Pillsbury Frozen Donut Dough Manual

Transcription

Marcus Hautla, Territory Manager, marcus.hautla@genmills.com
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Breakfast (Brunch) Trays
Your Customers Will Love the Convenience
of Breakfast Trays
Use varieties of products to create Breakfast trays for customers
on the go! Display trays during holidays!
Products: Cookies
Croissants
Donut Holes
Strudel Bites
Mini Muffins
Scones
Strudel Sticks
Cinnamon Rolls
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Finishing Tips for
Pillsbury® Donuts
• Cinnamon Sugar – Mix 2 lbs granulated sugar and 1 oz cinnamon. Drain fried
donuts, roll warm donuts in mixture until completely covered.
• Coconut & Jelly – Place warm donut into jelly of choice and cover completely.
Remove donut from jelly and cover with coconut. Donut may be glazed and then
dipped into coconut.
• Chocolate Icing – Warm Chocolate icing and dip donut into frosting on topside
only. Dip half of donut into sprinkles, nuts, etc for a nice appearance.
• White Icing – Warm and dip top side of donut into icing. Dip entire donut into
sprinkles or nuts or dip half of donut for a nice effect.
• Caramel Icing – Warm icing and dip donut, long john, bismark or cinnamon roll
into caramel icing. Top with toasted coconut, butterscotch crunch or nuts of
choice. Ice pershing with caramel icing and top with peanuts for a crowd favorite.
• Tiger Stripe – After dipping donut into white icing, let set up 5-10 minutes and
string ice with chocolate or caramel icing. Use opposite colors for a nice
appearance.
• Mocha Sugar – Mix 2 lbs granulated sugar, 1 oz cocoa, 1 teaspoon instant
coffee. Roll warm donuts in mixture until completely covered.
• Powdered Sugar – Mix 1 lb powdered sugar, 4 oz granulated sugar & 4 oz
cornstarch. Allow donuts to cool completely, roll donut into mixture until well
covered.
• Glaze Donuts and while glaze is still tacky, dip into coconut, crushed breakfast
cereals, nuts or sprinkles.
• Peanut Butter Donuts – Add crunchy or smooth peanut butter to white roll
icing and ice top side of donut.
• Desired flavor may be obtained by putting a small amount of flavoring into glaze
and adding a few drops of the proper food coloring. Fruitone or concentrated fruit
may be used instead of flavoring or coloring.
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Holiday Decorating Ideas
for Pillsbury® Donuts
Try Finishing Your Donuts to Decorate Your Bakery
for the Holidays!!
Use all varieties of donuts –
Decorate Long Johns with Snowmen,
Use colored icing to string ice yeast raised or cake donuts.
Be creative and have fun – Your customers will love having a variety of
donuts. Give your Donuts a new look for the holidays!
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Pillsbury® Yeast Raised Donut
Raw Dough
Handling Instructions
Preparation:
Retard Overnight Method – Break out desired amount of product. Place donuts
on parchment covered pans to avoid screen marks and black spots due to
oxidation and wear and tear on screens. Do not place on donut screens. Place in
36°-38°F cooler. Do not exceed 12 hours.
- OR Quick Thaw Method – place on parchment covered pans for 1-1½ hours at
room temperature until dough is pliable.
Check the level of the shortening in the fryer.
• Fryer temperature should be set at 375°F (check with fryer thermometer).
• If shortening temperature and thermostat settings do not match, adjust
thermostat dial until fryer temperature reaches 375°F.
Proof:
Proof Box Settings: Temperature - 90°-100°F
Humidity - 60-75%
• Before placing donuts in proof box, bring internal temperature of donut to
50°-55°F.
• Proof donuts until approximately double in size (30-40 minutes) and check for
correct proof by using dimple test.
Dimple Test: When product has doubled in size, press lightly on dough, after
removing your finger, check for proof:
Under proofed – No impression (dough springs back)
Properly proofed – Retains slight impression
Over proofed – Dough collapses when pressed
Frying:
Fry 50-55 seconds first side, turn quickly and fry the same on the other side.
Cooling/Finishing:
Glaze – 1 minute after removing from fryer
Sugar – 5 minutes after removing from fryer
Icing – 15 minutes after removing from fryer
Powder – when completely cooled
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Pillsbury® Frozen Croissant
Donut Dough
Handling Instructions
Preparation:
Retard Overnight– Break out desired amount of product. Place donuts on
parchment covered pans to avoid screen marks and black spots due to
oxidation and wear and tear on screens. Do not place on donut screens. Place
in 36°-38°F cooler. Do not exceed 15 hours.
Check the level of the shortening in the fryer.
• Fryer temperature should be set at 375°F (check with fryer thermometer).
• If shortening temperature and thermostat settings do not match, adjust
thermostat dial until fryer temperature reaches 375°F.
Proof:
Proof Box Settings:
Temperature – 90°-100°F
Humidity – 60-70%
• Proofing: Before placing donuts in proof box, bring
internal temperature of donut of 55°-60°F. Proof
donuts until approximately double in size (25-45 minutes).
• Dimple Test: When product has doubled in size, press
lightly on dough, after removing your finger, check for proof:
Under proofed – No impression (dough springs back)
Properly proofed – Retains slight impression
Over proofed – Dough collapses when pressed
Frying:
Fry submerged in oil for approximately 2 minutes or
until croissants are golden brown.
Finishing:
Glaze – 1 minute after removing from fryer
Sugar – 5 minutes after removing from fryer
Icing – 15 minutes after removing from fryer
Powder – when completely cooled
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Thawing Instructions
for Frozen Dough
The two basic methods to properly thaw our bake-off products
are described below.
Quick Method
• Remove product from freezer at least one hour prior to use or
until dough is pliable or stretchable to form into desired shape
and size. Be sure to avoid crusting (cover if necessary).
• Product should be at an internal temperature of 50–55ºF
using a dough thermometer prior to placing in proof box.
Slow Method
• Remove product, place product on pans with parchment
paper. Put on rack and cover with rack cover to avoid
moisture loss causing less shelf life.
• Retard overnight (8-15 HOURS) at 35ºF-39ºF, NOT to
exceed 15 hours.
• Remove and follow handling instructions.
Note: The Slow Method is the best and
preferred way of thawing.
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Pillsbury® Yeast Raised Donuts
Troubleshooting Guide
Excess Shortening Absorption
• Frying temperature too low – Use deep fat thermometer to check temperature
against the dial setting.
• Proof box too wet or dry – Maintain proper humidity, moisture and
temperature levels in proof box.
• Over proofing – Proof at proper temperature, humidity and time as outlined in
the handling instructions section. Use timer.
• Wrong type of shortening used – Use only pure vegetable frying shortening.
Poor Volume
• Under proofing – Proof at proper temperature, humidity and time as outlined in
• Incomplete thawing – Thaw completely, internal temperature must be 55°- 60°
before going into proof box.
• Proof box too dry – Maintain proper humidity, moisture and temperature levels
in proof box.
• Proof box temperature too high – Check dial setting against hygrometer, make
necessary adjustments.
Toughness
• Proof box too wet – Maintain proper humidity, moisture and temperature levels
in proof box.
• Frying temperature too high – Use deep fat frying thermometer to check
temperature against dial settings, adjust as necessary.
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Crust Too Dark
• Frying temperature too high – Use deep fat frying thermometer to check
temperature against dial settings. Adjust as necessary.
• Frying shortening bad – Filter shortening often, recommended at least 2 times
per week. Use a pH test kit to test the condition of shortening.
Donuts Collapse or Shrink
• Frying temperature too low – Use deep fat frying thermometer to check
Crust to Light
• Left out of proof box too long before frying – Do not leave exposed to dry air
too long before frying. When donut is dry to the touch, it is ready to fry.
Blistering
• Proof box too wet – Maintain proper humidity, moisture and temperature levels
in proof box.
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Poor Flavor
• Over thawing – Use slow thaw method as described in handling
procedures. Do Not extend the thaw time!
• Improper storage conditions – Store products according to
instructions, rotate stock properly. Do Not thaw donuts in deli cooler!
• Fryer and shortening not properly cleaned – Filter shortening often,
at least 2 times per week. Use a pH test kit to test the condition of
shortening.
Poor Keeping Qualities
• Dough too old – Rotate inventory using FIFO – “first in first out”
system.
• Use products with the earliest code date first.
• Over proofing – Proof at proper temperature, humidity and time as
outlined in the handling procedures section. Use timer.
• Frying temperature too low – Use deep fat frying thermometer to
check temperature against dial settings. Adjust as necessary.
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(Raw Dough) Varieties
Proofed
Finished
Pershing
Long John
(Twisted)
Shell
Ring
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Proofed
Finished
Ring
(Twist)
Danish
Royale
Long John
Apple
Fritter
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Proofed
Finished
Honeymooners
Long John
(Dough Boy)
Cinnamon
Pretzel
Long John
( Big Foot )
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Pillsbury® Apple Fritters
Handling:
Remove product from freezer and place on pans
with parchment paper. Put on rack and cover with
rack cover (to avoid moisture loss causing less shelf
life). Retard overnight (8-15 hours) at 35º-39ºF. Do
NOT exceed 15 hours.
Preparation:
Step 1: After removing from cooler, place the fritters
4 x 5 on donut screen. Cut each fritter 1/2 to 2/3 of
the way through the roll with scissors.
Step 2: Cut the fritter again in the same direction as
shown.
Step 3: Now cut the fritter in the opposite direction to
complete the cuts.
Note: The fritter can be made larger in diameter by
pressing the roll out by hand before cutting. Do not
press down while roll is on screen; do this procedure
on the bench.
Proof:
Proof Box Settings: Temperature – 90°-100°F
Humidity – 60-75%
• Before placing donuts in proof box, internal
temperature of donut must be 50°-60°F.
• Proof donuts until approximately double in size.
Use dimple test to insure proper proof.
Frying:
Fry 45 seconds to 1 minute on first side; turn
quickly and fry the same on other side.
Finishing:
Glaze while hot.
1
2
3
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Doughboys Made With
Pillsbury® Frozen Donut Dough
Preparation:
Step 1: Start by using thawed long john
donut dough that has been stored in the
cooler overnight.
Step 2: Using a bench knife, make a 1" to
1½" cut in one end of the long john.
1
2
3
Step 3: Make another cut in the other end of
the long john.
Step 4: Take one long john and cut into 8
equal pieces as shown.
Step 5: Spread the long john open to form
the arms and legs. Take 1 piece of cut long
john and place to position the head.
Here is a start to finish review of making up
the long john to produce Doughboys (A).
4
5
A
Here are the doughboys proofed (B).
Finishing:
You can glazed them
or ice them.
Kids love „em!
B
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Pillsbury® Donut
Product Variations
Elephant Ears
Roll Cinnamon rolls out to
desired size (like Crispies). Fry.
Roll in cinnamon sugar, or sugar.
Sell 3 or 4 to a package.
Figure Eight Donuts
Twist a ring donut ½ turn
and place on screen. Fill two
ends with pieces cut from
another ring. Fry as normal.
Fill with fruit filling like
honeymooners.
Beaver Tails
Stretch a Bismarck shell out to
approximately 4" by 2" to form
the shape of a tail. Fry as
normal. Finish with cinnamon
sugar, sugar or icing.
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Pillsbury® Donut
Product Variations
Mini Long Johns or Bars
Cut Long John into fourths, first
lengthwise then crossways. Fry
submerged. Finish like Long
Johns. Sell 18 to a package.
Yeast Raised Donut Holes
Cut rings into six equal pieces.
Place on screen, proof and fry
submerged. Finish with sugar,
cinnamon sugar or glaze.
Fruit & Creme Filled
Fry Long John/Bismarck as normal. Cut Long John/Bismarck down the
center with knife to create a slit to pipe filling in. Fill with buttercrème
mixed with fresh strawberry pieces or peaches.
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Pillsbury® Donut
Product Variations
Peanut Squares
Cut Long John in half.
Proof and fry as normal.
Fill with buttercrème, ice
with chocolate icing, dip in
granulated peanuts.
Doughboys
Cut Long John 1/3 way
down each end. Flare out
both ends to resemble legs
and arms. Cut a small piece
of donut to make head and
attach to body. Fry as
normal. Ice with chocolate
or white icing.
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Pillsbury® Donut
Product Variations
Puppy Paws
Cut slits in Bismarck prior to
proofing to shape the toes.
Glaze and dip toes in white or
chocolate icing.
Filled Pockets
Flatten Bismarck to approximately
4" circle. Fill with desired fruit
filling, fold and press down firmly
to crease. Fry as normal, finish with
glaze or icing.
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Pillsbury Frozen Donut Dough Manual

Transcription

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