bake - March/April 2021 - 26

Superior

Quality

highest quality milk and egg content. Formulated for its
ease of rolling out, Sup-R-Roll gives you a high volume,
tender eating donut.
BakeMark formulates donut mixes that can be used by
small bakeries, instore grocery bakeries, and even wholesale operations. BakeMark also offers specialty mixes like
potato donuts and vegan donuts.
Production-related troubleshooting
According to Roger Daniels, vice president research,
development, innovation and quality for Stratas Foods LLC,
it is important to select the right oil for donuts. For best
results utilize a frying shortening based on a high-oleic oil.

for
the baking industry, Dakota
Champion flours are suitable for
a wide variety of breads, rolls
and specialty products.

" The chemistry of what defines a high-oleic oil provides
the perfect frying medium to achieve the balance between
donut visual attributes and flavor, " Daniels says. " We recommend 100% high-oleic soybean oil or oils made from higholeic sunflower and cottonseed oils. If a high-oleic oil is
not available, a basic high quality soybean oil would be
the next choice. "
The single most common mistake made in the preparation of donuts, he advises, is having a temperature that is
either too low or too high.
" Frying donuts is a dehydration process in which we

Discover the North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
22000 C E R T I F I E D
26 < MAR-APR 2021 FSSC
| bakemag.com

are heating the donut batter to a temperature to set the
starch while driving out the water contained in the batter, "

JOHN UNREIN, STOCK.ADOBE.COM

Standard Patent Flour:
Dakota Champion


http://www.ndmill.com

bake - March/April 2021

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http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
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http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
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https://www.nxtbook.com/sosland/bake/2015_04_01
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https://www.nxtbook.com/sosland/bake/2015_02_01
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https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
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https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
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http://digital.bakemag.com/sosland/bake/2013_06_01
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