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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