Belshaw Brothers 616BT Ratios of Plunger Sizes to Donut Weights, Temperature Conversion, Dozen

TABLES AND FORMULAS USED IN DONUT MAKING

Calculating Correct Water Temperature

The following is an example of how to calculate the correct water temperature to use. You must use your own room temperature, dry mix

temperature, desired batter temperature, and, if you are making yeast-raised donuts, estimated temperature increase during mixing.

	Cake Donuts						Yeast-Raised Donuts
			“ F			“ C			“ F		“ C
Room temperature	72				22.2		72			22.2
Dry mix temperature			+70		+21.1				+70	+21.1
Total A					43.3					43.3
			142						142
Desired batter temperature	75				23.9		80			26.7
Total B			x3			x3			x3		x3
	225				71.7		240			80.1
Total B	225				71.7		240			80.1
-Total A		-142			-43.3		-142			-43.3
Desired water temp. for cake donuts		83“ F			28.4“		98			36.8
						C	’			’
				Figure from above			98			36.8
Temperature increase during mixing (average:					30“ F/17“ C)			-30		-17
Desired water temperature for yeast-raised donuts								68“ F		19.8“
											C

Ratios of Plunger Sizes to Donut Weights

The weights given are for donuts without icings or other toppings. They are provided for reference only, as weights vary according to the density of the batter.

Plunger Size	Donut Weight per
	Dozen
1”	5-8 oz/142-227 g
1 7/16”	10-17 oz/283-482 g
1 9/16”	14-21 oz/397-595 g
1 13/16”	19-23 oz/539-652 g

Temperature Conversion

To convert temperatures from Fahrenheit to Celsius, subtract 32 from “ F and divide the result by 1.8. For example, 212“ F-32/1.8 = 100“ C. To convert temperatures from Celsius to Fahrenheit, multiply “ C by 1.8 and add 32 to the result. For example, (100“ C x 1.8) + 32 = 212“ F.

“ F	“ C	“ F	“ C
55	12.8	340	171.1
60	15.6	345	173.9
65	18.3	350	176.7
70	21.2	355	179.4
75	23.9	360	182.2
80	26.7	365	185.0
325	162.8	370	187.8

Belshaw Bros., Inc. š 1750 22nd Ave. S. š Seattle, WA 98144 š Phone 206-322-5474 š Fax 206-322- 5425

Donut Cutter Type N MN-1541EN 15