Doughnut lovers might be in for a shock after a surprising revelation about the ‘jam’ in some beloved bakery items. As you step into your local bakery, lured by the tantalising aroma of fresh dough, there’s nothing quite like a classic jam doughnut to hit the spot.
With its sweet strawberry or raspberry jam heart and a dusting of sugar, it’s the ultimate treat. But hold onto your hats, because a revelation from 2019 could turn everything we thought we knew about these sugary delights on its head. Australian chain Donut King, which has a presence in Essex, revealed to news.com.au that not all jammy treats are as they seem.
In a shocking twist, it turns out that some ‘jam’ doughnuts don’t actually contain berry jam at all. According to Donut King’s general manager Andrew Badcock, what you might be biting into is apple paste or sauce, cleverly disguised with berry flavour and colour, reports the Mirror.
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Badcock explained the situation clearly: “Some food brands use apple paste or sauce as the core ingredient in their raspberry jam recipe. With its natural sweetness and no pips, apple sauce is widely used for its smooth and ‘jammy’ texture.”
Next time you sink your teeth into a jelly doughnut, you might just experience what’s been dubbed the apple of truth. He added: “Many customers show a proclivity towards smoother and more consistent textures in their food choices as it’s a more familiar and comforting experience. Pips, seeds and smaller grains tend to get caught in teeth and a lot of people don’t appreciate that sensation.”
There you have it – the unsettling truth unearthed in our everyday indulgences.
Sure, calling out the entire world for deception is maybe slightly over-the-top, but this expose on culinary secrets sure has us gobsmacked. It’s like that moment of disbelief when we all learnt that fish and chip shops often don’t dish up authentic vinegar.
Popular YouTuber Tom Scott explained that several establishments opt to use what’s known as non-brewed condiment—a substitute for malt vinegar concocted from water, acetic acid, and a mix of flavourings, yum!
Most punters haven’t cottoned onto the switch, since it bears a striking resemblance to traditional vinegar and has only a marginally different taste. However, it’s quicker to produce, available as a concentrate, making it a longer-lasting staple for your batter-drenched eats.