All About Donuts

[GoneDoughNUTS]

Hello All,
I'm new to the "baking community"! Started making donuts about 2 months ago and I'm hooked. Plan to open a small hometown bakery shop in the near future. Does anyone know the best type of storage case to use to keep the donuts fresh longer? I saw that there are heated, refrigerated, and ones with no temp control at all. Also, since we will be starting out at the local Farmers Markets, I would like to know how to keep them fresh there as well.

Thanks for any advice you can give!

 

[ChesterV]

It really all depends on preference. Aside from the obvious, heat and cold, donut cases are pretty much all the same.

You DO want a well made case though, one that will be sealed when the door is shut, whether its a slide door or hinge door. You dont want bugs being able to squeeze through any spaces and getting into the case.

Refrigerated cases are for pastries made with actual dairy products, such as whipped cream, creme fresh, cheeses, or anything like that. Cream Horns, Cream Puffs, donuts with real pudding filling, or with yogurt fillings.

Heated cases are usually for ones filled with meats or gooey cheeses. Kolaches, Cheese Biscuits, Pigs In Blankets, etc...

For plain and standard made donuts, you really don't need to waste money on heat or cooling, unless of course you are going to be outside in direct sun, then you might want a cooling case.
Otherwise any standard donut case will do.

Hope that helps.

 

[GoneDoughNUTS]

Thanks!!

 

[GoneDoughNUTS]

Would anyone know how to prevent icing from melting off the donuts after some time sitting out? Want to make sure they don't go stale at the Farmer's Market. (Self taught Baker )

 

[ChesterV]

Would anyone know how to prevent icing from melting off the donuts after some time sitting out? Want to make sure they don't go stale at the Farmer's Market. (Self taught Baker )

Donut coatings shouldn't melt, unless you are going to be in direct sunlight for a long time or near a large heat source.

The only coating that might get "icky" from too much heat is chocolate coatings. But there are different types of solidifiers you can put in your donut coatings to get them to the point where they won't melt, but you have to be careful, as they can make the donut coating dry and taste funny if you don't use the right amounts.

If you do have problems with "icky icings", you can sure them up with a bit of meringue powder, which can be found anywhere that sells cake supplies. But depending on what you want your donut coating to be like (hard, soft, gooey, jelly like, etc...) will depend on what you will need to add to the coating to keep it from melting or sliding off the donut.

You might talk to some local donut bakeries who have been in the biz a long time to see if they can divulge any "secrets" or suggestions.

 

[Becky]

Welcome to the forum! Good advice from @ChesterV