bake - May/June 2020 - 11

stand this so that they don't exceed the capacity of the mixer, which can
be very hard on the motor.
Absorption rate, along with other factors and ingredient complexity determine the stiffness or resistance of the dough to mixing. Higher
absorption rate doughs like ciabatta are generally easier to mix. Some
lower absorption doughs like bagels typically require a single speed mixer. Most dough mixers are two speed. First speed, low, usually around
100 rpm on the spiral arm is used to blend the ingredients. High, usually around 200 rpm, is used to develop the gluten structure. There are
single speed mixers, usually around 150 rpm on the spiral, some people
even call them bagel mixers because they are used in low absorption
doughs usually in the low 50% range, Murphy says.
Technology
What you will mix and the expected batch sizes are also key factors in
selecting the right size mixer. Some mixers are designed for certain applications. For example, there are mixers designed specifically for pizza
dough that provide more torque for heavier dough mixing jobs.
You may also want to consider a mixer that uses a variable frequency drive (VFD) motor. VFD technology allows the mixer to change
speeds - to maintain the correct speed even as the mixing load increases or decreases - without stopping. Mixers with VFD technology can also offer built-in overload protection to help prevent damage to the motor.
"Variable frequency drive is an excellent technology to help bakers
gain consistency, quality and productivity," Pettit says. "The drive changes the frequency and voltage of the electrical current reaching the motor to determine the mixer's speed and to protect the motor and gears
if a baker exceeds the motor capacity. With this technology, bakers can
save time by shifting speeds when the mixer is in operation; there's no
need to stop. And VFD precisely controls the motor, which ensures consistent incorporation of ingredients."
To choose the right mixer for the job, think about what you'll be making in your commercial kitchen, what batch sizes you prefer and how
much kitchen space you have available. There are mixers on the market designed to meet a wide variety of needs - whether you produce
many types of products or stick to mixing just one type of dough.
Ensuring your chosen mixer meets your needs makes you more efficient and productive - and helps save you time and money.
"Dough mixers have several variations depending on the application;
fixed bowl, over tilt, removable bowl, base discharge, double tool. Features that allow a baker to mix to energy or mix to temperature or a
HOBART

combination of both," Murphy says. "Labor savings can be realized with
various levels of automation e.g. bowl lifts, chunker. Again consultation
with a professional is the best approach for finding your ideal solution."
KR ISTEN PU TCH

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