Saturday, 24 May 2014

Start a Doughnut Manufacturing Business




Start a  Doughnut Manufacturing Business
Introduction:-
Simply Doughnuts is a small, independent  British manufacturer. We are based in Blackburn in Lancashire and we have  a passion for innovative, great-tasting food. a small fried cake of sweetened dough, typically in the shape of a ball or ring. A ring-shaped object, in particular a vacuum chamber in some types of particle accelerator.

An Expert Doughnut Manufacturer
As you’ll see on our Products page and online Catalogue, we manufacture doughnuts in a broad range of flavours and in three different sizes. Whether it’s a filled jam doughnut or a chocolate covered ring, you can be sure that every product will be fresh, tasty and long-lasting.

However, besides the usual family favourites, we can produce doughnuts of almost any kind and to your own design and specification. We can also produce doughnuts that are gluten-free or suitable for the vegetarian or halal markets.

Fundamentally, we offer two long-life doughnut recipes – one based on a traditional cake doughnut mix and another that is yeast-raised.  Both offer great flavour and extended shelf-life and you can buy both of them in our online store.

Demand

If you have ever witnessed an auction, then you might have noticed that there are many more low bids for an item than high bids. That is, people are more willing and able to pay a low price for an item than to pay a high price. This willingness and ability to buy something is referred to as demand. The fact that more people are willing to buy at lower prices than at higher prices is called the law of demand.

Principles of Good Doughnut Production

Cake doughnuts are unique among all bakery products since they are produced by depositing a fluid batter directly into a very hot, fluid frying medium. The final shape of the doughnut is in no way controlled by any external influence but determined by the formula, precise scaling of ingredients, consistent ingredient quality, frying fat quality, and effective process controls. Adequate control of all these parameters is probably more critical for cake doughnuts than for any other product produced in the bakery. 
Controls are equally important with yeast-raised doughnuts where factors such as yeast quantity, dough temperature, mixing time, floor time and proving time affect final doughnut quality.  
 Important factors in making good doughnuts
1. Good prepared mixes   
Select a mix from a reputable manufacturer and select one of good quality.
2. Correct water levels   
It is important to observe the correct quantity of water added to the mix to get the proper dough consistency. If the dough has too much water, the doughnuts appear distorted, produce large holes, and absorb more oil. If the dough is too stiff, it results in thick crust, rough, broken surface on one side and excessive absorption of oil in cracks.
3. Proper dough handling and mixing   
Mixing times depend on the richness of the dough, type of flour, and temperature of the dough. An undermixed dough will result in excessive absorption, coarse texture and irregular shape. An overmixed dough will produce doughnuts with large holes, tight grain and texture, excessive absorption, and a knobby irregular surface.
4. Proper makeup before frying  
-Cake doughnuts   
After adding the right amount of water and correct mixing, the batter (recommended dough temperature 24 °C) should be given a rest period (floor time) of 10-15 min before cutting out into fryer.  The rest period allows the batter to continue to hydrate and the leavening to continue aerating the batter]  
-Yeast-raised doughnuts   
Dissolve the yeast in the water, combine all dry ingredients together (including the shortening), gradually add water while mixing at medium speed.
It is important to observe the optimum dough temperature (28 °C). Give the dough 10 mins floor time.
Knock back dough and portion and cut dough into approximately 2 kg pieces. Shape into round balls until soft and a smooth surface is achieved, to eliminate air pockets and develop a uniform tension in the dough. Cover with a dry cloth for intermediate proofing (ambient conditions, 15-20 mins). This particular step varies with the type of mix used, for example, when using “no-time” (fermentation eliminated) yeast-raised donut mix. Refer to your supplier for directions.     
      - Rolling/sheeting and cutting yeast-raised doughnuts  
Dough is rolled out by hand or fed into a series of sheeters to reduce thickness. The doughnuts can be extruded by air pressure or by a vacuum-extrusion system and then deposited onto automatic proofer trays (eliminating manual handling, common for automated donut production systems), cut out by cutters over the sheet of dough, or cut out by hand.
    -  Proofing yeast-raised doughnuts   

The doughnuts should be proofed a little on the “young” side. Twenty minutes is usually sufficient proofing time. Overproofed doughnuts are poor in appearance, lack full flavour, and show increased fat absorption during frying.
Proof box should be 35 °C to 37.8 °C, with sufficient humidity to prevent crusting. When touched, a properly proofed donut will hold an indentation without collapsing. If the indentation returns to the surface, the donut is underproofed. If the donut collapses when touched, it is overproofed.
5. Proper frying   
Cake doughnuts   

Cake doughnut batter is pushed through a handheld or a mechanical depositor, where the doughnut shape is produced by the type of plunger or attachment used. Plunger shapes can be plain, star, french cruller, krinkle, old-fashioned, ball, stick, or if using attachments, crescent or dunkerrete. 
Set the fryer to 190°C with clean frying oil and a frying depth of 5 to 8cm. Fill the depositor with batter and check the drop weight. An average weight is 40g per drop. Transfer batter to machine or hand dropper and drop from 2.5 to 4cm into frying oil at 190°C. Allow donuts to rise to the surface of the oil for 30 – 40 seconds and flip over for another 30 – 40 seconds.
Frying at lower temperatures does not seal the surface rapidly enough, and excessive absorption results. Temperatures above those levels prevent proper expansion and may produce soggy interiors. 

Doughnut batter in depositor

6. Proper care of shortening   
Particles that accumulate in the fryer should be removed otherwise the oil will smoke, and can also result in excessive colour darkening, oxidation and development of free fatty acids.


7. Proper finishing   
Cake doughnuts   
Transfer the cooked donuts to a draining tray and allow to drain for a minute or two before rolling in cinnamon sugar. Allow to cool further if applying icing or other decoration  
Yeast-raised doughnuts should be glazed hot, immediately out of the fryer. The doughnuts are conveyed through the glaze at about 38°C. Using wire screens, the doughnuts go through the glaze and held on the screens until the glaze drains and sets up.

International Market  Position -   This position will successfully meet these objectives by partnering with local country franchisee marketing/operations teams in analyzing local marketplace/business/consumer trends, developing annual and long-range marketing plans, developing new market/store opening plans, developing product innovation plans and ensuring execution of all marketing programs adhere to Krispy Kreme brand standards.  The International Marketing Manager: Latin America plays a key role in championing local market needs, driving support of those needs from the broader Krispy Kreme organization and delivering business-building solutions to address those needs.  This position works with the Senior Director – International Marketing and Krispy Kreme International team management to develop/grow the capabilities of the local marketing team and continue to develop and grow the Krispy Kreme brand in the Latin America market.

For more details:-
http://www.netplaces.com/economics/supply-and-demand/demand.htm

http://rvoshare.wordpress.com/2010/07/28/doughnut-production/ 

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