Ready-to-use mixture for making doughnuts without yeast. Simple donut making process, ideal for machine jigging, ensures consistent and high quality of finished products
Field of use:
Baking mix for the preparation of yeast-free donuts (donuts) – designed for the preparation of yeast-free dough for donuts in the form of a ring. On the basis of the mixture, you can prepare round-shaped cottage cheese doughnuts, adding cottage cheese or cottage cheese product when mixing.
Ingredients: wheat flour, sugar, dry milk whey, baking powder: baking powder (sodium dihydropyrophosphate, sodium bicarbonate, corn starch, calcium carbonate), sodium bicarbonate, corn starch, antioxidant ascorbic acid, stabilizer ortho-calcium phosphate 3-substituted, improver (wheat flour 1c, stabilizer (calcium carbonate), emulsifier (glycerin esters and diacetylvinic and fatty acids, an enzyme preparation (antioxidant (ascorbic acid), enzymes: alpha-amylase and hemicellulose), dry egg melange, salt, thickeners sodium cosenate, xanthan gum, Vanilla flavor.
Product properties advantages:
• the dough is prepared without fermentation
• products do not need to be unfastened
• consistently high quality in the production of donuts
• ready-made donuts have a pleasant taste and delicate structure
• ideal for machine jigging doughnuts
Organoleptic parameters:
Parameter name
| Characteristics
|
Taste and odor | Clean, without foreign tastes and odors, characteristic of the introduced food-tasting companions. |
Colour | Cream, in various shades. |
AppearancePowdery bulk mix. | Powdery bulk mix.
|
Physical and chemical parameters:
Mass fraction of moisture, % | 14,0 |
Mass fraction of metal impurities (particles no more than 3 mm in the largest linear dimension), % no more | 3*104 |
Mass fraction of sucrose, % | 11,0±5,0 |
Foreign matter | Not allowed |
Pest infestation of grain stocks | Not allowed |
Microbiological safety parameters
Indicator name
| Indicator value
|
Pathogenic microorganisms, including salmonella in 25 g of the product | Not allowed |
Mold visible to the naked eye | Not allowed |
Recommended dosage for preparing the dough:
For mechanical forming of dough: 1 kg of mixture for pochikov, 100 g of vegetable oil, 500-550 g of water. Mixing at a slow speed of 3 minutes, then at a fast speed of 5 minutes.
Cooking technology:
Kneading the dough – 3 min. at slow speed and 5 min. on fast. Deep-fried at t-180C.
Nutritional value per 100g of product: protein-9 g; fat-1.1 g; carbohydrates-71.0 g;
Energy value (caloric content): 1400KJ/330kcal.
Packaging: paper bag with plastic liner -5kg, 10kg,.
Shelf life and storage conditions: 12 months at a temperature not exceeding 25°C and the relative humidity of the air is not more than 75%.


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Our company is one of the largest manufacturers of food ingredients in Russia and has been successfully operating on the market for 20 years.
2 factories, 20 production sites, 12 branches in Russia, own laboratory center, new product development department, own logistic company, more than 2500 customers, 270 items, 70.000 tons of raw materials per year.
We are responsible for the stability of the quality and safety of our products.

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