- Whisk/Cross beater
- Paddle
- (Dough) Hook
As designers look towards other application and application areas we see as well in some thefollowing options:
- Spindle
- Spiral
- Shock
- Plus
- Double Cone
- Wendel
- Artofex (not supplied as a tool)
- Fork
- Different Paddle designs
- Scraper
The type of dough will largely decide on the type of tools that can have a function; for example in(semi-) liquid doughs:
- Cross beater
Generally speaking we can state that mixing is done in 1-4 different steps. The mixing time variesfrom probably less than 2 minutes for a Soda cracker sponge, up to 30 minutes or more for hard-sweet biscuit dough mixed in a spindle mixer. The longer the dough mixes the warmer it will be. In alarger mixer this friction becomes less intensive and less heat is developed. Variations in the doughtemperature can cause differences in the quality of the final product.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
During the years, everytime when there was a hike in the prices of eggs or egg products an outlook was made intothe replacement of eggs in the formula...
Setting the contours of your new business.
Shelf life
In the previous part in the series about Shelf Life, all possible microbiological types of spoilage that can occur in bakery products were discussed. ...
Classify, benefits and challenges. Within the upcoming article(s) we will try to shed some light into this by sharing some of our research, how ...
The item has been added to your shopping cart.
The item has been added to your quotation