Donut maker 12 pcs MINI

The professional donut maker is designed for use in restaurants, cafes, catering services or mobile stands. It can prepare 12 MINI donuts at a time. The temperature can be adjusted with a rotary thermostat from 50 to 300°C. The machine is equipped with a light temperature indicator, a timer and a drip tray. The aluminum baking plates have a non-stick surface.

More detailed preparation instructions for PASTRiCO dough:

Dough preparation:
To achieve a more airy dough, use baking soda or mineral water instead of water, or add baking powder.
Mixing the dough: 550–650 ml of mineral water or carbonated water per 1 kg of powder mixture.

Adding baking powder: Mini : 6–7 g (½ sachet) per 1 kg of mixture + approx. 550 ml of water, Midi : without baking powder, 1 kg of mixture + approx. 550–600 ml of soda, Maxi : max. 3 g of baking powder per 1 kg of mixture + approx. 550 ml of water

Dough yield: Large donuts: approx. 25–30 pcs (40–45 g/pc), Medium donuts: approx. 25–30 pcs (40–45 g/pc), Small donuts: approx. 40–45 pcs (24 g/pc)

Dough temperature and processing: Ideal dough temperature: 20–25 °C, Stir the dough before pouring to remove air bubbles, Before filling the dispenser, coat the inside with oil to reduce sticking, Let the dough stand in the dispenser for a few minutes to warm up.

Warning: Too thin dough may tear or deform when dispensing. Too thick dough may stick, not bake well and reduce yield. The correct temperature and density of the dough are key to the shape and consistency of the donuts.

We recommend that you try different consistencies before starting production for the ideal final product and then follow the given recipe and production procedure.

Depending on the dough, it is necessary to adjust the cycle length in the machine and therefore it may be necessary to keep the donuts in the machine for a longer cycle.

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