My partner and I have recently started a donut company. Over the past few months we have been perfecting our recipes at home. Starting in April we will be selling our yeast raised doughnuts at local farmer and flea markets. We will be able to bake from a commercial kitchen space. Also we have a 16x16 counter top fryer. We intended on bringing at least 1,000 donuts to our events.
What is the process of producing a large quantity of yeast donuts?
For example do you mix enough dough for 1,000 doughnuts at one time. Or mix smaller amounts of dough and stagger them based on time.