Process For Producing A Doughnut, and Doughnut Produced Thereby
AssigneeDD UK Limited
InventorsJeffrey Hutchinson, Kevin Rogers
Life of this patent
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Abstract
A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resultant product does not consist of a bread-like substance.
Claims26
A process of manufacturing a yeast raised doughnut, the process comprising the sequential steps of:
- (a) forming a proven dough mixture;
- (b) applying a first coating comprising a first cooking fat to said proven dough mixture;
- (c) baking said coated proven dough mixture to form a baked proven dough mixture;
- and
- (d) applying a second coating comprising a second cooking fat to said baked proven dough mixture to form said yeast raised doughnut, wherein at least one of said first coating and said second coating consists essentially of a cooking fat or a combination of cooking fats.
The process of claim 10, wherein said step of spraying said second cooking fat onto said baked proven dough is performed within 1 minute following the step of baking said proven dough.
A low-fat, baked, yeast-raised doughnut produced by:
- (a) forming a proven dough mixture;
- (b) applying a first coating consisting essentially of a first cooking fat to said proven dough mixture;
- (c) baking said coated proven dough mixture to form a baked proven dough mixture;
- and
- (d) applying a second coating consisting essentially of a second cooking fat to said baked proven dough mixture to form said low fat yeast raised doughnut.
A process of manufacturing a yeast-raised doughnut, the process comprising the sequential steps of:
- (a) forming a proven dough mixture;
- (b) applying a first coating comprising a first cooking fat to said proven dough mixture;
- (c) baking said coated proven dough mixture at a temperature between about 210° C. and about 280° C. to form a baked proven dough mixture, while applying steam to said proven dough mixture during baking at a ratio of one second for every minute of baking;
- and
- (d) while said baked proven dough mixture is still warm, applying a second coating comprising a second cooking fat to said baked proven dough mixture, wherein said first coating and said second coating each consist essentially of a vegetable-based cooking fat or a combination of vegetable-based cooking fats and are applied in a combined ratio of less than 8 grams of fat per 40 to 45 grams dough.
Dependencies are inferred from the claim text.