Donuts

Tips
Correct frying temperature 185-190°C
Gradually heat oil before frying
Correct dough temperature 24-27°C for yeast donuts
19-23°C for cake donuts
(cooler in summer/warmer in winter)
Filter oil daily
Recommended floor time A 10 to 15 minute rest period between mixing and cutting permits the dry ingredients to take up water, producing donuts of good volume and proper fat penetration
Keep fryers clean and free from donut scrap
Recommended distance between frying screen and fat surface 50-75mm while dough is being dropped
Distances between fat level and cutter If the fat level is too far beneath the cutter, donuts will turn over while submerging or resurfacing, resulting in cracked or rough crusted donuts.
Ideal fat absorption 40g-80g of frying fat per dozen, depending on their weight.
Treat hopper and plunger with care Wash and place on the frying machine immediately
Never let sugar contaminate the oil
Ensure oil levels are above the chain
Problem Cause Remedy
Toughness Over mixing of dough Less mixing
New shortening Increase cooking time Reduce coking time
Oil temperature too high Reduce oil temperature
Dough too old Cook dough fresh
Fat absorption Fry temperature too low Fry at 185°C
Dough too cold Ensure dough is the correct temperature
Under mixing of dough Work dough for a longer period
Dough too soft Adjust dry mix to liquid level in dough
Lack of expansion Machine set too fast Reduce machine setting by one speed.
Dough too hot or cold Ensure dough is at the correct temperature
Over-mixing of dough Reduce mixing time
New shortening Increase cooking time
Dough too old Cook dough fresh on the day
Excessive cutter overlap Adjust cutting setting
Frying temperature too high Reduce to 185°C
Cutter in poor condition Replace cutter
Dough too soft Adjust dry mix ratio in recipe
Excessive core Machine set too fast Reduce machine setting by one speed
Dough too cold Ensure dough is at the correct temperature
Over-mixing of dough Reduce mixing time
Cutter size too small Clean or adjust cutter
Frying temperature too high Reduce temperature to 185°C
Frying temperature too low Increase temperature to 185°C
Dough too soft Adjust dry mix ratio in recipe
Excessive expansion Machine set too fast Reduce machine setting by one speed
Frying time excessive Reduce cooking time
Knotty donut Machine set too fast Reduce machine setting by one speed
Dough too hot or cold Ensure dough is at the correct temperature
Over mixing of dough Reduce mixing time
Excessive cutter overlap Adjust cutter setting
Frying temperature too high Reduce temperature to 185°C
Dough too soft Adjust dry mix ratio in recipe
Balling up of donuts Machine set too fast Reduce machine setting by one speed
Dough too cold Ensure dough is at the correct temperature
Donuts turned too soon after rising to the fat surface Change frying medium
Old shortening As above
Insufficient cutter overlap Adjust cutter setting
Cutter size too small Clean or adjust cutter
Frying temperature too high Reduce temperature to 185°C
Cracking on bottom Dough too hot or cold Ensure dough is at the correct temperature
Over mixing of dough Reduce mixing time
Under mixing of dough Increase mixing time of the dough
New shortening Increase frying time
Frying temperature too low Increase frying temperature to 185°C
Dough too stiff Adjust liquid to dry mix ratio
Cracking on inside of ring Machine set too fast Reduce machine setting by one speed
Dough too cold Ensure dough is at the correct temperature
Old shortening Increase frying time
Insufficient cutter overlap Adjust cutter setting
Under-mixing of dough Increase mixing time
Frying temperature too low Increase frying temperature to 185°C
Dough too stiff Adjust liquid to dry mix ratio
Surface texture Dough too hot or cold Ensure dough is at the correct temperature
Old shortening Increase cooking time
Under-mixing of dough Increase mixing time
Dough too old Cook dough fresh on day
Frying temperature too high Reduce temperature to 185°C
Dough too stiff Adjust liquid to dry mix ratio in recipe
Excessive spread Frying temperature too low Increase frying temperature to 185°C
Dough too soft Adjust liquid to dry mix ratio in the recipe
Fat absorption too low Machine set too fast Reduce machine setting by one speed
Donuts turned too soon after rising to fat surface Check quality of frying oil
Over-mixing of dough Reduce mixing time
New shortening Increase cooking time
Frying temperature too high Reduce cooking time
Dought too stiff Increase liquid in recipe
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