Dough types

The outcome of the mixing process is designated based on the viscosity and consistency achieved, with options like "Dough (More Solid)" for thicker mixtures and "Batter (More Liquid)" for those with a more fluid nature.

The mixing of ingredients is a critical step, especially for substances that need to be dissolved thoroughly. The particle size also plays a crucial role in determining the mixing time, as inadequately mixed ingredients may remain visible even after the baking process. Several factors, including the timing of ingredient addition, the impact of each raw material, dough temperature, and the duration of mixing, are pivotal in achieving the desired results.

When acquiring mixing equipment, it's essential to clarify the specific types of dough to be prepared, the batch volume, the number of batches per hour, necessary controls, time, temperature, cooling requirements, and the timing for introducing raw materials into the machine. The mixer should be capable of delivering the required number of batches to meet the production line demands. Batch sizes must be carefully determined to ensure that the dough's characteristics remain consistent throughout processing, with an ideal target of around 20 minutes per batch for non-fermented products. It's crucial to recognize that the consistency of the dough undergoes changes from the moment it leaves the mixer until the processing is complete. This variation is unique for each type of dough and must be taken into account to maintain a consistent quality in the final product.