bake - June 2017 - 10

technical corner

Insights presented by

Mastering Yeast
Raised Donut Mix
Achieving maximum output from your ingredients is critical for a
bakery's success. When it comes to yeast raised donuts, two essential ways to achieve maximum beneﬁt is through the use of a high
tolerant mix to get ﬂexibility in your process and to have a dough
cutting process that enables the use of every piece of dough.
Tolerant Mixes
Using a tolerant yeast raised donut mix, like Dawn Raised A®,
provides a consistently higher quality of product while lessening the pressure for precise production by bakery staff. The
biggest beneﬁt with tolerant mixes is the production of less
waste as it has the ability to perform under varying conditions
including temperature, mixing and the prooﬁng process. A customer can't afford to have donuts that aren't right every time,
and tolerant mixes will achieve that for them.
With the responsibility of running a bakery, training staff, and
consistently meeting customer expectations, it's easy to over or

x First Cut: The initial sheeting of yeast raised dough is for
cutting ring donuts, which is your most tender product.

under proof your mix or have a variance in temperature. With a
high performing tolerant mix, a shift in either direction doesn't
affect the performance of the dough.

x Second Cut: After gathering the scraps, forming it back
into a bundle and letting the dough ferment back up, the
second sheeting is best for long johns and Bismarks be-

"A high tolerant mix is just as beneﬁcial to a new baker that is

cause the dough is a little bit ﬁrmer from the ﬁrst dusting

working through their process as it is for a seasoned baker," says

of ﬂour.

Tim Busta, commercial technical director at Dawn Foods. "The
ability to have a product perform under ﬂuctuating conditions
ensures they're delivering a consistent product to their customer."
The Right Cut

x Third Cut: As the dough becomes even more ﬁrm, the
third sheeting is best for a bakery's twists and Pershings.
x Final Cut: After the dough has been worked through mul-

Elimination of waste in yeast raised donut production is an-

tiple times, the ﬁnal cut is best for fritters as it is more ac-

other way to maximize a return on the ingredients purchased

cepting of the extra sugar and moisture that comes from

for the bakery. By efficiently sheeting and re-sheeting the

an apple ﬁlling, which results in a great tasting fritter.

dough during the cutting process, bakers can use every piece
of dough and create products that achieve the texture that

"From a technique perspective, the right cut provides con-

their customer desires.

sistent delivery of tenderness for a consumer and reliability
for a baker," continues Busta. "The recommendation for long

"The tenderness of the dough after each sheeting guides a

johns and Bismarks to come from the second cut of dough is

baker to the products they're going to be able to create from

to avoid any rupturing or overﬂow when ﬁlling it with a nozzle.

that dough," says Busta. "The beneﬁt for a baker is they get

The integrity of a donut with that much surface area is key, and

maximum use out of their dough by reducing waste while deliv-

depending on how much ﬁlling you use in your donut will help

ering a variety of products to their customers."

dictate the tenderness requirement for your donut."

10 < JUN 2017 | bakemag.com
http://www.bakemag.com
bake - June 2017

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