Supermarket Perimeter - September 2020 - 67

SPOTLIGHT

robotic solutions that proof
yeast-raised donuts, deposit cake
donuts into an automated fryer,
cooling conveyors to glazing
screen loaders, the company
can help facilities determine
which solutions best match their
production needs.
"For commissaries and central
kitchens, we discuss production
needs with the customer, we
then focus on types of donuts
needing to be made and what
kind of ﬁnishing they do," Baxter
said. "We also discuss their frying
time, prooﬁng time and donut
size and go over how they see
growing in the future. We advise
on equipment challenges that
may exist with different product
choices."
Baxter pointed out that it's
important for facilities to pin
down which types of donuts
they're going to be producing
because of the fact that different
types of donuts have different
production needs. Bismarcks,
crullers and fritters, for example,
require longer frying times,
while raised donuts need a
carefully controlled prooﬁng
time, and cake donuts don't need
prooﬁng at all.
When it comes to identifying
which kind of setup will be most
efficient for a facility's donut
production line, the available
space is a key factor in getting the
right equipment - from the best
proofer and fryer size to different
ﬁnishing options - needed
for production requirements.
Baxter said it's also important for
facilities to decide the balance
between how much labor it can
provide and how automated the
facility can be.
"The simple answer is you
must stay on top of your donut
line every hour of every day," he
said. "You must ﬁlter shortening
as well and as frequently
as possible. You must keep

Corbion's Ultra Fresh Sweet is a tailored solution that keeps donuts soft, offers encouraged resiliency and
withstands dryness, achieving long-lasting, great-tasting packaged donuts.

equipment clean. You must make
line operation run as close to
clockwork as you can, because
makeup, prooﬁng and frying
must be well synchronized
to be efficient and to achieve
quality. If you can do this, your
increased product quality will be
appreciated by store customers,
and you will save labor as you
go because production runs
will be more efficient with less
downtime."

Making donuts that hold
freshness and shelf-life
When shifting donut production
off-site, a retailer's focus should
also be on the freshness and
texture of the products coming
in from commissary or central
kitchen production facilities.
"Consumers want baked goods
that feel like they are freshly
baked in the store, and that can
be a challenge when these items

are made off-site," said Corbion's
Sargent. "Not only do they have
to arrive intact, but they also have
to stay fresh enough through
shipment to the store, so that
they still look, smell and feel like
they were freshly baked."
Because of the pandemic,
many shoppers are cutting down
on the number of trips they're
making to the grocery store, so
consumers are looking for items
that will last longer between
shopping trips.
Corbion's proprietary research
shows that 57% of consumers
would purchase other varieties
and types of donuts, in addition
to their normal purchase
amounts, if they lasted longer
in their pantries. That's why the
company developed Corbion's
Ultra Fresh Sweet, a tailored
solution that keeps donuts soft,
offers encouraged resiliency and
withstands dryness.

supermarketperimeter.com

"In our testing, product
samples formulated with Ultra
Fresh Sweet were softer and had
higher quality than the enzymeadded control, even on day 10,"
Sargent said. "The extended
freshness it provides is perfect for
achieving long-lasting, greattasting packaged donuts."
Corbion also offers an
emulsiﬁer solution called
SweetPro that can help
commissaries and central
kitchens eliminate unwanted
ingredients, such as partially
hydrogenated oils, from their
formulations, while safeguarding
the quality, taste, texture,
appearance and crumb structure
of their products. SweetPro helps
enhance tolerance, handling and
storage stability, Sargent noted,
ensuring that the instore bakeries
are able to offer consumers
the high-quality donuts they're
expecting.
SEPTEMBER 2020 - 67
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Supermarket Perimeter - September 2020

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