Extended Shelf Life Cake Donuts
Our cake donut concentrate is a blend of Soy flour, monoglycerides, propylene glycol monoesters, guar gum, xanthan gum and enzymes and other ingredients that will make your cake donuts fresher, longer. The proper blend of donut emulsifiers, gums and enzymes hold onto the water and prevent staling. This blend will replace the majority of emulsifiers and gums in your current formula. Cake donuts produced with our cake donut shelf life extender can have a shelf life in excess of 30-45 days!
We manufacture cake donut concentrates for the baking of standard cake donuts, mini cake donuts, and old fashion cake donuts. Many times one concentrate can be used to make donut holes, standard donuts, and flavored donuts. One concentrate can be used to make many different varieties.
We manufacture donut concentrates that are internationally friendly and can be exported to most countries. Donut concentrates are the most economical way to produce American Style donuts around the world! Our international donuts are made without using ingredients that test positive for GMO proteins and are also popular as a clean label option.
Today's market demands a cake donut with an ever increasing shelf life. Over the past 15 years, the typical market shelf life of donuts has increased from 10 days to 45 days! Using our concentrates will allow you to increase the shelf life of your products which result in fewer deliveries to your customer and fewer stale returns. Your customer satisfaction will increase due to your donuts staying fresher longer
Our cake donut shelf life extender is designed to help with the drying and staling of cake donuts.
Our blend contains the proper cake donut emulsifier system that allows for a controlled yet adequate fat absorption. The proper fat level is the first critical part of extended shelf life cake donuts. The proper ratio of cake donut emulsifiers also helps bind a portion of the water. Our concentrates contain a blend of gums which bind even more water. Water must be held by the donut to prevent sugar white break down.
The final portion of our Cake Donut shelf life extension is an enzyme blend. All modern extended shelf life baked goods rely on enzyme modification of the starch. This level is critical. Overdosing the enzymes have terrible effects and levels that are too low result in dry donuts in 2 to 4 weeks.
This balance system is designed to replace the majority of emulsifiers, gums, and enzymes in your formula. Preservatives will still need to be added to assure a mold-free shelf life.
Please contact us for samples of this great product.
High quality extended shelf life cake donuts can be produced from a concentrate that contains the key ingredients.
Local commodities such as flour, sugar, and eggs can be added to the bowl resulting in significant savings to the baker.
Non GMO versions are available for export.
Call us for a sample run.