Temperature factors and DDT

[Goodbreadthis]

I’m making donuts and I wasn’t sure where to post this.

Should I count my egg and fat as Temperature factors? Ya know sometimes the egg is colder or maybe I want to heat up my shortening to loosen it up a bit. They definitely should be factored in the DDT equation right?

 

[retired baker]

keep it simple,
don't heat up the shortening, just follow the recipe.

 

[Norcalbaker59]

I’m making donuts and I wasn’t sure where to post this.

Should I count my egg and fat as Temperature factors? Ya know sometimes the egg is colder or maybe I want to heat up my shortening to loosen it up a bit. They definitely should be factored in the DDT equation right?

yes, the temperature of all the ingredients, the room temperature, and the friction heat together determine the DDT, which is the target temperature of the dough after it is mixed.

After you calculate your DDT, you will know the required water/liquid temperature. Make the eggs and fat the temperature required for the water/liquid.

If your eggs and fat are colder/hotter than the liquid temperature, their temperature will increase/decrease the final dough temperature (DDT). So to hit your DDT, you must control the temperature of all the ingredients.

 

[Goodbreadthis]

yes, the temperature of all the ingredients, the room temperature, and the friction heat together determine the DDT, which is the target temperature of the dough after it is mixed.

After you calculate your DDT, you will know the required water/liquid temperature. Make the eggs and fat the temperature required for the water/liquid.

If your eggs and fat are colder/hotter than the liquid temperature, their temperature will increase/decrease the final dough temperature (DDT). So to hit your DDT, you must control the temperature of all the ingredients.

Thank you

 

[Steelman]

Great question! Yes, the temperature of your eggs and fat can affect your donuts. Cold eggs can make the dough denser, while heating your shortening can help it mix better. Both factors do impact the overall dough temperature, which is important for getting the right texture and rise in your donuts. Keep an eye on these temperatures to help achieve the best results!

 

[Mona]

For donuts, the temperature of your ingredients like eggs and fats can definitely affect the dough. While you don’t need a formal DDT calculation, adjusting the temperature of these ingredients can help you get the right dough consistency. Cold eggs can make the dough stiffer, and warming fats can make it smoother. Just experiment with ingredient temperatures to see what works best for your recipe!