Making donuts at home allows you to customize the flavor, glaze and toppings. Use a donut recipe, get creative in the kitchen, and enlist the help of the kids or your significant other for a morning of doughnut decorating. Start off by serving consumers on a small scale as you may not be fully prepared for mass production and sale. Depending on how large you make them, each 50 lb bag of donut mix should yield approximately 460 donuts. Visit the nearest department of trade and industry to register your business and to other agencies to get other permits you will need. We walk you through all the steps from concept to opening the doors of your business in just 90 days. Browse the library of professionally designed donut logos. Automatic donut manufacturing systems allows programming the donut manufacturing process, from molding to frying.
How Doughnuts Are Made Commercially?
Differences exist between homemade and commercial donuts. Homemade donuts are easily and quickly made with basic ingredients and no special equipment. Commercial bakeries make thousands of donuts daily, distributing regionally.
Ingredients and Process
- Most donuts are yeast-raised, light and airy.
- Glazed is common.
- Chemical raising is denser but faster.
- Jam-filled are bismarks.
- Batters vary, often with chocolate, lemon, fruits or nuts.
Define the product first to decide packaging and ingredients. Ingredients make or break the business. Get necessary equipment and inventory. Freshness flies off shelves. Specialty equipment produces consistent, high-volume doughnuts. The origin is uncertain but enjoyment isn’t.
Making Doughnuts at Home
They are easily and quickly made. Yeast-raised doughnuts are lighter in texture. Doughnuts are baked and sold at small bakeries, grocery stores, and franchise operations.
Ingredients List
- Flour
- Yeast
- Baking powder
- Sugar
- Butter
- Oil
Cake Doughnut Ingredients
- All-purpose flour
- Sugar
- Milk
- Baking powder
- Salt
- Eggs
- Shortening
- Spices like nutmeg and cinnamon
Donuts typically ring shaped with a hole in the middle. Bakers also make oval shaped filled with custards or fruit preserves. Most popular is a circular one covered in plain glaze, but numerous variations exist including powdered sugar, cinnamon sugar, chocolate, butterscotch, jelly.