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 very rapidly. The doughnuts are thoroughly cooked in about 1–1 ½ min as they are conveyed through the length of the frying kettle.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1985 The Avi Publishing Company, Inc.
About this chapter
Cite this chapter
Lawson, H.W. (1985). Doughnut Technology. In: Standards for Fats & Oils. The L. J. Minor Food Service Standards Series, vol 5. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6876-2_12
Download citation
DOI: https://doi.org/10.1007/978-1-4684-6876-2_12
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-6878-6
Online ISBN: 978-1-4684-6876-2
eBook Packages: Springer Book Archive