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Discover the Three Primary Types of Mixers

Many people took up baking in the aftermath of the coronavirus outbreak, and those anticipating summer reunions may like to display their favourite cakes and treats. Hand mixers are an excellent kitchen tool for performing light chores such as mixing, blending, and whipping everything from eggs and cookie batter to icing and bread dough. And, like stand mixers, they may be used to shred chicken, mash potatoes, and more.

Each of the three stand mixer types utilised in business settings has its own set of distinct advantages. Whichever type your bakery requires will vary according to the volume of dough produced, the sort of items baked, and the size of your work area.

When designing your bakery, use this advice to assist you in selecting the appropriate sort of mixer.

Mixer, Horizontal

This mixer can produce the highest volume of dough in the quickest amount of time. It is configured in such a way that while the dough is mixed, the machine continuously feeds the next batch. Additionally, the dough simply exits the machine into a trough for convenient transport following the mixing process.

A horizontal mixer’s primary disadvantage is its inability to maintain a low dough temperature throughout the mixing operation. The friction between the dough and the bin’s sides causes the temperature to rise, which is not optimal for certain types of yeast doughs.

Spiral Mixer No. 2

Due to its versatility, the spiral mixer is one of the most used types of mixers. It thoroughly mixes dough in a low-friction environment using a revolving bowl that revolves around a spiral-shaped blade.

This option is available in a variety of sizes to accommodate a variety of various goal dough outputs. It consumes less electricity than a horizontal unit, resulting in increased energy efficiency.

3. Planetary Mixing System

Planetary mixers are the most often used type of mixer in household kitchens. The mixing wand in the centre spins around a stationary bowl. You may adjust the wand attachment to suit your mixing needs.

This type of equipment can also be used to mix a variety of other items than dough. Once mixing is complete, the bowl can be readily separated and rapidly transferred. Because these upright machines are often smaller, they may be the ideal alternative if you have limited room.

The disadvantage of planetary mixers is that the mixing level between the top and bottom of the bowl may not be consistent. When working with dough in a planetary machine, some sections of the batch may be underdeveloped.

Which Is the Best Option for You?

Consider your blending requirements before making a final choice. Is speed the most critical characteristic? Is volume your primary objective? Once you’ve established the important priorities for your mixing process, you’ll be able to determine which of the three mixer types will provide you with the greatest benefits.

Trust Dough Tech to help you through the decision process and send you in the correct direction for the best quality goods. What are you waiting for? Grab it Now!

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