Doughnut Technology

  • Harry Lawson

Abstract

The basic process for the commercial frying of doughnuts is quite similar to the frying of many other types of foods. The doughnuts, whether cake or yeast-raised, must be made up properly prior to frying. The frying kettle is loaded with shortening and is heated to frying temperature. The shortening should be carefully heated to frying temperature to avoid the danger of scorching. During the frying of doughnuts, heat is transferred from the fat to the raw doughnut batter 11/2 very rapidly. The doughnuts are thoroughly cooked in about 1 to 1 min as they are conveyed through the length of the frying kettle.

Keywords

Frying Time Frying Temperature Wire Screen Bread Flour Granulate Sugar 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Swern, D. 1979. Bailey’s Industrial Oil and Fat Products, 3rd ed. New York: Wiley-Interscience, p. 384.Google Scholar
  2. 2.
    Lawson, H. 1985. Standards for Fats & Oils. Westport, CT: AVI, p. 176.CrossRefGoogle Scholar
  3. 3.
    Lawson, H. 1985. Standards for Fats & Oils. Westport, CT: AVI, p. 178.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1995

Authors and Affiliations

  • Harry Lawson

There are no affiliations available

Personalised recommendations