Glazing and Cooling
The final step for doughnuts sold in the store is glazing. The glaze is a mixture of sugar, milk and other ingredients. Bakers prepare the glaze in a large mixing container and then pump it out to the glazing waterfall reservoir.

Another pump draws glaze up from the reservoir to the top of the waterfall, where it falls down over the doughnuts on the conveyer belt. As each doughnut passes through the waterfall, it's completely coated in glaze.

When the machine's running, walk-in customers can get the cream of the crop, hot doughnuts fresh from the glazing machine. The rest of the doughnuts, marked for delivery, stay on the conveyer belt. The belt takes them up a ramp and all the way around the factory room.

The long, slow ride (it lasts about 40 minutes) gives the doughnuts plenty of time to cool before they're packed in boxes and on trays for delivery. This is an important step in the process -- packing hot doughnuts immediately would simply be too messy.

See the glazing waterfall in action!
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Right at the end of the line, the doughnuts pass through the chocolate icer, which the bakers use to make chocolate-covered doughnuts. The icer is sort of like the glaze waterfall, but it coats the doughnuts with chocolate. After the icer, the doughnuts pass through the cooling tunnel, a refrigerated, enclosed area where the chocolate hardens rapidly. The machine-iced doughnuts are for delivery shipments. Krispy Kreme hand-dips the doughnuts sold in the stores.

At the end of the line, doughnuts pass under the icer and through the cooling tunnel.

After the cooling tunnel, the doughnuts are ready to go. Packers load them in boxes and on trays, and then stack them onto carts.

Packing the doughnuts

Doughnuts are packed in boxes and on trays.

The doughnuts are loaded onto delivery trucks at the back of the store.

When it's time to run the route, employees roll the carts onto the delivery trucks. At the Raleigh factory store, the delivery drivers run 14 different routes, serving about 26 merchants each.