bake - May 2020 - 16

Daniels says. "Also, the longer the
donut sits under a heat lamp, the
more grease is going on the donut.
A donut is a sponge. But a hard fat
solidifies post-fry."
Stratas' Golden Flex donut
frying shortening is an all soybean
formula shortening made from
high oleic soybean and soybean
oils. It replaces the need for PHOs
(partially hydrogenated oils),
whose nutritional negative was
that the process to achieve them
also caused trans fat. Golden Flex
is able to achieve PHO attributes
without trans by using the process
of IE (Enzymatic Interesterification)
and Flex technology.
"Golden Flex delivers a combination of shortening components
which contribute to the desired
flavor components of a dessert
donut. The Stratas approach

achieves PHOs performance without
the PHOs," Daniels says.
The IE process creates an integrated shortening as opposed to
a blend of oil and fat components.
Utilization of high oleic soybean oil
confers frying stability and the IE
process places this oil input into a
preferred ratio with soybean oil to
yield a shortening with the desired
functional characteristics.
Daniels says that an all soybean
formula shortening made from high
oleic soybean and soybean oils is
ideal for this process.
"During the frying operation,
the donut dough is placed in the
fryer and subjected to the frying
process. This is in essence a dehydration process as the moisture in
the dough is liberated as steam and
the remaining dough components,
primarily carbohydrates and protein,

You want
something that
enhances, but
not overpowers
the end product."
Peter Kolavo, executive chef,
South Chicago Packing

are transformed into a donut with
the desired finished product characteristics," he says.
According to Daniels, three critical items come to mind when
selecting a frying shortening for
donut optimization: flavor, desired
appearance and aroma. Flavor is
the most important, but appearance
and aroma can also make or break
a donut.

This can vary widely, depending
on things like the specific
recipe, surface area to mass
ratio, proofing times, shape
and size. Kolavo says that he
has seen 20-45%, which is very
significant. For cake donuts, it's
around 25-35% and that picks
up a little more for yeast raised.
In any case, the choice of fat is
a large component of the final
donut experience and should
be carefully considered based
on your tastes and needs.

16

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

©FFOLAS - STOCK.ADOBE.COM

The average fat
absorption for
cake donuts and
yeast donuts


http://www.bakemag.com

bake - May 2020

Table of Contents for the Digital Edition of bake - May 2020

bake - May 2020 - 1
bake - May 2020 - 2
bake - May 2020 - 3
bake - May 2020 - 4
bake - May 2020 - 5
bake - May 2020 - 6
bake - May 2020 - 7
bake - May 2020 - 8
bake - May 2020 - 9
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bake - May 2020 - 38
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