- CODE
- PK017
- BAGS
- 15 kg
- DOSAGE
- 14%
- SHELF LIFE
- 12 months max 20°C
KRAPFEN ESTRATTO
Powder basis for Krapfen preparation.
• To be used at 14% on flour’s weight
• Leavening resistance
• Low in oil’s absorption in frying
• Good development
• Ensures lasting volume and softness
• Stable to freezing
HOW TO USE
- KRAPEN ESTRATTO 1,400 kg
- Flour 00 10,000 kg
- Water (cold) (*) 2,600 kg
- Whole eggs (*) 2,300 kg
- Yeast (**) 0,600 kg
- Margarine 0,800 kg
- Sugar 0,200 kg
(*) use very cold water and eggs (2/3°C)
(**) vary the quantity of yeast according to the temperature.
METHOD
Knead with a spiral mixer for 3 minutes at speed 1 and 7 minutes at speed 2. Increase the times for large doses (for 50 kg, 7 and 15 minutes).
The temperature of the dough must not exceed 23°C.
Shape into 50g pieces.
Let rest for 20 minutes at room temperature covered with a cloth.
Break and shape into 50 g pieces and press them down slightly.
Let rise for 70/90 minutes in a 30°C proofing chamber with 80% humidity.
Let rest for 10 minutes at room temperature.
Fry about 3 minutes per side in 180°C oil.
Fill as desired and freeze.
VARIATIONS
Bomboloni, Donut, Ciambelle.
10, 14 and 50% Krapfen mixes are available.
