SCP’s Research & Development Chef, Pete Kolavo, speaks to Bake Magazine in their October 2019 issue about The Science of Frying Donuts and the importance of choosing the right oil for the job.

An excerpt:

The first rule of donut fry shortenings is stick with a hard fat. “A more solid, harder shortening helps with fat migration and weeping, which in turn help with better shelf life and stability,” says Peter Kolavo, executive chef for South Chicago Packing, a leading shortening manufacturer that features a new line of bakery shortenings including All Donut.

Read or download the entire Bake Magazine article HERE (pdf).