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DOUGHNUT FAULTS - Common Faults in Doughnut Production

Too Low Batter Temperatures - Characteristics:

  • Low Volume
  • Condensed Centre
  • Outer Skin Ruptured - Cracked
  • Signs of Fat Absorption
  • Low Frying Colour.

Too High Batter Temperatures - Characteristics:

  • Poor shelf life.
  • Minimal fat absorption but some.
  • Dense, rubbery like outer skin.
  • Poor eating properties - tough.
  • High frying colour.
  • Centre core under baked.
  • Rupture of centre core - floury under baked batter

Insufficient Water in Batter - Characteristics:

  • Low Volume.
  • Outer skin ruptured.
  • Misshaped centre filling.
  • Signs of high fat absorption.
  • Inconsistent flow - disposition.
  • Effects yield.

Over Mixing - Characteristics:

  • Large star - exaggerated.
  • Low volume.
  • Outer skin ruptured - cracking.
  • Balling.
  • Poor eating properties - tough.

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