Lesson Fifteen DOUGHNUTS Correspondence Course APPLIED BAKING TECHNOLOGY TABLE OF CONTENTS Introduction to Cake Doughnut Cake Doughnut Formutation Ingredients Used in Cake Doughnut Prepared Cake Doughnut Mixes Cake Doughnut Processing .. Mixing... Floor Time Depositing or Cutting Frying Cake DoUghnts ..nnsnnnsnnnninninnnnnninnnnnnnnnnnnnnnnn Cooling and Finishing of Cake Doughnuts .. Factors That Affect Doughnut Coating Sugar Quality Troubleshooting Cake Doughnut Problem Fat ADSOIptION vosnsnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn 12 Programmed Exercises Introduction to Yeast-Raised Doughnuts. Yeast-Raised Doughnut Formulation Table Cut Yeast-Raised Doughnuts Air-Pressure Cut Yeast-Raised Doughnuts... Vacuum Extruded Yeast-Raised Doughnuts Proofing of Yeast-Raised Doughnuts... Yeast-Raised Doughnut Stamper... The Automated Continuous Doughnut Proofer Frying of Yeast-Raised Doughnuts .....snnnnnnnnnnnnnnnnnnnnnnnn 21 Care of Frying Fat Programmed EXeIiS€S -nnnnnnnnnninnnnnnnnnnnnnnnnnnnnnnnnn 26 Summary Glossary of Terms. Self-Check Quit © Copyright, American Instat of Baking, 1977 Allright reservedLesson Fifteen Doughnuts Introduction to Cake Doughnuts 15.01 The production of cake doughnuts is a highly ctitical process in the bakery, but one that is often largely neglected, Consequently, its shape, appearance, formation, tenderness, etc., are totally determined by formulation and handling, without any control provided by a makeup process or shaping by pan configuration. To achieve a consistent, uniform quality in a cake doughnut, both formula balance as well as proper control of all process parameters are essential 15.02. The production of cake doughnuts can be divided into the following sequential steps: 1, Formulation of the mix (in-house or by a supplier) and blending of dry ingredients. Scaling of water, mix and any other ingredients. 3. Mixing of the batter 4, Floor time and transfer of the batter to the deposi- tor. 5. Cutting or depositing. 6. Frying. 7. Cooling. 8. Coating, enrobing or glazing, as desired. 9. Packaging Cake Doughnut Formulation 15.03 Table 1 shows a typical cake doughnut formula fora standard cake doughnut ‘Table 1 CAKE DOUGHNUT. BASIC INGREDIENTS RANGE Flour Soy flour Sugar Nonfat dry milk Dried egg yolk Fat Salt Gelatinized or Potato Starch Leavening Flavor Gums Mold inhibitors Water 38.00-44.00 (variable with formula) Note: Dry ingredients total 100%. Water percent- age based on total dry mix weight 15.04 Old fashioned cake doughnuts (doughnuts, with cracked, old-fashioned appearance) are typically quite similar to standard cake doughnuts, except for a few basic variations. Their level of leavening is generally much lower than that of standard cake doughnuts, often less than one-half. Their leavener balance is typically more acid. Lesson Fifteen — 3