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How to Make . . .

How to Make. By Kelly Buchanan 2004. Introduction. Krispy Kreme Donuts are made in factory stores -- where donuts are sold to the public AND made to sell to grocery stores All Donut ingredients are manufactured in Winston Salem, where Krispy Kreme started

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How to Make . . .

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  1. How to Make . . . By Kelly Buchanan2004

  2. Introduction • Krispy Kreme Donuts are made in factory stores -- where donuts are sold to the public AND made to sell to grocery stores • All Donut ingredients are manufactured in Winston Salem, where Krispy Kreme started • Most important ingredient is yeast -- which makes the donut rise so it is light and puffy

  3. Introduction continued . . . • Ingredients kept in work rooms of factory stores • Special equipment invented by Krispy Kreme’s founder, Vernon Randolph • Machinery includes mixer, extruder, proof box, conveyer belt, flipper, glaze waterfall, and cooling tunnel

  4. History • Started in 1937 by Vernon Randolph in Old Salem (Winston Salem, North Carolina) • Used a hole in the wall of a factory store to sell to walk-in customers • Invented special mix and equipment in the 1940’s • Went international in 2001, first European store opened in 2003

  5. Mixing • Bakers take a pre-made mix and mix it with water for the dough • Yeast, the main ingredient, is used to releases carbon dioxide creating air bubbles, making the donut less dense • Mix sent to factory stores and stored in the back room

  6. Extruder • The extruder forms the dough into small rings • Set to make the rings to an exact size so all donuts will be the same • Different cutters can be attached to make different shapes or textures • Extruder feeds dough rings into proof box

  7. Proof Box • Purpose is to make the yeast active and the dough rise • The heat and humidity in the box must be exact • If it gets too hot, vents open in the side • The donuts spend 15 minutes in the proofer

  8. Frying • Donuts go onto conveyer belt that floats through oil to fry the dough • Oil is around 360 degrees Fahrenheit • After one side of the donut floats in the oil for 45 seconds, it flips it so the other side can fry • Temperature and time the donut fries must be exact

  9. Glazing • Donuts ride under glaze waterfall • Glaze is held in the glazing waterfall reservoir and is pumped into the top of the waterfall • Extra glaze falls through into a pool under the belt

  10. Conveyer Belt • Conveyer belt passes by the front of the store so they can sell hot donuts Cooling Tunnel • Donuts go through a cooling tunnel that cools and dries the glaze • Donuts put in boxes to be sold to grocery stores or trays to sell when the machines aren't on

  11. Specialty Donuts • Cake donuts made with different mix and separate proofer • Filled donuts made with same dough but cut with a different cutter on the extruder • Filled at the filling station, a box holding crème or fruit and nozzles that fill the donuts

  12. Different Kinds ! ! ! Toppings include cinnamon, chocolate, sugar, sprinkles, and powder. Fillings include blueberry, raspberry, crème, lemon, and custard

  13. About the Author My name is Kelly. I am 13 and in 7th grade. I have two brothers, Riley and Brady, and they are 9. I also have a dog named Izzy. I love to play basketball, soccer and swim. I also sing in the Winston Salem Children’s Chorus and play trumpet in the school band. I love chocolate and pretty much any candy. I also love Mexican food.

  14. Bibliography • Harris, Tom. How Krispy Kremes Work. April 2004. <http://howstuffworks.com/krispykreme.html>. • M, Linda. Reviews - Krispy Kreme Donuts. April 2004. <http://yumfood/reviews/nc/winstonsalem/krispykreme.html>. • The History of Krispy Kreme Donuts. April 2004. <http://www.krispykreme • Think Locally, Eat Globally. ABC News. April 2004. http://abcnews.go.com/sections/business/DailyNews/krispy_kreme_abroad_000102.html

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