Wapsi Square Forum

Bookworm wrote: ↑Tue Jan 14, 2020 10:20 pm

AnotherFairportfan wrote: ↑Sat Dec 28, 2019 8:18 pm No - he was a food chemist primarily {as that dissertation would indicate} and he specialised in powders. He apparently had a major hand in developing the mixes Dunkin' used, and he worked out how to make powdered sugar stick to a doughnut.

I don't know if that's more fun or less than the Mathematician Tom Lehrer, who apparently invented the Jello Shot while drafted during Korea. (They weren't allowed to have alcohol on base, but they could have food that _contained_ alcohol. So they went off base, and made trays of gelatinized alcohol. )

Hedy Lamar and bluetooth?

AnotherFairportfan wrote: ↑Sat Dec 28, 2019 8:18 pm No - he was a food chemist primarily {as that dissertation would indicate} and he specialised in powders. He apparently had a major hand in developing the mixes Dunkin' used, and he worked out how to make powdered sugar stick to a doughnut.

I still haven't encountered a decent explanation of why to make powdered sugar stick to a donut. Considering that the combination tastes almost as good as a donut without powdered sugar, but is messier to eat.

Warrl wrote: ↑Mon Jan 20, 2020 3:44 am I still haven't encountered a decent explanation of why to make powdered sugar stick to a donut. Considering that the combination tastes almost as good as a donut without powdered sugar, but is messier to eat.

A few possible reasons:

For some buyers/eaters, "sweet" is a big part of the attraction. The initial taste of sugary sweetness from the powdered sugar is more of a draw then the taste of the donut itself. They're more candy-like in both taste and appearance than a plain one.

There's a benefit to the seller, too, I suppose. Powdered sugar gives the donuts a very consistent appearance since it covers the surface of the donut. The potential buyer can't see variations in the donuts. If the donuts in a box came from different batches that were cooked inconsistently, it won't show.

Also, since powdered sugar is an "extra" these donuts might be sold for more than "plain"and thus be more profitable... $.05 more per donut at an added actual cost of $.02. Profit!

Dave wrote: ↑Mon Jan 20, 2020 11:40 amFor some buyers/eaters, "sweet" is a big part of the attraction. The initial taste of sugary sweetness from the powdered sugar is more of a draw then the taste of the donut itself.

I find that powdered sugar on the surface of a donut has a slight negative effect on its sweetness - not enough, though, to fix an overly-sweet donut.

"I'll take 'Things Engineers Ponder' for $500, Alex."