This document discusses the process of making doughnuts. It begins by introducing doughnuts and some popular brands in Pakistan. It then discusses the main types of doughnuts - those made with chemical leaveners like baking powder versus those made with yeast. The most popular varieties are also listed. The key ingredients used in doughnuts and their functions are outlined. Finally, the document provides a detailed step-by-step explanation of the doughnut making process, from acquiring ingredients to frying, glazing, and finishing. It concludes by noting some potential disadvantages of frequent doughnut consumption.

1. Confectionery and snack
Foods
HAMZA ANWAR
B. Sc. (Hons.) Food Science &
Technology
University of Sargodha
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2. CONTENT
Introduction
Types of Doughnut
Ingredients
Function
Flow Chart
Procedure
Disadvantages
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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
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4. Doughnut Brands in Pakistan
• Peek Freans Smile Chocolate Donut
• Dunkin Donuts
• Happy donut
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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
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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
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8. Wheat Flour
Soy Flour
Palm Oil
Milk Solids
Shortening
Eggs
Salt
Water
Sugar
Emulsifier
Oat Fibre
Peanuts
Vanilla
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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.
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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
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12. • Collect the ingredients (buy or obtain)
• Collect the bags
• Storing them (27℃ with 60 to 70％ Relative humidity)
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13. • Weighing the ingredients
• Putting into the bowl / Mixer
• Precise amount measuring
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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.
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15. • Rests for about 10 minutes
• Yeast growing
• Fermentation
• Yeast reacts with sugar
• Good-quality dough is spongy and soft
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16. • Dough is lift up by hand
• Loaded into extruder
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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.
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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.
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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.
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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.
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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.
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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.
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23. ANY QUESTION ???
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