Sour Cream Old Fashioned Cream Cake Donut Mix 40 x 50# Bags (2000 lbs) Bulk

Discover the perfect foundation for exceptional donuts with our Sour Cream Old Fashioned Cake Donut Mix. This premium 50-pound blend delivers the sophisticated taste and tender crumb that discerning customers crave. The sour cream base creates a naturally moist, delicate texture with a subtle flavor difference that elevates your product above standard offerings. Rich yet balanced, each batch produces consistently superior results—the kind of quality that keeps customers coming back. Transform your donut production with a mix engineered for both exceptional flavor and reliable performance.

Elevate your donut lineup with our Sour Cream Old Fashioned Cream Cake Donut Mix—a 50-pound powerhouse formulated for bakery excellence. The sour cream base works double duty: its fat content and natural acidity create an impossibly tender crumb while delivering authentic cream cake flavor that stands on its own. Whether you finish with classic icing, sparkling sugar, or pair it with vibrant fruit notes like orange and strawberry, this versatile mix adapts to your vision. Customers love it plain or dressed up—the rich, velvety texture speaks for itself. Built for consistency and crafted for success.

Prep Instructions: Plain Ring

REQUIRED INGREDIENTS:

• MIX
• WATER

SMALL BATCH:  

• 10 LB MIX,
• 5 LB WATER. 

DIRECTIONS:  

• ADD WATER TO BOWL;
• THEN ADD MIX.  
• MIX 1 MINUTE ON LOW SPEED.   BATTER TEMPERATURE:  78°-80°F.  FRY TEMPERATURE:  360°-365°F.
• Instructions based on 3-speed mixer. 
• (To obtain proper batter temperature subtract flour temp from 160 to obtain water temperature)

Prep Instructions: Old Fashioned Style

REQUIRED INGREDIENTS:

• MIX
• WATER

SMALL BATCH:  

• 10 LB MIX,
• 5 LB WATER. 

DIRECTIONS:  

• ADD WATER TO BOWL;
• THEN ADD MIX.  
• MIX 3 MINUTE ON LOW SPEED. 
• MIX 3 MINUTE ON SECOND SPEED
  
• BATTER TEMPERATURE:  73°-75°F.  
• FRY TEMPERATURE:  300°-305°F.
• Instructions based on 3-speed mixer. 
• (To obtain proper batter temperature subtract flour temp from 150 to obtain water temperature)