Types of mixing

31 October 2023

Mixing is a processing step that has various goals, partly depending the product you are planning tomake 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 thesame goal: achieving a certain consistency of ingredients that are brought together. 

As the equipment used in this stage of the process are called mixers, we will call this stage mixing:

- Kitchen mixers

- Planetary mixers

- Horizontal mixers

- High speed mixers/ Blenders

- Continuous mixers

- Continuous aerating mixers

- Spiral mixers- Spindle mixers

- Z-Mixers

- Etc.

The length of mixing actions and what exactly is taking place during this time is dependent on manyfactors:

- Speed of the mixer

- Mixer design

- Dough size in relation to mixer capacity

- Dough temperature

- Efficiency of temperature control systems (cooling/ heating)

- Quality of the flour

- Water absorption by ingredients (mostly flour and its particle size, but also milk or other drysolids competing for water)

- Amount of fats; more fat shortens the dough, which could imply longer mixing (if glutendevelopment is desired)

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