Sample Doughnut Formulations

Formulations for baked products will vary from country to country and from company to company. Many companies guard their formulations assiduously. The following recipes can be used as reference formulations or as starting point for developing products. [1]

These recipes are given in baker’s percent (see Different Methods of Expressing Baked-Products Formulations, at the end of this article).

 

The recipes above are expressed in baker’s percent.

Baker’s percent is the term used by the baking industry to describe the amount of each ingredient  by weight for a “recipe” or formula compared with the weight of flour at 100%. [2]

Note that other baked product formulations may be expressed in another method besides baker’s percent. The table below shows the difference between the different methods.

Different Methods of Expressing Baked-Product Formulations

There are different methods of expressing baked-product formulations that have evolved over time: three of the most commonly used are baker’s percent (baker’s %), total weight percent (also known as true formula or true percent) and ingredient weight. [1]

Commercially, bakeries rely on premix suppliers for high quality standard donut formulations, with a variety of formulations to select from, in 10, 15, 20 or 25 kg packages. These most commonly contain all of the ingredients, except water and yeast, although some will provide for the baker adding other materials. There are many suppliers for these mixes, each of them having their own proprietary formulas.

For a list of premix suppliers, click here.

References:

1. Cauvain, S. and L. Young, Baked products: science, technology and practice. 2006: Blackwell Publishing.

2. Yui, Y.H., ed. Handbook of Food Products Manufacturing. ed. R.C. Chandan, et al. 2007, John Wiley & Sons.

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