Too Low Batter Temperatures – Characteristics:

• Low Volume
• Condensed Centre
• Outer Skin Ruptured – Cracked
• Signs of Fat Absorption
• Low Frying Colour.

Too High Batter Temperatures – Characteristics:

• Poor shelf life.
• Minimal fat absorption but some.
• Dense, rubbery like outer skin.
• Poor eating properties – tough.
• High frying colour.
• Centre core under baked.
• Rupture of centre core – floury under baked batter

Insufficient Water in Batter – Characteristics:

• Low Volume.
• Outer skin ruptured.
• Misshaped centre filling.
• Signs of high fat absorption.
• Inconsistent flow – disposition.
• Effects yield.

Over Mixing – Characteristics:

• Large star – exaggerated.
• Low volume.
• Outer skin ruptured – cracking.
• Balling.
• Poor eating properties – tough.