As the equipment used in this stage of the process are called mixers, we will call this stage mixing:
- Kitchen mixers
- Planetary mixers
- Horizontal mixers
- High speed mixers/ Blenders
- Continuous mixers
- Continuous aerating mixers
- Spiral mixers- Spindle mixers
- Z-Mixers
- Etc.
The length of mixing actions and what exactly is taking place during this time is dependent on manyfactors:
- Speed of the mixer
- Mixer design
- Dough size in relation to mixer capacity
- Dough temperature
- Efficiency of temperature control systems (cooling/ heating)
- Quality of the flour
- Water absorption by ingredients (mostly flour and its particle size, but also milk or other drysolids competing for water)
- Amount of fats; more fat shortens the dough, which could imply longer mixing (if glutendevelopment is desired)
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Baking processes
Have you ever wondered why your dough or batter weight varies, or why your rotary moulder sometimes produces incomplete products? These challenges can...
. Recycle trimmings into new dough batches, ensuring no quality compromise.
When dough pieces stick to the rotary moulder, several factors might be responsible. These include the dough’s moisture content, poor lubricatio...
The item has been added to your shopping cart.
The item has been added to your quotation