Donut Troubleshooting Guide. Don’t End Up in Donut Hell.

AbleKitchen.com presents the key factors for successful donuts:

Always follow procedure and use quality donut screens, donut baskets, donut cutters and anything else that is part of the equation in producing successful donuts.

PROBLEM

Excess fat absorption

PROBABLE CAUSES

• 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

PROBLEM

Toughness

PROBABLE CAUSES

• Overmixed
• Batter too slack

PROBLEM

Spreading

PROBABLE CAUSES

• Batter too slack
• Frying temperatures too low

PROBLEM

Balling

PROBABLE CAUSES

• Batter too stiff
• Batter too cold
• Overmixed
• Donut turned in kettle (too soon)
• Cutter setting too large

PROBLEM

Misshaped

PROBABLE CAUSES

• 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-doughut size

PROBLEM

Cracking

PROBABLE CAUSES

• Batter too stiff
• Undermixed
• Batter too cold

PROBLEM

Rough crust

PROBABLE CAUSES

• Batter too stiff
• Undermixed
• Batter temperature too cold

PROBLEM

Poor volume

PROBABLE CAUSES

• Batter temperature too hot (or too cold)
• Batter too slack (or too stiff)
• Not enough mixing time (or too much)