Dough Nuts

A doughnut, also spelled as donut, is a type of sweet deep fried pastry. Variations on doughnuts are
popular all over the world, where they are called by a wide variety of names, although the basic
incarnation of fried sweet dough remains the same. The doughnut is often sprinkled with sugar or other
toppings, and may be frosted or glazed as well. Associated in some nations with breakfast, the doughnut
is generally agreed to be a sweet and delicious indulgence. Some countries also consume donut holes,
a nod to the missing chunk of pastry in a classical doughnut.

There are two primary divisions of doughnut: yeast doughnuts and cake doughnuts. The yeast
doughnut hails back to the origins of doughnuts as leftover baking scraps, and tends to be lighter and
fluffier with a distinctive yeasty flavor which some consumers find quite appealing. Yeast doughnuts are
sometimes baked, as this is perceived to be healthier than deep frying. Cake doughnuts are heavier,
with a denser cake-like texture to them. Fried pastries come in many shapes, but the doughnut is usually
only recognized as a circular pastry with a hole in the middle. Doughnuts can be filled or glazed, but the
basic shape will remain the same. When cooked properly, the doughnut will retain a round shape and a
crisp exterior.


A bagel is a bread product, traditionally made of yeasted wheat dough in the form of a roughly hand-
sized ring which is first boiled in water and then baked. The result is a dense, chewy, doughy interior
with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked onto the outer
crust, with the traditional being poppy or sesame seeds. Some have salt sprinkled on the surface of the


Muffins, usually sweet cupcake-shaped breads, may require a double explanation in the UK. Typically,
and until recently, muffin in the UK referred to what most call the English muffin: a flat round yeast bread
that is split and toasted. The US type is very different, and is defined as a quick bread, since it doesn’t
contain yeast. Many variants exist and both types are sold in the UK now. In fact the term may come
from an old French word introduced into English, moufflet, in approximately 1000 CE. The term may
have once been mufflins, and at least was so used by some Irish immigrants to the US in the early 20th

Muffins get their characteristic rise from baking powder, or sometimes baking soda, instead of yeast. No
matter what type you are making, you can mess up a recipe with a few novice mistakes that are easily
remedied. First, when you’re mixing muffin batter, even if you’re using a premade mix, you only want to
mix until the ingredients are just combined. Overmixing causes tunnels and affects the fine crumb each
muffin should have. Second, people err by overfilling muffin tins. Typically, you want to fill each tin to no
more than 2/3 capacity.

People who are fans of the blueberry muffin may make another simple mistake. If you add blueberries
straight to your batter, you will end up with blue to purple batter. By lightly coating the blueberries in
flour, you’ll have a white or golden crumb instead or a totally blue cake.

You’ll find an abundance of recipes for these treats in cookbooks and on the Internet. Sweet recipes
may add fruit, especially blueberries and bananas. Chocolate varieties are more like cupcakes, and may
even be given an extra chocolate dose with chocolate chips. Lemon, cranberry, zucchini, carrot, and
bran are also popular. Corn muffins, with savory spices are also common, though some prefer them to
be sweeter. These may be especially enjoyed with chili.


Cream puffs are always made with the same method. Water and butter are brought to a boil in a
saucepan, then flour is stirred in all at once. The dough that forms is stirred and cooked for a few
minutes, until it leaves the sides of the pan. Then, off the heat, eggs are beaten in, one at a time, until
the dough is shiny, glossy, and sticky. The dough is dropped onto cookie sheets and baked in a hot
oven. Steam forms as the puffs bake, and the strong gluten structure formed by beating the dough
stretches to hold the steam, then sets into place as the heat coagulates (sets) the protein. The puffs will
be dark golden brown, with a hollow center crisscrossed with soft filaments of dough.


These type s of bread are double baked . Rusk are popular teatime snacks .Its hard  and rectangular  
shaped  and are available various varieties like milk ,aniseed , whole wheat ,condensed milk type


Pizza  is a popular dish made with an oven-baked, flat, generally round bread that is covered with
tomatoes or a tomato-based sauce and mozzarella cheese. Other toppings are added according to
region, culture or personal preference.


Hot cross buns are a type of spicy, sweet yeast bread traditionally exchanged between Christians on
Good Friday, particularly in England. They are also available at other times of the year, and are among
the family of yeast leavened pastries available at most bakeries. Hot cross buns have a familiar and
distinctive appearance, being puffy pastries quartered with a cross made from dough, icing, or simple
slashes in the buns before they are baked. Traditionally, hot cross buns are baked together in a large
pan and torn apart, creating a ragged edge along the sides of the bun.


Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter,
shortening, baking powder or eggs. It may also refer to the dough from which such baked goods are
made. Pastry dough is rolled out thinly and used as a base for baked goods. Common pastry dishes
include pies, tarts and quiches.
Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly
texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling.
When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before
adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to
develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In
other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved
by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to
produce many thin layers of folds.


Tortillas  are unleavened  bread made up of corn or wheat flour with
water and salt  popular in latinamerica but used as staple food by Mexicans equivalent to Indian naan ,
chapati ,Kulchas or Kaboos from Middle East .


Pies are baked dish  containing  pastry dough layer having sweet or sour  fillings . choco pies have  
recently become popular .Two crust covering filling s in complete shell


Other popular for of bakery products are called pretzel . These are  dough piece looped into various
shapes   such as  knots and are baked with coating of salt .Pretzel  has cracker like flavor , a crisp ,
britle texture  with  brown  glossy surface . With low moisture content  it has longer shelf life . Basic  
ingredients for Pretzels  are flour , water , yeast , sugar and shortening.


Cooked balls of dough  . They  are mainly based on flour and could be made  by steaming , frying ,
baking or boiling . Dumplings are stuffed with  vegetables , meat  or sweets . Dumplings can be sweet or
savoury . Can be served  with  stews  or gravy  or could be served by themselves .


Brownies  is another popular bakery products  often served with hot beverages like milk,tea or coffee.
Its  a flat  ,sliced  mostly  having  chocolate as its main flavour  hence the name brownie .
Brownies  are  can be classified  as  cross between  cake and cookie  with variation such as fudgy or
cakey. Normaly laced with  ingredients like nuts , whipped cream , chocolate chips .

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