Smarter Donut Production – Minimal Waste: more variety and maximum efficiency

In traditional donut production, donuts are punched from a flat dough sheet – leaving a lot of unused scrap dough around the edges and in the center. The process is similar to cutting cookies.
Our technology rethinks this process from the ground up – and is protected by multiple patents.

The Softstar head machine portions perfectly shaped dough pieces with less than 1 g tolerance. These are then rolled, flattened and further processed.
The result: currently the most efficient donut production process on the market – with minimal waste, maximum dough recovery and outstanding format flexibility.

Why is it so efficient?
Because the hole in the center isn’t punched right away – it’s gently pre-pressed first. This stabilizes the outer dough ring and significantly reduces waste during the final cut.
The key: When the hole is finally punched, only a very thin dough core is removed – generating just around 3% waste, early enough in the process to be fully re-integrated.

The system runs at up to 44 stokes and supports 6 to 22 rows.
Product changeovers? Tool-free and done at the push of a button. Up to three formats can be switched flexibly – whether donuts, Ball Donuts or Pop Dots.

We also focus on quality and efficiency when it comes to frying:
Our donuts are fried in a cold zone fryer.
In this system, residues such as crumbs or dough particles sink into a cooler zone below the heating area – they don't burn and therefore don't affect the oil quality or the taste of the product.
This results in longer oil life, less cleaning effort, and consistently clean, golden frying results.

Donut production has never been this efficient, flexible and resource-saving.

Want to know more? Visit us at our booth!
We’ll gladly explain how our patented donut technology works – and how it can make your production more efficient, versatile and sustainable.

Hall 11, A45