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Extend the freshness of cake doughnuts

post #1 of 7
5/26/11 at 6:48am
Thread Starter 

Hello all..

 

I would like to know if there is an extender that I can add to my cake doughnut formula, which would extend the freshness.. These doughnuts are for packaging but they are going stale in 2 days.  Any help would be appreciated.

Don't forget to feed the pig...

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post #2 of 7
5/28/11 at 1:34pm

Usually you add emulsifiers. I think the big boys use mono- and di- glycerides. You might try adding lecithen and/or extra egg yolks.

 

You could also try increasing the fat content, or cutting the flour with glutinous rice flour. The extra amylopectin should help prevent staling.

 

Dunno if ordering commercial additives would work economically for you, especially if you're only using them in one product. But check out out companies like Palsgaard.

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post #3 of 7
5/28/11 at 9:31pm

You may want to try using a water roux.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #4 of 7
5/29/11 at 10:09am


 

Quote:
Originally Posted by panini View Post

You may want to try using a water roux.



Would that work with that dough compesition and mixing method?

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post #5 of 7
5/29/11 at 3:09pm

Diastatic malt powder is supposed to extend the shelf life of breads, so it should work on donuts. You only use about 1/2 to 1 tsp. for every three cups of flour. You can order it through King Arthur Flour online. If you go to their website, they have live help that can probably answer your question. I've used it and they're pretty good.

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post #6 of 7
5/30/11 at 2:46pm
Thread Starter 

Thank you all for the information.

 

It appears that maybe a product from Puratos called Acti-Fresh might be the additive that I will test with my dough.

Don't forget to feed the pig...

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post #7 of 7
6/3/11 at 6:43pm

What is your packaging. It could be simple as that.

 

bake first, ask questions later.
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Professor Pastry Artswww.collin.edu
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