4 PROOF WITH JUST ENOUGH MOISTURE TO PREVENT CRUSTING. STORE IN A COOL DRY PLACE
Storage
  • Frozen: 210 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 210 DAYS
Allergens
CONTAINS: MILK, SOY, WHEAT MANUFACTURED ON SHARED EQUIPMENT WITH TREE NUTS AND EGGS

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