CAKE DONUT MANUAL

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

To make perfect cake donuts, you must start with the correct batter temperature. The batter temperature should be 75 ⁰F. To reach this range, the temperature of the mix and room must all be accounted for before adding the water to the mixing bowl.

To reach the proper water temperature, take the desired batter temperature and multiply by three, minus the room temperature and minus the mix temperature.

Key Factors for Successful Cake Donut Production:• Always use the right water temperature. • Always weigh water and mix.• Batter deposit weight should be 1.1 oz. • Adjust hopper setting to get the correct weight (if necessary).

Example for Temperature Calculations: Step 1 – Measure

• Note the desired batter temperature of 75⁰F• Take the actual room temperature (example 70⁰F)• Take the dry mix temperature (example 71⁰F)

Step 2 – Calculate

• Desired Batter temperature 75⁰F• Desired Batter 75⁰F x3= 225• 225 - room temperature of 70⁰F = 155 – dry mix temperature 71⁰F = 84⁰F

• Need 84⁰F water to achieve a batter temperature of 75⁰F after mixing

Making Cake Donut Batter

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

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Mixing Instructions1. Using the temperature of the mix and room, determine

water temperature needed using the calculation on the previous page.

2. Scale water to required weight.

3. Scale donut mix to 64 oz.

4. Add water to the mixing bowl, then add mix.

5. Mix for 1 minute in Low speed (setting#2).

6. Mix for 2 minutes on Medium speed (setting #4).

7. After mixing, remove paddle and allow batter 10 minutes of floor time.

Making Cake Donut Batter

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

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Frying Cake Donuts

Fry cake donuts at 375 ⁰F.

1. Spray hoper with pan spray.

2. Dip plunger in shortening.

3. Place mix in hopper and move away from fryer for 10 minutes.

4. Check for proper height of hopper and shortening. When frying cake donuts, the bottom of the hopper should be 1” to 1.5” above the fryer shortening.

Note:

• Setting the hopper too close to the fryer shortening will cause small, balled up, or irregular shaped donuts.

• Setting the hopper too high from the fryer shortening can result in splashing, inconsistent donuts, thin edges, ring donuts, large donuts, or donuts that have no star.

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

Frying Cake Donuts

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5. Fry temperature should be 375 ⁰F and batter temperature should be 75 ⁰F.

6. Using the donut machine, drop donuts into fryer in a consistent manner.

7. Fry donuts for 1 minute: 30 seconds per side.

8. Remove donuts from the fryer and allow them to drain on drain board.

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

Finishing Cake Donuts

1. Proper finished weight of fired donut is 1.1oz

2. Note – Bottom of donut.

3. Note – Top of donut.

4. Move to papered pan

5. Sugar while warm (cinnamon, granulated etc. - No powdered sugar).

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Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

Finishing Cake Donuts

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Donuts should be completely cooled before icing. Gloves are required for this process.

1. Icings should be heated to 100-110 ⁰F for a smooth, consistent finish.

2. Keep icing bowls full, stirring and scraping sides as needed. Water reservoir should always be kept at a proper level. The bottom of the bowls should be submerged in 3” of water.

3. For Chocolate Sprinkle Donuts - dip donut into chocolate icing and remove using a circular motion.

4. Icing should be applied to the top of the donut.

5. Add sprinkles while icing is still wet so that they stick to donut.

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Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

Donuts should be completely cooled before icing. Gloves are required for this process.

1. For Maple Bacon Donuts - dip donut into maple icing and remove using a circular motion. Icing should be applied to the top of the donut.

2. Touch in bacon don't dip.

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Finishing Cake Donuts

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

Donuts should be completely cooled before icing. Gloves are required for this process.

1. For Chocolate Chip Donuts - dip donut into vanilla icing and remove using a circular motion. Icing should be applied to the top of the donut.

2. Touch in chocolate chips don't dip.

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Finishing Cake Donuts

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

Donuts should be completely cooled before icing. Gloves are required for this process.

1. For Streusel Donuts - dip donut into chocolate icing and remove using a circular motion. Icing should be applied to the top of the donut.

2. Touch in streusel don't dip.

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Finishing Cake Donuts

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

Donuts should be completely cooled before icing. Gloves are required for this process.

1. For Powdered Sugar Donuts - dip donut into powdered sugar

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Finishing Cake Donuts

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS

Finished Cake Donuts – All Varieties

Proprietary Trade Secrets - DOES NOT LEAVE PLLD SHOPS