PASTRY EQUIPMENT 01

MIXERS
Mixers of various types are essential tools in the bakeshop. While small quantities of doughs and batters can be mixed by hand, commercial baking in any quantity would be next to impossible without power mixers.Several types are used in baking and pastry making.

Vertical Mixer
Also called planetary mixer, this is the most common type of mixer used in baking as well as in cooking. The term planetary is descriptive of the motion of the beater attachment. Just as a planet spins on its own axis while revolving around the sun, so the beater attachment spins on its axis while it rotates in an orbit to reach all parts of the stationary bowl. Tabletop mixers range in capacity from 5 to 20 qt (4.75 to 19 L). Floor models are available as large as 140 qt (132 L).

Vertical mixers have three main mixing attachments.The paddle is a flat blade used for general mixing. The wire whip is used for such tasks as beating egg foams and cream.The dough arm or dough hook is used for mixing and kneading yeast doughs. Be sure to use the right size attachment for the bowl. Using a 40-qt paddle with a 30-qt bowl could cause serious damage. Also,make sure both the bowl and the mixing attachment are firmly in place before turning on the machine. Additional special attachments are also available.

Spiral Mixer
Spiral mixers are designed for doughs and heavy batters and are used primarily for making large quantities of yeast doughs for breads and bagels. Unlike vertical mixers, spiral mixers do not have interchangeable bowls and agitator arms.The agitator arm is in the shape of a spiral, and both the bowl and the spiral arm rotate to develop the dough quickly and efficiently. Bowl capacities range from 120 to 250 qt (113–236 L). Bowls may be removable or fixed, depending on the model.

Horizontal Mixer
Horizontal mixers are large, industrial-size mixers capable of handling as much as several thousand pounds of dough at a time.Each model is designed to work best with a specific range of products, such as bread doughs, pastry doughs, or soft doughs and batters.



Do’s and Don’ts
1. Make sure the bowl and the mixing attachment are firmly in place before turning
on the machine.
2. Make sure you are using the right size attachment for the bowl. Using a 40-quart
paddle with a 30-quart bowl, for example, could cause serious damage. Sizes in
quarts are marked on the sides of large bowls and on the tops of attachments.
3. Turn off the machine before scraping down the bowl or inserting a spoon,scraper,
or hand into the bowl.Mixer motors are powerful and can cause serious injury.
4. Turn off the machine before changing speeds.

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