Type of donut
Yeast raised ring donuts (only)
Maximum finished donut size (depends on ingredients)
3¾-4 inch (95-102 mm), can be adjusted using dial setting
15 lbs (7 kg)
Deposits per minute
60 (when trigger pressed continuously)
Plunger and cylinder
Included with standard model
The F-YRD extrudes the dough through a donut-shaped opening formed by the plunger.
- The donut mix recipe is similar to other yeast-raised donut mixes, with some slight differences.
- Dough is mixed in the usual way, then transferred immediately to the hopper. A roll sheeter is not used.
- The plunger used is not the same as a cake donut plunger (see photo above).
- A small amount of 'slurry' is poured into the plunger before depositing begins.
- The 'slurry' consists of watered down donut mix and is a quick and easy job.
- This maintains a vacuum in the extruder and makes it easier to extrude the dough.
- The dough must be manually pushed to the bottom of the hopper. This prevents gaps, and partial deposits.
- Donuts are deposited onto fryer screens. Each donut needs room to expand.
- Proofing is normal, usually 35-45 minutes.
- Frying is normal.
- Deposit size can be adjusted.
- Maximum finished donut size is 3¾-4 inch (95-102 mm), dependent on ingredients used.
- For ring donuts only.
- Type F-YRD can be used with Donut Robots® using Trays and Cloths, instead of Screens.
Donuts created by the Type F-YRD show subtle differences to other yeast raised donuts.
These are general observations from a consumer perspective.
- Donuts are more consistently well-rounded than other yeast raised donuts.
- Donuts present a slightly less 'puffy' appearance.
- Donuts have a pleasing, slightly 'chewy' bite and texture.
- When broken in half and examined, Donuts have an even, consistent cell structure.
- Donuts can be glazed, iced and sugared as normal.