Doughnut Technology

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)


The basic process for the commercial frying of doughnuts is quite similar to the frying of many other types of foods. The doughnuts, whether cake or yeast-raised, must be made up properly prior to frying. The frying kettle is loaded with shortening and is heated to frying temperature. The shortening should be carefully heated to frying temperature to avoid the danger of scorching. During the frying of doughnuts, heat is transferred from the fat to the raw doughnut batter very rapidly. The doughnuts are thoroughly cooked in about 1–1 ½ min as they are conveyed through the length of the frying kettle.


Frying Time Frying Temperature Wire Screen Bread Flour Powdered Sugar 
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Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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