New spiral dough mixer

Types of new spiral dough mixers

The new spiral dough mixer comes in various designs and models to cater to different baking needs. Here are some common types of spiral mixers:

• In the Industry Bakery Mixer:

  The bakery spiral mixer is designed to meet the needs of high-volume bakeries. It is usually large in size and has a bowl capacity of up to 600kg of dough. The mixers have powerful motors that can handle heavy loads. They also have variable speed controls that allow the bakers to mix the dough to different consistencies. Industry spiral mixers are often built to last and have safety features to protect the users.

• Planetary Mixer:

  The mixers are versatile machines that can be used in bakeries, restaurants, and catering businesses. Unlike the spiral mixer, the planetary mixer moves the mixing bowl in a circular motion while the beater moves around the bowl in the opposite direction. The design ensures thorough mixing of the dough. Planetary mixers come in different sizes, from 5 QT to 140 QT, making them ideal for both small and large-scale mixing.

• Hydro Mixer:

  The hydro mixer is a heavy-duty mixing machine that uses water power to mix the dough. It is made up of an immersion shaft that has mixing blades. The design enables the hydro mixer to incorporate air into the dough quickly. This results in fermented dough in a short while. The hydro mixer is mainly used in large-scale bread production industries because of its speed and efficiency.

• Cylindrical Dough Mixer:

  The cylindrical dough mixer features a horizontal mixing cylinder. The design allows for continuous mixing of the dough. These mixers are commonly used for bagel and pretzel production. They come in different capacities and can mix up to 660kg of dough in a single batch.

Functions and features of new spiral dough mixers

Spiral mixers were first invented in France to mix the baguette dough. Their design allows for the gentle development of gluten, which is an essential thing when mixing dough. The spiral mixing tool encourages stretching and folding of the dough without excessive force. This is perfect for bread with high hydration levels because the gluten can be developed properly. The slow speed at which the motor rotates the mixing tool creates less friction and generates less heat. This enables the dough to ferment and rise effectively. The mixers come in different sizes. Large spiral dough mixers can handle mixing large quantities of bread dough, while smaller ones are suitable for smaller batches.

Spiral mixers are designed with safety as a priority. They have a safety guard covering the bowl that must be in place for the mixer to operate. The guard may have an emergency stop button that halts the machine instantly when pressed. Some spiral mixers have additional safety features, including a guard that rotates with the bowl. This helps to keep hands and clothing away from the mixing tool while allowing users to see inside the bowl. Spiral mixers are made to mix thick and heavy doughs without straining. They are fitted with powerful motors and sturdy mixing tools.

Some spiral mixers also have a timer function to help bakers track mixing time accurately. The timer can be set, and mixing will stop when the time elapses. In some models, the timer can be reset at any point without stopping the machine. Mixers also have variable speed controls to adjust the mixing tool's speed depending on the dough type and texture.

Applications of New Spiral Dough Mixer

The spiral mixer machine is essential for commercial kitchen operations and food production facilities. Its ability to mix large quantities of dough efficiently has made it an industry standard in establishments with high-volume baking requirements. The following are some of the applications of spiral mixers:

• Bread Production: Bread is the leading staple food worldwide. Spiral mixers are used in industrial bread-making factories, where they mix and gluten-strengthen different flour types to make bread. Additionally, artisan bakeries use spiral mixers to prepare heavy whole wheat and multi-seed bread dough.
• Bagel Dough Mixing: The bagel-making process requires mixers that can handle heavy and taut dough. Spiral mixers are the go-to mixing machines for dough to be shaped into chewier bread like bagels.
• Pizza and Pasta Production: Pizza industries depend on spiral mixers to prepare pizza and pasta dough in large quantities. Generally, pizza dough requires less hydration than other bread. However, during the mixing process, a spiral mixer blends all the ingredients evenly and strengthens the gluten. This results in pizza with good extensibility and a chewy texture. Pasta manufacturers use the mixers to mix semolina flour and water to produce homogeneous and elastic dough.
• Dough Production for Other Pastries: Spiral mixers are ideal for mixing dough that will be used to prepare other pastry products like croissants, puff pastry, and biscuits. The mixer gently incorporates butter into the flour, creating distinct layers for light and flaky pastry.
• Specialty Bread Production: Some bread recipes require the use of heavy ingredients like nuts, seeds, or fruits. Spiral mixers are designed to handle such heavy dough additions without damaging the dough or overworking it.
• Hydration and Gluten Development: A good mixer for dough preparation effectively incorporates water into the mixture, producing bread with different hydration levels. The spiral mixing action efficiently develops gluten, which is important for the elasticity and structure of the bread.
• Ingredient Addition: Besides flour and water, spiral mixers uniformly blend different ingredients added to the dough, including sweeteners, oils, spices, and other substances. The even mixing contributes to the quality and consistency of the bread.

How to Choose New Spiral Dough Mixer

The spiral mixer is used for mixing different kinds of flour. When buying a new spiral dough mixer machine, one needs to consider the power supply. The mixers are available in different power supply options, such as a 220V single-phase or 380V three-phase. The model to be purchased will highly depend on the demand of the target market. In case one is buying the mixers for a small bakery shop, the 220V single-phase will be ideal. However, if one is in the wholesale business, the 380V three-phase will be ideal because it has more power and can handle more workloads.

Another thing to consider is the spiral dough mixer capacity. The capacity of the dough mixer should be chosen based on the target market's requirements. Customers who run small bakeries will need a mixer with a smaller capacity. On the other hand, commercial mixers with larger capacities will be suitable for large-scale producers and bakery shops.

When choosing a spiral dough mixer, the material is another factor to consider. Most mixers are made with two different materials: stainless steel and galvanized steel. Galvanized steel often has a coating of zinc, which helps resist rust and corrosion. This mixer is ideal for low-moisture environments. For an optimal spiral dough mixer for sale, buyers can invest in high-quality stainless steel mixers. They are durable and resistant to rust and corrosion. Also, stainless steel mixers provide safer food for customers since they won’t flake into the dough when it is being prepared.

Buyers should also consider the mixer’s safety features, such as emergency shut-off buttons.

One more thing to consider is the spiral dough mixer brand. Some brands are well-known for producing high-quality mixers. While other brands are just getting started and still building their reputation. Regardless of whether the brand is well-known or new, buyers need to do proper research to learn about a specific brand before making a bulk order.

New spiral dough mixer FAQ

Q1: Is there a new spiral dough mixer for home use?

A1: Not all mixers have a model separate from the other. However, most models are meant for commercial use and have a larger capacity. There are some models that users can apply for home use, but they should be for a smaller capacity. Always ensure to refer to the user manual to understand the right usage instructions.

Q2: Are dough mixers only for making bread?

A2: This is a commonly asked question. However, it might surprise many people that bread is not the only thing that can be made using a mixer. Numerous other baked goods, such as bagels, pretzels, soft rolls, and artisan loaves, can be made using spiral mixers. The variety in mixing speed offers different options for several doughs. Many bakers believe this is among the most flexible and adaptable equipment in the bakery.

Q3: How do I clean a new spiral mixer?

A3: Cleaning a new spiral mixer is fundamental to the equipment's maintenance and longevity. Following specific cleaning procedures and guidelines will help ensure that the mixer stays in good condition for a long time: Always refer to the user manual for specific and detailed cleaning instructions. Remove any attachments and give them a preliminary rinse with water to take off any leftover dough. Once all parts are detached, use a dough scraper to eliminate the remaining dough from the bowl. Give the mixing bowl and spiral a good rinse under warm, running water. After that, soak all pieces in warm, soapy water for about ten minutes. Give them a thorough rinse once more before allowing them to dry. To remove any dough remnants trapped in the spirals, gently scrub the spiral mixer with a brush. Wipe the mixer's outside with a damp towel and the control panel. Once everything is completely dry, put it back together.

Q4: What capacity of a spiral mixer is suitable for small bakeries?

A4: Spiral mixers come in various capacities, and choosing the right one depends on the bakery size and production needs. For small bakeries just starting, a mixer with a 10 kg capacity is a great place to start. As the bakery gets more orders, one can increase the size of the mixer to catch up with demand.

Q5: How does a mixer work?

A5: Using a spiral mixer is very easy and efficient. The following steps are the guide on how to use a mixer: Add all the ingredients to the bowl. Start the mixer so that the spiral spins clockwise; the dough will twist around the spiral. The mixer's head will turn counterclockwise and move the bowl in the opposite direction. Knead the dough for the time specified in the recipe. To allow the dough to rest and develop its strength, turn off the mixer. Remove the bowl and spiral from the mixer. The bowl will easily lift if it has ball bearings. If it is too heavy, use both hands to lift it. Please give it a final rinse before cleaning it properly.