*9450 RH_Donut_TroubleGuide_Pg1-r1 May 28, 2014

8.5" x 11"

Donut

Troubleshooting Guide

CAKE DONUTS HELPFUL HINTS • Donut screen should be no deeper than 3 inches below surface of frying shortening, otherwise donuts will turn over as they rise and become misshapen. • Level of frying shortening should be no more than 1½ inches from bottom of depositor. • Let donuts sit on screen for 30 seconds after frying to allow excess shortening to drain away. • Dip into Honey Glaze while still hot to achieve an even glaze and good coverage. • Keep frying shortening in good condition. RAW CENTERS

CRACKING INSIDE RING

POSSIBLE CAUSES Batter Temperature Too Cool

Scaling Too Heavy

Refer to water temperature calculations; keep batter temperature at 70°F-72°F/22°C-23°C.

Reduce scaling weight to recommended weight for your size cutter.

Incorrect Frying Time

Incorrect Frying Temperature

Adjust frying time to suit drop weight.

Adjust shortening temperature to 375°F/190°C.

POSSIBLE CAUSES Batter Too Stiff

Incorrect Frying Temperature

Check mix weight, water amount and watertemperature calculations.

Adjust shortening temperature to 375°F/190°C.

Turning On Rise After Deposit

Reduce cutting speed.

Check frying shortening level in fryer; should be 2½" from screen/inverted basket to surface of frying shortening.

Dropping Too Fast Worn or Damaged Cutter Replace cutter.

*9450 RH_Donut_TroubleGuide_Pg2-r1 May 28, 2014

8.5" x 11"

Cake Donut Troubleshooting Guide CRACKING ON BOTTOM

POSSIBLE CAUSES Old Frying Shortening Breaking Down

Turning On Rise After Deposit

Check with litmus paper and change or filter frying shortening.

Check frying shortening level in fryer; should be 2½" from screen/inverted basket to surface of frying shortening.

Incorrect Batter Temperature Refer to water temperature calculations; keep batter temperature at 70°F-72°F/22°C-23°C.

“BALLING UP” EFFECT

Batter Too Stiff Check mix weight, water amount and water temperature calculations.

POSSIBLE CAUSES Overmixed Batter

Incorrect Frying Temperature

Mix properly.

Adjust shortening temperature to 375°F/190°C.

Batter Too Stiff

Old Frying Shortening Breaking Down

Check mix weight, water amount and water temperature calculations.

Check with litmus paper and change or filter frying shortening.

Incorrect Batter Temperature

Reduce cutting speed.

Refer to water temperature calculations; keep batter temperature at 70°F-72°F/22°C-23°C.

Dropping Too Fast

Scaling Too Heavy Reduce scaling weight to recommended weight for your size cutter.

EXCESSIVE SPREAD

POSSIBLE CAUSES Undermixed Batter

Incorrect Frying Temperature

Mix properly.

Adjust shortening temperature to 375°F/190°C.

Batter Too Soft

Incorrect Frying Shortening Depth

Check mix weight, water amount and water temperature calculations.

Check frying shortening level in fryer; should be 2½" from screen/inverted basket to surface of frying shortening.

Incorrect Batter Temperature Refer to water temperature calculations; keep batter temperature at 70°F-72°F/22°C-23°C.

HIGH FAT ABSORPTION

POSSIBLE CAUSES Undermixed Batter

Incorrect Frying Temperature

Mix properly.

Adjust shortening temperature to 375°F/190°C.

Batter Too Soft

Old Frying Shortening Breaking Down

Check mix weight, water amount and water temperature calculations.

Check with litmus paper and change or filter frying shortening.

Incorrect Batter Temperature Refer to water temperature calculations; keep batter temperature at 70°F-72°F/22°C-23°C.

*9450 RH_Donut_TroubleGuide_Pg3-r1 May 28, 2014

8.5" x 11"

Cake Donut Troubleshooting Guide LOW VOLUME

IMPROPER SHAPE

POSSIBLE CAUSES Incorrect Mixing Time

Incorrect Frying Temperature

Refer to recipe for correct mixing time.

Adjust shortening temperature to 375°F/190°C.

Incorrect Batter Consistency

Incorrect Frying Shortening Depth

Check mix weight, water amount and water temperature calculations.

Check frying shortening level in fryer; should be 2½" from screen/inverted basket to surface of frying shortening.

Incorrect Batter Temperature

Scaling Too Light

Refer to water temperature calculations; keep batter temperature at 70°F-72°F/22°C-23°C.

Increase scaling weight.

POSSIBLE CAUSES Incorrect Hopper Height

Batter Sitting Too Long

Hopper should be 1½" above frying shortening.

Should be 10 minutes floor time, 30 minutes cutting time.

Incorrect Batter Temperature

Worn or Damaged Cutter

Refer to water temperature calculations; keep batter temperature at 70°F-72°F/22°C-23°C.

Replace cutter.

Incorrect Frying Shortening Depth Check frying shortening level in fryer; should be 2½" from screen/inverted basket to surface of frying shortening.

*9450 RH_Donut_TroubleGuide_Pg4-r1 May 28, 2014

8.5" x 11"

Yeast-Raised Donut Troubleshooting Guide YEAST-RAISED DONUTS HELPFUL HINTS • After rolling out dough for cutting, let it relax or donuts will become egg shaped. • Proof donuts correctly. Test by gently touching side of donut with fingertip. If it leaves a faint impression, donut is ready; if it leaves no impression, it is not proofed yet; if donut collapses, it is overproofed. • Dry donuts after proofing for at least 10 minutes, or they will absorb frying shortening while frying. • Glaze donuts hot, to achieve an even glaze and good coverage. • Keep frying shortening in good condition. HIGH FAT ABSORPTION

POSSIBLE CAUSES Incorrect Drying Time

Incorrect Dough Temperature

Drying should take place 10-15 minutes before frying.

Refer to water temperature calculations; keep dough temperature at 80°F-82°F/27°C-28°C.

Undermixed Dough Refer to recipe for correct mixing time.

Dough Too Soft Check mix weight, water amount and water temperature calculations.

EXCESSIVE SPREAD

Incorrect Frying Temperature Adjust shortening temperature to 375°F/190°C.

Old Frying Shortening Breaking Down Check with litmus paper and change or filter frying shortening.

POSSIBLE CAUSES Dough Too Soft

Proofer Too Moist

Check mix weight, water amount and water temperature calculations.

Reduce proofer humidity.

Incorrect Frying Temperature

Check with litmus paper and change or filter frying shortening.

Adjust shortening temperature to 375°F/190°C.

Old Frying Shortening Breaking Down

Incorrect Frying Shortening Depth Check frying shortening level – fill to “fill line.”

UNEVEN CRUST COLOR

POSSIBLE CAUSES Dough Temperature Too Warm

Incorrect Frying Temperature

Refer to water temperature calculations; keep dough temperature at 80°F-82°F/27°C-28°C.

Adjust shortening temperature to 375°F/190°C.

Incorrect Fermentation Time Refer to recipe for correct fermentation time.

*9450 RH_Donut_TroubleGuide_Pg5-r1 May 28, 2014

8.5" x 11"

Yeast-Raised Donut Troubleshooting Guide LOW VOLUME

POSSIBLE CAUSES Incorrect Mixing Time

Excessive Handling

Refer to recipe for correct mixing time.

Do not over-handle dough.

Dough Too Stiff

Excessive Dusting Flour

Check mix weight, water amount and water temperature calculations.

Use dusting flour sparingly.

Dough Temperature Too Warm

Increase proofing time.

Refer to water temperature calculations; keep dough temperature at 80°F-82°F/27°C-28°C.

Incorrect Fermentation Time Refer to recipe for fermentation time.

Too Much Scrap Dough

Underproofed Proofer Too Dry Increase proofer humidity.

Incorrect Frying Temperature Adjust shortening temperature to 375°F/190°C.

Reduce scrap.

BLISTERING

POSSIBLE CAUSES Incorrect Mixing Time

Excessive Handling

Refer to recipe for proper mixing times.

Do not over-handle dough.

Dough Temperature Too Warm

Incorrect Frying Temperature

Refer to water temperature calculations; keep dough temperature at 80°F-82°F/27°C-28°C.

Adjust shortening temperature to 375°F/190°C.

Incorrect Fermentation Time

Increase proofing time.

Refer to recipe for correct fermentation time.

COLLAPSING

IRREGULAR SIZE AND SHAPE

Underproofed

POSSIBLE CAUSES Undermixed Dough

Excessive Dusting Flour

Refer to recipe for correct mixing time.

Use dusting flour sparingly.

Incorrect Fermentation Time

Incorrect Drying Time

Refer to recipe for correct fermentation time.

Drying should take place 10-15 minutes before frying.

Excessive Handling

Overproofed

Do not over-handle dough.

Reduce proofing time.

POSSIBLE CAUSES Incorrect Mixing Time

Uneven Pinning and Sheeting of Dough

Refer to recipe for proper mixing time.

Pin evenly to proper thickness.

Incorrect Fermentation Time

Dough Not Relaxed Before Cutting

Refer to recipe for correct fermentation time.

Allow dough to relax to proper condition.

Incorrect Proofing Adjust proofing time. Proofing times can vary depending on product.

*9450 RH_Donut_TroubleGuide_Pg6-r1 May 28, 2014

8.5" x 11"

Yeast-Raised Donut Troubleshooting Guide “BALLING UP” EFFECT

POSSIBLE CAUSES Excessive Handling

Proofer Too Dry

Do not over-handle the dough.

Increase proofer humidity.

Excessive Dusting Flour Use dusting flour sparingly.

Get more tips at www.ardentmills.ca Still having problems? Call our Technical Service team at 1-800-361-6259

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