Donuts with less fat, which are produced with less waste are now possible with the modular EVOLUTION roll line with integrated donut module from WP Kemper.

In contrast to other production processes, where the dough pieces have inner and outer cutting edges, the WP Kemper donut module cuts the dough pieces only on the inner side.

The result of this reduction of cutting edges is a better skinning of the product and therefore a reduced fat absorption, because the skin of the dough piece acts as an isolation and slows down the absorption of fat.

With a new, economical way of production, it is now possible to lower the unavoidable waste to a minimum of up to 5 per cent. This means significant raw material savings for the baker. Comparable figures of other production methods are said to be around 35 per cent.