Belshaw Adamatic Bakery Group
•
www.belshaw-adamatic.com
•
206-322-5474
•
22
MN-1012EN
Donut Robot Mark II / Mark V OM
Calculating Correct Water
Temperature
The following is an example of how to calculate
the correct water temperature to use. You must
use your own room temperature, dry mix
temperature, desired batter temperature, and, if
you are making yeast-raised donuts, estimated
temperature increase during mixing.
Cake Donuts
Yeast-Raised Donuts
°
F
°
C
°
F
°
C
Room temperature
72
22.2
72
22.2
Dry mix temperature
+70
+21.1
+70
+21.1
Total
A
142
43.3
142
43.3
Desired batter temperature
75
23.9
80
26.7
x3
x3
x3
x3
Total
B
225
71.7
240
80.1
Total
B
225
71.7
240
80.1
-Total
A
-142
-43.3
-142
-43.3
Desired water temp. for cake donuts
83
°
F
28.4
°
C
98
36.8
↓
↓
Figure from above
98
36.8
Temperature increase during mixing (average: 30
°
F/17
°
C)
-30
-17
Desired water temperature for yeast-raised donuts
68
°
F
19.8
°
C
Ratios of Plunger Sizes to
Donut Weights
The weights given are for donuts without icings
or other toppings. They are provided for
reference only, as weights vary according to the
density of the batter and the setting on the
depositor dial.
Plunger Size
Donut Weight per
Dozen
1”
5-8 oz/142-227 g
1 9/16”
14-21 oz/397-595 g
Temperature Conversion
°
F
°
C
°
F
°
C
55
12.8
340
171.1
60
15.6
345
173.9
65
18.3
350
176.7
70
21.2
355
179.4
75
23.9
360
182.2
80
26.7
365
185.0
325
162.8
370
187.8
330
165.6
375
190.6
335
168.3
380
193.3
