bake - May 2020 - 17

Peter Kolavo's
troubleshooting tips

©VLADIMIR GERASIMOV - STOCK.ADOBE.COM

"Everyone's setup and equipment are unique, so you must
think for yourself and pay
attention. You have to test
what works best for you and
try your best to write down
the variables. Donuts are an
art and a science, there are
some surprising things that
can happen. Pay attention to
where you are in your cycle,
many fats and oils are at their
best when they are slightly
'broken in.' Don't be afraid to
do a little mad science and
keep tasting and testing.
Happy frying!"

The choice of frying shortening
greatly impacts whether a donut
has that optimal golden brown
appearance. All frying shortenings
progress from fresh to spent due to
degradation reactions in the fryer
driven primarily by heat and moisture. These two things can shorten
the life of the shortening, causing it
to break down and darken, leading
to darker fried products over time.
You also want to produce a
dry-looking donut. During the frying
process, the donut gives up water
as steam and the carbohydrates
and proteins form the finished
texture. The frying shortening
primarily serves as a heat transfer
source. During this temperature
driven process, the dough takes
up frying shortening as the water
is liberated from the dough.
When the donut is removed from
the fryer the donuts are rested
to allow them to cool. It is at
this point that the frying shortening contributes functionality in

minimizing surface oil development on the donut.
"Stratas' Golden Flex donut
frying shortening is a shortening
which is comprised of oil and
fat," Daniels says. "This means
that this shortening is formulated
with components that are liquid
(e.g. oil) at room temperature and
components which are solid (e.g.
fat) at room temperature. This
blend of oils coupled with our
Flex technology process serves to
minimize the fried product surface
oil phenomena in dessert donut
applications."
Another role of the shortening
is to accent the donut's aroma.
Dessert donuts prepared in a
donut shop benefit from frying in
oxidatively stable frying shortenings. Stratas' Golden Flex donut
frying shortening is made from
high oleic soybean and soybean
oils, offering a traditional PHO
(partially hydrogenated oil) aroma,
without the actual PHOs.

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

A final important factor in the
donut frying process is the shelf life
of the shortening used. Although
shortenings should be used and
replenished regularly and what
is being fried alters your needs,
Peter Kolavo of South Chicago
Packing says that more saturated
fats like palm, tallow, coconut and
lard are more resistant to oxidation, polymerization and thermal
stress, and thus hold up better
under extended high heat frying
applications.
If one is regularly topping off
and filtering their oil, it may be
able to go a very long time before
needing to be totally replaced,
Kolavo says. However, if one is
frying something highly spiced,
with lots of particulate, and not
filtering, that would need more
frequent replacement. "Some
people decide when to change out
based on flavor and color, some
use Total Polar Material testing,
some go by length of time."

17


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
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http://digital.bakemag.com/sosland/bake/2021_01_01
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http://digital.bakemag.com/sosland/bake/2020_08_01
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http://digital.bakemag.com/sosland/bake/2020_06_01
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http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
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http://digital.bakemag.com/sosland/bake/2017_09_01
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