| Mixing Time | 00:03:00 1st Speed | 00:06:00 2nd Speed |
|---|---|
| Dough Temperature | 26°C |
| Bulk Fermentation | 00:05:00 |
| Scaling Weight | 50 g |
| Make Up | Roll out the dough and cut donuts (50 g) |
| Final Fermentation | 01:00:00 | 28°C | 60% Humidity |
| Oven Type | Fryer Oven |
| Oven Temperature | 180°C Top - 180°C Bottom |
| Baking Time | 00:02:00 |
| Finishing |
Pipe 10 g of Carat Nuxel Hazelnut Plant-Based Cacao-Trace filling into the bottom of the donut. Coat with Belcolade Selection M. Plant-Based Cacao-Trace (5 g) and drizzle with Belcolade Selection W. Plant-Based Cacao-Trace (3 g). Decorate with Cacao-Trace logo stamp made with Belcolade Selection M. Plant-Based Cacao-Trace (2 g). |
