Baking & Snack - December 2024 - 57

EQUIPMENT
Donut Processing
for that Perfect Fit
Donut manufacturers explore various ways to adapt their
operations to better serve this innovation-driven market.
by Dan Malovany
N
Nobody can ignore donuts, especially the freshly made
ones whose aroma makes consumers suddenly absentminded
when it comes to eating healthy. Despite all
the emphasis on nutrition and wellness, donut sales
have been persistently resilient, and it's easy to see why.
Some 56% of consumers purchase donuts at least once a
month, noted Rich Products' donut consumer survey in
May 2024. Most consumers (86%) like or love them, according
to Datassential data published by Rich Products.
Fueling this demand is a host of factors that are also
guiding how wholesale bakeries need to manage their
production processes.
" Unique flavors and high-quality ingredients are becoming
more popular, " observed Nick Magistrelli, vice
president of sales, Rademaker USA. " Bakers are using
organic ingredients and experimenting with creative
toppings and fillings. Often, these trends don't impact
the upfront process, but the changes occur downstream
in the process after the donuts are fried and cooled. "
Innovation is fueling purchases as consumers seek
their seasonal pumpkin spice favorites or those square
donuts that add a different dimension to this category.
" We're seeing slight derivations in donuts such as
mini yeast-raised rings in a lot of new shapes and a
lot of filled products, " said David Moline, president,
Moline Machinery. " We're definitely seeing fully finished
products growing in the US market on the yeastraised
donut side more than the production of ready-tofinish
products. "
Paul Molyneux, sales manager, Belshaw Adamatic
Bakery Group, has noticed an upsurge in donut volume
through the convenience channel. Many of these donuts
are produced fresh in local or regional commissaries.
" We've seen a lot of movement where companies have
gone into full production mode and have installed new
lines in production facilities to supply their stores, " he
pointed out.
Decorating trends are equally dynamic, stated Ty
Sarajian, president, Axis Automation.
" Bakeries are experimenting with more elaborate and
visually compelling toppings from vibrant sugar patterns
to festive designs like Christmas trees rendered in
edible glitter, " he said. " Equipment that enables quick,
precise topping application and multi-color drizzle patterns
allows bakers to craft donuts that look as good as
they taste. "
Even baked donuts, in addition to fried ones, have
seen a significant global growth, especially across Asia
and North America, noted Scott McCally, president of
Auto-Bake Serpentine, a Middleby Bakery company.
" There are many benefits to baked versus fried donuts,
including a longer shelf life and ambient formulations
for retail sales, " he said. " These are decorated and
injected with one or multiple flavors, producing a crewww.bakingbusiness.com
/ December 2024 Baking & Snack 57
Bakers are creating
snackable donuts
with innovative
shapes, fillings
and flavors to fuel
the market.
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Baking & Snack - December 2024

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