Mixing it right. Experienced bakers will agree that the mixing procedure makes the difference in having a successful bake. Every baker has different methods and every different type of bread would have a different demand. It is common for larger scale bakeries to use industrial mixers in their bakeries though some bakers are still using the traditional kneading by hand for small batches. Let’s look at what is available.
Dough mixers can come in a few different varieties, but the biggest distinctions to be made are between size and mixing speeds.
• Floor models are preferred as they are power ful and can handle greater volume. Counter tops are still around but used for smaller volume and not viable for bakeries.
• Variable-speed mixers. More options as you can control its speed from low to high. You can tune it to any speed in between low to high. Fixed-speed mixers are limited to 3 speed options – low, medium & high. If you are mixing just 1 item all the time, this would be better.[hr]
Spiral mixers are named after their spiral-shaped dough agitator. The bowl revolves during mixing while the agitator stays in place.
• Effective when mixing heavy, stiff dough.
• The dough is mixed into a superior mass than planetary mixers.
• Lower resistance on the spirals helps control the temperature to ensure proper rising and easier kneading.
• Accommodates small batches, unlike Planetary Mixers that would need downsized bowls and agitators for small batches.
• Normally applied to 1 single purpose – mixing dough and is ineffective for mixing or whipping.[hr]
Planetary Mixers (also called Vertical Mixers) are named after the orbital motion of the dough agitator. The agitator travels in circular orbits along the inside wall sur faces of the mixing bowl while the mixing bowl stays in place. Offers versatility for some.
• A variety of mixing attachments is normally included – with a dough hook, wire whisk, beater blade and stainless steel bowl.
• Mix, blend, whip or stir – multiple capabilities.
• Smaller capacities and cannot mix as much dough when compared to spiral mixer
• Slightly slower in speed when compared to a spiral Mixer.
• Requires smaller bowls and agitators for small batches.
Just get enough capacity for the daily production. No point getting a huge spiral mixer where your total weight of the dough only 3kg per mixing. It will take longer time for mixing and also increase the final dough temperature.