Method of manufacturing yeast-incorporated doughnut

Details Method of manufacturing yeast-incorporated doughnut Method of manufacturing yeast-incorporated doughnut

A - Human Necessities

21

D

99/131

A21D 13/08 (2006.01) A21D 6/00 (2006.01) A21D 8/02 (2006.01)

Patent

CA 1335550

A method of manufacturing yeast-incorporated doughnuts which comprises blending raw material powder with a predetermined amount of water and live yeast, mixing them to prepare dough, conditioning the dough for a predetermined period of time, extruding the dough at a predetermined thickness and shape under pressure, punching the thus shaped dough in a predetermined shape, rapidly freezing the punched product by a freezer such that the temperature at the core portion is lowered to about -12°C, storing the refrigerated dough in a dough-conditioner, thereafter, arranging the frozen dough on a screen and applying thawing, fermentation and demoisturing in a thawing box, followed by quick frying. Most of the procedures for making doughnuts except for the frying, can be automated and manpower is saved.

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