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Only a few things are as attractive as a gorgeously glazed doughnut. Even when customers are not in the mood, that beautiful sheen will invite them to take a bite. To achieve this appearance, the two doughnut types, cake and yeast doughnuts, can use the help of appropriate doughnut making equipment.
Which doughnuts equipment do you need?
Cream filling machine for bakery industry
Cream and other fillings in bakery products must be injected in the right volumes…
High capacity spiral cooler for food
Cooling baked goods and food products can be problematic for sliced baked goods. A crus…
Extruder for bakery masses
Are you looking to produce the widest range of extruded/deposited products possible, but don't wan…
Depositor for bakery products with vertical head movement
Are you looking to produce the widest range of extruded/deposit…
Planetary mixer for confectionery and bakery production
For the best quality confectionary and bakery products, controllab…
Centrifugal mixer for batters and creams
Batters, creams and other delicate sauces and emulsions take time to mix, reducing …
Mixer for aeration of confectionery and bakery products
Aerated products can be difficult to mix thoroughly without reduci…
Temperature-treatment mixer for bakery & gastronomy
The production of creams, sauces, ragouts, ready-to-bake, and simi…
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Cake doughnuts versus yeast doughnuts
There are three kinds of people. Those who prefer cake doughnuts, those who prefer yeast doughnuts, and those who think they are the same. Well, there are a couple of differences between the two types of doughnut. Yeast doughnut is produced with yeast-leavened dough, and is light and chewy. A cake doughnut, in its turn, contains chemical leaveners like baking powder or baking soda, and it’s characteristically dense, making it more suitable for coffee dunking. Based on this difference, it is generally quicker to make a cake doughnut than a yeast doughnut, which requires some time to proof.
You make yeast doughnut from thick dough, whereas the batter for cake doughnuts have a looser consistency. Cake doughnuts can come in various flavors because it’s easier to incorporate them into the batter at different stages through the dry or wet ingredients, toppings, or glaze. On the other hand, yeast doughnuts depend on coatings and glaze for their sweetness.
The key process and doughnut-making equipment
Doughnut production for both fried and baked doughnuts begins with mixing the ingredients (milk, sugar, salt, water, yeast, eggs or egg whites, and flavorings) in a mixer to form a dough. Then doughnut producers feed the dough into a hopper, and after that, they transfer it to an extruder to create the doughnut shapes. They move the doughnut rings into a proof box before eventually frying them. After doughnut frying, the doughnuts are ready for glazing and cooling.
Of all the stages, frying is the most essential because it prepares the doughnut to adequately take up glaze and coatings in order to achieve the desired final appearance. However, for baked doughnuts, they place a microwave applicator over the first half of the fryer before they flip the doughnut, and this helps to expand the doughnuts to the fullest and make them absorb less fat.
Doughnut glazing and decorations
Once both sides of the doughnuts are completely fried, they are ready to be decorated. For the classical glaze, doughnut producers transport them under a glaze shower which is a key piece of equipment for doughnut making. When doughnuts pass underneath this machine, already prepared glaze pass through holes in the equipment to coat the doughnuts. Also, some manufacturers can go a step further to decorate doughnuts with candies, nuts, or thick frostings to increase their appeal using icers, glazers, toppers, and injection systems. Doughnut making machines such as depositors help with the finishing touch.
Healthy alternatives for doughnut lovers
Doughnuts are generally considered unhealthy because of the amount of trans-fat that frying incorporates into them. Even though the baked counterpart is not altogether exonerated from being calorie-laden, it is a healthier option because it requires little amounts of oil to make. Also, you can choose doughnut recipes that have honey as a substitute for sugar and those that replace dairy milk with plant-based milk like oat milk, which has fewer calories and is also suitable for consumers with allergies or lactose intolerance, as well as vegans. Even though these alternatives might cause a slight change in taste and texture, they are still as delicious as the traditional ones.
