Donut Business Formula Book
Go from donut zero to donut HERO
Everything you need to know about to enter the donut business.

• Unlock the Secret World of Doughnuts: Dive into the hidden science behind perfect doughnuts with our exclusive yeast and cake recipes. Discover the art of crafting irresistible batters and doughs, transforming ordinary ingredients into culinary masterpieces. Your doughnut journey starts here!
• Master Advanced Doughnut Techniques: Elevate your skills with our twenty-year expertise in doughnut making. Learn advanced methods and personal tips to create mouth-watering delicacies. From classic favorites to innovative creations, become a doughnut artisan in your own kitchen.
• Decoding Doughnut Business Success: Explore the ins and outs of the doughnut industry with our comprehensive guide. Understand the mindset of successful doughnut shop owners, the secrets of doughnut connoisseurs, and the fine art of doughnut making. Turn your passion into profit!
• The Wholesale Doughnut Revolution: Learn how to navigate and dominate the doughnut wholesale market. Our book guides you through acquiring contracts, avoiding pitfalls, and choosing the right equipment. Your path to becoming a doughnut wholesale mogul begins here.
• Mobile Doughnut Mastery: Unleash the potential of mobile doughnut concessions. Learn how to captivate crowds at events with our signature doughnut line. From state fairs to concerts, we provide the blueprint for booking and thriving at lucrative events.
• Strategic Location Selection: Find the perfect spot for your doughnut business. Our book reveals the secrets to choosing a location that attracts customers like a magnet. Understand the dynamics of community needs and how to fulfill them with your unique doughnut offerings.
• Marketing Magic for Doughnut Businesses: Dive into innovative marketing strategies tailored for the doughnut industry. Learn how to pair doughnuts with complementary products, creating irresistible combinations that boost sales and customer satisfaction.
• Harnessing Free Media Power: Discover our exclusive strategy for attracting free media publicity for your doughnut business. Learn how to turn your grand opening into a sensational event that captures the media’s attention and draws crowds.
• The Art of Acquiring Free Equipment: Uncover proven methods to acquire essential bakery equipment without breaking the bank. From display cases to espresso machines, we show you how to save costs and negotiate the best deals.
• And much, much more!: Delve into a treasure trove of doughnut business insights, tips, and strategies. Every page of our book is packed with invaluable information to guide you on your journey to doughnut success.




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Still not convinced? Judge the doughnut business formula book by reviewing the table of contents below.
ACKNOWLEDGMENTS – Page 8
INTRODUCTION – Page 9
About the Authors – Page 9
CHAPTER 1. INTEROPERATIONS – Page 11
Why I Wrote Donut Business Formula and What You Will Learn – Page 11
Monetizing the donut business! – Page 11
In the Beginning (Taken from Donut Shop Formula E-Book) – Page 13
Overview of the Donut Business Industry – Page 14
Donut Statistics – Page 14
Healthier consumer attitudes – Page 15
Themed Donuts – Page 16
Designer Donuts – Page 17
Home-made Donuts – Page 17
Donuts as a Cheap Treat – Page 17
The Donut Shop Owner – Page 21
The Donut Maker – Page 22
The Counter Person (Employee) – Page 22
The Customer – Page 23
CHAPTER 2. ENTERING THE DONUT BUSINESS – Page 25
Identifying the Ideal Donut Shop Location – Page 25
Donut Shop Locations to Avoid – Page 26
The Ideal Donut Business – Page 26
(1) Contractual Daily Donut Wholesale Accounts – Page 29
(2) Mobile Donut Concession Business – Page 29
(3) Catering of Donuts, Cupcakes Coffee and Sandwiches – Page 29
(4) Secondary Satellite And/or Cold Spot Donut Location – Page 30
(5) Up Selling and Cross-Selling Related Products – Page 30
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Special Events (Birthday Parties) – Page 31
Specialty Services (Internet café) – Page 31
Specialty Services (Self-service Photocopier) – Page 31
Identifying Your Donut Business Niche 31
- Access the Specific Market for Donut Popularity. – Page 32
- Community Wants and Needs. – Page 33
- Specialty Donuts and Related Products – Page 33
Identifying Donut Equipment Based On Your Donut Business Niche – Page 35
- How large or small is the rural and/or metropolis region you plan to sell donuts within? – Page 36
- Do you plan on acquiring donut wholesale accounts on a daily basis (contractual accounts) in conjunction with daily retail donut sales? – Page 37
- Do you plan on opening a second donut shop location? – Page 38
Donut Shop Design & Layout – Page 39
Researching Donut Equipment For Sale and Resources – Page 43
The #1 window (browser) URL is Google.com – Page 44
The #2 window (browser) URL is eBay.com – Page 44
The #3 window (browser) URL is craigslist.org – Page 44
The #4 window (browser) URL is bakeryequipment.com – Page 44
The #5 window (browser) URL is http://www.bakedeco.com – Page 44
Other donut equipment resources – Page 45
Sample Plan 2 : Donut Shop Plans with Drive-Through – Page 46
Donut Equipment Buying Tips and Resources – Page 47
Donut Fryers – Page 48
Proof Boxes and/or Cabinet – Page 49
Donut Glazers – Page 51
Dough Mixer Buying Tips – Page 52
Exhaust Hood & Fire Suppression Installation – Page 52
Exhaust Hood in fire suppression system Installation – Page 53
Exhaust Hood Mechanical Plans – Page 55
TALKING POINT: ACQUIRING FREE BAKERY AND RELATED EQUIPMENT – Page 57
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CHAPTER 3. OPTIMIZING TOOLS OF THE TRADE – Page 58
Donut Fryer Optimization – Page 59
Additional tips and suggesting for optimizing your fryer for production. – Page 59
Shortening Box Plans – Page – Page 61
Donut Shop Safety – Page 62
CHAPTER 4. MONETIZING THE DONUT BUSINESS -Page 63 —–Buy Now
How to Acquire Donut Wholesale Accounts and Pre-Orders – Page 63
Common Mistakes to Avoid with Wholesale Accounts – Page 65
Specialty Donuts for Specialty Events and Holidays – Page 65
Theme Based Donuts – Page 67
Advertising and Acquiring Donut Pre-Orders – Page 68
Utilizing a scrapbook to help sell products – Page 69
Digital Picture Frames – Page 69
Up Selling – Page 69
Birthday Parties – Page 70
Office Parties – Page 70
Additional Ideas – Page 70
TALKING POINT: MONETIZING COFFEE, ESPRESSO AND CAPPUCCINO – Page 72
TALKING POINT: MONETIZING CUPCAKES – Page 74
TALKING POINT: IMPLEMENTING A DELI LINE AND/OR PREMIUM HOT DOG LINE – Page 76
Chapter Summary – Page 78
CHAPTER 5. ENTERING THE MOBILE DONUT CONCESSION BUSINESS – Page 80
The 7 critical factors, a signature item must meet – Page 84
The Faultless Donut Product to Sell at Shows, Carnivals and Special Events – Page 84
Q1. What is the yield, per bag of a yeast donut premix and what is the cost? – Page 89
Q2. How much does plain, blueberry and chocolate cake donut premixes cost and does the cake donut premixes yield the same as the yeast dough? – Page 89
Q3. How do I obtain donut sticks without owning a donut shop or kitchen. – Page 89
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Required Licensing and Certificates – Page 90
Deposit – Page 90
Liability insurance – Page 90
Food handler’s certificate 91
How-To Successfully Book Events – Page 91
Step 1. UNIQUE – Page 92
Step 2. CONCESSION STAND PRESENTATION – Page 92
Step 3. REQUIRED DOCUMENTS NEEDED TO LEGALLY ATTEND A EVENT – Page 92
Step 4. FIRST CONTACT WITH THE EVENT MANAGER – Page 94
Equipment Needed – Page 98
Concession Booth (Tent) – Page 100
Recommended concession accessories – Page 101
Misting System – Page 104
Portable Sinks – Page 104
S/S Food Preparation Table – Page 105
616 Cut-N-Fry Donut Fryer – Page 108
Donut Supplies and Ingredients Needed – Page 110
616 Cut-N-Fry Donut Fryer – Page 111
Disc Dough Cutter – Page 111
Rolling Pin – Page 111
Plastic Scrapers – Page 112
Proofing Cabinet – Page 112
Drumsticks – Page 112
Ingredient list needed when placing an order from Dawn Foods – Page 113
How to make yeast donut sticks from scratch – Page 114
How to make yeast donut sticks from a donut premix – Page 118
Step 1. Scale and Mix 25 pounds of Yeast Donut Dough – Page 118
Step 2. Floor Time (Commonly Known as Bench Time) – Page 119
Step 3. Balling your dough (Commonly Known as Loafing) – Page 119
Why Loaf my dough? – Page 119
How do I know when to Loaf or ball my dough? – Page 120
Step 4. How do I know when to roll my dough? – Page 120
Step 5. Proof the donut sticks – Page 120
How do I know when to fry Donuts Sticks? 121
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How to make cake donuts using the Belshaw Type B. Donut Depositor – Page 121
How to make the donut crumb – Page 122
Donut equipments sales and ingredient resources – Page 122
Bake Mark (Formally Westco flour company) – Page 122
Daylight Flour Company – Page 122
Dawn Foods – Page 122
Kerekes Bakery & Restaurant Equipment – Page 123
The best websites for finding festivals in your region. – Page 123
Donut making tips and advice (refresher) – Page 123
How often do I change fryer shortening oil? – Page 123
What oil do you recommend for frying donuts? – Page 123
Donut Fryer Buying Tips – Page 124
After frying yeast donuts, I have brown spots and blistering on donuts? – Page 124
Conclusion – Page 125
CHAPTER 6. MEGA DONUT BUSINESS GRAND OPENING Page126
Mega-Business Grand Opening – Page 126
Acquire Free Media Coverage With a Mega—Business Grand Opening – Page 126
Branding The Donut Business – Page 128
Syllable Rhyme – Page 128
“Thinking Outside the Box” – Page 131
What will be the name of the charity event? – Page 134
What if I do not own a donut shop? – Page 135
What exactly will the calendars consist of other than pictures? – Page 136
What is the most cost-effective and expedient means to create, receive, and distribute the calendars? – Page 136
How much will the calendars cost and what remaining profit is left for charity? 136
How many calendars will you need for the fund-raising event? – Page 136
What exactly will my promotional letter contain to initiate the participation in the Willamette Classic Car show for charity event? – Page 136
How long will the fund-raising for charity event last? 138
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Will a pro bono (free) accountant be responsible for the record-keeping in exchange for a sponsorship of the event? – Page 138
Are other means of raising funds for the charity available? – Page 138
Exactly how will I advertise, market, and promote the WILLAMETTE CLASSIC CAR SHOW AND DONUT FOR CHARITY EVENT? – Page 139
Sample Media and Promotional Letter: – Page 139
Pledge Form – Page 141
Headline to Include Business Logo – Page 144
Donut World – Page 144
A. Business Cards – Page 149
B. Customer Appreciation Cards – Page 149
C. Banners – Page 150
D. Coupons – Page 150
E. Event Flyers – Page 151
F. Gift Certificates – Page 151
G. Balloons – Page 151
Donation Receipt from Classic Car Show And Donuts For Charity Event – Page 159
Other considerations! – Page 160
CHAPTER 7. DONUT RECIPES, WHERE TO BEGIN – Page 161
A ingredient recipe can be broken down into one of two parts: – Page 161
Leavening Agents – Page 161
LEAVENING AGENTS – Page 162
WHAT IS A POUR BATTER – Page 162
Flour, Sugar, Shortening and Helpful Tips for Donut Making – Page 162
Appropriate Flour Used For Specific Donut Recipes – Page 163
Appropriate Flours Used For Cake Donuts – Page 164
Appropriate Flours Used For Old-Fashioned Donuts – Page 164
What flour is best for making donuts? – Page 164
What sugar is best for making donuts – Page 164
Moisture retention – Page 165
Browning – Page 166
Tenderness – Page 166
Aeration (Leavening) – Page 166
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Spread – Page 166
Fermentation – Page 166
Butter, Shortening, and Oils – Page 167
Butter – Page 167
Margarine – Page 167
Oils – Page 168
Modifying an Existing Donut Recipe to Call Your Own 168
Essential and Inclusion Ingredients – Page 168
To Fry and Assemble Donuts – Page 170
What oil do you recommend for frying donuts? 170
How do I proof and fry yeast donuts at home. 170
My yeast donuts do not double in size when fried? 171
How do I test fry a donut before frying a whole screen? 171
My yeast donuts are chewy and not tender. 171
CHAPTER 8. YEAST AND CAKE DONUT MAKING TECHNIQUES 172
Overview – Page 172
Basic Donut Making Terminology – Page 174
Yeast and Cake Donut Essential Key Ingredients – Page 174
Essential Key Ingredients – Page 175
Essential Key Ingredients (Yeast Donuts) – Page 176
Flour- Sugar-Yeast- Shortening – Page 176
Scrap Dough “Brew” a Trade Secret – Page 178
Correct final mix outcome calculations – Page 178
Yeast Donut Recipe Demonstrated in The Advanced Donut Training Course on DVD – Page 180
Yeast Donut Recipe (Batching your brew) – Page 180
Tips for Batching, Mixing and Incorporating Donut Recipe Ingredients – Page 181
Here are some yeast donut making tips on the lighter side of donuts! – Page 182
Clarification of Floor Time “Bench Time” – Page 183
Floor Time – Page 183
Clarification of Balling “Loafing” Yeast Dough – Page 183
How do I know when to ball the dough? Why Loaf the dough? – Page 183
How do I know when to ball my dough? 18410 ~
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Timing when to roll the dough and make donuts – Page 184
Clarification of Proofing Techniques – Page 184
Working With Reformed Dough – Page 186
Frying Techniques – Page 186
Donut Recipes – Page 187
Simple Yeast Donut Recipe – Page 187
Pumpkin Cake Donut Recipe – Page 192
Apple Cider Donut Recipe – Page 194
Buttermilk Cake Donut Recipe – Page 196
Cake donut trouble shooting with Belshaw type B donut dispenser – Page 197
Chocolate Cinnamon Cake Donut – Page 197
Blueberry cake donuts – Page 198
French Donut Recipe From Scratch – Page 198
Donut Puff Recipe – Page 199
Baked Yeast Donuts – Page 200
Basic Sweet Rolls Recipe – Page 201
Baked Cake Donut Recipe – Gluten & Vegan Free Recipe – Page 202
Basic Sweet Roll Recipe – Page 203
Common ingredients for donut icings and glazes and why. – Page 203
Donut Icings, Glazes and Whipped Fillings – Page 204
Traditional Donut Glaze – Page 204
White Donut Icing – Page 205
Vanilla Butter Cream Filling – Page 205
Maple Icing – Page 206
Chocolate Icing – Page 206
Mocha Cream Filling – Page 207
Cherry & Blueberry Icings – Page 207
Secret Donut Toppings & Fillings – Page 208
Toffee/Peanut Donut Crumb – Page 208
French Filling – Page 208
Vanilla Sugar – Page 208
Talking Point: Utilizing Donut/Flour Companies to Meet Your Need! – Page 209
Trouble Shooting Cake Donut Premixes – Page 211
Should cake donuts absorb excess fryer shortening when fried at 365 Fahrenheit? – Page 211
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CHAPTER 9. DONUT BUSINESS AND DONUT MAKING TIPS, ADVICE AND INSIGHT 213
DONUT BUSINESS Q/A – Page 213 Thru – Page 230
Q. 1 – I am considering adding partners to my donut business. What do you recommend to protect myself? 213
Q. 2 – I am formulating a donut shop business plan. Is there specific information you can give me that will assist me in acquiring a loan? 213
Q. 4 – I am about to open my donut shop, how many donuts do I make? 214
Q. 5 – If you were to reopen a donut shop. What things would you do differently? 215
Q. 6 – What is viable retail vs. wholesale donut pricing strategy? 215
Q. 7 – What Is Considered Bulk Contractual Wholesale Orders And/or Specialty Wholesale Orders? 216
Q. 8 – Is there specific advice you can give me to avoid leasing or renting or buying a bad donut shop location. 216
Q. 9 – What is the ideal donut shop location? 217
Q. 10 – What square footage do I need for a donut shop. Also a location large enough to accommodate wholesale? 217
Q. 11 – How many employees do I need to employ to start the donut business? 217
Q. 12 – What time does a typical donut shop start making donuts? 218
Q. 13 – I have always had this vision of producing warm/fresh raised glazed donuts thru the morning in my Donut shop, how do I do that? 218
CHAPTER 10 DONUT MAKING Q/A 219
Q. 1 – How often do I change fryer shortening oil? 219
Q. 2 – What is butterlean? 219
Q. 3 – When I finish cutting yeast raised “rings” donuts. Do I place them in the proof box right away, or wait until I have cut all my donuts? 219
Q. 4 – Is there a substitute for buttermilk to activate baking soda and baking powder? 220
Q. 5 – What type of proof box do you recommend for donuts? 220
Q. 6 – After removing screens of donuts from the proofing cabinet, What is the dry stage? 220
Q. 7 – Should you expose your donuts to room temperature beyond five minutes, your donuts will form a thick shell, making for a tough donut. 220
Q. 8 – What is power flour or hard flour and soft flour? 221
Q. 9 – My yeast donuts (rings) will not rise, and are not fluffy? 22112 ~ www.donutedvd.com All Rights Reserved 2011-Present
Q. 10 – What is the timetable for donut making tasks? Have you ever created like a template of start times, all the way through donut making process and decorating? 221
Q. 11 – How do I clean the donut glaze from the previous nights bake, prior to adding fresh donut glaze? How do I get all the “debris” out of the glaze? 222
Q. 12 – Approximately how many cake donuts will you yield from 5 pounds of cake donut batter, using the Belshaw type B. donut depositor. 222
Q. 13 – Approximately how many Yeast Donuts will you yield from 5 pounds of yeast donut dough. 222
Q. 14 – What oil do you recommend for frying donuts? 222
Q. 15 – How do I proof and fry yeast donuts at home. 223
Q. 16 – I use a Belshaw cake donut depositor and my donuts fall to the side when dispensed and not straight down, causing donuts to double turn, crack and blister. 223
Q. 18 – My cake donuts are heavy and absorb oil. 223
Q. 19 – We intend to only serve hot fresh-baked donuts, not fried. What oven would I need for this specific task? 224
Q. 20 – Why do I need to warm the mixing bowl, prior to adding ingredients. 224
Q. 21 – My yeast donuts do not double in size when fried? 224
Q. 22 – My yeast donuts severely blister when fried? 224
Q. 23 – How do I test fry a donut before frying a whole screen? 224
Q. 24 – My yeast glazed raised donuts – look like footballs! How do I know when I have relaxed the yeast dough enough to cut donuts… what do I look for? 224
Q. 25 – My yeast donuts brown very quickly when frying, what am I doing wrong? 225
Q. 26 – What size of donut cutter do I need for raised glazed rings. 225
Q. 27 – I want to use a doughnut premix when preparing my yeast donuts and cake donuts. what type of premix should I use. 225
Q. 28 – What type of yeast should I use, dry or fresh? 225
Q. 29 – What is the best way to fill a ring cake or yeast glazed donut? 225
Q. 30 – At what temperature do you fry cake and yeast donuts? 225
Q. 31 – What donuts require docking and how much do you dock the donuts? 226
Q. 32 – Where can I order the flour, Icing and the ingredients for donut making? 226
Q. 33 – What do I do with over proof donut? 227
Q. 34 – How do you convert tablespoons to cups? 227
Q. 35 – How many eggs in a quart? 227
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Q. 36 – How much does a quart of water weigh? 227
Q. 37 – What is dough conditioner 228
Q. 38 – After frying yeast donuts, I have brown spots and blistering on donuts? 228
Q. 39 – How do I proof yeast donut without a proof box or proofing cabinet? 228
Q. 40 – Why do I need a submersion screen and what is speed frying. 228
Q. 41 – Why do glazes and icings become sticky and break down? 228
Q. 42 – Donut Recipes And High Altitude 229
Q. 43 – How do I submerge and fry donut holes? 229
Q. 41 – Dimensions & over all plans for frying screens, glazing and display pans. 229
Q. 42 -The Powder Sugar melts on the cake donuts 230
CHAPTER 10. THE 10 BUSINESS COMMANDMENTS – Page 231
SUMMARY 231
THE PROOF AND BAKE CLUB – Page 233
Earnings Disclaimer – Page 235


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