• Save
  • Share
  • Tweet
  • Print
  • Pin it

  • Save
  • Share
  • Tweet
  • Email
  • Print


Pillsbury™ Gold-N-Raise™ Raised Donut Base 50lb

Pillsbury™ Donut Mixes and Bases are formulated to tolerate a variety of shop conditions, while delivering good shelf life, tender texture and flavorful taste. You'll consistently produce donuts with excellent volume, symmetry, and crust color with donut skin that is ideal for glazes, icings, or sugar.

Buy from a Distributor

Enter Zip Code

GO

Subscribe to Our Newsletter Sign up to learn more about our offers, products and services

Product Information

PRODUCT CODE: 138206000
UPC: 018000382064
GTIN: 10018000382061
UNIT SIZE: 50 LB
CASE COUNT: 1
ATTRIBUTES:

Specifications

NET WEIGHT: NET WT. 50 LB (22.68 kg)
VOLUME: .94 CF
HEIGHT: 3.9 IN
LENGTH: 25 IN
WIDTH: 16.66 IN
CASE SIZE: .94 CF

Nutrition Facts

+
Serving Size: 100g
Amount Per Serving: As Packaged
Calories
441.1
Calories From Fat 188.6
% Daily Value*
Total Fat 21g
Saturated Fat 10.4g
Trans Fat 0.2g
Cholesterol 28.1mg
Sodium 1607.7mg
Potassium 143.2mg
Total Carbohydrate 54.2g
Dietary Fiber 1.4g
Sugars 12g
Protein 9.1g
Vitamin A
Vitamin C
Calcium
Iron
Thiamin
Riboflavin
Niacin
Folic Acid
Moisture
Ash

* Percent Daily Value (DV) are based on a 2,000 calorie diet
* - Not a significant nutrient source
* Nutritional information is subject to change. See product label to verify ingredients and allergens.
*Do not eat raw dough or batter.

Ingredients

+
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, SUGAR, DEXTROSE, NONFAT MILK, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), MONO AND DIGLYCERIDES, SODIUM SILICOALUMINATE, EGG YOLK, DEFATTED SOY FLOUR, MODIFIED WHEY, SODIUM CASEINATE, SODIUM STEAROYL LACTYLATE, YELLOW 5 AND RED 40.

ALLERGENS:

  • CONTAINS WHEAT, MILK, EGG AND SOY INGREDIENTS

KOSHER:

kosher

Preparation Instructions

+
  1. Dissolve yeast in water
  2. Add mix to bowl
  3. Mix for 1 min on low
  4. Mix on med 10-12 min until dough is smooth, dry and pliable
  5. Dough temp 80° F
  6. Fermentation: 65 min
  7. Make-up: divide or strip
  8. Rest: 15 min
  9. Proof: give 3/4 proof with just enough moisture to prevent crusting
  10. Fry at 375° F

Features & Details

+

Resources & Rebates 0

+

Nutritional information is subject to change. See product label to verify ingredients and allergens.