Wednesday, July 30, 2014

Food Mixers: The True Bakers

Food mixers are extremely important to the bakery business. In season, bakers can make over dozens of pies, cupcakes, cookies, muffins, pastries, and others. In order to keep with customer demand, they need to be ready to replace anything that might sell out. Particularly, this is important as the volumes of baked goods needed goes up. Bakers use a variety of different high tech baking equipment. One of these pieces of equipment is a super industrial food mixer. These mixers come in a variety of different sizes. There are ones that look like they would sit on your kitchen counter and there are ones that are ten times that size. These mixers are valuable to the baker because with of the time and money saved from the baking processes.

Any company that uses the baking process would find value from food mixers. Using the mixers increases production and efficiency around the work area with little manual labor and no labor to mix. There is a variety of different mixers on the market that can be purchased from personal use to industrial sized mixers. Most of us have small electric mixers that we use on a small scale to mix ingredients together when we are cooking. In the very olden days, early food mixers were operated by hand by turning a gear wheel connected to the beaters and the cranking motion would get them to turn. Most food production companies use even large mixers that mix thousands of pounds of ingredients all day, every day. With the absence of these mixers, baking companies would not be nearly as well off as they are today.

Wednesday, July 16, 2014

How Ice Cream and Mixing are Related Through Agitation

Agitation is the trick for homemade ice cream. There are hundreds of recipes out there that claim to have all the right ingredients. But to make true ice cream there is a quintessential process for the mixture to have a cream-like texture. Shaking and stirring is the key to allow the ingredients to become thoroughly smooth and mixed. Most ice creams have basic requirements such as cream, sweetener and milk. But if you were to put all of the best components from the ice cream recipes in the freezer without agitation then you will end up with a frozen block of mess.

Have you ever experimented with making your own ice cream? It would be extremely difficult without the convenience of an agitation mixer. Some ice cream agitators use ice cubes and salt to reach needed temperatures to freeze the cream, but with our maker it utilizes a double-insulated bowl. Then the inner layer gets a frozen gel which cools the ice cream. After you finish churning, you wash the bowl and then place it back in the freezer until next time. One of the down sides of the insulated bowl is that once the inner layer is thawed, it will not make more ice cream. This means that if you want to make several batches then you will have to use an alternative method. But with any method you choose, agitation will be key

Wednesday, July 2, 2014

Perfect Paddle Mixers

There’s a variety of different mixers on the market which makes it difficult to pick the right one. Generally, paddle mixers are used when mixing dry solids. Sugar, coffee, and high-calcium are all examples of this. Mixers handle large batches of product that moves materials in a lateral direction. Paddle mixers can come equipped to add water into the mixing process based on the particular needs of the product being blended. This kind of mixer operates slowly. This is to thoroughly mix the products while not damaging the materials. If a unit was mixing coffee, this would not be beneficial if the mixer spun quickly causing the coffee to become cracked. Paddle mixers typically use a "ribbon" configuration where the mixing blades are angled at a variety of directions. This ensures all ingredients are appropriately mixed in.

There are some paddle mixers that are designed to work with moist mixtures. These types of mixers are ideal for ingredients that require gentle processes. When mixing products with moisture, consistent rations are sought after. Bakeries typically use paddle mixers for mixing dough because the slow mixture rate allows for quintessential kneading. Plasters and resins require specific mixers such as paddle mixers. A ribbon structure is not preferred for moisture mixtures that can become sticky due to the blades.

When searching for the best paddle mixer, the trick to find one that not only has consistent mixtures, but offers high energy efficient processes. Mixers that require the least amount of maintenance are preferred because the units require slow mixture rates and work optimally when not interrupted. Keep in mind that when you are searching for the best paddle mixer, it is important to keep in mind how delicate your products are. You need a mixer that can handle your materials.