Re: Donut Emergency

Dunkin Donuts has gone zero trans fat with a blend of palm, soybean and cottonseed oils. I don't know whether this particular blend is available commercially or what name it goes under but by now most food service suppliers have some sort of zero trans fat frying oil available.

Palm is funny because not too many years ago I remember a big campaign by some self appointed do-gooder to get palm oil out of baked goods as being "unhealthy" due to its high saturation. The manufacturers responded to the pressure tactics and substituted artificially hydrogenated oils that it now appears were even less healthy. In those areas of the world where palm oil is a major dietary fat, arterial disease is not common so whatever its saturation level on paper, in real life it does not appear to be particularly bad for you (although all fats have to be consumed in moderation).


"bernie" <bdigman@xxxxxxxxxx> wrote in message news:d41bcad6-b3b6-4bbd-88d9->
When it comes to frying donuts I can't help but believe that
whichever oil is the least healthy is going to taste the best. Our
bakery supplier, Bakemark, was supposed to deliver the potato donut
base on Monday. Not only did the flour not get on the truck, but the
dipping glaze and the regular order of live yeast didn't make it.
Hopefully it will be here today.
Bernie

.

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