- Whisk/Cross beater
- Paddle
- (Dough) Hook
As designers look towards other application and application areas we see as well in some thefollowing options:
- Spindle
- Spiral
- Shock
- Plus
- Double Cone
- Wendel
- Artofex (not supplied as a tool)
- Fork
- Different Paddle designs
- Scraper
The type of dough will largely decide on the type of tools that can have a function; for example in(semi-) liquid doughs:
- Cross beater
Generally speaking we can state that mixing is done in 1-4 different steps. The mixing time variesfrom probably less than 2 minutes for a Soda cracker sponge, up to 30 minutes or more for hard-sweet biscuit dough mixed in a spindle mixer. The longer the dough mixes the warmer it will be. In alarger mixer this friction becomes less intensive and less heat is developed. Variations in the doughtemperature can cause differences in the quality of the final product.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
This article is the fourth in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Moul...
Ancestral grains give options in nutritional profile and flavour improvement, potentially targeting to specific consumergroups. When working with alte...
Acrylamide is a compound that can be created during the baking process of in particular grain and potato based products. The discovery in 2002 that so...
Product challenges
Over the years the craft of baking has developed from very process oriented towards convenience. By process simplification a desire for premixes, blen...
The item has been added to your shopping cart.
The item has been added to your quotation
The item has been added to your wishlist