Chocolate flavored doughnut icing
· 64 % sugar
· 12 % water
· 9 % alkalized cocoa powder
· 9 % vegetable shortening
· 3 % agar (cold soluble)
· 3 % skimmed milk powder
Blend all dry ingredients. Slowly add dry ingredients to stirred water at 50 °C.
Blend until smooth. Yields a soft icing with minimal flow suitable for doughnuts.
Keywords:hydrocolloid,agar
