Method and apparatus for producing a doughnut

Details Method and apparatus for producing a doughnut Method and apparatus for producing a doughnut

2003-07-21

2009-02-24

Tran, Lien (Department: 1794)

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

C426S099000, C426S293000, C426S296000, C426S302000, C426S303000, C426S496000, C426S497000

Reexamination Certificate

active

07494678

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.

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C.E. Morris, “Low-fat fried foods at 40% less energy cost,” Food Engineering, vol. 53, No. 11, pp. 146-147.

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