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Choosing the right planetary mixer for your pizza shop or bakery

Choosing the right planetary mixer for your pizza shop or bakery - Veysel's Catering Equipment

Veysel Bektas |

The quality of baking depends largely on the baker, but the equipment you select features a large impact on the standard of your products. One key to success is to own a reliable commercial planetary dough mixer that makes the highest-quality product possible.

The right dough mixer can make all the difference.

Choosing a mixer for your commercial kitchen is vital and it must fit each kitchen’s unique needs. the proper mixer can impact productivity and efficiency in day-to-day operations, also because the time and money spent on equipment maintenance and repair — dollars which will add up over the lifetime of the machine.

Before investing during a mixer, pizza shop owners and bakers should consider the sorts of foods they decide to create most frequently. Whether it’s breads, cookies, muffins or other pastries, knowing what sort of dough or batter the bulk of your recipes require and the way thick the consistency will all play a task when it involves deciding the simplest mixer for your operation. There are mixers on the market designed to satisfy a good sort of needs — whether you produce many sorts of products in your kitchen or stick with mixing only one sort of dough.

Size of the dough mixer

One of the primary considerations when purchasing a dough mixer is the physical size. A mixer that's bulky and large is often an unnecessary investment for a kitchen that creates mostly small batches of lighter load ingredients.

Absorption rate of the dough mixer

Dough mixer manufacturers offer mixer capacity charts that show the quantity each mixer is capable of handling for specific ingredients and applications.

To determine the proper size, it’s important to know the absorption ratio, because the recommended maximum capacity of the mixer depends on the moisture content of the dough. The absorption ratio percentage is decided by taking the water weight divided by the flour weight.

Higher absorption rate doughs like ciabatta are generally easier to mix. Some lower absorption doughs like bagels typically require one speed mixer. Most dough mixers are two-speed. First speed, low, usually around 100 rpm on the spiral arm is employed to blend the ingredients. High, usually around 200 rpm, is employed to develop the gluten structure.

The technology used in the dough mixer

What you'll mix and therefore the expected batch sizes also are key factors in selecting the proper size mixer. For instance, there are dough mixers designed specifically for pizza dough that provide more torque for heavier dough mixing jobs.

We can help you chose the right dough mixer for your business

Ensuring your chosen dough mixer meets your needs will enable your business to be more efficient and productive — and it will help save time and money.

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