Tips for the proper use of industrial dough mixers and kneaders

Kneaders and mixers are the central tools in any bakery or professional kitchen. The quality of the kneading directly affects the final result – whether it is bread, pizza or cakes. A professional kneader is designed to handle heavy loads and deliver consistent results time after time.However, to get the most out of it, it’s important to know how to use it correctly – and also to understand the differences between the two most common types: planetary mixer and spiral mixer.

Planetary mixer vs. spiral mixer – what’s the difference?

Planetary mixer – a multi-purpose device suitable for both doughs and other mixtures. It is equipped with a stationary bowl and interchangeable arms: a dough hook for doughs, a whisk for whipping, and a flat beater for medium mixtures. The planetary is very flexible and suitable for small and medium-sized businesses, pastry shops, and kitchens where a variety of uses is as important as production volume.

Spiral mixer (spiral kneader) – specializes in kneading heavy yeast doughs, especially breads and pizzas. It is equipped with a spiral hook and a rotating bowl, which allows for fast and efficient kneading while maintaining a stable dough temperature. This is the ideal solution for bakeries and businesses that work with large quantities of dough every day.

Tips for the correct use of industrial mulch

Do not overload beyond recommendations. One of the most common mistakes is to load the mixer with too much flour or liquid. Overloading causes the motor to work too hard, shortens the life of the device, and sometimes also impairs the quality of the kneading. It is important to know the manufacturer’s instructions and follow them, as each model – planetary or spiral – has different limitations.

Start slowly and gradually increase.

Whether it’s a planetary or spiral mixer, it’s best to start at a low speed. This way, the dough comes together smoothly and the motor is protected. Only after the dough comes together can you gradually increase the speed until you reach perfect kneading.

Pay attention to kneading time

Kneading too short leaves the gluten undeveloped, and kneading too long can dry out the dough. A professional kneader allows precise control over the work time and maintains consistent strength. The recommendation: get to know the recipes, use a watch, and learn to identify the right texture.

Proper location and work environment

A grinder is a heavy and sensitive device. It should be placed on a stable surface, in a ventilated and dry environment, away from sources of heat or moisture. Proper placement ensures safe and comfortable work and preserves the device over time.

Cleaning and routine maintenance

Cleaning the bowl, hooks, and detachable parts after each use is essential. In addition, it is recommended to periodically check the condition of the connections, tighten loose screws, and lubricate moving parts according to the manufacturer’s recommendations.

Give the mole a rest.

Even a strong kneader needs short breaks. Continuous work without rest can cause the motor to overheat and wear out quickly. Especially when kneading heavy doughs – short breaks between cycles will keep the device running for years.

Using appropriate accessories (especially planetary)

A planetary mixer has a variety of interchangeable attachments: a dough hook, a whisk, and a flat beater. It is important to use each attachment for its intended purpose – to get a good result and also to avoid unnecessary strain on the motor. In a spiral mixer, on the other hand, the dedicated dough hook is the main tool.

At B. Gottlieb, we have been supporting bakeries, confectioneries, and professional kitchens for decades, and offer a variety of mixers and beaters depending on the needs and volume of work. Want to receive personal advice and find the right mixer for you? Contact us today and we will be happy to be at your service.

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.