CSM (Bakemark)

Craigmillar Doughnut Concentrate 16 kg

Name: Craigmillar Doughnut Concentrate 16 kg
Brand: CSM (Bakemark)
SKU: G45565
Availability: OutOfStock

SKU: G455651 bag = 16 kg

Description

Craigmillar Doughnut Concentrate is a concentrate for bakery doughnut production, made with wheat flour, palm fat, dextrose and rapeseed oil as its leading ingredients, and the United Kingdom as its country of origin.

It is used for American-style yeast-raised doughnuts: the standard recipe is 8000 g concentrate, 8000 g flour, 960 g yeast and 7520 g water, with frying at 190 °C. Contains: cereals containing gluten, eggs, milk. May contain: soya. Suitable for vegetarians. Store cool, dry and infestation free below 25 °C; unopened shelf life is 365 days from production, and it is supplied in a 16 kg bag.

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

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Variants

SKU	Price
G45565	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

Open a trade account Log in

Variants

SKU	Price
G45565	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Need the full allergen declaration before you order? Call our sales advisors on 07931 146 494 or 07950 634 720, or see Contact.

Product information

From the manufacturer's specification dated 17 February 2026. The label on the product you receive takes precedence.

How to use

Intended use: American style yeast raised doughnuts
Preparation: Standard recipe: Doughnut concentrate 8000g, Flour 8000g, Yeast 960g, Water 7520g (total 24480g). 1. Spiral-mix for 2 minutes slow speed, 6-8 minutes fast speed. 2. Single arm vertical mixer - 2 minutes 1st speed, 10 minutes 2nd speed. 3. After mixing scale into heads and rest for 5 minutes. 4. Divide and mould. 5. Prove at 30-35°C, relative humidity 70-75% for 45 to 50 minutes. 6. Leave to dry for 5-10 minutes at ambient before frying at 190°C.
Baking temperature: 190°C (frying) frying temperature

Ingredients

Ingredients: WHEAT flour (WHEAT flour; Calcium carbonate; Niacin; Iron; Folic acid; Thiamine); Palm fat; Dextrose; Rapeseed oil; Raising a gent:Diphosphates, Sodium carbonates; Emulsifier: Mono- and diglycerides of fatty acids, Sodium stearoyl-2- lactylate; Salt; Sugar; WHEYpowder; Whole EGG powder; Thickener: Hydroxypropyl methyl cellulose; Stabiliser: Guar gum; Flavouring; Enzymes; Flour treatmentagent: Ascorbic acid.