Specializations: Doughnuts

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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 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
10:30 a.m. Cake Doughnuts: Processing
  • Temperature controls necessary for product quality
  • How to control key processing steps
  • How to assure the quality of your frying fat
12:00 p.m. Lunch
12:30 p.m. Lab Cake Donuts: Processing
  • How mixing and each step of the process influences product quality
4:00 p.m. Adjourn
Time Activity
8:00 a.m. Cake Doughnuts: Product Evaluation and Lab Review
9:00 a.m. Yeast-Raised Doughnuts: Ingredients and Formulation
  • How ingredients contribute to finished product characteristics
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
12:30 p.m. Lab Yeast-Raised Doughnuts: Ingredient and Processing Variables
  • Hands on lab to produce a variety of yeast raised doughnuts and to examine variation in important process steps.
4:00 p.m. Adjourn
Time Activity
8:00 a.m. Cake Doughnuts: Product Evaluation and Lab Review
8:30 a.m. Doughnut Equipment: Depositors, Fryers, Icing and Glazing Equipment
  • Differences, benefits, and advantages to different types of equipment available for doughnut production.
  • How to choose the best equipment for your operation.
10:30 a.m. Icings and Glazes
  • The key factors with the greatest impact on quality and utility
  • Types of icings and their attributes
12:00 p.m. Lunch
12:30 p.m. Lab Cake and Yeast-Raised Doughnuts: Process and Product Variety
  • Hands on lab examining process variations and different varieties of doughnuts.
4:00 p.m. Adjourn
Time Activity
8:00 a.m. Cake and Yeast-Raised Doughnuts: Product Evaluation and Lab Review
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. Course Review and Exam, Seminar Concludes

Enrollment Information

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Cancellation Information

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

Taxes will be added to stated seminar fees as applicable. The 2020 public seminar is being offered at the Belshaw Adamatic Bakery Group facility.

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