Monetizing the donut business! - Page 11

Donut Statistics - Page 14

Healthier consumer attitudes - Page 15

Themed Donuts - Page 16

Designer Donuts - Page 17

Home-made Donuts - Page 17

Donuts as a Cheap Treat - Page 17

(1) Contractual Daily Donut Wholesale Accounts - Page 29

(2) Mobile Donut Concession Business - Page 29

(3) Catering of Donuts, Cupcakes Coffee and Sandwiches - Page 29

(4) Secondary Satellite And/or Cold Spot Donut Location - Page 30

(5) Up Selling and Cross-Selling Related Products - Page 30

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Special Events (Birthday Parties) - Page 31

Specialty Services (Internet café) - Page 31

Specialty Services (Self-service Photocopier) - Page 31

1. Access the Specific Market for Donut Popularity. - Page 32

2. Community Wants and Needs. - Page 33

3. Specialty Donuts and Related Products - Page 33

1. How large or small is the rural and/or metropolis region you plan to sell donuts within? - Page 36

2. Do you plan on acquiring donut wholesale accounts on a daily basis (contractual accounts) in conjunction with daily retail donut sales? - Page 37

3. Do you plan on opening a second donut shop location? - Page 38

The #1 window (browser) URL is Google.com - Page 44

The #2 window (browser) URL is eBay.com - Page 44

The #3 window (browser) URL is craigslist.org - Page 44

The #4 window (browser) URL is bakeryequipment.com - Page 44

The #5 window (browser) URL is http://www.bakedeco.com - Page 44

Other donut equipment resources - Page 45

Sample Plan 2 : Donut Shop Plans with Drive-Through - Page 46

Donut Fryers - Page 48

Proof Boxes and/or Cabinet - Page 49

Donut Glazers - Page 51

Exhaust Hood in fire suppression system Installation - Page 53

Exhaust Hood Mechanical Plans - Page 55

TALKING POINT: ACQUIRING FREE BAKERY AND RELATED EQUIPMENT - Page 57

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Additional tips and suggesting for optimizing your fryer for production. - Page 59

Theme Based Donuts - Page 67

Utilizing a scrapbook to help sell products - Page 69

Digital Picture Frames - Page 69

Up Selling - Page 69

Birthday Parties - Page 70

Office Parties - Page 70

Additional Ideas - Page 70

TALKING POINT: MONETIZING COFFEE, ESPRESSO AND CAPPUCCINO - Page 72

TALKING POINT: MONETIZING CUPCAKES - Page 74

TALKING POINT: IMPLEMENTING A DELI LINE AND/OR PREMIUM HOT DOG LINE - Page 76

The 7 critical factors, a signature item must meet - Page 84

Q1. What is the yield, per bag of a yeast donut premix and what is the cost? - Page 89

Q2. How much does plain, blueberry and chocolate cake donut premixes cost and does the cake donut premixes yield the same as the yeast dough? - Page 89

Q3. How do I obtain donut sticks without owning a donut shop or kitchen. - Page 89

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Deposit - Page 90

Liability insurance - Page 90

Food handler’s certificate 91

Step 1. UNIQUE - Page 92

Step 2. CONCESSION STAND PRESENTATION - Page 92

Step 3. REQUIRED DOCUMENTS NEEDED TO LEGALLY ATTEND A EVENT - Page 92

Step 4. FIRST CONTACT WITH THE EVENT MANAGER - Page 94

Equipment Needed - Page 98

Concession Booth (Tent) - Page 100

Recommended concession accessories - Page 101

Misting System - Page 104

Portable Sinks - Page 104

S/S Food Preparation Table - Page 105

616 Cut-N-Fry Donut Fryer - Page 108

616 Cut-N-Fry Donut Fryer - Page 111

Disc Dough Cutter - Page 111

Rolling Pin - Page 111

Plastic Scrapers - Page 112

Proofing Cabinet - Page 112

Drumsticks - Page 112

Step 1. Scale and Mix 25 pounds of Yeast Donut Dough - Page 118

Step 2. Floor Time (Commonly Known as Bench Time) - Page 119

Step 3. Balling your dough (Commonly Known as Loafing) - Page 119

Step 4. How do I know when to roll my dough? - Page 120

Step 5. Proof the donut sticks - Page 120

How to make the donut crumb - Page 122

Bake Mark (Formally Westco flour company) - Page 122

Daylight Flour Company - Page 122

Dawn Foods - Page 122

Kerekes Bakery & Restaurant Equipment - Page 123

How often do I change fryer shortening oil? - Page 123

What oil do you recommend for frying donuts? - Page 123

After frying yeast donuts, I have brown spots and blistering on donuts? - Page 124

Acquire Free Media Coverage With a Mega—Business Grand Opening - Page 126

Syllable Rhyme - Page 128

"Thinking Outside the Box" - Page 131

Sample Media and Promotional Letter: - Page 139

Pledge Form - Page 141

Headline to Include Business Logo - Page 144

Donut World - Page 144

A. Business Cards - Page 149

B. Customer Appreciation Cards - Page 149

C. Banners - Page 150

D. Coupons - Page 150

E. Event Flyers - Page 151

F. Gift Certificates - Page 151

G. Balloons - Page 151

Donation Receipt from Classic Car Show And Donuts For Charity Event - Page 159

Other considerations! - Page 160

A ingredient recipe can be broken down into one of two parts: - Page 161

Leavening Agents - Page 161

Flour, Sugar, Shortening and Helpful Tips for Donut Making - Page 162

Appropriate Flour Used For Specific Donut Recipes - Page 163

Appropriate Flours Used For Cake Donuts - Page 164

Appropriate Flours Used For Old-Fashioned Donuts - Page 164

Moisture retention - Page 165

Browning - Page 166

Tenderness - Page 166

Aeration (Leavening) - Page 166

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Spread - Page 166

Fermentation - Page 166

Butter, Shortening, and Oils - Page 167

Butter - Page 167

Margarine - Page 167

Oils - Page 168

To Fry and Assemble Donuts - Page 170

Essential Key Ingredients - Page 175

Essential Key Ingredients (Yeast Donuts) - Page 176

Flour- Sugar-Yeast- Shortening - Page 176

Scrap Dough "Brew" a Trade Secret - Page 178

Correct final mix outcome calculations - Page 178

Yeast Donut Recipe Demonstrated in The Advanced Donut Training Course on DVD - Page 180

Yeast Donut Recipe (Batching your brew) - Page 180

Here are some yeast donut making tips on the lighter side of donuts! - Page 182

Clarification of Floor Time "Bench Time" - Page 183

Floor Time - Page 183

Clarification of Balling "Loafing" Yeast Dough - Page 183

Clarification of Proofing Techniques - Page 184

Working With Reformed Dough - Page 186

Frying Techniques - Page 186

Simple Yeast Donut Recipe - Page 187

Pumpkin Cake Donut Recipe - Page 192

Apple Cider Donut Recipe - Page 194

Buttermilk Cake Donut Recipe - Page 196

Cake donut trouble shooting with Belshaw type B donut dispenser - Page 197

Chocolate Cinnamon Cake Donut - Page 197

Blueberry cake donuts - Page 198

French Donut Recipe From Scratch - Page 198

Donut Puff Recipe - Page 199

Baked Yeast Donuts - Page 200

Basic Sweet Rolls Recipe - Page 201

Baked Cake Donut Recipe - Gluten & Vegan Free Recipe - Page 202

Basic Sweet Roll Recipe - Page 203

Common ingredients for donut icings and glazes and why. - Page 203

Donut Icings, Glazes and Whipped Fillings - Page 204

Traditional Donut Glaze - Page 204

White Donut Icing - Page 205

Vanilla Butter Cream Filling - Page 205

Maple Icing - Page 206

Chocolate Icing - Page 206

Mocha Cream Filling - Page 207

Cherry & Blueberry Icings - Page 207

Secret Donut Toppings & Fillings - Page 208

Toffee/Peanut Donut Crumb - Page 208

French Filling - Page 208

Vanilla Sugar - Page 208

Talking Point: Utilizing Donut/Flour Companies to Meet Your Need! - Page 209

Trouble Shooting Cake Donut Premixes - Page 211

Q. 1 - I am considering adding partners to my donut business. What do you recommend to protect myself? 213

Q. 2 - I am formulating a donut shop business plan. Is there specific information you can give me that will assist me in acquiring a loan? 213

Q. 4 - I am about to open my donut shop, how many donuts do I make? 214

Q. 5 - If you were to reopen a donut shop. What things would you do differently? 215

Q. 6 - What is viable retail vs. wholesale donut pricing strategy? 215

Q. 7 - What Is Considered Bulk Contractual Wholesale Orders And/or Specialty Wholesale Orders? 216

Q. 8 - Is there specific advice you can give me to avoid leasing or renting or buying a bad donut shop location. 216

Q. 9 - What is the ideal donut shop location? 217

Q. 10 - What square footage do I need for a donut shop. Also a location large enough to accommodate wholesale? 217

Q. 11 - How many employees do I need to employ to start the donut business? 217

Q. 12 - What time does a typical donut shop start making donuts? 218

Q. 13 - I have always had this vision of producing warm/fresh raised glazed donuts thru the morning in my Donut shop, how do I do that? 218

Q. 1 - How often do I change fryer shortening oil? 219

Q. 2 - What is butterlean? 219

Q. 3 - When I finish cutting yeast raised "rings" donuts. Do I place them in the proof box right away, or wait until I have cut all my donuts? 219

Q. 4 - Is there a substitute for buttermilk to activate baking soda and baking powder? 220

Q. 5 - What type of proof box do you recommend for donuts? 220

Q. 6 - After removing screens of donuts from the proofing cabinet, What is the dry stage? 220

Q. 7 - Should you expose your donuts to room temperature beyond five minutes, your donuts will form a thick shell, making for a tough donut. 220

Q. 8 - What is power flour or hard flour and soft flour? 221

Q. 9 - My yeast donuts (rings) will not rise, and are not fluffy? 22112 ~ www.donutedvd.com All Rights Reserved 2011-Present

Q. 10 - What is the timetable for donut making tasks? Have you ever created like a template of start times, all the way through donut making process and decorating? 221

Q. 11 - How do I clean the donut glaze from the previous nights bake, prior to adding fresh donut glaze? How do I get all the "debris" out of the glaze? 222

Q. 12 - Approximately how many cake donuts will you yield from 5 pounds of cake donut batter, using the Belshaw type B. donut depositor. 222

Q. 13 - Approximately how many Yeast Donuts will you yield from 5 pounds of yeast donut dough. 222

Q. 14 - What oil do you recommend for frying donuts? 222

Q. 15 - How do I proof and fry yeast donuts at home. 223

Q. 16 - I use a Belshaw cake donut depositor and my donuts fall to the side when dispensed and not straight down, causing donuts to double turn, crack and blister. 223

Q. 18 - My cake donuts are heavy and absorb oil. 223

Q. 19 - We intend to only serve hot fresh-baked donuts, not fried. What oven would I need for this specific task? 224

Q. 20 - Why do I need to warm the mixing bowl, prior to adding ingredients. 224

Q. 21 - My yeast donuts do not double in size when fried? 224

Q. 22 - My yeast donuts severely blister when fried? 224

Q. 23 - How do I test fry a donut before frying a whole screen? 224

Q. 24 - My yeast glazed raised donuts - look like footballs! How do I know when I have relaxed the yeast dough enough to cut donuts... what do I look for? 224

Q. 25 - My yeast donuts brown very quickly when frying, what am I doing wrong? 225

Q. 26 - What size of donut cutter do I need for raised glazed rings. 225

Q. 27 - I want to use a doughnut premix when preparing my yeast donuts and cake donuts. what type of premix should I use. 225

Q. 28 - What type of yeast should I use, dry or fresh? 225

Q. 29 - What is the best way to fill a ring cake or yeast glazed donut? 225

Q. 30 - At what temperature do you fry cake and yeast donuts? 225

Q. 31 - What donuts require docking and how much do you dock the donuts? 226

Q. 32 - Where can I order the flour, Icing and the ingredients for donut making? 226

Q. 33 - What do I do with over proof donut? 227

Q. 34 - How do you convert tablespoons to cups? 227

Q. 35 - How many eggs in a quart? 227

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Q. 36 - How much does a quart of water weigh? 227

Q. 37 - What is dough conditioner 228

Q. 38 - After frying yeast donuts, I have brown spots and blistering on donuts? 228

Q. 39 - How do I proof yeast donut without a proof box or proofing cabinet? 228

Q. 40 - Why do I need a submersion screen and what is speed frying. 228

Q. 41 - Why do glazes and icings become sticky and break down? 228

Q. 42 - Donut Recipes And High Altitude 229

Q. 43 - How do I submerge and fry donut holes? 229

Q. 41 - Dimensions & over all plans for frying screens, glazing and display pans. 229

Q. 42 -The Powder Sugar melts on the cake donuts 230

Earnings Disclaimer - Page 235

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