So I just got hired into a new pastry spot to start in a few weeks. I have plenty of pastry experience, but the restauranteur wants me to do a large doughnut service of homemade stuff, both yeast and cake. It's a new place, so I get to request any equipment I need.
My problem is...
I've never had to make doughnuts professionally!
Sure I've done a batch here and there for special events or at home, but we're talking 500 doughnuts a day, from scratch. I've never had to use large-scale equipment or anything!
Of course, my new boss doesn't know this, and thinks I'll be a genius.. uh... help?
My main questions are these:
-What size equipment should I shoot for? This isn't a corportate/retail setting, so do I need a MASSIVE fryer? Or just a "large" one?
-Everyone argues over oil-type.. what should I use? We're trying to be health- and environment-conscious...
-I like the efficiency of using a doughnut dropper, but can't find any recipes for large-batch batter that aren't from-a-mix...advice?
-Advice/recipes on large-batches of yeast dough?
-ANY other help/advice would be so incredible!