| Doughnuts storage [message #76379] |
Fri, 13 May 2005 17:16 |
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Is there a way to keep the icing on glazed doughnuts from turnning to
liguid and running off? (some times before you get them home from the
store; but I guess that can not be solved!)
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| Re: Doughnuts storage [message #76380 ] |
Fri, 13 May 2005 20:11 |
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temperature and humidity.
make sure they are kept at a temperature of about 60 degrees and low
humidity.
I store mine on a tray with a flyscreen cover.
If it is a real problem complain to the store. I have seen the glaze
thinned rather than heated for application.
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| Re: Doughnuts storage [message #76381 ] |
Sat, 14 May 2005 01:15 |
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p... [at] webtv.net wrote:
> Is there a way to keep the icing on glazed doughnuts from turnning to
> liguid and running off? (some times before you get them home from the
> store; but I guess that can not be solved!)
Donuts are fine until you put pack them into a box. The sugar in the
glaze attracts moisture. If the donut is left out uncovered then that
moisture can evaporate and the glaze stays on the donut but if the
donut is placed in a box then there's no place for the moisture to go
and it melts the glaze. The problem is worse in the summer when the
humidity is higher. I would first not pack so many donuts in a box.
Second, I would open up the boxes as soon as got out of the store.
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| Re: Doughnuts storage [message #76382 ] |
Sat, 14 May 2005 07:21 |
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marks542... [at] yahoo.com wrote:
> temperature and humidity.
>
> make sure they are kept at a temperature of about 60 degrees and low
> humidity.
>
> I store mine on a tray with a flyscreen cover.
>
> If it is a real problem complain to the store. I have seen the glaze
> thinned rather than heated for application.
Why would the glaze need to be heated in the first place? I used to
work in a bakery frying donuts and there's no need to heat the glaze if
you're pouring it over a hot donut fresh from the fryer. After we got
done frying donuts we would drain the glaze back into the bucket and
then pour about an inch of hot water on top. This would allow any
grease and donut crumbs in the glaze to float to the top. The next
morning we would pour off the water before pouring the glaze into the
glazer. Now we did sometimes mix hot water in with the dipping icings
because once the bucket was opened the icing inside would start to dry
out, even if you put the lid back on tight. None of our icings
actually required you to heat them before using them.
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| Re: Doughnuts storage [message #76383 ] |
Sat, 14 May 2005 16:51 |
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Thanks, The ones most a problem (on the way home) come in a plastic
pakage. I think the coating also might be already high in water
content. (or the trunk of my car could be warm, but I have seen this in
colder weather.
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| Re: Doughnuts storage [message #76391 ] |
Sun, 15 May 2005 17:43 |
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There are a variety of donut glazes.
The brand I used to use was very hard and brittle at room temperature
after being applied to the donut. (Think chocolate icing). These
glases were made to be heated for application, after which they harden.
Some operators thin with water rather than heat which makes for a
coating that is very soft at room temperature and which tends to run in
higher temps.
With a high sugar content it also tends not to dry very quickly.
The other type is a very thick liquid with very high sugar content.
When a new bucket is opened it should be stirred to mix the contents,
otherwise the top layer is very thin and the bottom layer is too thick.
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