Baking & Snack - June 2023 - 72

DONUT PROCESSING
Donut producers
can minimize labor
needs at every step of
production.
Axis Automation
" Paying attention to infrequent but important mechanical
adjustments to the system is something that
needs to be part of a consistent startup process, " Mr.
Moline emphasized.
Mr. Weekes noted that a more automated process requires
donut producers to adjust to increased production
speeds. He said they should spend plenty of time
observing the line to see where any issues occur.
Proper training, testing and maintenance are critical
to achieving a donut line that runs smoothly. Automation
thrives on consistency, however, meaning inconsistent
donuts may still wreak havoc on production.
" Whether it's a four-hour shift, six-hour shift or a 72hour
shift, you want to have consistent checkpoints so
that you're always monitoring your dough, " Mr. Moline
said. " Because dough is alive, and it changes constantly. "
He stressed that bakers must be mindful of temperatures
in their facility as yeast-raised donuts are especially
sensitive to ambient conditions.
Another common mistake that impacts consistency
and quality during production, Mr. Magistrelli said, is
overworking the dough during the sheeting process.
" This starts at the beginning of the process and progressively
gets worse if the proper configuration isn't selected, "
he said.
After sheeting, Mr. Craker said donut producers often
over- or underproof the dough.
" This can lead to inconsistent donuts or even donuts
that cannot be sold at all, " he said. " Using a premix base
WHILE THE DONUT CATEGORY'S
GROWTH IS GREAT NEWS FOR
PRODUCERS, THIS DEMAND CAN
PUT A STRAIN ON PRODUCTION.
72 Baking & Snack June 2023 / www.bakingbusiness.com
for the dough and following a strict work process will
help avoid this. A good quality proofer, box style or automated,
will also help. "
At the fryer, Mr. Weekes added that donut quality can
be harmed if the oil temperature is too low or if the oil is
contaminated by particulates, which degrades the quality
of the oil.
" The processing system chosen must be accurate
when flour dusting to keep this to an absolute minimum,
and continuous filtration of the frying oil will also
help, " he explained. " This combination will ensure long
production runs without stopping for cleaning. "
Once donuts reach icing and filling, uniform product
size is essential.
" Whether you're filling a ring, a Bismark or shell, you
have to maintain very tight tolerances on your product
shape, " Mr. Moline said. " And that goes back all the way
to the beginning of the process of mixing, extrusion,
sheeting - making sure that your system is as relaxed
as possible, so that it's as consistent as possible, and that
your filler is going be able to operate as efficiently as
possible. "
However, icing application will only be as effective
as the quality of the icing itself. The icing formulation
determines application temperature, set time and how it
adheres to the donut, Mr. Sarajian said.
" Icing systems need to incorporate precise temperature
control to ensure that icing stays within the optimal
range and has the longest useful life, " he said. " Keep in
mind that icing can be sensitive to moisture evaporation,
and some can be damaged by the action of different
types of pumps. These changes to the icing over time can
have an impact on how the icing adheres to the products
and how it sets up on the product. "
Consumer donut demand is booming, and bakers
that automate to maximize production and feed these
appetites are poised for growth.
*
http://www.bakingbusiness.com
Baking & Snack - June 2023

Table of Contents for the Digital Edition of Baking & Snack - June 2023
