My Donut Business.com

I received a phone call from Rob Sturdy from Lil Orbits yesterday (Wed) regarding my questions about the donut making process with his company's products. I was impressed that he would take time to call me--you don't see that kind of follow up very often in the real business world. He mentioned that when making the donuts by hand with the applicator that they wouldn't come out in a perfect round shape, and the exercise should be used more for a taste test. I told him that we'd already discovered that and that it was a bit of a relief. I thought we were doing something wrong, and he said no probably not as far as the shape is concerned. Rob also confirmed what my partners and I were thinking. Making a small batch of donuts with a small amount of batter is much different than making a large number of donuts with a large amount of batter. Surface area of the batter matters due to evaporation as does the surface area of the heated grease for sufficient cooking with limited absorption. He said better, more consistent results are noted when using their large automated donut making machines. This makes sense to me. We'll be making more donuts this weekend using a new thermometer to control the grease temperature. I am interested to see if the the temperature wheel on the fry daddy is even close. I will blog about the experience later.