Belshaw Adamatic Type B Donut Cutter - Manual (Page 10)

Belshaw Bros., Inc. • www.belshaw.com • Phone 206-322-5474 • Fax 206-322-5425
6 MN-1527EN Type B Donut Cutter 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.
Plunger Size Donut Weight per
Dozen
1” 5-8 oz/142-227 g
1 5/8” 14-17 oz/397-482 g
1 3/4” 16-20 oz/454-567 g
1 7/8” 19-24 oz/539-680 g
2" 22-27 oz/624-765 g
Temperature Conversion
To convert temperatures from Fahrenheit to
Celsius, subtract 32 from
°F and divide the result
by 1.8. For example, 212 °F-32/1.8 = 100°C.
To convert temperatures from Celsius to
Fahrenheit, multiply
°C by 1.8 and add 32 to the
result. For example, (100 °C x 1.8) + 32 = 212°F.
°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