METHOD FOR FINISH-FRYING DOUGHNUTS

摘要

The invention provides a method for finish-frying doughnuts in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 1 to 5 minutes, wherein more than 75% of the surface of the doughnuts is contacted with the superheated steam. The invention further provides doughnuts obtainable with said method.