Each process stage, from mixing to creating the dough band and donut shapes, through to baking, contributes to their final quality. It also holds opportunities to optimize production, such as correctly introducing re-work dough into production, for semi-automated and fully-automated operations.
Earlier this year, Dawn Foods’ Europe & AMEAP team held a seminar together with RONDO, where specialists from both companies pooled together their expertise in everything donuts. It was held at RONDO’s Dough-How Center in Burgdorf. RONDO and the ingredient specialist worked on being able to speak the same language when visiting common customers and working on improving their donut manufacturing process, Alexander Weissbach, Head of Technology and Product Management at RONDO Burgdorf AG, pointed out.
