bake - May 2020 - 15

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high heat cooking applications."
South Chicago Packing's All Donut
looks to check all the boxes when it
comes to the donut frying process.
It is a hard fat, made from deodorized beef tallow, that is very heat
stable, resistant to oxidation and
other stressors, has longevity and
stability and has a great mild flavor
that enhances fried dough products.
The advantage tallow has over
modern engineered vegetable
shortening, according to Kolavo, is
that is has an edge in flavor, performance and longevity.
"Modern engineered vegetable
shortenings can be made to hold
up very well under high heat, as well
as be very hard fats to help with
migration and blotting issues, but
they often do not have the flavor
profile that tallow or lard does," he
says. "Tallow matches or exceeds the
fry life of palm, coconut or interesterified/ hydrogenated vegetable

products, while contributing a desirable flavor profile."
The choice of fat is a large component of the final donut experience
and should be carefully considered
based on your tastes and needs.
Kolavo says that certain guests or
customers may prefer an even more
flavorful experience and opt for SCP
Lard, a filtered, full flavored lard for
traditional recipes like apple cider
donuts or fritters, or SCP Wagyu
Beef Tallow, a more full flavored
beef tallow that is extremely silky
and rich, good for fruit beignets and
frybreads.
Roger Daniels, vice president of
research, development and innovation at Stratas Foods, concurs
that hard fats, including high oleic
soybean shortening, are optimum
for frying donuts.
"If you have a hard fat, that
prevents more oil from transferring to the surface of the donut,"

Bake Magazine Digital Special Report  2 | Volume 1 | bakemag.com

"A more
solid, harder
shortening
helps with fat
migration and
weeping, which
in turn help
with better
shelf life and
stability."
Peter Kolavo, executive chef, South
Chicago Packing

15


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bake - May 2020

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http://digital.bakemag.com/sosland/bake/2018_07_02
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