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Cake Donut Technical help
Temperature Control
Temperature of ingredients should be as close to 80F as possible. Cold mix will not perform up to standards.
Temperature of water is the variable that enables the baker to reach a desired final dough temperature. Friction of Mixing is heat generated by the mixing action and must be taken into consideration when figuring final dough temperature.
It is not desirable to use water temperatures above 92F, because of the danger of leavening reaction during mixing. When such a water temperature is required, the situation can be corrected by storing the mix in a warmer environment.
Conversely, using water below 45F can cause problems as the solubility of certain ingredients is reduced, and the flour wetting for development may not take place.
Mixing
Mixing of a cake donut dough accomplishes a variety of tasks:
A. Carries the solution of ingredients
B. Develops the Gluten
C. Aerates the dough by the initial release of carbon dioxide
D. Homogenizes the dough
The two key factors are gluten development and aeration of the dough. It is very difficult to judge the development of a cake donut as compared to yeast doughs. However, the effects of under mixing and over mixing can be seen in the finished cake donut.
The proper way to mix a cake donut is to put the water in the bowl first and add the dry ingredients on top. This will eliminate the dry pockets on the bottom of the bowl.
Under mixing causes:
Low Volume
Excess cracks on crust
Poor star formation
Balling
Doughy core
Excessive spread
High fat absorption
Breakage in sugar machines
Over mixing causes
Skin like crust
Peeling of crust from center
Exaggerated star formation
Uneven bloom
Hard core
Balling
Low fat absorption
Excessive dough toughness
Poor keeping qualities
Floor Time
This is a critical point since this allows the balance of the hydration to take place and the dough to stiffen. Normal floor times range from 10 to 20 minutes depending on the type of mix. This floor time is critical for consistent uniformity during the cutting of the donuts. Floor time will cause the dough to stiffen and the fat absorption will decrease slightly. Proper floor time will produce donuts that are more uniform and will have more consistent weights. However, since the dough will be stiffer, more water is required which could affect the stability of donut sugar coatings. Old fashion donuts with a cracked crust should have minimal floor time.
Cutters
Cutter overlap regulates size or weight. The overlap determines the size of the orifice through which the dough flows. The size of the opening and the pressure behind it controls the size of the donut.
Cutter Size Donut Weight per Dozen
1 3/4" 11 to 15 oz
1 7/8" 15 to 17 oz
2" 17 to 22 oz
2 3/16" over 22 oz
In gravity fed machines, the flow is not identical to all cutters. Weight is regulated from cutter to cutter to maintain uniformity. The cutters towards the outer ends have less overlap than the center.
The shaping of the donuts is controlled slightly by the overlap. Cracked topped old fashion donuts have little to no overlap.
Frying
The fryer must be set at the proper temperature, speed and fat depth.
The following changes occur during the frying
A. A sudden release of leavening gas as soon as the dough hits the fat
B. When enough gas is released, the dough rises to the surface of the fat. (the time from the drop to the rise is call rise time)
C. There is a rapid thickening of the dough from the setting of starch, flour and other protein coagulates providing the structure of the donut.
D. As the donut rises through the fat, a break appears in the surface of the dough, either at the fat level or just above it. (the time from drop to this break appearance is call break time)
E. There are projections that appear from the break in the dough surface reaching inward toward the center of the hole. When these projections are even (star formation), the donut is said to break evenly.
F. As the donut reaches the turner, the bottom crust is formed and colored. The dough is substantially coagulated except for a area of about 60 percent extending over the center of the donut. This is the wet bloom.
G. A donut should be turned just when the bubbling gases from the wet area begin to occur. After turning the wet surface, the dough undergoes the same process except no break and star form.
With varieties other than the blooming cake donut, the progression might vary slightly.
Sugar Adhesion
The amount of sugar adhesion depends on the formulation of the donut sugar, the ratio of sugar to donuts in the sugar machine, the frying fat used, the roughness of the crust, the donut surface temperature, the sugar temperature, the contact time of the donut to the sugar, and the purity of the sugar.
To make the product more stable: increase cooling time, reduce water in donut, increase fry time and temperature (all of these reduce the water in the donut). In addition increase the amount of sugar adhesion so that there is more sugar (if a little melts away, there is still plenty there).
Discoloration of the sugar is caused by low fat solids. The fat melts out and discolors the sugar.
Trouble Shooting
| Problem |
Possible cause |
| Low Volume |
Too little water
Over mixing
Low batter temperarture
Wrong cutter size
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| High fat absorption |
Under mixing
Bad fat (foaming or high ffa)
Low cutter speed
Low dough temperature
Too little water |
| Low fat absorption |
Over mixing
Fat too fresh (low ffa)
Too much water
High dough temperature
Excessive floor time |
| Balling |
Too little water
Too little cutter overlap
Fry temperature too low
Excessive floor time
Over mixing |
| Excessive spread |
Too low fry temperature
Too much cutter overlap
Too much water
Under mixing
Low fat level in fryer |
| Uneven bloom |
Too short cutter stroke
Over mixing
Damaged cutters |
| Donuts too tender |
Under mixing
Fat broken down
Not enough floor time
|
| Donuts too tough |
High dough temperature
Fat too fresh
Too much water
Excessive floor time
Too fast cutter speed |
| Poor keeping qualities |
Too much cooling
Too much frying
High dough temperature
Excessive floor time
Defective packaging |
| Sugar white melting off |
Packed too hot
Too much water
Donuts not cooled enough |
| Low sugar white pick up |
Donuts over cooled
Need IR lights to heat donut skin before tumblers |
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