Sweet goods are having a moment. Due to the COVID-19 crisis, people want comfort food, and that includes bakery products like pastries, doughnuts, muffins, and more.
Quick changeovers, smaller products, sanitation needs, oil quality and temperature control are all top-of-mind for customers of griddle and fryer equipment used for key snack and bakery applications, including doughnuts and frozen breakfast products like waffles and pancakes, as well as fried snack items, like chips.
St. Patrick’s Day isn’t the only main event in March, with revelers readying to enjoy lots of doughnuts on the last day of Mardi Gras (aka Fat Tuesday).
Doughnuts now run the gamut from sweet to savory, and there are no flavor combinations that are off limits: you might see a Fruity Pebbles doughnut, and maple bacon has become commonplace. And growth continues.
Talk about having your doughnut and chocolate confection all rolled into one. Given the success of last year’s collaboration — Krispy Kreme Doughnuts and The Hershey Co. partnered to introduce Krispy Kreme Reese’s Peanut Butter Doughnut — the baker and candy maker are it again.
In a move that will delight breakfast lovers and day-long snackers alike, Hostess Brands announced the introduction of two new products: Hostess Cinnamon Sugar Crunch Donettes and Hostess Apple Streusel Coffee Cakes.