Bake Magazine: The Science of Frying Donuts

SCP’s Research & Development Chef, Pete Kolavo, speaks to Bake Magazine in their October 2019 issue about The Science of Frying Donuts and the importance of choosing the right oil for the job.

An excerpt:

The first rule of donut fry shortenings is stick with a hard fat. “A more solid, harder shortening helps with fat migration and weeping, which in turn help with better shelf life and stability,” says Peter Kolavo, executive chef for South Chicago Packing, a leading shortening manufacturer that features a new line of bakery shortenings including All Donut.

Read or download the entire Bake Magazine article HERE (pdf).

Mike Miller2021-02-17T07:45:56+00:00February 11th, 2021|

Bake Magazine Special Report: Dessert Donuts

A dessert style donut is an indulgent treat that benefits greatly from the right shortening being utilized. Flavor and performance are the most important factors to consider for a bakery when choosing a preferred donut fry shortening. With these products, the key benefits are taste, performance and tradition.

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We are a clean label ingredient with mindful and sustainable nose-to-tail sourcing practices,” Miniat says. “Lard and animal fats are the original shortenings and therefore meet the criteria of authenticity. Our products are natural, not chemically derived. And while animal fats came under attack for health claims in the 1990s, we see the tides turning back in our favor as people are better educated on the benefits of healthy, natural fats.”

Bake Magazine: The Science of Frying Donuts

The first rule of donut fry shortenings is stick with a hard fat. “A more solid, harder shortening helps with fat migration and weeping, which in turn help with better shelf life and stability,” says Peter Kolavo, executive chef for South Chicago Packing, a leading shortening manufacturer that features a new line of bakery shortenings including All Donut.