Donuts
Sunday, November 27th, 2005 by Christian KuwasakiDonuts are bakery treats made from rings of dough. There are two major categories of donut, which include “yeast” and “cake”. Cake donuts are made by dropping rings of batter made from a cake-like mixture directly into a deep fryer. Yeast-raised donuts are actually cut from sheets of dough and then allowed to “proof” in a temperature and humidity-controlled environment where the yeast chemistry increases the volume of the donut before the donut is deposited into a fryer. Both types of donuts are cooked as the hot frying oil actually soaks its way into the donut and replaces the water in the mix.
Most donuts are now made with a pre-mix that includes various obvious ingredients like flour, and eggs and milk that have had the water removed, along with other ingredients for flavor, color, or shelf life. In small, one or two person operations, such as a retail outlet or a booth at a fair, an automatic mixer is used to combine the donut mix with water at a particular temperature, and for a certain period of time, until the batter is ready to fry. In the case of cake donuts, the donut batter is put into a manually operated or electric depositor that drops donut batter into the fryer with a plunger mechanism to create the desired shape. In the case of yeast donuts, the batter is removed from the mixture and allowed to “set” as a pile of dough before being rolled out and cut into a shape by hand, much like making cookies. In both cases, when the donut is dropped into a fryer, it is allowed to cook thoroughly on the first side before it is flipped over manually to cook the second side. After being cooked, the donut is removed and allowed to cool before glazes, icings, sprinkles and other finishing touches are applied.
In larger production operations like Dunkin Donuts®, or Krispy Kreme®, and massive industrial production plants in companies like IBC® (Hostess), large automated machines handle almost all of the work. The only manual work remaining, for the most part, is now limited to the people required to open and pour large bags of pre-mixed ingredients and water into the mixers, and then transport the mix to an automated depositor (for cake donuts) or an automated sheet-cutter (for yeast donuts). These production lines are largely only limited to the width of floor-space that is available to lay down the “rail road tracks” of automation, and in many cases, these industrial systems can make tens of thousands of donuts in a single hour.
