Expert: Ralph Onesti - 7/22/2011

Question
I need a donut recipe for a cake donut and a yeast donut.  Can I expand the recipes to twenty 23kgs
Thank you!

Answer
Hi David:

You sound serious...good for you.

I'm going to make a suggestion.

There is a book on baking...the only one I really like: The Professional Pastry Chef by Bo Friberg.

I like Bo's book and use it often for a couple of reasons:

1. Bo takes a professional approach and lays out not only the recipes but the methods very clearly.

2. Bo also knows that we're not all professionals and keeps that in mind while he lays out "Home bakers" methods for us who do small batches.

3. His recipes are lovely, varied, and plentiful.

4. Bo also goes through the trouble of explaining when doughs can be frozen, how to prepare ahead, and how to save steps.

Get to a book store and take a look and see what you think. I think that rather than taking the risk of being unclear on here, you might like to own that resource.

He also has the "advanced" professional pastry chef, but you may not need that...on the other hand...you might love it.

Let me know what you think.

If that's not for you...we'll give it a shot on here.

Ralph