BLENDER DONUT TEXTURE ICING MANUAL

“It affects the operation process in a pretty big way,” Mr. With this transition comes a lot of new considerations for the design and layout of the production line. That trend, he said, is moving to finishing at the manufacturing level. “In the past, it was very common to have a pre-fried system where unfinished product is shipped to their retail location and then finished on site.” “One of the more obvious trends that I’ve seen in recent history is for fully finished and half-iced finished donuts at the wholesale manufacturing level,” Mr.

BLENDER DONUT TEXTURE ICING MANUAL

“If icing sits too long, it will gas out and require more manual touch-up.”Īnother variable to consider is a recent shift in wholesale donut manufacturing: freezing the completely finished and iced donuts. “And always mix icing fresh and use equipment with a minimal dwell-time,” he added. Then, check the temperature so that it can be compared to the ideal operating range. “First, measure the specific gravity of the icings during production to ensure that the standards are met.” “You need to determine the ideal temperature and humidity for each product, then standardize processes to ensure quality standards,” Mr. There are several methods for finding the correct formula for a specific product’s icing. Though there are many variables that require keen attention, bakers do not need to stress. The combination of these two design features works to minimize any crusting.” The tank itself is very gently heated by hot water to prevent hot spots from forming in the first place. “An automated icer relies on a well-designed stirring mechanism built right into the tank. “The challenge is to keep the icing at an even temperature and without any hot spots, which can cause crusting,” said Mike Baxter, sales and marketing, Belshaw Adamatic. Systems are built specifically to better maintain temperature to avoid effects such as melting or crusting. “Usually if the temperature is too cold, icings like buttercream and fudge are too stiff to operate with a depositor,” said Chris Hatch, business development manager, Unifiller. “The icing may bridge and not travel through to the cake. On the other hand, if the icing such as buttercream, fudge and cream cheese is too warm, it will fall off the cake or worse fall off in transit after freezing. Whipped cream, on the other hand, works best at cooler temperatures.”

However, it is important to note that temperature and humidity both can affect the icing process in different ways. “Temperature and humidity are critical, and they especially play a factor in the preparation area.” “When it comes to icing systems, there’s really two main parts: There’s the icing preparation, and then there’s the icing application,” said David Moline, vice president of sales and marketing, Moline Machinery.

It is a variable of the process that needs to be controlled throughout the entirety of the production line, from the very beginning to the very end. The key to maintaining product quality when applying an icing to a donut is all in the temperature.

Blender donut texture icing