Flip Flops Donut

Customers describe Flip Flops Donuts as among the lightest, fluffiest, best-tasting pastries they ever tasted. As a result, our Flip Flops Donuts are the favorite breakfast food and snack food option for locals and the tens of thousands vacationers who visit Emerald Isle and the Crystal Coast every year. Flip Flops Donuts follows 100 year old, original recipes mixing and blending high quality, specially blended flours, pure vegetable shortening, and rich spices selected from among the worlds best. An all vegetable (soy) frying shortening is used along with the very finest confectioners ingredients for icings, glazes and toppings. The world of donuts is divided into two camps: cake and yeast. (You could also argue that there are two more camps: doughnut and donut .) If you dont know the difference between the two types of fried cakes, heres a quick primer. Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the type of flour and leavening agent used. In cake doughnuts, cake flour is used, and the resulting doughnut is denser because cake flour has a relatively low gluten content of about 7 to 8 percent. In yeast doughnuts, a flour with a higher protein content of about 9 to 12 percent is used, resulting in a doughnut that is lighter and more airy. In addition, yeast doughnuts utilize yeast as a leavening agent. Specifically, yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present … carbon dioxide gas is generated, which raises the dough, making it light and porous. Whereas this process is biological, the leavening process in cake doughnuts is chemical. In cake doughnuts, the most common leavening agent is baking powder. Baking powder is essentially baking soda with acid added. This neutralizes the base and produces more CO2 according to the following equation: NaHCO3 + H+ Na+ + H2O + CO2. Our yeast donuts come in four shapes. The first is a ring