The Different Types of Bakery Mixers

Wednesday, June 17, 2015

The Different Types of Bakery Mixers

Many professional bakers will attest that the mixing process is the most important step when it comes to producing quality dough to use in their bakery. Each type of food found in a bakery more than likely requires a different type of mixing equipment. For the most part deciding on a bakery mixer depends on the level of business you would like to produce.

 

Vertical or Planetary Bakery Mixers

also known as vertical mixers get their name from the orbital motion the dough agitator makes, which are circular orbits along the inside wall. The mixing bowl that is used stays in place while this happens. Planetary mixers are great to have for businesses that need to produce smaller batches at a time. Otherwise planetary mixers are very versatile. Planetary bakery mixers also known as vertical mixers get their name from the orbital motion the dough agitator makes, which are circular orbits along the inside wall. The mixing bowl that is used stays in place while this happens. Planetary mixers are great to have for businesses that need to produce smaller batches at a time. Otherwise planetary mixers are very versatile.

 

 

Pros

• Planetary bakery mixers use a broad range of attachments, which make them very versatile.

 

• The attachments turn on an offset shaft while the shaft rotates around the bowl.

 

• Planetary bakery mixers are capable of mixing, whipping, blending, and stirring various types of dough mixtures.

 

• These mixers will normally come with a wire whisk, stainless steel bowl, dough hook, and beater blade.

 

Cons

• Planetary bakery mixers are not able to mix as much dough at one time as other mixers.

 

• They tend to be slower than other bakery mixers.

 

• Since they mix smaller batches of dough, planetary mixers must use downsized bowls and agitators.

 

Horizontal Bakery Mixers

 typically contain a bowl that tilts to remove dough when mixed. The beaters are driven horizontally within the bowl on one or two shafts. How the dough is cut or stretched depends on the shape and speed of the blades.Horizontal mixers typically contain a bowl that tilts to remove dough when mixed. The beaters are driven horizontally within the bowl on one or two shafts. How the dough is cut or stretched depends on the shape and speed of the blades.

The three types of Horizontal Mixers that Topos offers are: 

• Three roller bar mixer - used to roll and stretch dough which allows it to develop proper gluten structure. 
• Single sigma mixers - suitable for cookies, crackers, corn tortillas and biscuits.
• Double sigma mixers - used for soft dough cookies mixes, cake, pretzels, granola, muffins, energy type bars, and scones. 

Pros

• Very powerful mixers, therefore, able to produce tough dough more rapidly.

 

• Good and accurate control of the temperature of the mixing bowl from a jacket with constantly circulating water or refrigerant.

 

• Ingredients can be added through the roof of the horizontal bakery mixer while the beaters are moving.

 

Cons

• The beaters tend to throw materials up to the roof of the mixer.

 

• The horizontal mixer's lid totally encloses it; so the progress of the mix can not be completely observed.

 

• The beater shape allows for blending, dispersion, and kneading, and this could lead to each action being less than ideal.

 

• As the size of horizontal bakery mixers increases, kneading efficiency tends to decline relative to heat build up due to friction.

 

Spiral Bakery Mixers

 

The spiral-shaped dough agitator gives

The spiral-shaped dough agitator gives spiral mixers their name. Unlike the planetary mixing bowl that remains stationary, a spiral mixing bowl moves while the agitator remains in place. Spiral bakery mixers are often the mixer of choice for bakeries. They are often referred to as “one-bagger” or “three-bagger.” This represents the amount of 100-pound bags of flour or dough they can hold.

 

 

Pros

• The sturdy dough agitator found in spiral mixers is typically more effective than traditional beaters and even dough hooks when mixing heavy, stiff dough.

 

• More dough can be mixed at once in a spiral mixer.

 

• There is less resistance on the spirals, and this help to control the temperature of the dough and will ensure proper rising and easier kneading.

 

• There is no need to use downsized bowls and agitators to mix small batches.

 

Cons

• Spiral mixers are only suitable for mixing dough and not mixing or whipping.

 

 

Resources: Food Service Warehouse, The Biscuit Doctor

 

Continue Reading:

• Topos Mondial Unleashes OSHA-Safe Bakery Mixer with Sanitary Design
• Bakery Mixers Built to Protect Inclusions to Batter
• Topos Mondial Bakery Mixers Have CIP

 

 

 

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