bake - October 2019 - 33

WHAT MAKES ONE
DONUT BETTER
THAN THE NEXT?
When assessing
donut quality, we
often think in terms
of appearance, color,
oil uptake, flavor,
mouthfeel and texture.
SOUTH CHICAGO PACKING

tant to oxidation, polymerization and thermal stress. They hold

"These work like PHOs with the same functionality," Daniels

up better under extended high heat frying applications."

says. "We are able to achieve this through simple blending and
processing techniques. There is a nice clean aroma and the

If one is regularly topping off and ﬁltering their oil, it may be

clean taste associated with US-grown soybeans. This is the

able to go a very long time before needing to be totally re-

freshest product you can ﬁnd."

placed, Kolavo says. However, if one is frying something highly
spiced, with lots of particulate, and not ﬁltering, that would

Other companies presented new innovations at IBIE. Bunge

need more frequent replacement. "Some people decide when

Loders Croklaan introduced its complete portfolio of Vream

to change out based on ﬂavor and color, some use Total Polar

Elite premium shortenings. "Shortening is a key ingredient in

Material testing, some go by length of time."

bakery, but bakers still face challenges in ﬁnding products that
are easy to use while also delivering great sensory experiences

Daniels of Stratas points out that It all starts with the ﬂavor

across today's most popular applications," says Mark Stavro,

you want to deliver. Factors to consider are smell, look and

senior director of marketing. "Vream Elite shortenings are made

taste. "There is typically a break-in period before you reach the

from high-stability soybean oil. They deliver tremendous func-

'sweet spot' for optimal frying time," he adds. Be warned. Once

tionality whether you're working in cool or warm conditions

foaming or smoking occurs, that is evidence of breakdown of

and are optimized by application to deliver fantastic appear-

the frying oil. "We like to guide people to: What does it smell

ance, texture, and mouthfeel."

like? What does it taste like?" Daniels says.
Bunge Loders Croklaan is launching three new Vream Elite
Kolavo agrees that it is vital to pay attention to where you are

shortenings to build on the existing line of icing, donut and

in your cycle. Many fats and oils are at their best when they are

tortilla shortenings that were launched earlier this year. "Early

slightly "broken in," he says. "Don't be afraid to do a little mad

adopter feedback for Vream Elite is very positive. Customers

science and keep tasting and testing."

are excited about its sensory and functionality beneﬁts and
how it's tailored to meet speciﬁc needs across icings, cakes,

New product innovations

pies, cookies, donuts and tortillas," says Tim Surin, vice presi-

At IBIE, Stratas Foods presented what it calls two industry-

dent of food processor sales for North America.

changing products, Apex and Superb Select 1020. Released in
2018, Superb Select 1020 is a soy-based, palm free shortening

Looking at the available options of shortenings, Kolavo says

made without hydrogenated oils that substantially reduces

that everyone's setup and equipment are unique, so you must

saturated fats compared to most shortenings. Stratas Foods

think for yourself and pay attention. "You have to test what

brings this product innovation for the foodservice area (for

works best for you and try your best to write down the vari-

retail bakeries) under the brand names Sweetex Golden Flex for

ables. Donuts are an art and a science, and there are some

icing and Primex Golden Flex for all-purpose needs.

surprising things that can happen."

bakemag.com | OCT 2019 > 33
http://www.bakemag.com
bake - October 2019

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