How do you choose a mixer based on the daily amount of dough?

Whether you are a family-run boutique pastry shop or a bakery that produces thousands of units a day, one of the most important decisions you will have to make is choosing a dough mixer. It is the heart of every bakery’s operation, a machine that is responsible for the uniformity, efficiency, and final result of our doughs.When we are asked how to choose the right one, we always start with the most important question of all – how much dough do you use per day?

The daily quantity determines the bowl size and motor power.

The daily amount of dough you put in should be the basis for choosing the volume of the mixer bowl. An industrial mixer for kneading dough comes in different volumes – from 10 liters to 200 liters and more. For example, a bakery that produces about 30 kg of dough per day can make do with a small 20 liter mixer, while a bakery that produces 200 kg per day will need a mixer with a volume of at least 60–80 liters.

Of course, it’s not just about the volume of the bowl. The more dough you make each day, the more powerful the motor is needed, which can handle the load and prolonged kneading without overheating or wearing out quickly. A dough mixer should be chosen based on the combination of volume, power, and frequency of use.

The type of dough influences the choice as much as the quantity.

Not all dough is created equal. Yeast dough for pizza, for example, is very different from crispy cookie dough or challah dough. Thick, sticky yeast dough requires a mixer with powerful gears, a durable dough hook, and a rotation speed suitable for intensive processing.

If you mainly mix soft or fatty doughs, you may be able to get by with a mixer with average power, as long as it works consistently and without frequent stops. In other words, the quality of the mixer is just as important as the specifications – and it should be exactly suited to your needs.

Do you work continuously or in short intervals?

Another important consideration is the nature of the work in the bakery. Do you work all day long, overloading the mixer with kneading after kneading? Or is it two rounds of kneading a day with a rest in between?

A dough mixer designed for continuous operation – such as in large bakeries – needs to be built for long-term durability. This also means a strong body, high-quality transmission, an efficient cooling system, and readily available and fast maintenance service.

Ease of operation and safety – not just a luxury

When the mixer is part of our daily routine, ease of operation becomes a decisive factor. It is important to check the interface – is it friendly and easy to understand? Can it be easily cleaned? Are there safety systems that prevent accidental activation or opening while working?

In the new mixers you will find digital operating systems, emergency stops, a safety cover for the bowl, and precise settings for kneading times – all of which can prevent malfunctions, improve workflow, and protect your employees.

How do we choose for you?

We at B. Gottlieb accompany our customers from the first conversation until after the mixer has kneaded its first dough in your business. It is important for us to understand not only the daily quantity, but also the types of products, the work rate, the budget, the available work space and even your dreams for the future. Only in this way can we adapt a dough mixer for you that will accompany you for many years.

In conclusion

Choosing a mixer based on your daily dough volume isn’t just a matter of numbers – it’s a strategic decision that can change the quality, efficiency, and profitability of your entire business. If you choose correctly, you’ll enjoy a reliable machine that understands your pace and delivers accurate results day after day.

Want to consult with us and adjust a mixer that fits exactly your kneading rhythm?
Talk to us B. Gottlieb – because dough is kneaded with the heart, but you choose a mixer with the mind.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.

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