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A whole lot of donuts: Baker Boy expands its donut making capacity

DICKINSON, N.D. -- Over the past year and a half, Baker Boy has invested about $11 million into donut automation, according to CEO Guy Moos.

The company began by installing donut-injection technology to become the first North American company to make filled ring donuts in July 2018, he said.

This October, Baker Boy completed the installation of an entirely new donut automation system that included mixers, a new dough line, an automated proofing system, a larger donut frying area, and technology that will automatically decorate donuts. 

“This installation process took place over the span of three months – all while we continued to make our signature delicious donuts,” Moos said. 

While this equipment came to Baker Boy from throughout the world, some of it was manufactured regionally by Moline Machinery in Duluth, Minn.

Dustin Monke, marketing manager for Baker Boy, said the new donut automation line allows Baker Boy to increase its donut capacity from 6,000 donuts per hour to about 22,000 donuts per hour. 

“This production increase means we have the ability to grow sales outside of our current market regions and manufacture donuts for customers who purchase products in greater quantity, such as large convenience store and grocery chains,” he said.

The project has been in the works for about two years, according to Moos.  He said it all began by purchasing the injection technology and then identifying the market’s need for a higher-quality donut that also provided labor savings to operators. It eventually led Baker Boy to install the automated donut decorating equipment so the company can sell fully finished donuts.

Monke said Baker Boy has spent the past year growing its donut market share thanks, in part, to its new Magic Ring® Filled Donuts, which are now sold in more than 20 states. It has also relaunched also re-launched its donut brand, The Donut Hole®.

“This fall, thanks to our upgraded capacity, we’ve introduced a new line of fully finished thaw-and-serve donuts under The Donut Hole® brand,” Monke said. “Like all of our products, this line of 15 donuts will be sold through distributors to store operators. The donuts arrive in stores fully decorated, so stores no longer have to be concerned with preparing donuts daily. Labor shortages are challenging operators in every segment of the foodservice market. These donuts allow operators to save time and labor while also providing their customers with high-quality, consistent and great-tasting donuts.” 

Additionally, Monke said customers in the Upper Midwest will also be able to find The Donut Hole® brand as bakery case concepts licensed to convenience stores and select stand-alone locations in Fargo, Grand Forks, Minot and the original store in Dickinson.

Sydney Mook

Sydney Mook has been covering higher education at the Grand Forks Herald since May 2018. She previously served as the multimedia editor and cops, courts and health reporter at the Dickinson Press from January 2016 to May 2018.  She graduated from the University of South Dakota with a bachelor's degree in journalism and political science in three and half years in December 2015. While at the USD, she worked for the campus newspaper, The Volante, as well as the television news show, Coyote News. She also interned at South Dakota Public Broadcasting and spent the summer before her senior year interning in Fort Knox for the ROTC Cadet Summer Training program. In her spare time, Sydney enjoys cheering on the New York Yankees and the Kentucky Wildcats, as well as playing golf. If you've got an idea for a video be sure to give her a call!

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