4 things you didn't know about Dunkin' Donuts
The top doughnut tester at the company says that making the product is not easy.
The "manager of donut excellence" at Dunkin' Donuts sat down with Saveur magazine recently to talk about how Dunkin' Brands (DNKN) develops its signature treat. It's not simple.Rick Golden's team in Canton, Mass., creates as many as 1,200 doughnuts a day in the testing phase, trying to come up with the perfect concoction. A few recipes make it to Dunkin' shelves, but many more never make it out of the test kitchen.
Dunkin' Brands franchises nearly 100% of its 10,400 Dunkin' Donuts restaurants. It also owns some 7,000 Baskin-Robbins locations. Its share price has jumped 16% in the last year.
From the Saveur report, here are four things you didn't know about making doughnuts:
It's hard. It takes nine months to create a new doughnut, and some of them are in development for much longer. It took the team four years to come up with a chocolate yeast doughnut, a tough one to make because cocoa powder absorbs so much water.
There's a doughnut for every country. International stores will make custom doughnuts suited to local tastes. In China, Dunkin' Brands serves the "Pork Floss" doughnut, which is glazed and rolled in shredded dried pork.
Dunkin' hires a lot of testers. Golden has 20 people on his team, including food scientists and chefs who have been nominated for the prestigious James Beard Foundation awards. The team shares the kitchen with other creators experimenting with sandwiches, bagels and beverages.
Oil is the key. You have to use the highest quality oil to make a really excellent doughnut. "It's a big part of a donut's anatomy after all," Golden said.
| Tags: | Food |
My husband really loves Dunkin Donut coffee but doesn't like donuts. I love Dunkin Donuts but not really fond of coffee. Alas, if we could only get together on this, how much happier we would be! PS> We are seniors so have been around a long time. I can remember way back in time when glazed donuts first came out..... they were soooo good! I was sixteen and my girlfriends and I ate so many we were all sick the next day!
Jazzy Jo
I have been thinkin' about that tastin' job; Now for about 2 hours, but think I would have to move.?
I also believe they use to make the Donuts right on site...We would get them hot or warm from the kitchen sometimes...Also think you could watch through the glass or doors making them..
I know they had Bakers coming in early, overnight and working there...
That's been quite a long time ago..
They use to have a huge take out business, unless a local bakery was in the areas..
Want to know a couple of more "secrets" about Dunkin Donuts?
Ok, here goes...since DD does indeed have a great majority of stores that are "franchise-owned"...which basically means the private owners can pretty much do whatever they want under the corp. name of Dunkin Donuts and that includes poor customer service, rude clerks, rude managers (most of whom I encountered spoke with heavy Indian or Bahamian accents) and if the store location is open 24 hours? It is a HUGE haven for Homeless people, Homeless Drunks and Drug Users and Gang Members...one other thing too....the location in Fort Lauderdale, FL on Sunrise Blvd? It's open 24 hours and the amount of Cops and Sheriffs Deputies that hangout there at night? Is ridiculous...in a city that is so rife with crime? When you need a Police Office to respond to a call for help? Don't call 911, just run to that DD location in order to find a law enforcement officer.
Also, Dunkin Donuts donuts and coffee are MAJORLY overrated....I think that Crispie Creame has coffee and donuts that are a 1000% better in taste and quality compared to Dunkin Donuts, or you are much better off going to a local, "mom & pop"/family-owned neighborhood donut shop/bakery
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