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Hand Mixing

• 1
  Use 550 to 600ml of cold water per kg of dry mix. (This may vary depending on temperature)
• 2
  Add dry mix into a large mixing bowl
• 3
  Slowly add the correct amount of water
• 4
  Mix until all the dry mix has been incorporated. At this stage it should look a little uneven with small lumps
• 5
  Do not overmix
• 6
  Lightly oil the hopper
• 7
  Add mix to hopper then prime back into the mixing bowl. This can then be added back to the hopper
• 8
  Ensure that the oil is at the correct temperature of 190°C to 200°C
• 9
  Fry the doughnuts for 45 seconds each side

Machine Mixing

• 1
  Use 500ml of cold water per kg of dry mix. (This may vary depending on temperature)
• 2
  Add the water to the mixing bowl
• 3
  Add the dry mix
• 4
  Select the batter attachment
• 5
  Mix for 1 minute on a slow speed (1)
• 6
  Scrape the mix down in the bowl
• 7
  Mix for a further 2 minutes on a fast speed (3)
• 8
  The mix should be smooth and thick enough to be spooned easily into the hopper
• 9
  Lightly oil the hopper
• 10
  Add mix to hopper, then prime back into the mixing bowl. This can then be added back to the hopper
• 11
  Ensure that the oil is at the correct temperature of 190°C to 200°C
• 12
  Fry the doughnuts for 45 seconds each side

WHEAT Flour (WHEAT, Calcium, Iron, Niacin, Thiamin), Sugar, SOYA Flour, MILK Protein (Whey Powder, Acid Casein), Rapeseed Oil, Raising Agents (E450(i), E500(ii)), Maize Starch, Dried Whole EGG Powder, Salt, Emulsifier (Rice Starch, E475, E471), Flavouring.

Allergens
For allergy advice see ingredients in “bold” and UPPERCASE

Allergens

• Contains Eggs
• Contains Milk
• Contains Wheat
• Contains Gluten

Packaging
12.5kg, strong plastic bags. 78 Bags per pallet.

Storage Instructions
In a cool dry place away from direct sunlight, between 10-30°C. Once open store in an airtight container. Shelf life after opening: 180 days.