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The donut business operational manual covers much more than just basic procedures such as ordering of ingredients, opening and closure protocols but offers it’s readers a comprehensive in-depth step-by-step guide about critical fundamentals of donut production.


The operational manual provides protocols and procedures to implement complete donut lines of yeast, cake and French donuts by scratch or donut premix. Simply follow the donut making protocol to implement the donut line but the manual is much more than just that…


Imaging knowing the insider secrets to making multiple flavored cake donut varieties all while simultaneously converting that same recipe(s) into donut premixes in order to custom blend in-house premixes, protect master recipes and effectively train new employees.
 

Of course the operational manual covers general information such as safety in the shop when making donuts (standard info) but instead intensely covers step-by-step donut making protocols and procedures in order to implement a donut line consistently everyday of the week.

The manual represents my 3 decades experience in the donut business. The manual will clarify donut production based on a complete donut making system with step-by-step protocols to guide you through the complexities of mass donut production. Upon successfully reading the entire manual you will have had that aw-ha moment of clarity needed to enter the donut business with a new found confidence level to produce donuts in volume. 

The donut business operational manual covers;

•Make-up procedure protocols for large poundage’s of yeast donuts
•How-to multitask multiple cake donut flavored varieties
•Order in which to make yeast, cake and specialty donutlines

Also covered in the manual is yeast donut technical information needed to effectively train new employees about yeast donut dough mechanical and chemical reactions from custom ingredient blending, batching, mixing, proofing making the donuts frying and decorating.

Click here for a sample read from the yeast donut technical section of the donut shop operational manual.

Sample Read: The fermentation process is a complex series of reactions that produces carbon dioxide, alcohol, and other chemicals. The pH level of the donut dough drops as the fermentation continues. These chemicals and the yeast activity. 
                                        
The manual can only be purchased together with our complete library collection of our products and services found here.     

Review the below table of contents and discover that Donut Business Operational Manual book is the most comprehensive instructional ever written needed for donut production.

 

Learn how-to simultaneous multi-task multiple donut lines in volume.

  • Introduction
  • Cake Donut Make Up Procedure
  • General Information
  • Yeast Donut Make Up Procedure
  • About Donut Making and Safety in the Shop
  • Proofing Yeast Donuts
  • Working with large poundages of Yeast Donut Dough 80 lbs or more
  • Order in Which to Make Yeast Donuts
  • The Recommended Master Donut Line 
  • Donut Making Protocol (step by step)
  • Pre-Mixes vs. Scratch Donut Making
  • Cake Donut Line Production
  • Ingredient Preparation
  • How It Works
  • Basic Preparation Layout 
  • French Donut Make Up Procedure
  • Blending Ingredients for Donut Bases 
  • Storefront Opening Tasks
  • Yeast Technical Article
  • Storefront Closing Tasks

Go from Donut Zero experience to Donut Hero!

The manual was written to go hand-in-hand as a step-by-step instructional to implement our master donut line for persons who have hired me for on-site donut training and/or whom have purchased a master recipe package from us.

The manual is complete and will give you the ability to make decadent donuts on day (1.

This is achieved by learning how-to properly utilize water temperature calculations, blending of ingredients, and learning the skills to multi task multiple donut lines based on donut making protocols and procedures found in the operational  manual.

There is no product or manual guide book on the Internet like it as the donut business operational manual is non-theory based and written based on 3 decades in the donut business. 

Donut shop operational manual
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yeast glazed donut

Traditional Yeast glazed Doughnuts

Cinnamon Roll Doughnuts

cinnamon roll donuts

Doughnut Bismarcks 

donut Bismarcks

Open-Faced Cherry And Apple Turnover Doughnuts. Also Shown Are Pull-A-Part Mini Turnovers.
 

open-faced cherry and apple turnovers (1)
cinnamon roll donuts

Cinnamon Roll Doughnuts

apple fritters and mini-fritters

Apple Fritters And Mini-Fritter Doughnuts

Texas Doughnuts

Texas donut (1)

Christmas  Doughnut Canes

Xmas donut canes
Assorted cake donuts
buttermilk bar
double chocolate cake donut

Toffee peanut chocolate cake doughnuts

Buttermilk bar cake doughnuts

Toffee peanut cake doughnut
White iced red velvet cake doughnuts
Apple cider cake doughnuts

Red Velvet Cake Doughnuts

Apple Cider Cake Doughnuts

Assorted buttermilk cake doughnuts

Listed below are doughnuts demonstrated in The Advanced Doughnut Training Course.

 

Listed below are doughnuts demonstrated in The Advanced Doughnut Training Course.

marbled chocolate white raised cinnamon twist

The Marbled Chocolate & Whites Yeast Cinnamon Twist

Cinnamon Twist Doughnut

Chocolate Marbled Yeast Doughnut    

chocolate marbled yeast donut
mocha donut (1)

The Mocha Doughnut

Bear Claw Doughnuts With French Filling

bear claw donut

Maple And Chocolate Bar Doughnuts

Maple bars and chocolate bars
honey bun donuts

Honey Bun Doughnuts

Lemon, Cherry And German Doughnuts

lemon, cherry and German donuts! (1)
Large rosette donuts
Pumkin yeast donuts
blueberry and traditional crumb cake donuts.
Cinnamon Twists
double roasted coconut doughnuts
Plain cake doughnut

Plain cake doughnut

Double Roasted Coconut doughnuts

Rosettes

Pumpkin Cake Doughnuts

Blueberry crumb Cake Doughnuts

The Marbled - Chocolate and white chocolate cake doughnuts
blueberry cake doughnut

Blueberry cake doughnuts

The Marbled

Chocolate with white chocolate

Do You Know?

Donuts are the second most profitable food item in the nation, second only to the potato!
 

The cost to prepare and finish a donut is approximately 12 cents!

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The doughnut business is one of those rare businesses with a universal customer base.

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Donut Business Operational Manual

doughnut shop operational manual
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