AIB

Agenda

Agenda is subject to change

Day 1

Time Activity
9:00 a.m. Welcome and Introductions
9:10 a.m. Cake Doughnuts: Ingredients and Formulations
  • How ingredients contribute to finished product characteristics
10:15 a.m. Break
10:30 a.m. Cake Doughnuts: Processing and Quality Control Points
  • Temperature controls you have to know to get maximum quality
  • How to control key processing steps to produce the best doughnut
  • How to assure the quality of your frying fat
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab - Cake Doughnuts: Ingredients and Icings
  • Examine the differences in some of the primary ingredients and their effects on product characteristics.
  • Make different types of icings and glazes.

 

5:00 p.m. Adjourn

Day 2

Time Activity
8:00 a.m. Doughnut Equipment: Depositors, Fryers, Icing and Glazing Equipment
  • Differences, benefits, and advantages of gravity and pressure-style depositors
  • A review of fryers now on the market, their styles and capacities
  • How to choose the best fryer for your operation
10:00 a.m. Break
10:15 a.m. Icings and Glazes
  • The key factors with the greatest impact on quality and utility
  • Types of icings and their attributes
  • Practical advice about the processing and use of icings
11:00 a.m. Shelf Life Extension Technology: Enzymes and Dough Conditioners
  • Discussion and examples of how enzymes can be used to increase the shelf life of your doughnuts
12:00 p.m. Lunch (On your own)
1:00 p.m. Cake Doughnut Lab: Ingredients, Processing, and Product Variety
  • Hands on lab examining process variations and different varieties of cake doughnuts.
5:00 p.m. Adjourn

Day 3

Time Activity
8:00 a.m. Cake Doughnuts: Product Evaluation and Troubleshooting
  • Evaluate products made in lab and learn to connect the causes of product faults to ingredients, formulation, processing, or handling
9:00 a.m. Break
9:15 a.m. Yeast-Raised Doughnuts: Ingredients and Formulation
  • How ingredients contribute to the finished product
10:30 a.m. Yeast-Raised Doughnuts: Processing
  • How mixing and each step of the process influences product quality
  • How to make the right choice about proofing temperature, humidity, and time
12:00 p.m. Lunch (On your own)
1:00 p.m. Yeast-Raised Doughnut Lab: Ingredient Variables
  • Hands on lab to produce a variety of yeast raised doughnuts and to examine variation in important ingredient influences. 
5:00 p.m. Adjourn

Day 4

Time Activity
8:00 a.m. Yeast-Raised Doughnuts: Product Evaluation and Troubleshooting
  • Evaluate products made in the previous day's lab and learn to connect the causes of product faults to ingredients, formulation, processing, or handling
9:00 a.m. Break
9:15 a.m. Frying Fats
  • Understand the role of fat in finished product quality and how to make selections that enhance your product
  • Analytical measurements of quality
  • Processing benchmarks to improve quality
  • Key elements in fryer operation
10:15 a.m.

Lab - Yeast-Raised Doughnuts: Process Variation

  • Hands on lab to produce a variety of yeast raised doughnuts and to examine variation in important process steps.
12:00 p.m. Lunch (On your own)
1:00 p.m. Lab (Continued)
4:00 p.m. Course Review and Exam
4:30 p.m. Seminar Concludes

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Summarize the function of ingredients and formulation in the production of cake and yeast raised doughnuts.
  • Identify quality control points of cake donut processing including mixing, depositing, and fryer operations. 
  • Discuss the role of fry fat in finished product quality and how to make selections that enhance your product. 
  • Describe and perform the steps to make cake and yeast raised doughnuts from scaling to finishing.
  • Evaluate cake and yeast raised doughnuts produced in lab.
  • Explain the processing and equipment used to mix, ferment, makeup, proof, fry, and finish yeast raised doughnuts.
  • Discover how icings, glazes, and compound coatings are formulated, processed, and applied to enhance doughnuts.
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