Spiral mixers have been around for a few years and have proven to be quite popular with bakers. They help eliminate the need for scraping-out dough and preparing your bowl, cutting it into discs, and then placing them on parchment paper. However, spiral mixers are not free of disadvantages.
A study done described the disadvantages of using a spiral mixer.
- The first one is that they do not work as well with low-protein flour. This is because low protein flours need more water to bind them together, a process that spiral mixers cannot do very well.
- The second disadvantage is that the dough needs to be kept in a warm environment for the whole mixing process or else it will become too dry and difficult to handle.
Some bakers just leave their mixer on all day instead of turning it on and off every few minutes.
Spiral mixers are not effective with low protein flours because they do not allow enough water to be absorbed. In addition, they can be tough to clean since they have a large basin with a small opening through which to pour out flour and water.
Some recipes may work better with a spiral mixer, while others may work better with traditional mixing. In this case, you can either use the recipe as is or try it both ways to see which one works best for you.
Spiral Mixers are similar to bowl scrapers in that they eliminate the need for a bowl, however, they can be cleaner and easier on the hands since there are no handles. They also provide an interesting aspect through which your dough is mixed.
Use of spiral mixers in industrial food production
Industrial food production often relies on a large scale and extensive use of processing aids. Doughs and batters are mixed by spiral mixers, which can be long cylindrical devices with rotating blades or discs inside a drum. One disadvantage of using a spiral mixer is that it requires additional processing aids to form usable dough, thereby contributing to the CO2 emissions associated with industrial baking.
Industrial food production often relies on a large scale and extensive use of processing aids. Doughs and batters are mixed by spiral mixers, which can be long cylindrical devices with rotating blades or discs inside a drum. One disadvantage of using a spiral mixer is that it requires additional processing aids to form a usable dough, thereby contributing to the CO2 emissions associated with industrial baking.
However, this issue can be addressed by implementing an alternative stabilization technique as used in the bakery industry. This involves dissolving flour in warm water and agitating the mixture for several minutes after which the batter is ready for use.
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