A Key to Perfection – Precise Temperature Control
Making yeast raised donuts is a cinch. Right? After all, it’s the mainstay of every donut shop, and everyone knows how to make raised product. Or do they? It’s so important to stress the basics of making good raised product to your bakers so that the rest of your donut offering has a firm foundation and a chance to really sing to your customers. And one of the most important basic procedures involves temperature control every step of the way.
CORRECT DOUGH TEMPERATURE IS YOUR FRIEND
Perhaps the most critical area when making raised product, but one that is overlooked the most, is temperature. You must be constantly aware of temperature to produce consistently good raised product. Pay close attention to the temperature of your BakeMark Yeast Raised Donut Mixes, of the room, of your tap water, of your dough, and of your shortening. Variances of these temperatures will greatly affect the finished product – so be alert!
ZEROING IN ON TEMPERATURE PERFECTION
Years of trial and error have proven that raised product dough should be cut when it is about 82°f to 85°f (high altitudes – ask your BakeMark Sales Representative). To make sure the dough is the correct temperature, you must consider a few outside factors. For example, if the ambient temperature of the room and dry mix is cold, you need to add warm water for your dough to be the correct temperature at cutting time. On the other hand, if your room and dry mix are very warm, the water you add should be cool. An “instant read thermometer” is a must – and – your BakeMark Sales Representative will be able to help find the right balance of temperatures for ideal raised dough.
SHORTENING TEMPERATURE ALSO COUNTS
When your donuts are ready to fry, make sure your shortening is 385°f. Frying at higher temperatures prevents the donut from expanding during the cooking time. Frying at lower temperatures could result in uncooked dough and excess shortening absorption. Take some time to be sure your fryer thermostat is always working properly and giving correct temperature indications.
YOUR BAKEMARK SALES REPRESENTATIVE – AN EXCELLENT RESOURCE
Making raised product isn’t automatic. It requires thought and careful preparation. However, beautiful product and satisfied customers makes the attention to detail worth your while. Your BakeMark Sales Representative is very experienced in correct raised donut production. He or she can help fine tune procedures that can be applied directly to your production – not from a computer program – so the advice you receive is for your real donut shop, your actual customer base, and your actual raised donut production.
