A Donut-Making Helps
Tips on Making Quality Cake Donuts
Use the correct batter temperature.
In general, the correct batter temperature is 75
If the batter is too warm, the donuts will lack volume and may “ring out” or be misshapen. If the batter is too cold, the donuts will stay under the shortening too long, fry too slowly, and crack open or ball up. They may also absorb excess shortening and lose volume.
Use the correct floor time.
A floor time of 10 minutes between mixing and cutting allows the baking powder to react with the water. This helps the donuts attain the proper volume the proper level of shortening penetration.
If the floor time exceeds 30 minutes, the mix will gas off, the donuts will lose volume and shape and will absorb too much shortening.
Use the correct frying temperature.
The correct shortening temperature for frying is 370
If the shortening is too hot, the donuts will fry too quickly on the outside and will lose volume. The donuts may also become dense inside.
If the shortening is too cold, the donuts will spread too rapidly, will form large rings, will tend to crack open, will be too light in appearance, and will absorb too much shortening.
Maintain the proper shortening level. We recommend a distance of 1 1/4” between the cutter and the shortening.
If the shortening is too deep, the donuts may not turn over when they reach the turner, causing them to cook unevenly.
If the shortening is too shallow (too far below the cutter), the donuts may not drop flat, may turn over while submerging and surfacing, and may become irregular, cracked, or
Ensure that the donuts absorb the right amount of shortening.
Donuts should absorb
If the donuts do not absorb enough shortening, they will not keep well.
If they absorb too much shortening, they will lose volume and may become misshapen. If this happens, follow tips
Belshaw Bros., Inc. 1750 22nd Ave. S. Seattle, WA 98144 Phone
618L, 624, and 634 Electric Fryers | 13 |
