A How To About Donut Making

A How To About Donut Making

Expert donut business advice

Golden horizontal rule

The finished product of donut making is an expression of culinary art. The finished donut line (end-product) must please donut consumers in order to please repeat customers.  The truth is because people initially view and purchase donuts based on first impression and with donuts, people eat with their eyes.

Savvy donut connoisseurs expect much more than basic plain cake donuts and are now seeking gourmet donuts featuring non-GMO ingredient inclusions and donuts made with all natural ingredients and donuts that are hand crafted and donuts that are rich in flavor and bold in appeal. But it’s much more than just the art of donut making? People want to connect with an ambiance, a theme and a sense of tradition people can call their very own. All of which is based on community wants and needs.

The below article will focus on donut making for the person seeking to enter the donut business.
When donut making for business or commercial applications. It is important to remember that you’re the artisan in the kitchen and it is key to reflect upon your finished nights bake and wonder how to improve upon the donut making process. I am not referring only to creating artisan donut varieties but improving upon the donut making process in order to achieve consistency.  In order to make donuts in volume however appropriately setting up the kitchen requires some forethought to meet current and future donut making production needs.

Consistency is the key to donut making efficiency but how is this achieved?  To determine donut making equipment and small ware needs with attention to large production of donuts.
It is critical to first develop the finished donut line because the donut line will also determine donut varieties, icings, glazes etc., but it’s much more than just that. The donut line will determine the ingredient list.  All of the above will determine specific equipment needed and as an added benefit you will not spend a dollar more on equipment than needed.

Now that the above is out of the way let’s focus on current and future donut making production needs with attention to saving you money in initial startup costs. As a donut business consultant I always recommend installing an exhaust hood that will accommodate 2 donut fryers whereby you can always purchase the second fryer as needed. Once the second fryer is purchased you can place a belshaw cake donut depositor in-between the two fryers and triple cake donut production and double yeast donut production by simply allocation enough space for a second proof box.

At this point you would have also allocated enough room for a dough sheeter and additional maple block bakers overflow table to complement the primary baker’s bench. When you start making donuts in volume it is beneficial to have 4’x4’ table next to the bakers table to accommodate loaves of dough that would otherwise take valuable space on the bakers table. There is much that can be said and done to optimize the kitchen in order to maximize donut making methods and procedures.

The recipe for success is planning the initial donut line and layout of the kitchen based on current and future needs well before peak donut making capacity in the kitchen is needed. Consistency in donut making will not be achieved should you have equipment failures and no back up units to keep production flowing and that is why I always recommend two fryers, two proof box and two dough mixers should an equipment failure arise.

Please see article Why Hire A Donut Business Consultant