Why is batter temperature of a cake doughnut batter so important?
When producing cake doughnuts, the batter temperature is a critical control point in the process. Mix manufacturers will provide you with the desired batter temperature for their particular mix to have optimum production, and it’s up to you to hit the mark.
What determines batter temperature?
Three factors primarily determine what your final batter temperature is going to be.
- Added water starting temperature
- Mix starting temperature
- Heat generated by mixing (aka the friction factor)
If you don’t keep careful watch on these factors, your final temperature may be off.
What happens when batter temperature is off?
Final batter temperature has wide-ranging effects. Some factors affected include:
- Hydration rate
- Batter viscosity
- Chemical leavening rate
Those factors impact the eating quality of your product. Excessively warm batter creates a doughnut that lacks volume, flattens out, and absorbs too much frying fat. Cold batter will cause a doughnut to be tough and have a rough crust, to crack open or ball up, and the poor viscosity means the flow won’t be right to create the desired star center.
So, keep your eye on that batter temperature, and enjoy the great results!
If you’d like to learn more about how to take your doughnuts to the next level, our upcoming Specializations: Doughnuts seminar may be just what you’re looking for. It includes instruction from AIB experts and industry guest speakers, plus hands-on time to apply your new knowledge in our labs. Find out more today!