Hi I'm Curious about the different types of flour. So I've been making cake doughnuts and the recipes im using aren't as sweet as I would like them to be. So I was wondering if I have to use high ratio cake flour for this. One because I need to make my batter more liquid to drop through a depositor second for structure. Would it be possible for me to just use bleached cake flour or do I need High Ratio? Also Is there a section in your baking school that talks of formulations of cake doughnut percentages? I see a lot for premixes but none for making recipes from scratch commercially.

• Reply