Baking & Snack - June 2020 - 66

DONUT TECH

At Moline Machinery, David Moline, vice president,
sales and marketing, also sees seasonality bringing demand for a variety of shapes as well as sizes.
"We pride ourselves on being responsive to making
almost any shape a customer could ask for," Mr. Moline
said. "There are holiday shapes and football shapes, and
portion size is also a factor. Mini donuts on the yeast and
cake side are always very popular, whether it's mini rings
or donut holes."
While the classic funky shapes like old-fashioned
and French crullers are still in play - not to mention
fritters and cinnamon rolls - some donut makers are
finding global inspiration in their product development,
and it's on the radar for equipment manufacturers. Mike
Baxter, product information and marketing coordinator,
Belshaw Adamatic Bakery Group, has seen one up-andcomer show potential for a hot trend.
"Mochi, or rice flour, donuts can be made on any cake
donut depositor and have been popular in Asia for their
taste, texture and defined shapes," Mr. Baxter observed.
While most wholesalers selling into retail outlets are
sticking to the mainstays and leaving the varietals to
those bakers with their own retail shops, variety could
be the ticket to give consumers the eating-out experience at their own kitchen table as they eat at home
more often.
That said, making a switch like that could cut into efficiency, so operators must proceed with caution.
"Many wholesalers and large producers stick to just
a few varieties, sometimes only one, so changeovers on
very large, fully automated equipment can cut into production time and efficiency," Mr. Baxter said.
Bakers who are focused on one specific type of donut
might rely on a contingency in case they have to switch
production into a different type or if they simply want to
expand the product offerings.
"Sometimes bakers will have a dedicated line and then
have a backup line," Mr. Magistrelli said. "They'll have
one line pumping out fresh daily products. But if for
some reason a line goes down, they might have a reversible sheeter or a small semi-automated line in the facility
to fire up and get that daily order out."
For donut makers, product development can be a
multi-layered proposition that can include seasonality
and consumer demand and ultimately lead to the final
factor: what their customers want. To help sort through
it all, Rondo offers its "Dough How" services to help
bakers develop new recipes and processes.
"This support is not limited to the dough makeup
itself," said Coen Nikkels, manager of marketing and
business development, Rondo Industrial Solutions. "Our
specialists also have extensive knowledge of ingredient
evaluation, mixing, proofing and frying."

66 Baking & Snack June 2020 / www.bakingbusiness.com

Traditional donut equipment can create
NONTRADITIONAL PRODUCTS
When Nick Magistrelli, vice president,
sales for Rademaker USA, speaks to a
potential customer about a donut line,
it's not uncommon for him to talk about
products that aren't traditional donuts.
"There's a trend toward breakaway or
clustered products," he said. "You'll see
more of that in the market, where the end
user can buy something like donut holes
but in a nested group."
Mr. Magistrelli also noted that a good
majority of his customers who produce
donuts also make cinnamon rolls as well.
"That dough is thinner," he said. "A lot
of times, if you're going to get into one
of those types setups, you might need
one more reduction component to get
the dough thin enough before applying a
cinnamon paste, or a strewing unit to put
a dust or paste on the dough sheet before
coiling it up and cutting it."
The key, Mr. Magistrelli said, is building
flexibility into the sheeting equipment.
"Then, when you go onto the makeup
table, there's tooling that makes it
possible," he said. "The rotary cutting and
guillotines have unique characteristics
that allow you to make different products
in the donut category."
On the cake donut side, it's a simpler
process to make a traditional ring
product, and innovation with new shapes
and sizes is pretty rare.
However, depositing equipment can be
used to introduce non-donut products like
churros into the market. A few years ago,
Belshaw Adamatic Bakery Group developed
a churro plunger that allows customers to
create them on a cake donut line.
"Customers have been able to make
churros in lengths up to about 6 inches,"
said Mike Baxter, product information
and marketing coordinator, Belshaw.
"With cake donuts, it's about designing
a plunger that will successfully make a
new and different shape or variety. It's a
process that requires experimentation.
It takes patience and expertise to design
a plunger that makes a successful new
variety of cake donut."


http://www.bakingbusiness.com

Baking & Snack - June 2020

Table of Contents for the Digital Edition of Baking & Snack - June 2020

Baking & Snack - June 2020 - 1
Baking & Snack - June 2020 - 1
Baking & Snack - June 2020 - 2
Baking & Snack - June 2020 - 3
Baking & Snack - June 2020 - 4
Baking & Snack - June 2020 - 5
Baking & Snack - June 2020 - 6
Baking & Snack - June 2020 - 7
Baking & Snack - June 2020 - 8
Baking & Snack - June 2020 - 9
Baking & Snack - June 2020 - 10
Baking & Snack - June 2020 - 11
Baking & Snack - June 2020 - 12
Baking & Snack - June 2020 - 13
Baking & Snack - June 2020 - 14
Baking & Snack - June 2020 - 15
Baking & Snack - June 2020 - 16
Baking & Snack - June 2020 - 17
Baking & Snack - June 2020 - 18
Baking & Snack - June 2020 - 19
Baking & Snack - June 2020 - 20
Baking & Snack - June 2020 - 21
Baking & Snack - June 2020 - 22
Baking & Snack - June 2020 - 23
Baking & Snack - June 2020 - 24
Baking & Snack - June 2020 - 25
Baking & Snack - June 2020 - 26
Baking & Snack - June 2020 - 27
Baking & Snack - June 2020 - 28
Baking & Snack - June 2020 - 29
Baking & Snack - June 2020 - 30
Baking & Snack - June 2020 - 31
Baking & Snack - June 2020 - 32
Baking & Snack - June 2020 - 33
Baking & Snack - June 2020 - 34
Baking & Snack - June 2020 - 35
Baking & Snack - June 2020 - 36
Baking & Snack - June 2020 - 37
Baking & Snack - June 2020 - 38
Baking & Snack - June 2020 - 39
Baking & Snack - June 2020 - 40
Baking & Snack - June 2020 - 41
Baking & Snack - June 2020 - 42
Baking & Snack - June 2020 - 43
Baking & Snack - June 2020 - 44
Baking & Snack - June 2020 - 45
Baking & Snack - June 2020 - 46
Baking & Snack - June 2020 - 47
Baking & Snack - June 2020 - 48
Baking & Snack - June 2020 - 49
Baking & Snack - June 2020 - 50
Baking & Snack - June 2020 - 51
Baking & Snack - June 2020 - 52
Baking & Snack - June 2020 - 53
Baking & Snack - June 2020 - 54
Baking & Snack - June 2020 - 55
Baking & Snack - June 2020 - 56
Baking & Snack - June 2020 - 57
Baking & Snack - June 2020 - 58
Baking & Snack - June 2020 - 59
Baking & Snack - June 2020 - 60
Baking & Snack - June 2020 - 61
Baking & Snack - June 2020 - 62
Baking & Snack - June 2020 - 63
Baking & Snack - June 2020 - 64
Baking & Snack - June 2020 - 65
Baking & Snack - June 2020 - 66
Baking & Snack - June 2020 - 67
Baking & Snack - June 2020 - 68
Baking & Snack - June 2020 - 69
Baking & Snack - June 2020 - 70
Baking & Snack - June 2020 - 71
Baking & Snack - June 2020 - 72
Baking & Snack - June 2020 - 73
Baking & Snack - June 2020 - 74
Baking & Snack - June 2020 - 75
Baking & Snack - June 2020 - 76
Baking & Snack - June 2020 - 77
Baking & Snack - June 2020 - 78
Baking & Snack - June 2020 - 79
Baking & Snack - June 2020 - 80
Baking & Snack - June 2020 - 81
Baking & Snack - June 2020 - 82
Baking & Snack - June 2020 - 83
Baking & Snack - June 2020 - 84
Baking & Snack - June 2020 - 85
Baking & Snack - June 2020 - 86
Baking & Snack - June 2020 - 87
Baking & Snack - June 2020 - 88
Baking & Snack - June 2020 - 89
Baking & Snack - June 2020 - 90
Baking & Snack - June 2020 - 91
Baking & Snack - June 2020 - 92
Baking & Snack - June 2020 - 93
Baking & Snack - June 2020 - 94
Baking & Snack - June 2020 - 95
Baking & Snack - June 2020 - 96
Baking & Snack - June 2020 - 97
Baking & Snack - June 2020 - 98
Baking & Snack - June 2020 - 99
Baking & Snack - June 2020 - 100
Baking & Snack - June 2020 - 101
Baking & Snack - June 2020 - 102
Baking & Snack - June 2020 - 103
Baking & Snack - June 2020 - 104
Baking & Snack - June 2020 - 105
Baking & Snack - June 2020 - 106
Baking & Snack - June 2020 - 107
Baking & Snack - June 2020 - 108
Baking & Snack - June 2020 - 109
Baking & Snack - June 2020 - 110
Baking & Snack - June 2020 - 111
Baking & Snack - June 2020 - 112
Baking & Snack - June 2020 - 113
Baking & Snack - June 2020 - 114
Baking & Snack - June 2020 - 115
Baking & Snack - June 2020 - 116
Baking & Snack - June 2020 - 117
Baking & Snack - June 2020 - 118
Baking & Snack - June 2020 - 119
Baking & Snack - June 2020 - 120
Baking & Snack - June 2020 - 121
Baking & Snack - June 2020 - 122
Baking & Snack - June 2020 - 123
Baking & Snack - June 2020 - 124
Baking & Snack - June 2020 - 125
Baking & Snack - June 2020 - 126
Baking & Snack - June 2020 - 127
Baking & Snack - June 2020 - 128
Baking & Snack - June 2020 - 129
Baking & Snack - June 2020 - 130
Baking & Snack - June 2020 - 131
Baking & Snack - June 2020 - 132
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com