DOUGH

NUT
INTRODUCTION
Doughnuts are a snack food made from deep-fried
sweet dough that is either yeast leavened or chemically
leavened.

The two most common types are the toroidal ring
doughnut and the filled doughnutwhich is injected
with fruit, preserves,cream,custard or other sweet
fillings.

Doughnuts are a beloved American snack, despite their
fat content (at least 3 g) and calorie content, Americans
alone consume 10 billion doughnuts each year.



HISTORY
The doughnut supposedly came to us from the
eighteenth century Dutch of New Amsterdam and was
referred to as olykoeks, meaning oily cakes.

In the nineteenth century, Elizabeth Gregory fried
flavored dough with walnuts for her son Hanson Gregory,
hence the name doughnut.

Doughnuts were a great favorite at lumbering camps of
the Midwest and Northwest as they were easy to make
and full of calories needed to provide quick energy for
arduous logging jobs
Conti.
In the Middle of World War I, millions of homesick
American "doughboys" were served up countless
doughnuts by women volunteers, trying to give the
soldiers a taste of home.
A Russian immigrant named Levitt invented a doughnut
machine in 1920 that automatically pushed dough into
shaped rings.
Doughnut became known throughout Europe and was
introduced to the USA by immigrants in early 1900s.
During WWII they were brought into the UK by American
military personnel.

kind of donuts
Different zones of doughnut
1. Fried Zone: - Crust or outer surface which is crisp and
medium brown in colour. It has been exposed directly to the
hot fry fat, resulting in a loss of moisture and the absorption
of high levels of fat.
2. Baked Zone: - It is very cakelike, has absorbed little fat, but
has been exposed to sufficient heat for leavening action and
starch gelatinization.
3. Inner Zone: - A semi-firm dense area which has been
exposed to insufficient heat, so leavening is incomplete. It
has high moisture content and during storage some of this
moisture will migrate to the surface, affecting the crispness
of the doughnut and increasing the breakdown of the sugar
coating.


INGREDIENTS
Flour
Soy flour
Egg yolk
Fat
Salt
Lecithin
Emulsifiers
Leavening
Mould inhibitors
Water
Milk

MANUFACTURING PROCESS OF DOUGH NUT

Acquiring the ingredients
Measuring the ingredients
Mixing and kneading
Resting the yeast
Shaping the doughnuts
Frying
Cooling
Coating & glazing
Packaging

Dough
Shaping Of Dough Cutting
Frying Of Doughnut Cooling Of Doughnut
Glazed doughnut



Before the manufacturing of doughnut production room,
ingredients, frying temperature, baking and frying
machinery are carefully monitored and maintained.
It is essential to carefully monitor all intervals of time for
kneading, resting, proofing, and frying.
The fryer temperature is carefully determined so that
the doughnuts will not absorb too much oil and be
greasy, particularly important is adding the right
temperature of water to the yeast brew and pre-
packaged mix so the yeast is not inhibited or killed.
Problems and their cause
Problems Causes
Doughnuts crack
Not fried enough on first side or fat too hot.
Batter too cold or stiff.
Over mixed
Improper shape
Frying fat level too high or low.
Overcrowded kettle or screen.
Batter too warm or excessive rest time.
High fat absorption
Fried too long on first side.
Fat too cold or broken down.
Batter too cold, too warm or under mixed.
Low volume
Frying fat level too high.
Doughnuts turned too soon.
Batter too cold, too stiff, under or over mixed or scaled too light
for cutter size.
Uneven colour
Not fried long enough on first side or too long on second side.
Frying fat too hot or cold.



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