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Donut mix box

Dough for all references: WHEAT flour, water, vegetable fat (palm), vegetable oil (sunflower or rapeseed), yeast, dextrose, SOY flour, whey powder (MILK), raising agents (E450, E500), salt, emulsifiers (E471, E481), skimmed MILK powder, flour treatment agent (E300), colour (E160a), natural flavouring.
Pink Dots: Coating 15% (sugar, vegetable fats (palm, palm kernel, coconut), whey powder (MILK), lactose (MILK), starch, vegetable oil (palm), emulsifier (E322), natural flavouring, colour (E162). Topping 8.3%: Sugar, glucose syrup, vegetable oils (coconut, rapeseed), starch, emulsifier (E322).
Lemon Dots: Coating 15%: Sugar, vegetable fat (palm kernel, palm, coconut), whey powder (MILK), lactose (MILK), starch, emulsifier (E322) Topping 7.0%: Sugar, vegetable fat ( palm), natural flavouring, colour (E161b).
Caramel Dots: Coating 15%: Sugar, vegetable fat (palm kernel, palm, coconut), whey powder (MILK), lactose (MILK), starch, emulsifier (E322)
Topping 7.0%: Sugar, anhydrous MILK fat, vegetable fat (palm ), MILK powder, skimmed MILK powder, salt, emulsifier (E322 (SOY)).
Tutti Dots: Coating 14%: sugar, vegetable fats (palm kernel, palm), skimmed cocoa powder, MILK powder, emulsifier (E322), natural flavourings Topping 5.4%: Sugar, glucose syrup, vegetable oils (coconut, rapeseed), starch, concentrated beet juice, emulsifier (E322), colour (E100, spirulina extract).

May contain traces of egg and nuts.

Nutritional values per 100 g
Energy 1817 kJ / 435kCal
Fats 26 g
- of which saturated 14 g
Carbohydrates 44 g
- of which sugars16 g
Fibre 1,8 g
Protein 5,9 g
Salt 1 g

Store dry and dark. Limited shelf life after purchase.
Net weight: 60 gram

Article number: 357000

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.