DOUGHNUT preservatives / how to stop donuts going stale ?
Hey how're you guys?
we currently run a small doughnut wholesale and delivery business,
i am also trying to maximise my business potential and to do that would be to push our production times to be completed at 10pm for next day delivery which the cafes would sell at 7am onwards.
Is this crazy to be doing this? like am i selling a stale product? or should add some kind of preservative to our mix to help it stay fresher longer?
We use strong bread flour, caster sugar, salt, Fresh yeast, shortening, water, dough improver.
We refrigerate our dough for a day or two before we cut and use it to make doughnuts.
My question is do you guys have any tips or tricks for preservatives to help keep the doughnut fresher for longer? like KRISPY KREMEs stay soft for days yet ours are quite dense.
Is there some kind of preservative we can use to help make it like that?
What is in your dough improver?
Does it contain emulsifiers?
Which ones?
You can purchase softener just like improver which will have emulsifiers selected specifically to slow down starch retrogradation.
By the way, I wouldn't say selling products less than 24hrs old is selling stale products in any form.
If delivering the freshest possible product is to be your focus you should be tailoring your production schedule to be as close to delivery as possible(I assume that's exactly what you are already doing).