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The Funnel Cake Story

Funnel Cakes are a fried pastry snack - consisting of batter that is poured through a "funnel" directly into a rounded mold approximately 6 " to 8" in diameter - immersed in a specialized funnel cake fryer. As the dough comes out in approximately a ¼" diameter "pour," the web of batter is criss-crossed within the circular diameter to form a lattice which sticks together. Depending upon the temperature and the diameter of the "pour" out of the funnel or pouring can, it may take approximately one minute per side to brown off and sufficiently cook the batter.

When the batter is cooked brown on the bottom (you'll know, because the little stringy parts extended to open areas are brown) take the fork - lift up the funnel cake up near one of the edges - place the circular strainer underneath - and gently turn it over. Then fry the other side - soon as both sides are browned, set it on a plate - liberally sprinkle confectionary sugar and it is ready now for sale.

How Does Funnel Cakes Differ From Fried Dough / Elephant Ears / Fryer Saucers?

While both "pastry snacks" are cooked best in our FW-12 Fryers, the basic ingredients are quite different. Frying Saucers are a yeast dough type product - Funnel Cakes are a batter prepared with leaving agent - but basically without the yeast.

Funnel Cakes cook at about 375 to 400 degrees. Frying Saucers/Elephant Ears require about a 350 degree cooking temperature. If you roll them out, the Frying Saucers cook about 30 seconds to a side - Funnel Cakes take up a little less room, because you merely add 90 ounces of water (6 ounces less than 3 quarts) in a mixing container- add the flour gradually- whisk the mixture- let it "wet out" pour it from the large mixing container into the small one-half gallon size pitcher - fill up your "funnel pouring pitcher" with the half gallon size container. It's a lot easier this way. Frying Saucers require a lot more space for "proofing" (letting the dough rise) rolling and finishing.

What "Tools" are required for Funnel Cakes?

The basic funnel cake tool kit consists of a large 5 gallon mixing container - a wire whisk - a half gallon pitcher - and a special funnel type pouring pitcher. In addition, you have the fork, spatula, circular strainer/lifting tool, the "sugaring pan" and the sugar sifter. Finally and the most important tool would be the lift-off ring mold which forms the funnel cake in your fryer.

Our Pennsylvania Dutch Mix has become a favorite everywhere. This is the best tasting and most consistent funnel cake mix available and because of the high quality will yield you MORE funnel cakes per bag, because it absorbs less oil. Use the original Pennsylvania Dutch Mix (not the imitation Pennsylvania Mix or any other imitation). In fact, if you saved your entire mix expense, you wouldn't save much - this is basically an 85% gross profit item. Therefore, the goal has to be to maximize the 85% profit chunks of money - and not worry about cutting your food cost a penny or two!

Funnel Cake Equipment and Supplies:

Gold Medal Funnel Cake Fryers

FW-9 Funnel Cake Fryer

FW-12 Funnel Cake Fryer

Hot Shot Funnel Cake Fryer

K-6 Funnel Cake Fryer

FC-4 Funnel Cake Fryer

Deluxe Hot Shot Funnel Cake Fryer

FC-6 Funnel Cake Fryer

Super King Funnel Cake Fryer

45,000 BTU LP Gas Funnel Cake Fryer

95,000 BTU LP Gas Funnel Cake Fryer

Funnel Cake Equipment and Supplies

Funnel Cake Mold Rings, Pitchers, Skimmers and More

Lift-off style 6" funnel cake mold ring

Lift-off style 8 " funnel cake mold ring

Lift-off style triple 4" funnel cake mold ring

Stainless steel funnel cake pitcher


Funnel Cake Mixes

Funnel Cake Mix

Old Fashion Funnel Cake Mix

Pennsylvania Dutch Funnel Cake Mix



 

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