Guides for Bakery Owners

Guides for Bakery Owners is provided as an information service of Dawn Food Products

Cake Donut Trouble Shooting Guide

Key Factors for Successful Cake Donuts

Close attention to shop procedures and equipment are part of equation in producing successful cake donut
products. Carefully following directions on the bag normally prevents many mishaps. Routine practice of
checking the following points will help ensure success!

Temperature Absorption
Mixing time and speed Frying fat
Cutter condition

PROBLEM	PROBABLE CAUSE
Excess fat absorption	• Batter temperature too hot (or too cold) • Frying temperature too low • Batter too slack (or too stiff) • Over expansion before turning • Not enough mixing time • Break down of fry fat
Toughness	• Overmixed • Batter too slack
Spreading	• Batter too slack • Frying temperatures too low
Balling	• Batter too stiff • Batter too cold • Overmixed • Donut turned in kettle (too soon) • Cutter setting too large
Misshaped	• Batter too slack (or too stiff) • Frying fat too deep • Faulty cutter-sleeve-plunger (nicks and worn spots will cause poorly formed donuts) • Donut sticks to screen • Cutter setting-donut size
Cracking	• Batter too stiff • Undermixed • Batter too cold
Rough Crust	• Batter too stiff • Undermixed • Batter temperature too cold
Poor Volume	• Batter temperature too hot (or too cold) • Batter too slack (or too stiff) • Not enough mixing time (or too much) • Turning too soon

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