Value Chain

Angelic Donut

 Angelic donut is one of the most known donut shop in Marikina. The newly built shop that caught the attention of many customers because it looks very appealing and affordable than any other shop. Behind its heavenly and Eco-friendly appearance you’ll discover the angelic taste that has never been brought to humanity.

“One bite makes you desire another, one bite makes you drool forever. One donut, one love”

 Value chain

 Is a series of activities that create and build value the company needs at every step. This is how businesses converts inputs into outputs.

Activities are divided into two areas which are specific activity and Primary activity.

 Specific Activity

Activities that supports the primary activity.

Primary Activity

Activities on how the product created, manufactured, delivered and sold to the costumers.

 

Infrastructure	Fund Collection Administrative Task
Human Resources Management	Managing Employees Training Employees Appraisals and Rewards Knowledge Transfer Freedom Thought Conducting
Technology Development	Costumers Feedback Enhancing of Product Make-up Product Modernization Promote new Products Databases
Procurement	Dealing with Resources Marketing Scheme
Marketing and Sales	Branding Pricing Contribution Advertisement Promotion Offer Costumers Benefits
Inbound Logistic	Purchasing
Outbound Logistic	Serving doughnut hot Transporting Dough Bases
Purchasing the Raw Materials	Flour Flavoring Condiments
Operations	Products Ingredients Procedure
Service And Supports	Costumer Comfortable Online Orders Home Delivery

 

Value Chain of Angelic Donut

VALUE CHAIN OF ANGELIC DONUT

Support Activities:

Infrastrstructuree

Framework or foundation of an organization.

 ANGELIC DONUT has built an exceptional franchise infrastructure that makes bringing home these delicious treats even more convenient and more satisfying for their targeted consumers. The facilities in the shop includes an air conditioned room which bring good vibes to the customers, netizens will patronize because of the free wi-fi promo.

Human Resources Management

Function in organizations designed to maximize employee performance in service of an employer’s strategic objectives. HRM manages and administrate people within the organization

• Managing employees

Appointing required number of employees by looking on their certain abilities that will help the company more on achieving goals they want to succeed.

• Training employees

Attaining employees learn disciplines required so that they can perform as per the expectations set for them to the job, and also to increase the knowledge and skills.

• Appraisals and rewards

Encourages employees to improve their performance. Give assessments with regards on their performance that will provoke them (employees) to exert more effort on their assigned tasks.

• Knowledge transfers

Giving lessons and sharing experience that will help other employees to attain and achieve demands of the customers. This includes on how to treat customers in a respective manner.

• Freedom of thoughts

Helps employees to be able to condemn themselves on different situations and to decide on what actions that will overcome a situation even without the help of their supervisors/managers.

• Conducting meetings

Helps employees to cope up with themselves and to communicate to each other with relevant information about them.

Technology Development

It is a processes and procedure that are being done by the company and it talks about the tools are being used.

• Customer’s Feedback

Customers are allowed to give their opinions if they are satisfied to the product and they ate. Customers are also allowed to give comments to the service they encountered while they are in the shop.

• Enhancing of product

Angelic Donut enhance the taste of product according to the taste of society by reading comments and suggestion. Food analyst always visit the shop to maintain their cleanliness.

• Make-up-product

The shop has always an option or improvising an ingredients when it run out of stock.

• Innovation

The shop uses wifi for innovative purposes to keep the customers satisfied on the services the shop offers. To promote eco-friendly environment, the shop is surrounded by plants and flowers instead of a fully air conditioned place.

• Promote new products

Angelic Donut uses social media to promote their products. To endorse their product they use celebrities. Free taste for new products before it will be purchased by the people.

• Databases

To oversee the sales, and payrolls and inventory of the company they use database.

Procurement

• Dealing with Resources

As a new entrepreneur, Angelic Donut search and gather the good resources that may help to grow the Shop and to have a delicious products. Angelic Donut’s product serves fresh and hot to achieve the customers satisfactions, by providing a suggestion box they will know the customers feedback to donuts, employees, and the kind of service that Angelic Donut’s has. All products surely affordably and delicious.

• Marketing Scheme

Angelic Donut’s make sure that all products will be sell on the day that donuts made and also to don’t get the bad comments of the customers to products. It provides an daily, weekly and monthly report for the most selling products that Angelic Donut’s has, this most selling products will help the customers to easily decide what donuts is most selling product, and it is very affordable and heavenly delicious kid of donuts.

Marketing and Sales

The business need to have a target to serve all kinds of customers,specially the senior citizen also for working people,families with children, student or even tourist. We need to achieve the factors that the customer needed.

• BRANDING

Angelic Donuts have own all original products that we serve, the recipes was planned & studied based on people satisfaction, includes our secret recipes that makes our products more special and has the quality than other donuts company.

• PRICING

They always put in their mind how big demand for the donuts in public area and also we think about our competitors.

• CONTRIBUTION

Angelic Donut aims to open many stalls in the public places especially in the malls to get a large number of customers base to the server and experience of good quality donuts.

• ADVERTISMENT

They advetise thru using facebook, instagrams, twitter, newspaper and also mini stalls in some special events like foundation days, wedding, anniversary, catering, desserts gathering and birthday parties.

• PROMOTION OFFERS

The promotional offers is when you avail worth 500php of our products you will get 2pcs of our specials donuts or you can upgrade your drinks.

• CUSTOMER BENEFITS

Angelic Donut offers unique kind of donuts it can be called “The ring of happiness” but also “Healthy until at the last tip of your veins” “insert product name” will surely leave a smile at the face of every customer will come inside in our business firm.

• REDEFINING

Menu Making the product, it must have enough flavor that can be enjoyed by every consumer. Filipinos have their own tastes and also look at what you love or how does it so. Every consumer is fond of sweet and one of which food or product is donut and some other people likes to eat this that is why it can introduced to some other place.

 

PRIMARY ACTIVITIES:

Inbound Logistic 

Purchasing the raw materials:

            Purchasing raw materials required which includes:

• Flour
• Enriched Unbleached Wheat Flour
• Wheat Flour
• Malted Barley Flour
• Soy flour
• Vital wheat gluten
• Yeast nutrients
• Flavorings
• chocolate
• sprinkles
• cinnamon
• maple
• strawberry
• raspberry
• milk
• lemon
• Condiments
• oil
• sugar
• water
• egg yolks
• yeast
• nonfat milk
• salt

 

Operations

 Products:

Ambriel (chocolate iced cake)

Ingredients:

1 ½ cups of icing sugar

1/4 cup of cocoa (not hot chocolate powder)

25 grams of butter

Procedure:

1) Sieve the cocoa and icing sugar into a bowl.

2) Chop the butter and add to the bowl.

3) Add one tablespoon of hot water and mix all the ingredients    until they form a smooth, glossy paste of a uniform color.

Cherubim – (chocolate iced glazed)

INGREDIENTS:

1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast

2/3 cup (160 grams) milk, at room temperature

3 1/2 cups (490 grams) unbleached all-purpose flour

1 1/3 cups (270 grams) sugar

2 teaspoons kosher salt

3 eggs

7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces

Canola oil, for frying

Vanilla Cream Filling

Procedure

• Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, butter, salt, and 1-1/2 cups flour; blend well. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes.
• Punch dough down. Remove dough to floured surface; roll to 1/2-inch thickness. Cut into shapes using a 2-1/2-inch doughnut cutter. Reroll extra pieces of dough; cut into shapes. Place on greased baking sheets.
• After baking or frying, let doughnuts cool, then spread withChocolate Glaze. Or dip warm doughnuts into Vanilla Glaze. Drain on rack set over wax paper.
• Chocolate Glaze:Sift together 2 cups powdered sugar and 1/4 cup cocoa powder in a small bowl; stir in 3 tablespoons milk and 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract. Add additional milk 1 tablespoon at a time until desired spreading consistency.

Daniel (Chocolate iced glazed with sprinkles)

Ingredients

2 teaspoons active dry yeast

2 tablespoons warm water

2 cups all-purpose flour

1 1/4 cups sugar

1 1/2 teaspoons baking powder

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 large eggs

1 cup vanilla yogurt, whole-milk or low-fat

4 tablespoons (1/2 stick) unsalted butter, melted

2 teaspoons vanilla bean paste or pure vanilla extract

 

For the vanilla glaze layer:

4 tablespoons (1/2 stick) unsalted butter

1 1/2 cups powdered sugar

2 teaspoons pure vanilla extract

3 tablespoons evaporated milk, plus more to thin if needed

 

For the chocolate glaze layer:

4 ounces semisweet chocolate, roughly chopped

2 tablespoons unsalted butter

1 cup powdered sugar

1 teaspoon pure vanilla extract

4 tablespoons evaporated milk, plus more to thin if needed

6 tablespoons (90 grams) heavy cream

Pastry Cream , chilled

 

Procedure:

 

1) Preheat the oven to 350°F. Coat two (6-count) doughnut pans with a flour-based baking spray, such as Baker’s Joy.

2) In a small bowl, sprinkle the yeast over the warm water and set aside. In a medium mixing bowl, sift together flour, sugar, baking powder, nutmeg, and salt.

3) In another bowl, whisk the eggs, yogurt, melted butter, vanilla paste, and yeast mixture until well combined.

4) Bake the doughnuts until puffed and golden, about 15 minutes. Remove from the oven and cool the doughnuts in the pan for 5 minutes.

5) For the vanilla glaze layer, heat butter in a small saucepan over medium-low heat until melted.

6) Allow to dry for at least 15 to 20 minutes before coating with the chocolate glaze.

7) Add the powdered sugar, vanilla, and milk, and whisk vigorously to combine. If it seems too thick, add more evaporated milk, a tablespoon at a time, until desired texture is reached. Remove the pan from heat.

8) Dip the top side of a doughnut into the glaze and twist to coat. Return to the wire rack and immediately cover with sprinkles.

 

 

Eremiel  (Spiced Doughnuts With Dark Chocolate Glaze & Candied Bacon)

Ingredients

Yields: 16-20 doughnuts

3 cups all-purpose flour, divided

1 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon cinnamon

1 teaspoon all-spice

2 tablespoons vegetable shortening

1/2 cup + 2 tablespoons whole milk

1 tablespoon white vinegar

1 large egg

1 large egg yolk

2 tablespoon vanilla extract

1/2 teaspoon lemon extract (not oil)

Vegetable oil or shortening for frying

 

For the Glaze:

1/2 cup unsalted butter

1/3 cup evaporated milk

2 tablespoon light corn syrup

4 ounces unsweetened chocolate, chopped

2 cups confectioners’ sugar, sifted

1 recipe candied, salted bacon

 

Procedure:

1) Place 2 cups flour (reserve one cup for later use), sugar, baking powder, baking soda, salt, cinnamon, and all-spice in a large bowl. Whisk until combined. Work the shortening into the flour with your fingers until it forms a course meal and isn’t sticky.

2) In a small bowl combine milk and vinegar, and let them sit for 5 minutes. Add the egg, egg yolk, vanilla, and lemon extract and stir until yolks are incorporated.

3) Cover and refrigerate for 1 hour and 30 minutes.

4) Turn dough onto a liberally floured work surface. Roll dough to 1/2 inch thickness.

5) In a deep, heavy-bottomed pan, heat 2-5 inches of oil or shortening to 350°F -360°F.

6) Place one doughnut in the oil as a test and to get the hang of flipping. Cook for 2-4 minutes. Using wooden chopsticks, flip the donuts over.

7) Add bacon or additional toppings within 5 minutes of glazing. Allow glaze to set for 30 minutes before serving.

 

Gabriel ( Chocolate Iced Raspberry Filled\0

Ingredients

1 1/2 cups sugar

6 whole large eggs

2 large egg yolks

1/2 teaspoon salt

3 tablespoons light corn syrup

2 tablespoons water

1/2 teaspoon vanilla extract

2 1/2 cups cake flour, sifted

1 teaspoon baking powder

Melted butter, for greasing

1 quart chocolate or Dutch chocolate ice cream

Cocoa powder, for garnishing

1 recipe Raspberry Coulis, recipe follows

1/4 cup lightly toasted sliced almonds, for garnish

Fresh mint, for garnish

Raspberry Coulis:

1 1/2 pounds frozen raspberries

1/3 cup sugar

1 tablespoon lemon juice

Procedure:

1) Preheat the oven to 375 degrees F.

2) Place the sugar, whole eggs, egg yolks, salt, corn syrup, water and vanilla in a heat resistant medium-sized mixing bowl.

3) In a separate bowl, sift together the cake flour and baking powder.

4) Once the cake has cooled, remove from the pan and lay topside up on a cutting board. Insert toothpicks into the 4 sides of the cake, positioned about 1-inch apart and inserted horizontally about 1/2-inch from the surface of the cutting board.

5) Once the cake has chilled sufficiently, remove it from the freezer and unwrap it. Trim about 1/2-inch from both edges of the cake using a serrated knife. Slice the cake into 10 or 12 even rings.

6) Bring the raspberries to a boil, and reduce the heat to a heavy simmer. Continue to cook the raspberries until the sugar dissolves, the raspberries burst, and the liquid reduces by one half, about 15 minutes.

Hadraniel (Cinnamon Sugar)

Ingredients

1 cinnamon, zested

2 cups sugar

1/4 teaspoon ground cinnamon

1 container (8 large) store-bought buttermilk biscuit dough

Vegetable oil, for frying

Procedure:

1) Place zest, sugar and cinnamon in a paper bag and shake to combine.

2) Place oil in a deep pan until it comes about halfway up the side of the pan. Heat oil to 350 degrees F.

3) Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes.

4) Transfer the hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.

5) Recipe courtesy of Martin Sales

Imamiah (Cinnamon Twist)

Ingredients

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

1 cup warm 2% milk (110° to 115°)

1/2 cup butter, softened

1/3 cup packed brown sugar

1 teaspoon sugar

1 teaspoon ground nutmeg

1/2 teaspoon salt

2 eggs, lightly beaten

2 teaspoons grated orange peel

5 cups all-purpose flour

Oil for deep-fat frying

GLAZE:

1-1/2 cups sugar

1 cup water

1/2 teaspoon ground cinnamon

 

Procedure:

1) In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange peel and 2 cups flour. Beat on medium speed for 3 minutes or until smooth.

2) Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.

3) Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2-in. x 6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares.

 

4) Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three attached strips; pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes.

 

5) In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown. Remove with a slotted spoon to paper towels.

 

6) In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath. Yield: 6 dozen.

 

Kusheil (Powdered cinnamon)

Ingredients

4-1/2 cups all-purpose flour

1 cup nonfat dry milk powder

1 cup sugar

2 tablespoons baking powder

1-1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1-1/2 cups shortening

ADDITIONAL INGREDIENTS (for each batch of doughnuts):

2 eggs

1/4 cup plus 1 tablespoon milk

2 teaspoons vanilla extract

Oil for deep-fat frying

Confectioners’ sugar, optional

Procedure:

1)  In a large bowl, combine the flour, milk powder, sugar, baking powder, salt, cinnamon and nutmeg; cut in shortening until crumbly.

2) Place 4-1/2 cups doughnut mix in a large bowl. Combine eggs, milk and vanilla; stir into doughnut mix just until moistened. Turn dough onto a floured surface; knead 15-20 times.

3) In an electric skillet or deep-fat fryer, heat oil to 375°. Fry a few doughnuts at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Seraphim (Original glazed)

Ingredients

3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total

1/2 cup (120ml) water (105-115F / 40-46C)

2 1/4 cups (530ml) milk, scalded, then cooled

3/4 cup (169g) sugar

1 1/2 teaspoons salt

3 eggs

1/2 cup (113g) shortening

7 1/2 cups (940g) all-purpose flour

Canola oil for frying

1/2 cup (113g) butter

3 cups (375g) powdered sugar

2 1/4 teaspoons vanilla

6 -9 tablespoons (90-135ml) evaporated milk

Procedure

1. Mix the yeast and the warm water together
2. Mix yeast mixture, milk, sugar, salt, eggs, shortening, and cups of the flour in a mixer on a low speed.
3. Beat in remaining flour, ½ cup at a time, at a low speed.
4. Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic.
5. Set the dough into a greased bowl to rise.

On a floured surface, roll the dough out until it’s about 0.5 inch (1.3 cm) thick.

6. On a floured surface, roll the dough out until it’s about 0.5 inch (1.3 cm) thick.

7. Let the doughnuts rise again until double their size (about 30-60 minutes).

Prepare the glaze while doughnuts are rising.

9. Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃).
10. Slide the donuts into the oil carefully, with metal tongs or a spatula.
11. Remove doughnuts from oil and let drain on a wire rack.
12. While doughnuts are still warm, dip doughnuts into the glaze, coating evenly

Nathaniel (Powdered Blueberry)

Ingredients: Filled 2½ cups blanched almond flour sifted

• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup diced blueberry
• 6 tablespoons honey
• ¼ cup coconut oil, softened or liquid
• 1 tablespoon vanilla
• 1 teaspoon lemon juice
• 3 whole large room temp eggs (separated) ⅓ cup warmed coconut butter
• 2 tablespoons honey
• 2 tablespoons lemon juice
• ½ cup of crushed freeze-dried strawberries
• filtered water as needed

Procedure:

1. Preheat oven to 350 degrees Fahrenheit. In a large bowl combine all dry ingredients — almond flour, baking soda and salt.
2. In another bowl combine honey, coconut oil, vanilla, lemon, and egg yolks. Mix the two bowls you’ve mixed above until well combined.
3. Fold the egg whites and diced strawberries with the rest of the batter until no egg whites are visible, but do not over-mix. Grease your doughnut pan and then fill each doughnut mold about ¾ full — about two large tablespoons.
4. Bake for 18 mins or until just firm to the touch. Remove from pan and allow doughnuts to cool on wire rack.
5. In a small bowl mix coconut butter and honey into a thick paste. Then mix in lemon and the crushed freeze-dried strawberries.
6. You can begin to add 1 teaspoon of warm water to your mixture until it’s smooth and creamy if you over-add, you can add more coconut butter.
7. Glaze doughnuts once they are completely cooled once you’ve finished glazing, pop them into the freezer so the glaze will firm up.

 

Temeluchus (Grazed cake)

Ingredients.

3 (1/4 ounce / 7g) packages yeast (3/4oz / 21g total

1/2 cup (120ml) water (105-115F / 40-46C)

2 1/4 cups (530ml) milk, scalded, then cooled

3/4 cup (169g) sugar

1 1/2 teaspoons salt

3 eggs

1/2 cup (113g) shortening

7 1/2 cups (940g) all-purpose flour Canola oil for frying

1/2 cup (113g) butter

3 cups (375g) powdered sugar

2 1/4 teaspoons vanilla

6 -9 tablespoons (90-135ml) evaporated milk

 

Procedure

1. Preheat your oven to 325℉ (165℃)
2. Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.
3. Stir milk, eggs, vanilla, and shortening together before incorporating into dry mix.
4. Fill the doughnut pan so each cup is ¾ full.
5. Bake the doughnuts for 8-10 minutes, until they are springy when touched.
6. Make and apply the glaze.

 Virtues (Glazed chocolate cake)

Ingredients

3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total

1/2 cup (120ml) water (105-115F / 40-46C)

2 1/4 cups (530ml) milk, scalded, then cooled

3/4 cup (169g) sugar

1 1/2 teaspoons salt

3 eggs

1/2 cup (113g) shortening

7 1/2 cups (940g) all-purpose flour canola oil for frying

1/2 cup (113g) butter

3 cups (375g) powdered sugar

2 1/4 teaspoons chocolate

6 -9 tablespoons (90-135ml) evaporated milk

Procedure

1. Preheat your oven to 325℉ (165℃)
2. Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.
3. Stir milk, eggs, vanilla, and shortening together before incorporating into dry mix.
4. Fill the doughnut pan so each cup is ¾ full.
5. Bake the doughnuts for 8-10 minutes, until they are springy when touched.
6. Make and apply the glaze.

Wormwood (Mini chocolate iced glazed)

Ingredients.

1 (1/4 ounce / 5g) packages yeast (3/4oz / 21g total

1/2 cup (60ml) water (105-115F / 40-46C)

1 1/4 cups (230ml) milk, scalded, then cooled

3/4 cup (169g) sugar

1 1/2 teaspoons salt

3 eggs

1/2 cup (113g) shortening

3 1/2 cups (940g) all-purpose flour

canola oil for frying

1/2 cup (113g) butter

1 1/2 cups (375g) powdered sugar

1 1/4 teaspoons chocolate

6 -9 tablespoons (90-135ml) evaporated milk

Procedure:

1. Preheat your oven to 325℉ (165℃)
2. Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.
3. Stir milk, eggs, vanilla, and shortening together before incorporating into dry mix.
4. Fill the doughnut pan so each cup is ¾ full.
5. Bake the doughnuts for 8-10 minutes, until they are springy when touched.
6. Make and apply the glaze.

 

Zephon  (Mini chocolate iced with sprinkles)

Ingredients.

1 (1/4 ounce / 5g) packages yeast (3/4oz / 21g total

1/2 cup (60ml) water (105-115F / 40-46C)

1 1/4 cups (230ml) milk, scalded, then cooled

3/4 cup (169g) sugar

1 1/2 teaspoons salt

3 eggs

1/2 cup (113g) shortening

3 1/2 cups (940g) all-purpose flour canola oil for frying

1/2 cup (113g) butter

1 1/2 cups (375g) powdered sugar

1 1/4 teaspoons chocolate

6 -9 tablespoons (90-135ml) evaporated milk

Procedure:

1. Preheat your oven to 325℉ (165℃)
2. Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.
3. Stir milk, eggs, vanilla, and shortening together before incorporating into dry mix.
4. Fill the doughnut pan so each cup is ¾ full.
5. Bake the doughnuts for 8-10 minutes, until they are springy when touched.
6. Make and apply the glaze.
7. Put the sprinkles on the top.

 

Samael (Powdered with strawberry)

 Ingredients:

• 2½ cups blanched almond flour sifted
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup diced strawberries
• 6 tablespoons honey
• ¼ cup coconut oil, softened or liquid
• 1 tablespoon vanilla
• 1 teaspoon lemon juice
• 3 whole large room temp eggs (separated) ⅓ cup warmed coconut butter
• 2 tablespoons honey
• 2 tablespoons lemon juice
• ½ cup of crushed freeze-dried strawberries
• filtered water as needed

 

Procedure:

1. Preheat oven to 350 degrees Fahrenheit. In a large bowl combine all dry ingredients — almond flour, baking soda and salt.
2. In another bowl combine honey, coconut oil, vanilla, lemon, and egg yolks. Mix the two bowls you’ve mixed above until well combined.
3. Fold the egg whites and diced strawberries with the rest of the batter until no egg whites are visible, but do not over-mix. Grease your doughnut pan and then fill each doughnut mold about ¾ full — about two large tablespoons.
4. Bake for 18 mins or until just firm to the touch. Remove from pan and allow doughnuts to cool on wire rack.
5. In a small bowl mix coconut butter and honey into a thick paste. Then mix in lemon and the crushed freeze-dried strawberries.
6. You can begin to add 1 teaspoon of warm water to your mixture until it’s smooth and creamy if you over-add, you can add more coconut butter.
7. Glaze doughnuts once they are completely cooled once you’ve finished glazing, pop them into the freezer so the glaze will firm up.

 

Sorath (Frozen vanilla latte)

Ingredients:

3 fluid ounces brewed espresso

1 tablespoon caramel sauce

2 tablespoons white sugar

¾ milk

1 ½ ice tubes

2 tablespoons whipped cream

Methods

1. Place the espresso, caramel sauce, and sugar into a blender pitcher.
2. Blend on high until the caramel and sugar dissolve into the espresso.
3. Pour in the milk and add the ice; continue blending until smooth and frothy.
4. Top with whipped cream to serve.

Ornias (Caramel mocha)

INGREDIENTS

• 3 tbsp.Marzetti® Old Fashioned Caramel Dip
• 1 cup plus 2 tbsp. strong brewed coffee
• 1 tbsp. Dark chocolate sauce, or more to taste
• 1/4 cup milk
• Whipped topping

Abbadon(Frozen Mocha)

Ingredients

1 cup strong coffee, frozen into cubes

1/2 cup milk or cream

1-3 tablespoons sugar, to taste

2 tablespoons chocolate syrup

Optional-whipped cream, mini chocolate chips, more chocolate syrup

Procedure:

1) Place milk in blender and add coffee cubes.

2) Blend until crushed, add chocolate syrup and sugar to taste.

3) Pour into glass and top with whipped cream, drizzle with more chocolate syrup and garnish with sprinkles or mini chocolate chips.

Baal (iced mocha)

Ingredients:

Approx. 16oz cup

2 fresh shots of espresso, or ¼ cup fresh brewed coffee

1.5 tablespoons sweetened Cocoa powder or 1tbls. Unsweetened Cocoa powder

1.5tbls. Sugar (if using unsweetened cocoa)

Milk (try whole milk if you aren’t concerned about calories)

Ice

Procedure:

1) First put the cocoa powder and sugar in your cup. Next pour in the espresso shots or coffee. Stir well. Pour ice in the cup until the cup is about ¾ full of ice. Fill the cup the rest of the way with the milk and stir a bit.

2) Enjoy your iced mocha!

Notes

You can easily adjust the amounts to taste!

Make sure your espresso shots or coffee is nice and hot.

Methods:

1. Combine 2 tablespoons hot coffee, chocolate sauce, 2 tablespoons Marzetti Caramel Dip and milk in a large coffee mug and microwave for 35 to 40 seconds. Mix until blended.

Pour in remaining coffee and mix. Garnish with whipped topping and drizzle with remaining 1 tablespoon dip and serve

 Outbound Logistics

Transporting doughs from the supplier to the stock room of the shop, doughs are stored inside a low temperature room, where they are baked and customized. This helps maintain the uniformity of doughs and saves time.

Donuts and coffees are served according to what the customer like, whether served hot or not.

Services and Support

 This is the action of helping or doing work for someone or to your consumer to take a good activities and makes consumers great of what you’ve done or to your product.

 Service Comfort

Staffs will sing requested songs for the celebrants. Not only food brings happiness but also the staffs that will serve you in a polite manner and greets you a happy day will always cheer customers up.

ONLINE BUYERS.

Customers can order via online by visiting their website. Customers will also see the latest offers and promos. Angelic donuts also use social media that can be also their contacts.

CUSTOMER’S SATISFACTION

Through their accounts on social media or in their website, customers are allowed to leave a comment or any feedback if they are satisfied to the service they got.