Confectionery and snack Foods B. Sc. (Hons.) Food Science & Technology University of Sargodha

1. Confectionery and snack
Foods
HAMZA ANWAR
B. Sc. (Hons.) Food Science &
Technology
University of Sargodha
2/18/2021 1

2. CONTENT
Introduction
Types of Doughnut
Ingredients
Function
Flow Chart
Procedure
Disadvantages
2/18/2021 2

3. INTRODUCTION
A doughnut or donut is a type of fried dough
confection or dessert food.
A small usually ring-shaped piece of sweet fried
dough
2/18/2021 3

4. Doughnut Brands in Pakistan
• Peek Freans Smile Chocolate Donut
• Dunkin Donuts
• Happy donut
2/18/2021 4

5. Types of Doughnut
Chemical doughnut uses baking powder in the batter to leaven the
dough.
Yeast doughnuts in which yeast use for leaven to the dough. It has
porous structure and light in weight
1. Glazed Doughnut
2. Strawberry Frosted Doughnut
3. Old-fashioned Doughnut
4. Jelly Doughnut
5. Chocolate Frosted Doughnut
6. Blueberry Doughnut
7. Cream-Filled Doughnut
8. Sour Cream Doughnut
9. Chocolate Cake Doughnut
2/18/2021 5

6. 2/18/2021 6

7. Most popular donut
o Glazed The original glazed donut has remained the favorite throughout
history
o Chocolate Frosted With Sprinkles Sprinkles aren't the
only favorite on ice cream
o Double Chocolate
o Cinnamon
o Boston Cream
o Apple-Cinnamon
2/18/2021 7

8. Wheat Flour
Soy Flour
Palm Oil
Milk Solids
Shortening
Eggs
Salt
Water
Sugar
Emulsifier
Oat Fibre
Peanuts
Vanilla
2/18/2021 8

9. o Flour:- Provides the Recipe Foundation.
o Fat:- Holds it All Together.
o Sugar:- Is Sweet and Helps Tenderize and makes crust
colour
o Eggs:- Add Texture.
o Liquids:- Add Leavening and Tenderness.
o Salt:- Adds Flavor and Weight.
o Leavening Agents:- Baking Soda and Baking Powder.
2/18/2021 9

10. 2/18/2021 10

11. o Acquiring the ingredients
o Measuring the ingredients
o Mixing and kneading
o Resting the yeast
o Shaping the doughnuts
o Proofing
o Frying
o Glazing and drying
o Further finishing and sale
2/18/2021 11

12. • Collect the ingredients (buy or obtain)
• Collect the bags
• Storing them (27℃ with 60 to 70％ Relative humidity)
2/18/2021 12

13. • Weighing the ingredients
• Putting into the bowl / Mixer
• Precise amount measuring
2/18/2021 13

14. o Flour mixture is poured into a large mixing bowl
o Wet ingredients are added
o Wet yeast slurry (for leavening) is mixed separately
and carefully added to the flour-water mixture
o Dough mixer then begins its work
o Dough hook mixes
o Human kneading process
o Pulling and Stretching
o Forming the basic structure of the doughnut
o Kneading for 13 minutes.
2/18/2021 14

15. • Rests for about 10 minutes
• Yeast growing
• Fermentation
• Yeast reacts with sugar
• Good-quality dough is spongy and soft
2/18/2021 15

16. • Dough is lift up by hand
• Loaded into extruder
2/18/2021 16

17. • The extruder is attached directly to the proofing
box (a warm, oven like machine).
• Which is a hot-air, temperature-controlled warm
box set to approximately 125° F (51.6° C).
• This process done for about
30 minutes.
2/18/2021 17

18. • It is important to drop just a certain amount of
raw doughnuts at a time.
• As the doughnuts move through the fryer, they
are flipped over by a mechanism.
• After two minutes, the doughnuts have moved
completely through the fryer and are forced into
the mechanism that applies glaze.
2/18/2021 18

19. • As the doughnuts leave the fryer, they move
under a shower of glaze. Here, glaze is forced
through holes from a bridge running several
inches above the hot doughnuts.
• The glaze coats the top, sides, and part of the
bottom of the doughnuts.
• Then doughnuts conveyed out of the
production area to dry and cool.
2/18/2021 19

20. • Once conveyor to a finishing station, the
doughnuts may be sprinkled with candies or nuts
or are given a thicker frosting.
• The completed doughnuts are placed on trays for
movement to the counter or packed into boxes
for custom orders.
2/18/2021 20

21. • They're loaded with calories.
• They can lead to weight gain.
• There's a lot of sugar in them, too!
• Over consuming them can lead to blood sugar
issues.
• They're lacking in nutrients.
• They have a lot of fat, too!
• They're rarely served fresh.
2/18/2021 21

22. Reference
• http://www.madehow.com/Volume-5/Doughnut.html
• https://spoonuniversity.com/lifestyle/the-types-of-donuts-you-
should-know-if-you-call-yourself-a-donut-lover
• https://www.bhg.com/recipes/how-to/cooking-basics/how-to-
make-
doughnuts/#:~:text=Ease%20a%20donut%20into%20the,into%20
the%20fryer%20or%20pan.
• https://www.shefinds.com/collections/never-eat-doughuts-
unhealthy-bad-for-you/
• https://u.osu.edu/krispykremecommoditychain/manufacturing-
process/#:~:text=First%20it%20starts%20with%20mixing,the%20
dough%20into%20a%20hopper.
2/18/2021 22

23. ANY QUESTION ???
2/18/2021 23