Baking & Snack - June 2020 - 70

DONUT TECH

IT'S NOT ALWAYS CUSTOMER DEMAND DRIVING
DONUT SHAPE INNOVATION. SOMETIMES IT'S ALL
ABOUT CREATIVE WAYS TO ELIMINATE WASTE.
changeovers can be done without the need for tools,"
Mr. Nikkels said.
It's also important to beware of how much scrap an
intricately shaped donut can create.
"With yeast-raised donuts, one of the considerations
is the amount of scrap and how it will be handled or reworked," Mr. Baxter said. "The more elaborate the shape,
the more scrap there tends to be."
From a flexibility standpoint, cutting and stamping
technology allows donut producers to get creative with the
dough sheet becoming a veritable canvas for new shapes.
"The flexibility is virtually limitless," Mr. Kelly observed. "The pattern should, of course, be created with
thought about trim/rework to create as many usable
cuts out of the canvas as possible. The hexagon really
maximizes yield as the trim is eliminated. The only consideration should be made in spreading products apart
on a spreading conveyor to allow room for proofing
and frying."

Into the fryer

Seasons create
opportunities for donut
shapes such as hearts
during February.
Moline Machinery

For best results, bakers should consider flexibility all
the way through the process.
"Our equipment's standard features have inherent
flexibility to produce seasonal products, so we don't
need to supply different fryers, nor do our fryers require modifications for items like seasonal products,"
said Rich Rinier, Eastern regional sales manager,

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

processing systems division, Heat and Control.
It's important to remember the specific differences
between different shapes the line will produce. For instance, if the size or weight of the shaped donuts are
relatively similar, it's probably not going to impact the
frying parameters. But some products like berliners
have a denser dough with a relatively longer fry time
or require several turns in the fryer.
"If it's a cake donut, will a new variety have an 'upside' and a 'downside'?" Mr. Baxter asked. "If so, it
might need to be turned twice, and it may require two
turners in the fryer instead of just one."
And mini donut holes - for yeast-raised or cake -
need specific frying considerations, too.
"Our submerger for donut holes takes just seconds
to lower into place, and our quick-change turner system allows an extra turner to be lowered in less than a
minute," he added.
If a baker is adding a new variety into the current
lineup, time and space must be on the radar.
"If they are adding shapes and sizes to the existing fryers, they need to be certain the spacing of the
flights and the flip mechanism are adequate to handle
the full range," said Doug Kozenski, processing industry manager, Heat and Control.
"For yeast donuts, they must be certain the timing
between the proofer and fryer can accommodate the
range of products they plan to run as well."

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Baking & Snack - June 2020

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