PASTRiCo Flour mix for donuts 1 kg Professional powder dough CORNiCO

Perfect, fluffy donuts with minimal effort

American donuts, donuts and mini donuts are among the absolute bestsellers of every modern establishment, food truck or children's event. However, preparing them from scratch often brings inconsistent results. With the professional flour mix PASTRiCo Donuts from CORNiCO, absolutely anyone can prepare the perfect dough - quickly, without weighing multiple ingredients and without the risk of failure.

This instant powder mix was developed specifically for the gastro segment. When mixed with water, it creates a smooth dough with optimal viscosity, which is great for dispensing. When fried, the donuts take on a beautiful volume, have a regular shape, a delicate texture inside and a crispy crust on the surface. In addition, they are designed not to absorb too much oil, thanks to which they remain light and fresh for a long time. Just decorate them with icings, sprinkles or PASTRiCo chocolate.

Key benefits and features:

• Water-only preparation – No yeast, eggs or milk. Just measure out the right amount of water, reducing unnecessary operating costs to a minimum.

• Ideal for automatic machines – The consistency of the dough after mixing fits perfectly into automatic and semi-automatic mini donut machines without clogging the dispensers.

• Low fat absorption – The special gastro composition locks the surface of the donut immediately after it is dropped into the oil, which reduces the consumption of frying fat and improves the taste.

• Long-lasting softness – Ready-made doughnuts do not harden as quickly as classic sourdough, so you can offer them throughout the day.

• Compact 1 kg package – Allows for precise consumption planning and minimizes waste in smaller or start-up operations.

Instructions for preparation : Mix 1 kg of the powder mixture with 450 ml of water. Mix well (you can use a blender) and let stand at room temperature for 10-15 minutes. Then, using a donut machine, press into boiling oil.
Composition: wheat flour, sugar, cow's milk, dried vegetable fat (palm), dried eggs, baking powder (wheat flour, E450, E500), glucose syrup, emulsifier E471, stabilizer E451, E341,461, salt, flavoring
Average nutritional values in 100 g of the mixture : energy value 1677 kJ (396 kcal) proteins 11.4 g, fats 9.9 g, of which saturates fatty acids 4.6 g, carbohydrates 66.7 g, of which sugars 21.6 g, salt 0.8 g
Storage : dry, in rooms with relative humidity not exceeding 75%
Weight of bag contents : 1000g / Alu bag with label
Yield from 1 bag : 100 pcs MINIDONUTS á 15g / 35 pcs DONUTS á 45g
Made in: Czech Republic (PASTRiCO original CORNiCO product)

More detailed preparation instructions for PASTRiCO dough when used in an automatic donut machine :

Machine settings: Temperature: 200 °C, Timer: max. 30 seconds, Oil used: rapeseed, approx. 12 liters
(Warning: do not fill the container to the maximum when cold – the level will rise when heated.)

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: Dough that is too thin may tear or deform when dispensed. Dough that is too thick 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.