| Donut Sugar [message #76393] |
Sun, 15 May 2005 23:13 |
|
On a shopping spree at "Grandma's Pantry" in Harrisonburg, VA, I bought some
'Donut Sugar' which ingredients are:
"Dextrose, Modified Corn Starch, Vegetable Shortening, Rice Flour &
Artificial Flavors."
After reading a posting "Doughnuts storage," now I'm wondering if this is to
be used in making glazed dougnuts? instead of just a fine sugar that is used
in 'shaking' over doughnuts.
I've not made doughnuts before, so I'm curious, as I'm getting prepared to
try.
Thanks.
Dee
|
|
|
| Re: Donut Sugar [message #76394 ] |
Mon, 16 May 2005 01:35 |
|
Dee Randall wrote:
> On a shopping spree at "Grandma's Pantry" in Harrisonburg, VA, I
bought some
> 'Donut Sugar' which ingredients are:
> "Dextrose, Modified Corn Starch, Vegetable Shortening, Rice Flour &
> Artificial Flavors."
>
> After reading a posting "Doughnuts storage," now I'm wondering if
this is to
> be used in making glazed dougnuts? instead of just a fine sugar that
is used
> in 'shaking' over doughnuts.
>
> I've not made doughnuts before, so I'm curious, as I'm getting
prepared to
> try.
>
You can try it and will certainly be pleased with the result . Procure
some crystalline glucose (or chemically known as dextrose mononhydrate)
use it to dust your donuts instead of table sugar and you will see the
different sensory feeling and its less sweet, as well.In fact that is
one of the less known secret of institutional donut manufacturers;
dextrose is their common coating sugar for such food product.
It produces a cooling effect in the mouth which is contrary to what
you experienced with sucrose( table sugar).
Think of it , its pure and crystalline glucose.
Roy
|
|
|
| Re: Donut Sugar [message #76397 ] |
Mon, 16 May 2005 03:21 |
|
"Roy" <rbasan7 [at] hotmail.com> wrote in message
news:1116200115.608396.256280 [at] g47g2000cwa.googlegroups.com...
>
> Dee Randall wrote:
>> On a shopping spree at "Grandma's Pantry" in Harrisonburg, VA, I
> bought some
>> 'Donut Sugar' which ingredients are:
>> "Dextrose, Modified Corn Starch, Vegetable Shortening, Rice Flour &
>> Artificial Flavors."
>>
>> After reading a posting "Doughnuts storage," now I'm wondering if
> this is to
>> be used in making glazed dougnuts? instead of just a fine sugar that
> is used
>> in 'shaking' over doughnuts.
>>
>> I've not made doughnuts before, so I'm curious, as I'm getting
> prepared to
>> try.
>>
> You can try it and will certainly be pleased with the result . Procure
> some crystalline glucose (or chemically known as dextrose mononhydrate)
> use it to dust your donuts instead of table sugar and you will see the
> different sensory feeling and its less sweet, as well.In fact that is
> one of the less known secret of institutional donut manufacturers;
> dextrose is their common coating sugar for such food product.
> It produces a cooling effect in the mouth which is contrary to what
> you experienced with sucrose( table sugar).
> Think of it , its pure and crystalline glucose.
> Roy
Thank you for your response, Roy.
Dee
|
|
|
