Manufacturing Process

Krispy Kreme Doughnuts used to be made by hand before machines took over in 1963 (

First it starts with mixing the ingredients and extruding them into the doughnut shape. They get water, krispy kreme doughnut mix, and yeast to make the dough. Next they pour the dough into a hopper. The hopper then feeds the dough into an extruder, which is the device that forms the dough rings that eventually become doughnuts. (


Second, it goes to the proof box, where it surrounds the doughnut with heat and humidity. The proof box is a tall glass case that has a doughnut conveyer belt. This conveyer belt carries doughnut trays slowly up and down in a zig-zag motion all the way through the proof box. This machine is what makes the doughnut shape (


Third, it goes to frying. The doughnuts float in vegetable oil around 355 degrees to 360 degrees fahrenheit. They are on a conveyorbelt. They fry one side of the doughnut at a time then when one side is done the machine flips them over so it can fry the other side. They fry them for a certain amount of time to make sure they get the right taste and texture (

krispy-kreme-oil-3  krispy-kreme-oil-2

Lastly, it goes to the glazing and cooling. The doughnuts are still on the conveyor belt. Once the bakers are done making the glaze, they have a pump that draws the glaze out into a glazing waterfall reservoir. Another pump draws glaze up from the reservoir to the top of the waterfall, where it falls down over the doughnuts on the conveyer belt. As each doughnut rack passes through the waterfall, it’s completely coated in glaze (

krispy-kreme-pump  krispy-kreme-waterfall-2

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