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

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.