FRIBOL__________g 1.000
Water 22-24°C___g 200
Whole eggs _____g 200
Yeast___________g 50
DOUGH: knead until a smooth, velvety consistency is obtained,
roll up and leave to rest at room temperature (20-24°C) for 10-15
minutes.
METHOD: divide into pieces of 40-50 grammes, roll them up, place
them and leave in a rising room at 28-30°C with relative humidity
of about 70% for 60-80 minutes.
FRYING: fry in oil at a temperature of 180-190°C and immediately after frying, roll the DOUGHNUTS in caster sugar and dust with BIANCANEVE HR.
INSTRUCTIONS
The baking times and temperatures indicated here can be modified, according to the user's judgement, to suit particular working conditions. In the case of doughs with more than 5 kg of FRIBOL, it is advisable to reduce the relative quantity of yeast. The baked products can be frozen and kept for several days; to thaw, just leave the products for 60-70 minutes at room temperature or put them in a rising room at 35-40°C for about 45 minutes.
Other recipes can be demanded to our distributor and can be consulted on our website www.irca.net
