At Special D Baking we mix four bags of flour at a time. The dough is then headed out in equal portions that are allowed to table ferment. This process ensures proper mixing times, thorough mixing, and time for the donut to form properly. The individual heads are then sheeted, cut and handpicked.The blast freezing process freezes the shell or skin of the donut first as it is bombarded with -40 degree F air. Then, as the product continues through the tunnel, it is frozen to the core. This traps the moisture in the product and thereby maintains the quality and freshness.