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Reference Library.
Doughnuts
Back to basics - the doughnut doctor prescribes
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Black Marks on Retarded Doughnuts
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Buttermilk donuts
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Buttermilk raised donuts, Butter horn rolls
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Cake Doughnut Production - A Controlled Process
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Cake Doughnuts I. Formulation. AIB Technical Bulletin Vol.
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Cake Doughnuts II. Mixing preparation, scaling, mixing and frying. AIB Technical Bulletin Vol. 1, 7
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Cake Doughnuts III. Frying fat. AIB Technical Bulletin Vol. 2, 7
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Cake Doughnuts IV. Coating sugar. AIB Technical Bulletin Vol. 4, 9
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Cake Doughnuts Made from Mixes
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Cake Doughnuts: 3 zones
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Control of Seepage from Non-Dairy Confectionery Fillings
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Craters on Frozen Doughnut Icing
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Deep-frying
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Doggie donuts
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Donuts: Troubleshooting and Production Tips
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Doughnut problem solving
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Doughnut production
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Doughnut Shrinking
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Doughnuts and other fried goods
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Doughnuts: Its So Easy to Make Variety and Profits
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Doughnuts: The whole truth!
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Everything you Wanted to Ask about Donuts...But Were Afraid to ask!
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Extruded yeast-raised doughnuts
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Family favourites - three golden rules to make your doughnut sales soar
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Formulas and procedures for yeast leavened sweet doughs
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From bakery to box in half an hour
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Frozen Doughnuts
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Glazing
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Got a problem with formulation or conversion?
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Greasy doughnuts
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In the ring
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Kraft seeks improved uses for whey and finds new applications
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Problem solving
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Production quality control of extruded yeast-raised doughnuts
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Production techniques: Doughnuts, frozen dough
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Studies on cake dougnut premix: packaging and keeping quality in flexible packs
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Sweet goods and donuts
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The history of frying
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Trouble Shooting: Fruit cake, Rye bread, doughnuts
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Trouble Shooting: Greasy doughnuts, Dispersing cherries
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Troubleshooting
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Variety doughnuts: The Bakers Digest, Apr,1980
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Ways With Doughnuts
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Winchell's building on the brand
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Yeast raised doughnuts
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