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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.

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When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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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.

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