FSR July 2023

SPONSORED BY STRATAS FOODS

Making Better Donuts

ADOBE STOCK

No longer just a breakfast item, donuts are having their moment. D onuts have grown beyond their tradi tional role as a breakfast item found in quick-service restaurants. These tasty treats have now established a presence on brunch and dessert menus in full-service restaurants of all sizes. Pastry chefs have been instrumental in expanding the donut category, introducing innovative variations, such as apple cider donuts and beignets. According to Dan Moats, a certified master baker and national account man ager at Stratas Foods, donuts have evolved to the point where they practically consti tute their own food group in the United States. “As a society, we consume a consid erable amount of donuts, prompting even high-end restaurants to explore incorpo rating them into their menus,” Moats says. Creating delicious donuts requires more than just the right ingredients. The process also requires careful selection of the frying oil. While liquid oils are suitable for frying many foods, they are not ideal for donuts. As the donut cools, liquid oils can form

an oily donut texture, and glazes will not adhere properly. Selecting frying oils pro viding a harder fat that sets up quickly on the donut is key for better glaze and top ping adherence. Depending on the intended donut application, there are various donut short ening choices with different oil blends and manufacturing processes to meet a restau “As a society, we consume a considerable amount of donuts.” rant’s needs. Moats emphasizes the impor tance for restaurant operators to first deter mine the type of donut they wish to create. For instance, those aiming to showcase a standalone premium donut should opt for a high-stability, premium shortening like Primex ® Golden Flex Donut Fry Shortening. Additionally, effectively managing the shortening is crucial for prolonging its lifes pan. In an era where cost management is critical to a restaurant’s profitability, this aspect of the process can determine how successful a donut program will be. Moats and his team concentrate on collaborating

with operators to develop an oil manage ment program that enhances the taste of the food, in this case, donuts, while simul taneously reducing costs by extending the shortening’s longevity. “We often encounter restaurants where the staff tells us they go through frying oil quickly,” Moats reveals. “In such cases, we like to conduct a fry test to show our cus tomers how using a quality donut short ening and learning proper oil manage ment skills can significantly improve the fry life of their oil and quality of their product, improving their ROI.” By prioritizing the selection of appro priate frying oils and implementing effec tive shortening management techniques, restaurants can elevate their donut offer ings to satisfy customers while maximiz ing profitability. The donut revolution has expanded beyond traditional boundar ies, paving the way for an exciting culinary landscape where these beloved pastries are embraced as versatile and indulgent delights. BY CHARLIE POGACAR For more, visit StratasFoods.com

22

FSRMAGAZINE.COM

JULY 2023