1. Place water and Bakels Cake Donut mix in mixing bowl.
2. Blend on low speed for 1 minute.
3. Scrape down.
4. Blend on second speed for 1 minute.
5. Rest for 10 minutes.
6. Fill doughnut depositor and fry at 190°C in good quality frying fat.
7. Finish as desired.
Yield: Cake doughnuts can be finished by dipping in a sugar and cinnamon mixture or into coloured fondants to give extra flavour and appeal. For better control of the cake doughnut batter, use cold water.
A light yellow powder. Versatile improver for ‘no-time’ dough, with improved softness and flavour. Minimal additive numbers required.
View productA light yellow powder. Economical enzyme based improver for ‘no- time’ dough and par bake products. Minimal additive numbers required.
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An off white powder, concentrated part mix for light rye bread. Add flour, yeast and water.
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A chocolate flavoured paste for variety of cakes, sponges and icing.
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A light brown coloured, almond flavoured liquid for cakes, sponges and icings.
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A light brown coloured liquid, spice flavour especially for fruit buns.
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A light brown colour with a vanilla flavour, an added ‘buttery’ note for a variety of cakes, sponges and icings.
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Straw coloured premium quality vanilla flavour for cakes, sponges and icings.
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An orange/yellow banana coloured and flavoured paste for cakes, sponges and icings.
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A tan coloured paste with a Caramel flavour for cakes, sponges and icings.
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A brown coloured, coffee flavour for cakes, sponges and icings.
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A lemon coloured/flavour for cakes, sponges and icings.
View product33-47 Derby Street Silverwater NSW 2128