Mixing is a critical stage in the baking process. A mixing error, or even the tiniest negligence on the part of a novice employee, might mean the difference between a high-quality completed product and one that borders on being worth purchasing.
This is hardly news to bakers, but as high-quality and artisanal baked goods become more widespread — and necessary — in in-store bakeries, on-site mixing becomes even more critical.
“Mixing is the most crucial step in the baking process, and it is also the step over which the baker has the least control,” said Paulo Zunino, CEO of Esmach, an Italian business whose mixers are distributed in the United States by Belshaw Automatic. “The best stand mixer Malaysia is critical during this step because the baker has little control over the dough.”
Influence of artisans
The growing demand for artisanal products places an even greater premium on each stage of the baking process. Each stage improves the quality in an attempt to retain the product’s natural flavour and nutritional content.
“Mixing is the initial and most critical step since it establishes the chemical formula for bread and other baked goods,” Mr. Zunino explained. “If we miss the correct grade of gentleness, hydration, and temperature, we have already accomplished more than half of the task, as we have a very good dough.” Each original loaf of bread requires a very nice dough.”
Carolyn Bilger, senior marketing manager for Hobart Food Equipment Group, explained that the growing popularity of artisan bread necessitates the use of numerous mixers in in-store bakeries.
Planetary mixers alone may not be sufficient for bakeries these days, she stated.
“Historically, planetary mixers have been utilised,” Ms. Bilger explained. “Now, an increasing number of bakeries are installing spiral mixers. Spiral mixers integrate dough gradually and are ideal for doughs that are highly hydrated.”
According to Mr. Zunino, it is this ability to keep the mix moist and cool that distinguishes the proper mixer as a critical component of the artisan bread baking process.
“Esmach mixers excel at maintaining a steady, well-hydrated, and consistently hydrated dough by maintaining its temperature,” he explained. “Our bakers’ success is contingent upon always having a fresh, neutral, and natural dough that they can control throughout the production process. Additionally, the taste and smell of an Esmach mixed dough remain natural after baking, as a result of the dough being kept fresh and properly hydrated during the mixing process.”
Eliminating the guesswork
Recently, supermarkets have struggled to recruit and retain talented personnel. This might emphasise the importance of precise, easy-to-use mixers.
“Baking is a science — if the ingredients are measured precisely and added to a mixer that maintains speeds and performs consistently, the baking manager can be confident that the output will be good,” Ms. Bilger explained, adding that mixers equipped with a variable frequency drive system, such as those found in Hobart mixers, provide the power necessary to maintain RPM speed regardless of the weight of the dough.
Mr. Zunino highlighted that a mixer’s capacity to work the dough gently and appropriately enables personnel to prepare the mix successfully while simultaneously performing other activities.
“That is why we believe Esmach mixers give the greatest possible care for the dough, with optional temperature and speed adjustments,” Mr. Zunino explained. “That means it’s simple to let the mixer take care of the dough optimally while the baker works on creative and other jobs.”
Significant trends
Consumers’ changing eating and shopping habits are also posing new obstacles for in-store blending.
“The development of meal kits creates chances for in-store bakeries to sell parbaked bread and fresh pizza dough,” Ms. Bilger explained.
This increases the requirement for mixer flexibility. Bakers are employed to create bread, pizza, and confectionery. Programmable and adjustable mixers can make life easier for bakers.
“That is why we adapted our mixers to operate with a variety of dough types,” Mr. Zunino explained. He also noted that a recent tendency is for all equipment to be as simple to clean and maintain as feasible.
“Food trends typically begin in Europe and then spread globally,” he explained. “At Esmach, we are fortunate in that our manufacturing facility in Italy keeps us informed of emerging food trends. We simply need to recognise and follow the trend.”
Ms. Bilger added that the requirement for versatility enhances the possibility that in-store bakeries will profit from the use of both planetary and spiral mixers. Planetary mixers are useful for a variety of tasks, whereas spiral mixers are ideal for artisan doughs.
“To be honest, they require both,” she stated. “Planetary mixers are fantastic for their versatility – they can be used to whip icing and whipped cream as well as make bread dough, batters, cakes, biscuits, and cookies. The spiral mixer should be used just making dough. Spiral mixers are ideal for combining artisan variations such as ciabatta and specialised doughs such as croissants or Neapolitan pizza doughs.
