bake - May 2020 - 30

Answering the call for enhanced

DONUT SOLUTIONS
By John Unrein

30

Available in block, crumbled and
cream form, Lesaffre fresh yeasts
are derived from a pure culture of
Saccharomyces cerevisiae that is
grown under carefully controlled
conditions to ensure optimum
consistency, stability, and activity
in baking processes.
Dough conditioning options
include the following:
x Encore Plus 6340 allows bakers
to remove sodium stearoyl
lactylate and improve dough
handling, donut volume and
improved texture
x Saf Pro Volume 3.1 will improve
yeast dough tolerance in fresh
and frozen dough. It will also
improve donut volume
x Saf Pro Relax 100 will improve
the dough sheetability, which
results in shape uniformity
x For antistaling, AST 300 and
AST 350 reduce the staling
rate of both cake and yeast
raised donuts, according to
the R&D technical team at
Lesaffre's baking centers

Answering the call
Dunkin' is expanding its delivery
options to include Uber Eats,
according to the company. With
this new partnership, Dunkin' is now
available for delivery through Uber
Eats at more than 1,700 restaurants,
with more than 4,000 total locations
nationwide to offer the service by
the end of May.
Dunkin' delivery with Uber Eats is
available at select stores across eight
states, including California, Florida,
Georgia, Illinois, Massachusetts,
North Carolina, Ohio and South
Carolina. With Uber Eats, guests
can have their Dunkin' favorites
delivered directly to them quickly
and reliably. To place an order,
customers can simply open the
Uber Eats website or mobile app,
select their nearest Dunkin' location,
choose their food and beverages,
customize them just the way they
like, and then check out.
Guests can also track their order
as it is prepared, picked up and
delivered by their Uber driver, who

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

TIM HORTONS

Leavening performance is vitally
important for producing flavorful
donuts, according to the research
and development technical team
at Lesaffre's baking centers. Donut
volume, crumb structure and flavor
are all impacted by the leavening,
both chemical leavening and yeast
fermentation. 
In addition, dough and batter
temperatures and fry oil temperature will impact fat absorption,
donut shape, volume and crust
color, according to Lesaffre. All
of these factors play influential
roles in the success of your donut
program.
For those seeking new donut
ideas, Lesaffre points out that yeast
raised sourdough donuts can be
made using Livendo F100 wheat
sour and Livendo S400 rye sour.
Such innovations help keep retail
bakery customers craving more.
Yeast recommendations from
Lesaffre include Red Star fresh
yeast, and Saf Instant Gold and Saf
Instant Red are dry yeast options.


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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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