donut business operational manual

Donut Business Operational Manual

The donut business operational manual covers much more than just basic procedures such as ordering of ingredients, opening and closure protocols but offers it’s readers a comprehensive in-depth step-by-step guide about critical fundamentals of donut production.

The operational manual provides protocols and procedures to implement complete donut lines of yeast, cake and French donuts by scratch or donut premix. Simply follow the donut making protocol to implement the donut line but the manual is much more than just that…

Imaging knowing the insider secrets to making multiple flavored cake donut varieties all while simultaneously converting that same recipe(s) into donut premixes in order to custom blend in-house premixes, protect master recipes and effectively train new employees.
 

Of course the operational manual covers general information such as safety in the shop when making donuts (standard info) but instead intensely covers step-by-step donut making protocols and procedures in order to implement a donut line consistently everyday of the week.

The manual represents my 3 decades experience in the donut business. The manual will clarify donut production based on a complete donut making system with step-by-step protocols to guide you through the complexities of mass donut production. Upon successfully reading the entire manual you will have had that aw-ha moment of clarity needed to enter the donut business with a new found confidence level to produce donuts in volume. 

The donut business operational manual covers;

•Make-up procedure protocols for large poundage’s of yeast donuts
•How-to multitask multiple cake donut flavored varieties
•Order in which to make yeast, cake and specialty donutlines

Review the below table of contents and discover that Donut Business Operational Manual book is the most comprehensive instructional ever written needed for donut production.

Learn how-to simultaneous multi-task multiple donut lines in volume.

Introduction	Cake Donut Make Up Procedure
General Information	Yeast Donut Make Up Procedure
About Donut Making and Safety in the Shop	Proofing Yeast Donuts
Working with large poundages of Yeast Donut Dough 80 lbs or more	Order in Which to Make Yeast Donuts
The Recommended Master Donut Line	Donut Making Protocol (step by step)
Pre-Mixes vs. Scratch Donut Making	Cake Donut Line Production
Ingredient Preparation	How It Works
Basic Preparation Layout	French Donut Make Up Procedure
Blending Ingredients for Donut Bases	Storefront Opening Tasks
Yeast Technical Article	Storefront Closing Tasks

Go from Donut Zero experience to Donut Hero!

The manual was written to go hand-in-hand as a step-by-step instructional to implement our master donut line for persons who have hired me for on-site donut training and/or whom have purchased a master recipe package from us.

The manual is complete and will give you the ability to make decadent donuts on day (1.

This is achieved by learning how-to properly utilize water temperature calculations, blending of ingredients, and learning the skills to multi task multiple donut lines based on donut making protocols and procedures found in the operational  manual.

There is no product or manual guide book on the Internet like it as the donut business operational manual is non-theory based and written based on 3 decades in the donut business. 

Also covered in the manual is yeast donut technical information needed to effectively train new employees about yeast donut dough mechanical and chemical reactions from custom ingredient blending, batching, mixing, proofing making the donuts frying and decorating.

Only Available With The Purchase Of The Donut Business Library