Seminar Presentation

2. Submitted to:
Dr. Ghulam Mueen-ud-Din
Submitted by:
Habib-Ur-Rehman
PFTF18M006
Muhmmad Waqas
PFTF18M013
Different Types Of Mixers Used In
Baking Industry
BAKING SCIENCE AND
TECHNOLOGY (FST-709)

3. Contents
 Concept of Mixing
 Functions of Mixing
 Choosing the right Mixer
 Types of Mixers used in Baking
Continuous mixer
Batch Mixer
 Vertical or Planetary Bakery Mixers
 Horizontal Bakery Mixers
 Spiral bakery Mixer
 References

4. Concept of Mixing in Baking
 Dough mixing is an important process in
bread making, which directly affects the
product quality. It both homogenizes and
hydrates the ingredients in dough.

5. Functions of Mixing
 Disperse the recipe ingredients uniformly.
 Enable full hydration of these ingredients (especially
flour protein).
 Provide the necessary energy for gluten development.
 Incorporate air bubbles within the dough to provide
gas nuclei for the carbon dioxide generated from
yeast fermentation.
 Incorporate oxygen for oxidation and yeast activity.
 Provide a well developed dough in a suitable form for
subsequent processing.

6. Choosing the Right Mixer
 It depends on
 What will you be mixing?
 What type of usage do you expect from your
mixer?
 How much will you be mixing?

7. TYPES OF MIXERS USED IN
BAKING
Continuous mixer
Batch Mixer
 Vertical or Planetary Bakery Mixers
 Horizontal Bakery Mixers
 Spiral bakery Mixer

8. Continuous Mixers
 These are generally of rotor-within-barrel variety.
 Where the ingredients are incorporated at one end of
the extruder, and the dough leaves the mixer at the
other end in a continuous flow.
 By arranging different arms and stators along the
length it is possible to alter the mixing actions within
the range of blending, dispersing, aerating and
kneading.
 It is possible to feed all the ingredients at the start of
mixer or have successive along the barrel so that
different additions can be made after appropriate
itervals.

9. Vertical or Planetary Bakery Mixer
 Planetary bakery mixers also known as vertical
mixers get their name from the orbital motion the
dough agitator makes, which are circular orbits
along the inside wall. The mixing bowl that is
used stays in place while this happens.

10. Advantages
 Use a broad range of attachments, which make
them very versatile.
 Planetary bakery mixers are capable of mixing,
whipping, blending, and stirring various types of
dough mixtures.
 Better hygiene and better food safety are
guaranteed with the planetary mixer Planetary
Mixer Machines come with detachable bowls,
mixing elements, removable covers, bars and
other components that ensure minimum human
involvement.

11. Disadvantages
 Planetary bakery mixers are not able to mix as
much dough at one time as other mixers.
 They tend to be slower than other bakery mixers.
 Since they mix smaller batches of dough,
planetary mixers must use downsized bowls and
agitators.

12. Horizontal Bakery Mixers
 Horizontal mixers typically contain a bowl that
tilts to remove dough when mixed. The beaters
are driven horizontally within the bowl on one or
two shafts. How the dough is cut or stretched
depends on the shape and speed of the blades.

13. Types of Horizontal Mixers
 Three roller bar mixer - used to roll and stretch
dough which allows it to develop proper gluten
structure.
 Single sigma mixers - suitable for cookies,
crackers, corn tortillas and biscuits.
 Double sigma mixers - used for soft dough
cookies mixes, cake, pretzels, muffins, energy
type bars, and scones.

14. Advantages
 Very powerful mixers, therefore, able to produce
tough dough more rapidly.
 Good and accurate control of the temperature of
the mixing bowl from a jacket with constantly
circulating water or refrigerant.
 Ingredients can be added through the roof of the
horizontal bakery mixer while the beaters are
moving.

15. Disadvantages
 The beaters tend to throw materials up to the
roof of the mixer.
 The horizontal mixer's lid totally encloses it; so
the progress of the mix can not be completely
observed.
 The beater shape allows for blending,
dispersion, and kneading, and this could lead to
each action being less than ideal.
 As the size of horizontal bakery mixers
increases, kneading efficiency tends to decline
relative to heat build up due to friction.

16. Spiral Bakery Mixers
 The spiral-shaped dough agitator gives spiral
mixers their name. Unlike the planetary mixing
bowl that remains stationary, a spiral mixing bowl
moves while the agitator remains in place. Spiral
bakery mixers are often the mixer of choice for
bakeries.

17. Advantages
 More effective than traditional beaters.
 More dough can be mixed at once in a spiral
mixer.
 There is less resistance on the spirals, and this
help to control the temperature of the dough and
will ensure proper rising and easier kneading.
 There is no need to use downsized bowls and
agitators to mix small batches.

18. Disadvantages
 Spiral mixers are only suitable for mixing dough
and not for whipping.

19. References
 Hoseney, R. Carl. “Yeast Leavened Products.”
Principles of Cereal Science and Technology.
 St. Paul, MN: American Association of Cereal
Chemists, 1994. P238.
 Cauvain, Stanley P., and David Marsh. “Mixing and
Dough Processing.” Technology of Breadmaking. New
York: Springer, 2007. P93.
 Pyler, E. J. “The Dough Mixing Process.” In The
Baking Science and Technology 3rd Edition, Vol II.
1988 P 615
 “Bakery Technology – Mixing.”
www.classofoods.com/page2_1.html. Accessed 02
May 2017.