bake - July/Aug 2022 - 57

OPTIONS FOR DONUT FRY OIL
We reached out to Michelle Peitz, Technical
Solutions & Marketing - Oils,
ADM, to offer troubleshooting tips for
producing the most flavorful donuts
that perform well every day.
Please outline a list of donut fry oil
options available for retail bakeries.
What are key advantages for each?
Bakers usually rely on solid fat
systems for donut fry oil, like interesterified
soy and palm, that are solid
at room temperature and have a target
melting point around 100-115 degrees.
Well-balanced solid fat content provides
donuts with the right mouthfeel without
becoming too dry or waxy.
The optimal fry oil varies depending
on what owners/operators are looking
for in their system. In North America,
palm oil is the most commonly used donut
frying medium. It's readily available
and can target the melting profiles that
are important for donut fats. Domesticsourced
fat systems are another option.
Interesterified soy is a solution that
can work well for case donuts or frozen
ready-to-finish products. It provides a
clean, fried flavor note and the benefits
of rapid re-solidification. Blended oils
are also common in retail bakeries.
What are some key formulation challenges
with donut fry oil options that
ADM has addressed - and answered
with viable solutions?
There are several variables that
impact the overall success of a donut
formulation. Much of the troubleshooting
we address with our customers is
related to the functionality of the fats
and oils as the donut is coming out of
the fryer. For example, the rate of lipid
crystallization and time to cool can
affect how glaze adheres to a donut.
Adjustments can correct a sugar topping
from liquefying or sliding over
time. The type of oil might also affect
flavor release. Balanced fat content is
also important to achieve the expected
richness of a donut that doesn't build
up on the palate.
We provide custom blended oil solutions
to achieve exactly what bakery
operators are looking for in their
finished donuts. We can target very
specific functionality, such as extended
shelf life, specific melt characteristics,
enhanced taste and texture and even
nutritional profile. For instance, palm
and soy or palm and canola blends have
the functionality of shortening and can
reduce saturates by up to 20%.
What are important troubleshooting
techniques for retail bakeries to
know and practice?
As a partner in formulation, we
routinely guide bakers to solutions that
will optimize their production. For example,
retail bakeries can maintain cost
and quality by maintaining good fryer
oil maintenance practices. Donuts, with
their oil absorption, provide balanced
oil turnover. This consistent topping off
with fresh oil lends itself to achieving
a steady state in oil quality and fried
flavor while limiting any oil waste.
For a donut itself, moisture in the
dough can affect size and shape. It all
comes back to time and temperature.
Moisture can also be a factor in filled
donuts, which are a little more challenging
than ring donuts. Bakers must
balance the transition between the fried
donut and the filling without moisture
migration that can cause sogginess
or staleness. Checks and balances can
help a bakery get it right.
How are current trends in nutrition
influencing demand for specific donut
fry oils?
We see two main trends influencing
the donut category, including the
evolution of permissible to purposeful
indulgence
and an
increase in
values-based
shopping.
Donuts are
traditionally a
breakfast food, but
they are crossing over into more eating
occasions. Globally, 65% of consumers
say it's okay to occasionally enjoy
indulgent treats as part of a healthy
diet1. Donuts may be a Sunday morning
splurge or a fun addition to wedding
dessert arrays. They can also be a
gateway into the active nutrition space.
For a more purposeful treat, consumers
are seeking donuts that are texturally
very different though they might
retain the classic shape or flavors.
They're often baked rather than fried,
and likely have inclusions like protein,
vitamins or botanicals that provide
a consumer-perceived health halo.
Donuts present a unique opportunity
for bakers to experiment with different
functional and flavor experiences, ushering
in new ways to enjoy donuts.
Another trend is the growing
consumer focus on how products are
sourced and how they might impact
the environment. With 58% of global
consumers saying they are more attentive
to locality claims due to COVID-192,
domestic-sourced fat systems
(like soy) are sometimes key to the
product narrative. Furthermore, a
reported 73% of global consumers have
a more positive perception of companies
that are transparent about where
and how products are made, raised or
grown3. We follow strict standards for
our palm oil supply chain, upholding
sustainable, ethical and responsible
sourcing practices that our customers,
and consumers, can trust.
1FMCG GURUS, TOP TEN TRENDS FOR 2022,
bakemag.com | JUL-AUG 2022 > 57
http://www.bakemag.com
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