The process of mixing
Mixing is a processing step that has various goals, partly
depending the product you are planning to make as well as the process that will
follow after this mixing. Other words often used are Dispersing, Dissolving,
Blending, Cutting, Aerating and Kneading in this same relation. Together they
all have the same goal: achieving a certain consistency of ingredients that are
brought together. As most equipment used in this stage of the process are
called mixers, we will call this stage mixing:
During this process of mixing the following objectives can
all ingredients together
Distribution of all ingredients evenly throughout the dough
gases (air, O2, CO2, N2)/ Aeration
the desired consistency
a certain temperature
a certain texture/structure of this mix.
a certain density
Basically depending on the viscosity and consistency we
would call the result of this mixing action:
Some ingredients must be dissolved during mixing and the
particle size influences the mixing time, otherwise these ingredients might
still be visible after the baking process. The moment of the addition of raw
materials in the mixer, the influence of each of the raw materials, dough
temperature and the mixing time all play a vital role in this process.
Need to know more? Feel free to contact us!