bake - May/June 2021 - 10

equipment
TOP DONUTS
Standing over a donut fryer not for you? While the Donut Robot®
works, you can do other jobs. Belshaw Adamatic's Donut Robot®
machines are designed to allow a single person to produce
more donuts, and better quality donuts, than standard frying.
This happens because each donut is given the same frying time
and is turned over at the same moment, while absorbing less fat.
Belshaw Adamatic's standard donut fryer range gives donut
makers the flexibility needed to make any variety of donut,
whether it's a traditional glazed ring, or a custom-made signature
product that's the talk of the neighborhood. Both gas and
electric models are available.
Further, Belshaw Adamatic offers the next generation rack
oven, OVEN2020, which features a new rapid-heating system
that enables startup and recovery much faster than other rack
ovens. Temperature is maintained by modulating gas flow, rather
than turning on and off. That means more accurate temperatures.
The result? Better quality in less time.
With 66% baking energy efficiency, very low idle energy rate,
and very low startup energy usage, you'll consume less energy
and create less exhaust when you operate OVEN2020.
When you are looking for extra quality in your pastries and
other baked goods, OVEN2020's air flow system, powered by
a large 18-inch circulation fan, helps by producing an even bake
from top to bottom.
Consistency matters
Premium donut mixes offer another solution for increasing efficiency
and consistency in your operation.
BakeMark's donut mixes contain the highest quality ingredients
to enhance the flavor of your final product. Utilizing the
highest quality milk and egg products, the company's mixes are
formulated to bring the best flavor and texture to your donuts.
BakeMark also offers specialty mixes like potato donuts and
vegan donuts, recognizing that your customers may have dif10
< MAY-JUN 2021 | bakemag.com
ferent needs and tastes. It doesn't matter how big or small your
operation is, BakeMark has a mix that will be perfect for you.
The company formulates donut mixes that can be used by
small bakeries, instore grocery bakeries, and even wholesale operations.
No matter the size of your shop, BakeMark can help
you with mixes that will give you amazing results while also producing
a high-quality, consistent product, time after time.
Purchasing a donut is one way that consumers " treat themselves. "
Anne Marie Halfmann, senior manager, channel marketing
at Dawn Foods Global, suggests that bakeries lean into this
message to encourage their customers to find small ways to celebrate
with donuts. Bakeries can use " treat yourself " messaging
on many platforms, including window displays, Instagram posts
and even packaging.
" For example, at Dawn, we offer boxes, bags and coffee cups
to our customers that say, 'You deserve a donut!' "
Gourmet donuts are continuing to grow in popularity, as consumers
make time for small indulgences and look for unique
flavor combinations, explains Halfmann. From chocolate peanut
butter overload to smores and even a blueberry pancake donut,
consumers are craving rich and sweet treats.
" At the same time, it can be difficult for artisanal bakers to
generate so many new items at once. To bring new seasonal or
limited-time items to bakeries more efficiently, bakers can use
yeast-raised donut mixes, which require adding only oil or water, "
she explains.
In late spring and summer, Dawn Foods sees the emergence of
berry flavors and bright bold flavors. Strawberry, peach, lemon
and blueberry all rise to the top of the list during this time.
" With one mix, bakers can use different fillings and toppings
to fill an entire donut case, creating donuts such as pistachio
cream, lemon blueberry and Boston cream. Flavored cake donut
mixes - such as blueberry and red velvet - also make it easy to
add variety without having to come up with a recipe. "
DAWN
http://www.bakemag.com

bake - May/June 2021

Table of Contents for the Digital Edition of bake - May/June 2021

bake - May/June 2021 - Intro
bake - May/June 2021 - 1
bake - May/June 2021 - 2
bake - May/June 2021 - 3
bake - May/June 2021 - 4
bake - May/June 2021 - 5
bake - May/June 2021 - 6
bake - May/June 2021 - 7
bake - May/June 2021 - 8
bake - May/June 2021 - 9
bake - May/June 2021 - 10
bake - May/June 2021 - 11
bake - May/June 2021 - 12
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bake - May/June 2021 - 14
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bake - May/June 2021 - 17
bake - May/June 2021 - 18
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bake - May/June 2021 - 21
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bake - May/June 2021 - 27
bake - May/June 2021 - 28
bake - May/June 2021 - 29
bake - May/June 2021 - 30
bake - May/June 2021 - 31
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bake - May/June 2021 - 36
bake - May/June 2021 - 37
bake - May/June 2021 - 38
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bake - May/June 2021 - 40
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bake - May/June 2021 - pan-1
bake - May/June 2021 - pan-2
bake - May/June 2021 - pan-3
bake - May/June 2021 - pan-4
bake - May/June 2021 - pan-5
bake - May/June 2021 - pan-6
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bake - May/June 2021 - pan-52
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
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
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
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
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
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
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com