FOOD APPLICATION NOTE 2.15.00 DONUTS SUGAR COATING w w w . kp at en t s. co m SUGAR Typical end products Sugar coated donuts Chemical curve: R.I. per BRIX at Ref. Temp. of 20°C Introduction Sugaring donuts and other specialty bakery products with granulated or a powdered sugar preparation is very common. Certain sugar preparations are specifically formulated by the manufacturers for long shelf life on donuts. Fine and unifo

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