Yeast Raised Donut Mix 50lb

{ "ingredients": "Enriched Bleached Flour (bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate riboflavin folic acid), Vegetable Shortening (contains one or more of the following: canola and/or palm oil), Sugar, Nonfat Milk, contains 2% or less of each of the following: Whey, Salt, Leavening (sodium acid pyrophosphate, baking soda), Sodium Stearoyl Lactylate, Monoglycerides Malted Barley Flour, Wheat Starch, Yellow 5 Yellow 6.Contains milk, wheat.", "recipe": "Directions:<br />50 lbs Yeast Raised Donut Mix<br />24 lbs Water 90⁰F to 100⁰F<br />2 lbs 8 oz. Compressed Yeast OR 13 oz Instant Yeast<br /><br />NOTE: When using instant yeast, add the difference between it and compressed yeast to water.<br />1. When using compressed yeast dissolve yeast in water before adding mix, if using instant yeast,<br />mix yeast with dry mix before adding water.<br />2. Blend water and dry mix together 1 minute on low speed.<br />3. Blend on medium speed 10 to 12 minutes with dough hook until dough is smooth and pliable.<br />Dough temperature should be 78⁰F to 82⁰F<br />NOTE: Medium speed is #2 on a 3 speed mixer and #3 on a 4 speed mixer.<br />4. Ferment in a warm place to one full rise 30 to 45 minutes, punch down, rest on bench about<br />15 minutes.<br />5. Make up: Roll dough on floured table and make up into desired shapes.<br />6. Proof to about double in size under warm moist conditions.<br />(90⁰F to 95⁰F at 90% to 95% humidity)<br />7. Fry at 375⁰F approximately 1 minute each side.<br />NOTE: These directions may be altered to suit shop conditions and type of product desired.", "documents": [ { "supplier": "Gilster Mary Lee Corporation", "files": [ { "name": "Specification Sheet 165357", "link": "/content/pdp/docs/165357/GilsterMaryLeeCorporation/Specification Sheet 165357.pdf" } ] } ] }