Mixture for the production of sweet baked goods with raisins. Mixture is composed of salt and no need to be added later! Finished product is made of Aurora's distinctive dough and aroma, suitable for morning or evening meal with a cup of milk or tea, with butter and honey, jam can be served as dessert after lunch.

Dosage 50% of the total mass of flour and a mixture

Product Weight befora baking: 0.36 kg

Product Weight after baking: 0.30 kg

Total pieces of product: 42.5

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Baking temperature: 180-200 ° C

Baking time: 30-32 minutes

Base for the simple preparation of quick treats as inevitable in industrial conditions, and in home. Very facilitates work with the standard quality of the machines for the production of American donuts. Addition of oil in the sponge is optional and depends on the type of Maginot forming of dough. Added water also depends on the type of Maginot forming of dough.

Dosage 100%

Mixture enables the production of donuts on the model of the best donuts from the German bakery BERLINERE. Using the mixture, the easier work, we get the standard products, full taste and aroma. Doughnuts made of these mixtures are nice, proper look, airy structure and extended the freshness.

Dosage 100%

Product Weight before baking: 0.06 kg

Product Weight after baking: 0.06 kg

Total units of products: 255

Mixing time: 3 + 7 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :35-40 minutes

Standing outside the product chamber before baking: 10 minutes (until the product surface without picking bark)

Baking temperature: 170-180 ° C

Baking time: 6-7 minutes

Mixture allows easy preparation of donut by recipe of our grandmothers. Donuts are standard quality, distinctive flavor and appearance, without excessive absorption of oil during frying. Donuts obtained using these compounds are well developed, airy structure and large volume. By little imagination, some minor changes in preparation , can produce and other products of yeast leavened dough, such as strudels, croissants, pastry, and others.

Dosage 100%

Product Weight before baking: 0.06 kg

Product Weight after baking: 0.06 kg

Total units of a product: 261.7

Mixing time: 3 + 7 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :35-40 minutes

Standing outside the product chamber before baking: 10 minutes (until the product surface without picking bark)

Baking temperature: 170-180 ° C

Baking time: 6-7 minutes

This product is ideal for quick preparation of pancakes in fast food restaurants and at home Have to add water, oil (not mandatory), then knead the dough sloppily and you can start baking pancakes. All necessary ingredients are there: eggs, milk, sugar, so, raising dough and of course wheat. Same compounds are also with the addition of fat, sugar, cooking oil can produce various types of sweets muffin or homemade cookies with the addition of fresh, chopped fruit or kandirang chocolate. Great flavor without too much hassle!

Dosage 100%

Product Weight before baking: 0.18 kg

Product Weight after baking: 0.15 kg

Total units of a product: 166.6

Mixing time: 2 + 5 minutes (household blender)

Fermentation in bulk: 10 minutes

Baking time: 6-7 minutes

Mixture allows easy preparation of donut recipe of your grandmother. Donuts are our standard quality, distinctive flavor and appearance, without excessive absorption of oil during baking. Donuts obtained using these compounds are well developed, airy structure and large volume. By little imagination, some minor changes in preparation , can produce and other products of yeast leavened dough, such as strudels, croissants, pastry, and the like.

Product Weight before baking: 0.06 kg

Product Weight after baking: 0.06 kg

Total units of a product: 268.3

Mixing time: 3 + 7 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :35-40 minutes

Standing outside the product chamber before burning: 10 minutes (until the product surface without picking bark)

Baking temperature: 170-180 ° C