bake - May/June 2020 - 8

equipment

choosing the right
The quality of baking depends largely on the baker, but
the equipment you choose has a large impact on the
quality of your products, especially if you are launching
a new bakery. One key to success is having a reliable
commercial mixer that creates the highest-quality product possible.
Choosing a mixer for your commercial kitchen is important and it must fit each kitchen's unique needs. The
right mixer can impact productivity and efficiency in
day-to-day operations, as well as the time and money
spent on equipment maintenance and repair - dollars
that can add up over the life of the machine.
Before investing in a mixer, bakers should consider the
kinds of foods they plan to create most often. Whether
it's breads, cookies, muffins or other pastries, knowing
what type of dough or batter the majority of your recipes require and how thick the consistency will all play a
role when it comes to deciding the best mixer for your
operation. There are mixers on the market designed to
meet a wide variety of needs - whether you produce
many types of products in your kitchen or stick to mixing just one type of dough.
Size
One of the first considerations when purchasing a mixer
is physical size. A mixer that is too large can be an unnecessary investment for a kitchen that makes mostly
small batches of lighter load ingredients. But purchasing a mixer that is too small to adequately meet kitchen
needs can harm the long-term reliability of the machine.
Depending on the volume of product produced, mixers
typically used in a retail bakery can range from 60- to
140-quart capacity.
"Buying the wrong size mixer is a common mistake.
People either buy one too small for the job, which is hard
on the mixer, or they may buy a mixer that is too large,
which is an unnecessary investment," says Megan Pettit,

At Milk Bar, every mixer is regarded with the same respect as any of
the company's employees, so much so that each has its own name.

08 < MAY-JUN 2020 | bakemag.com

MILK BAR

marketing specialist for Hobart Food Equipment Group.


http://www.bakemag.com

bake - May/June 2020

Table of Contents for the Digital Edition of bake - May/June 2020

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http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
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http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
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http://digital.bakemag.com/sosland/bake/2016_07_01
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http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
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https://www.nxtbook.com/sosland/bake/2015_04_01
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https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
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https://www.nxtbook.com/sosland/bake/2013_11_01
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http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
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https://www.nxtbook.com/sosland/bake/2012_09_01
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