It's true that the quality of baking depends largely on the baker, but the equipment you use has a great impact on the quality of your products as well. This is especially true if you are opening a new bakery. One piece of equipment that is key to success is a planetary mixer machine.
Planetary mixers are often the main investment in any commercial bakery. Whether your bakery is a one-person shop or a commissary-style operation, having a mixer is essential to producing quality dough, bread, fillings, frostings and fondant. Depending on your business-specific needs, you may even have to invest in more than one mixer to help maximize productivity, efficiency and quality.
To be right the mixer must fit your kitchen's unique needs. Keep in mind that 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. So before investing in a planetary mixer assess the kinds of foods you plan to create most often. Whether it's cookies, muffins, bread or other pastries, considering the type of dough or batter the majority of your recipes require and its consistency will help you decide on the best mixer for your operation. Other factors you'll have to consider are:
Getting a mixer with the proper capacity is also important because it impacts quality, productivity and efficiency in the kitchen. If you choose a mixer that is too small for the job, you run the risk of overtaxing its motor, which can lead to expensive repairs and premature failure of the equipment. Furthermore, if the mixer is too small and the bowl is too full, it won't be able to thoroughly incorporate all of the ingredients, which will negatively affect the consistency of the final product.
Another mistake is choosing a mixer based only on the advertised horsepower - different manufacturers have different operating systems. You should choose a mixer based on a tested ingredient capacity. It's important to mention that planetary mixers are better suited for soft cookie doughs than dough mixing. The gearing in a planetary mixer can't really handle the resistance a bread or roll dough requires for proper gluten development, which can cause excessive wear on the equipment. Plus, the bread dough adhered to the hook and basically rides along with the little kneading taking place, so gluten development usually takes longer.
Manufacturers provide mixer capacity charts that list the amount each mixer is capable of handling for specific applications and ingredients. To determine the right size, it's necessary to understand the absorption ratio as the recommended maximum capacity of the mixer depends on the moisture content of the dough. The absorption ratio per cent is determined by taking the water weight divided by the flour weight and is what determines the moisture content of the dough or batter and the maximum capacity a mixer can handle. Understanding the absorption ratio will help you not to exceed the capacity of the mixer, which can be very hard on the motor.
What is a Planetary Mixer Machine?
A planetary mixer is an all-purpose mixer designed for a wide range of purposes including beating, mixing and whipping. Most models come with a range of speed settings, so you can use them for beating eggs, mixing cake batter and creaming and blending. Featuring a range of attachments for versatile use, this machine can be an effective addition to your bakery to fulfil the role of an all-in-one mixer.
How to Choose The Right Planetary Mixer Machine?
To be right the mixer must fit your kitchen's unique needs. Keep in mind that 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. So before investing in a planetary mixer assess the kinds of foods you plan to create most often. Whether it's cookies, muffins, bread or other pastries, considering the type of dough or batter the majority of your recipes require and its consistency will help you decide on the best mixer for your operation. Other factors you'll have to consider are:
Size
One of the main considerations when buying a planetary mixer machine is its size. A mixer that's too large can be an unnecessary investment for a kitchen that makes mostly small batches fo lighter load ingredients. However, buying a mixer that is too small to properly meet your kitchen needs can harm the long-term reliability of the machine. Depending on the volume of product produced, mixers often used in a retail bakery can range from 60 to 140 litres of capacity. Choosing the right mixer size is generally based on flour capacity. Because flour is the main ingredient, most bakers use base batches on full bags of flour and only weight the minor ingredients. For that reason, the most popular sizes are 45 to 90 kilos flour capacity. Make sure there is plenty of footprints in your establishment to accommodate the mixer that your purchase.
Capacity
Getting a mixer with the proper capacity is also important because it impacts quality, productivity and efficiency in the kitchen. If you choose a mixer that is too small for the job, you run the risk of overtaxing its motor, which can lead to expensive repairs and premature failure of the equipment. Furthermore, if the mixer is too small and the bowl is too full, it won't be able to thoroughly incorporate all of the ingredients, which will negatively affect the consistency of the final product.
Another mistake is choosing a mixer based only on the advertised horsepower - different manufacturers have different operating systems. You should choose a mixer based on a tested ingredient capacity. It's important to mention that planetary mixers are better suited for soft cookie doughs than dough mixing. The gearing in a planetary mixer can't really handle the resistance a bread or roll dough requires for proper gluten development, which can cause excessive wear on the equipment. Plus, the bread dough adhered to the hook and basically rides along with the little kneading taking place, so gluten development usually takes longer.
Absorption Rate
Manufacturers provide mixer capacity charts that list the amount each mixer is capable of handling for specific applications and ingredients. To determine the right size, it's necessary to understand the absorption ratio as the recommended maximum capacity of the mixer depends on the moisture content of the dough. The absorption ratio per cent is determined by taking the water weight divided by the flour weight and is what determines the moisture content of the dough or batter and the maximum capacity a mixer can handle. Understanding the absorption ratio will help you not to exceed the capacity of the mixer, which can be very hard on the motor.
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