Pioneer French Doughnut And Sopaipilla Mix, 1 x 25 lb Case

DOT serving size: 40 GRM

DOT servings per container: 238

Carbohydrates: 29 GRM | 10% DV

Cholesterol: 0 MGM

Potassium: 90 MGM | 2% DV

Sodium: 300 MGM | 13% DV

Calcium: 60 MGM | 4% DV

Fat: 1.5 GRM | 2% DV

Iron: 1.8 MGM | 10% DV

Vitamin D: 0 MC

Saturated Fat: 0.5 GRM | 4% DV

Sugar Added: 2 GRM | 4% DV

Total Dietary Fiber: 1 GRM | 3% DV

Transfatty Acids: 0 GRM

Total Sugar: 3 GRM

Calorie: 150 E14

Protein: 4 GRM

enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, palm oil, whey, contains less than 2%: baking soda, egg white, salt, sodium aluminum phosphate, monocalcium phosphate, corn syrup solids, sodium caseinate, mono & diglycerides, dipotassium phosphate.

DOT item: 537186

Rebel category: Bakery & Desserts

Case GTIN: 10041460944203

DOT product name: French Doughnut And Sopaipilla Mix

Brand: Pioneer

DOT category: Donuts & Pastries

Case pack: 1 - 25 LB

Shipped temperature: Dry Goods

Shelf life: 180 days total; 72 days guaranteed when available from DOT.

Storage: Store in a cool, dry location.

Preparation: FRY: FRENCH DOUGHNUTS: PREHEAT deep fat fryer to 375°-400°F. POUR 6 2/3 cups of water into a 10 qt. mixing bowl. ADD 5 lbs. of French Doughnut & Sopapilla Mix. MIX with a paddle for 25-30 seconds. Do not over mix the dough. (It is not necessary to let the dough rest.) TURN dough out onto well-floured surface. Dough will be stick to touch. DIVIDE dough into two pieces and work with one piece at a time. (Cover the other with a damp towel.) KNEAD dough lightly. ROLL to approximately 1/8-inch thickness. CUT into 2 1/2-inch squares or desired shape with a pizza cutter or pastry cutter. DROP squares carefully into hot deep fat fryer. If doughnuts do not rise to the surface within 2-3 seconds, the oil is not hot enough. FRY until golden brown on both sides. Turn as necessary. DRAIN off excess oil. SERVE hot sprinkled with powdered sugar or cinnamon sugar mixture. FOR SMALLER BATCHES: 4 cups French Doughnut Mix to 1 3/4 cups water. SOPAPILLAS: PREHEAT deep fat fryer to 375°- 400°F. POUR 6 2/3 cups of water into a 10-qt. mixing bowl. ADD 5 lbs. of French Doughnut & Sopapilla Mix. MIX with a paddle for 25-30 seconds. Do not over mix dough. (It is not necessary to let the dough rest.) TURN dough out onto well-floured surface. Dough will be sticky to touch. KNEAD dough very lightly on a floured surface. DIVIDE dough into small portions. Roll each into a circular piece 8 or 9 inches in diameter. CUT each piece into 8 triangular sections. DROP triangles carefully one at a time into hot oil. FRY until golden brown on both sides. Turn as necessary while cooking to a uniform golden brown. DRAIN off excess oil. SERVE hot with honey, honey/butter mixture or jelly. FOR SMALLER BATCHES: 4 cups French Doughnut Mix to 1 3/4 cups water

Allergen note from DOT data: contains Eggs and their derivatives, Milk and its derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.