bakingbuyer - June 2011 - (Page 62)

EQUIPMENT TECHNOLOGY Ready for Donuts? Americans love their donuts. So much so that a National Football League player was once caught snagging donuts from a Seattle donut shop hours before the store even opened (the NFL player lived in the same building as the donut shop and snuck downstairs once he smelled the maple bars). According to 2010 data from foodservice industry consultant Technomic, 55% of consumers snack at least once a day and 21% of consumers say they are now snacking more frequently than they were two years ago. In response to this trend and to offer more choices to people looking to satisfy their snack cravings, Dunkin’ Donuts earlier this year introduced new “Hearty Snacks,” featuring convenient, affordable and delicious menu items to keep on-thego people running in between meals and throughout their day. For today’s retail donut shop, the trends indicate that you need to be well-equipped to keep up with the hottest new ideas. For those shops looking to offer a wide of variety of donuts, consider Belshaw’s Thermoglaze System that provides an innovative method for thawing, heating and glazing prefried, frozen donuts. One operator can produce up to 50 dozen highquality donuts per hour, practically on demand. Frozen donuts that are thawed in the Thermolizer have greater moisture content and longer shelf-life than those thawed in air. Moreover, donuts can be held in the Thermolizer for up to five hours, giving bakeries more flexibility in deciding when to make donuts. The Thermoglaze system does not require a ventilation hood, does not use shortening, and improves glaze yield—reducing both set-up costs and operating costs. There are plenty of other options for those shops that still fry their own donuts. Belshaw’s Donut Robot machines deposit, fry, turn and dispense cake donuts, yeast-raised donuts and mini donuts automatically—improving donut quality and reducing costs. Donut Robot machines have also been shown to reduce shortening use by up to 50%. Mini donuts are a hot new trend, and equipment companies like Lil’ Orbits provide today’s bakeries with affordable solutions. Lil’ Orbits’ new Advanced Filtration Package paired with the new PL600G sneeze guard is designed to meet the latest, very stringent NSF guidelines—a new combination that allows owners to operate their Lil’ Orbits mini donut equipment indoors or outdoors without concern for non-compliance with sanitation codes. Ideal for both permanent and mobile concession operations, the modern, sleek design of this new system invites customers to observe the cooking process. Adding theater to your donut case can drive higher impulse sales, especially during seasonal promotions. National Donut Day, for example, is celebrated on the first Friday of every June to commemorate the Salvation Army’s involvement in preparing donuts to soldiers. JOHN UNRIEN Donut Trivia An American sailing captain named Hansen Crockett Gregory is said to have invented the first ring-shaped donut during the mid-1800s. It turns out during this time in history that his mother Elizabeth Gregory was a well-known New Englander who fancied herself on making a delicious treat known as olykoeks—or oily cakes—which were popularized by Dutch settlers in America. She filled the centers of her creation with nuts or fruit. So Captain Gregory went to sea with olykoeks in hand, along with his mother’s recipe for his ship’s cook to make more. It was in 1847 when it was documented by the Boston Post that Gregory devised the first-ever “dough-nut” by poking out the center hole—because he either disliked the nuts in the center or thought the middle was too doughy for his liking. From then on, the ship captain ordered the cook to punch out the centers of the dough-nuts with a round tin pepper box. 62 · BAKING BUYER · JUNE 11

Table of Contents for the Digital Edition of bakingbuyer - June 2011

bakingbuyer - June 2011
EDITOR’S NOTE - High-Tech Anxiety
CONTENTS
INDUSTRY NEWS
Dawn Named Main Vendor for RPIA
Caravan Raises $50,000 for March of Dimes
The Baking Channel
The Whole Truth About Whole Grains: Installment One
Team USA Profile
Designer Cookies
CAKELETS: Small Size, Big Buzz
Don’t Dodge Bad Reviews
Healthful Chocolates
Chocoveda’s Healing Chocolate Collections
New Chocolate Cookbook
Box Lunches: Leveraging Gluten- and Allergen-Free Options
The Foodservice Industry’s Hottest Trends:
How the Internet is Shaping Food Choices
FMI Hot Trends of 2011
Pass the Popcorn
Get on the Brand-Wagon
Power in Partnership
Ready for Donuts?
Donut Trivia
Juice Bar of Options
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
Reflections of a small town Baker
Baker's Dozen
BakeMark's Panadería
INTRODUCTORY LETTER - Tres Leches en Texas
En Camino Hacia Al Público En General
Cuatro Leches: El Próximo Gusto Popular
Tendencias en la Compra de Comestibles
Pasteles Tres Leches
Porción Individual
Fomentando Las Ventas
PERFILES - Fiesta Mart
PERFILES - Anakaren Bakery
PERFILES - Pan Tierra Caliente
PERFILES - Panadería Abuelito
PERFILES - LaCaroz Bakeries
PERFILES - Super Plaza
PRODUCTOS DESTACADOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Moving Toward the Mainstream
Cuatro Leches: The Next Big Thing
Trends in Food Purchasing
Tres Leches Cakes
Encouraging Sales
PROFILES - Fiesta Mart
PROFILES - Anakaren Bakery
PROFILES - Pan Tierra Caliente
PROFILES - Panadería Abuelito
PROFILES - LaCaroz Bakeries
PROFILES - Super Plaza
CALENDAR
FEATURED PRODUCTS FROM TRIGAL DORADO

bakingbuyer - June 2011