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In June we celebrate a fun and playful product offering a delicious experience with every bite, whether it's classic glazed, filled with rich cream, or topped with colorful sprinkles, the donut can be enjoyed anytime from breakfast through dessert.
Donuts are divided into two general classes:
- Cake donuts that are chemically leavened (usually with a leavening agent and sodium bicarbonate.)
- Yeast-raised donuts that use yeast and fermentation to obtain its volume.
Once the dough has been prepared, the dough pieces are fried in a deep-fat fryer. Frying operations are carried out at 375°F or 190°C. The oil is preheated 1-hour prior to frying to ensure that the oil temperature is stable and constant. Used oil is replaced with fresh oil after four frying batches.
Yeast-raised donuts absorb less oil than the cake variety, at about 9.96% lower in oil content. The higher oil uptake in cake donuts could be attributed to the production of water during the chemical reaction and its departure from the dough. This porous structure is immediately replaced with oil. In both cake and fermented donuts, oil uptake is at its highest in the first few seconds of frying. Oil penetration occurs where water has evaporated.
Learn more about donut production on ASB's BAKERpedia.
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