CAKE DONUT HOLE
Ready-to-finish plain cake donut hole. Bulk packed.
Top with icings (chocolate, vanilla, maple), nuts, sprinkles, glazes, sugars, and schmears
1. Spread Evenly (Single Layer) Onto Lined Sheet Pan. 2. Thaw For 60 Minutes At Room Temperature. 3. Heat Only If To Be Glazed/Granulated Sugared: 3 Minutes At 375 F (190 C) 4. Finish: Glaze/Granulated Sugar Immediately After Heating, Ice Or Donut Sugar After Thawed For 60 Minutes.
INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), PALM OIL, SUGAR, WATER, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: DEFATTED SOY FLOUR, EGG YOLKS, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), DEXTROSE, WHEAT STARCH, SALT, SKIM MILK, MODIFIED WHEAT STARCH, POTATO FLOUR, ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE.