Our Food

Our Food – Shipley Do-Nuts

The Shipley Do-Nut concept, like many successful foodservice operations relies on well trained and qualified staff to support its daily goal of quality and consistent performance. We have strived over the past sixty-six years to simplify its operation through experience and hard work. The concept requires the development of a staff which is committed to this daily goal to ensure the maintenance of the standards we have set.

Shipley Do-Nut Flour & Supply Company provides a prepared mix that requires only water and yeast to be added at the store level. Therefore, very little scaling or measuring of ingredients is needed that could cause inconsistent product quality. Our equipment used in the production process is recognized as some of the highest quality and most often found type used in the bakery industry set to the design of our shop specifications. The use of stainless steel is prevalent in our kitchen design to ensure durability and appearance. The ability to present a clean kitchen and store is paramount in the retention of customers.

One of our longstanding goals in the design of our stores is to involveĀ our customers in the donut making process by creating theater viewing windows to show the more traditional bakery style techniques used in some of our products.


Steps in Making a Shipley Doughnut

The art and science of making a Shipley doughnut was begun over seventy years ago by Mr. Lawrence Shipley, Sr. In 1936, he began to make what would become one of the most popular doughnuts in America. His attention to detail and his insistence on the best quality ingredients have produced the most enjoyable product on the market today.

But what does it take to make the incredible Shipley doughnut? What goes into the creation of this product loved by generations of doughnut eaters all over the Texas and the South? Well, we are about to tell you some of the more basic procedures related to the creation of this amazing food.

It isn’t a secret in the real sense, because everyday you can walk into any Shipley Do-Nut store and watch before your very eyes the magic that is doughnut production. The secret is of course in our ingredients and our attention to the care of the production process. It’s just like anything else in life if you want to be successful; you have to have passion for what it is you do. And believe us when we say passion is the very heart of the Shipley success. Not only has passion been the secret to the Shipley Family’s success, it has allowed franchisees all over the South to become successful as well in the ownership of their own businesses.

The first step to creating the famous Shipley doughnut is to use only the real Ship-ley Mix. This product is the foundation of the quality in our doughnuts. It is the formula that was developed over seventy years ago to provide the simplest, most error free and consistent quality available in any doughnut. The mix is then scaled, which means to measure the right amount for the quantity of doughnuts to be produced. Then the mix is placed into a mixing bowl which is attached to the vertical mixer. Next we add water and yeast to be blended together to produce the dough. After the proper time to blend and mix the dough, the dough is moved from the mixer to the bench table.

The bench table is the second step to creating the great Shipley doughnut. Here the well trained Shipley bakers create the products which make Shipley Do-Nuts the des-tination place for a great breakfast. The typical pastry baker will require about six to eight weeks to attain the level of proficiency necessary to create the products with consistency and speed. After the training period, the baker is qualified to create doughnuts, pastries and our very popular kolaches.

The baker will use the dough to create over 41 varieties of doughnuts, over 16 handmade pastries and up to 11 different kolaches. The ability to create these products is the culmination of weeks of training and the passion to bring the best to our customers. After the dough has been kneaded on the table, the baker will create loaves of dough much like the old world artisan bakers would create bread hundreds of years ago. This is the point at which the first or primary fermentation occurs. The table time allows the yeast to begin carbon dioxide production, which will cause the bread to rise or proof. When the dough has completed its table time, the baker will then begin to roll out the dough to get it to the proper thickness before the doughnuts are to be cut.

Doughnut cutting is a semi-automatic process at the typical Shipley Do-Nut store. This process give us the ability to compete with some of the more automated concepts, yet allows us to retain the more basic bakery production methods. It is this next step that gives us the final shape of the famous Shipley doughnut. When the dough is cut, the baker will use a dough sheeter. This machine is a small conveyor belt which has rollers which will roll out the dough to the proper thickness. Then a rotary dye cutter will cut the shape of the doughnut as well as the doughnut hole. The typical Shipley Do-Nut store uses a hexagonal cutter to give the doughnut its distinctive six-sided shape. The sheeter will cut our famous doughnuts as well as our bismarks or the shell doughnut used in making our incredible flavorful cream and fruit filled varieties. Once the dough is cut into doughnuts we move to the next step.

The next step in the creation of our doughnuts is to proof the final cut doughnuts by moving into the secondary fermentation stage. At this point, the doughnuts or pastries are the shape but not quite the size we need to serve them to our customers. We use a special box to proof the dough; this box is unique to Shipley Do-Nut stores as it allows the dough to rise but still allows the baker to remove the quantities of product only needed for frying.

Which now brings us to the next step, frying. The origins of doughnuts goes back over hundreds of years, it is one where cooks who would use the scrap dough in their kitchens to create treats for the children who sometimes played nearby. These scraps of fried dough would then be rolled in sugar and eaten hot. Today, Shipley Do-Nuts has taken the simple fried pastry and turned it into incredible variety and quality unknown in the past. The typical frying time for our famous Glazed Donut is approximately 1 minute and 45 seconds. This gives the doughnut the golden brown color and distinctive white stripe around the center. If you don’t see the stripe, the doughnut may not be the best it can be.

Finally, the time has come to finish the product. This process is the point at which the amazing taste of the Shipley bread is enhanced even further by the addition of our fresh made sugarglaze or the incredible flavors of icing, cream and fruit fillings. Our toppings are just as important to our taste as the bread, that’s why much care is taken to select the very best fruit, the softest creams and the very flavorful chocolates that go into our iced and filled doughnuts. In addition, we search constantly for the best shredded coconut, the freshest pecans and walnuts, the richest cinnamon and the most colorful sprinkles to add to our fresh made bread. We even create our own fresh icings in the store. We are the only company that makes its own strawberry, cherry and orange icing in the industry. In addition, we make our own sugarglaze many times during each week to use in our glazed doughnuts and pastries. This has made the Glazed Doughnut the most popular doughnut we sell.

This attention to the details of doughnut production has served us well over the past 70 years. We make doughnuts; we also make memories for generations of our cus-tomers. The generations of customers who have visited our stores never seem to mind the fact we are true to our heritage of fresh made.

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