Specializations: Doughnuts

Request Information

Solicitar información

Specializations Doughnuts

Specializations: Doughnuts

Learn the art of doughnut troubleshooting and creation in this state-of-the-art seminar.

Our doughnut training specialization seminar combines classroom lecture with hands-on practice in our pilot lab to give you a thorough understanding of the properties of doughnut ingredients so you can craft and troubleshoot confidently. Select the best ingredients, fry fat functionality, and processing conditions to fully understand all aspects of doughnut production. You’ll learn to create doughnuts that are light and moist with the right amount of fat absorption and the perfect balance of icings and glazes.

Experience Level

Bakers who already have established foundations and are seeking to develop their knowledge of specialty bakery items will gain a wealth of insight from this course.

After this seminar you’ll know how to:

  • Compare different types of equipment - including doughnut depositors and fryers - used to mix, ferment, makeup, proof, fry, and finish doughnuts
  • Evaluate the role of fry fat in finished product quality
  • Formulate, produce, ice, and glaze cake and yeast-raised doughnuts

Upon successful completion of this course you will receive 2.6 IACET continuing education units.

Time Activity
8:00 a.m. Welcome and Introductions
9:00 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
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
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
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

Enrollment Information

Cancellation Information

  • Enroll by calling your local office.
  • Enroll online: add to cart below

Taxes will be added to stated seminar fees as applicable.

Date & Location

For seminars accepting enrollments, click on the city and state below for hotel information and a location map.

This course is currently offered as private training. To schedule for your facility, email info@aibonline.org or call 800-633-5137.
click for back To Top click for back To Top
<-- Retargeting Code-->