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Tipesmart Planetary mixers
Planetary mixers offer plenty of options for bakers who want to prepare different kinds of foods at a high volume. While planetary mixers are great for blending cookie ingredients and kneading heavy dough, they also can be used to slice vegetables (with the addition of an appropriate attachment), chop meat, grate cheese, make the batter, and whip light meringues, offering bakers more options. Such versatility can allow bakers to experiment a little by offering their customers choices other than traditional baked goods, such as cookies and bread.
Planetary mixers need the proper attachments and agitators for optimal performance. Whips, beaters, dough hooks, mixing paddles, whisks, and pastry knives are common kinds of agitators used for bowl mixing. Slicers, graters, shredders, and meat choppers are also common hub attachments for some planetary mixers; these attachments extend the capabilities of the mixer beyond just mixing.
All planetary mixers have one motor and a non-rotating bowl. Planetary mixers are sized by the volume of the ingredients they can hold in their bowls, and their capacities can range from five to 140 quarts, adding to the flexibility these mixers offer.
Smaller planetary mixers can be placed on a countertop, while larger planetary mixers are floor standing. Because of that, planetary mixers are an excellent choice for general purpose kitchens, bakeries, and pizzerias. They are currently the most commonly-used commercial mixer on the market.
Application of Planetary mixers is mostly used by different numbers and types of industries they are as follows
General Chemical Industries
Adhesive and Sealant
Caulking, Putty, and Wax Compound
Dental Fillers
Gel Products
Powder Coating
Battery Pastes
Food products
Bakeries
Cosmetics products creams, lotion, etc.,
Pharmaceuticals
Biotech industries
Emulsions
Explosive
Agricultural pesticide products
High-Viscosity product
Colors
Resins
Feature of Planetary Mixer
High Mixing Efficiency: They are providing high mixing efficiency since the speed of the mixing blade can be easily controlled by the controller.
Low Maintenance: They are very easy to clean, handle and maintain since the blades are mounted on an axis and are mounted above the bowl. Not require any complex maintenance.
Homogeneous Mixing: The mixture formed is homogeneous and is formed of uniform consistency. And it also ensures complete and effective mixing of the ingredient.
Advantages of Planetary Mixer
Better manufacturing of a product can take place.
The operating process is also very handy and can be changed according to the situation.
Lower the physical effort.
Reduction in labor cost.
Better Food safety and hygiene can also be maintained.
Easy and low maintenance cost.
Durable
Robust
Planetary mixtures are available of various sizes, differing in gross capacity and working capacity, and different rigid standards with many other featuring options available are available in the markets.
What is a tabletop mixer used for?
These versatile appliances can be used for a wide variety of baking and cooking needs that go way beyond mixing cookie dough. A stand mixer can quickly become the center of any kitchen, helping passionate cooks, bakers, dabblers, and experienced chefs alike recreate classic dishes or discover something new.
STEP 1: PLACE YOUR STAND MIXER ON A FLAT SURFACE
Place your stand mixer on a flat, hard surface such as a countertop. This will ensure stability and help your ingredients blend more consistently.
Stand mixers can be stored in a cupboard or on a shelf when not in use. If you’re short on counter space, consider a mini stand mixer that is lighter and more compact than other stand mixer models. It will take up less counter space and is easier to move around if you want to store it away.
STEP 2: SELECT AND ATTACH THE RIGHT ACCESSORY
Select the appropriate accessory for the recipe you’re crafting. Mixing accessories easily attach to the shaft of your stand mixer to accomplish the task you need: stirring, mixing, beating, whipping, or kneading—to name a few.
You’ll choose one of three accessories:
Flat Beater:
This is your main accessory for most mixing, stirring, and blending jobs. Use the beater when you’re making any kind of batter such as a cake, brownies, donuts, or waffles, or if you’re making cookies or mashing potatoes. This is also your go-to if you’re using your stand mixer to make biscuits, scones, pastry, or pie crusts. This beater also works great to shred chicken, mash and mix ingredients for guacamole, and prepare many other savory dishes.
Whip:
The whip accessory is more powerful (and quicker) than whisking by hand. It incorporates air into your ingredients for recipes requiring aeration. Use the whip for making whipped cream or whisking eggs for omelets, souffle, or meringue.
Dough Hook:
Use your C-shaped or spiral dough hook to knead doughs. If you’re making bread, pizza dough, pasta, or pretzels, this is the accessory to choose.
To attach a beater, whip, or dough hook, turn the stand mixer’s speed control to OFF and unplug the mixer. Locate the beater shaft under your stand mixer’s head. Line up the pin on the shaft with the notch on the accessory and slide it over the shaft and up as far as possible. Then, turn the accessory counterclockwise until it is secure.
How to Choose the Perfect Commercial Dough Mixer?
When figuring out which commercial dough mixer is right for you, there are many options to consider. Whether it be more of a retail- or industrial-focus bakery, there is a perfect dough mixer available.
At Tipesmart, we offer a variety of solutions from small 20-quart stand mixers to large-scale commercial dough mixers and bowl lifts. Among these broad categories, there are many different styles of mixing, and each has an optimal role in the production space. So which is the right choice for you?
Planetary Mixer
Arguably the most common type of commercial dough mixer found in bakeries around the world, the planetary mixer is more of the one-size-fits-all dough mixer. These mixers are always supplied with interchangeable tools like a dough hook, spiral and whisk, along with an interchangeable stainless steel bowl. These mixers are generally referred to and sized based on their bowl volume rather than capacity because specific weights of doughs widely vary.
The mixing action occurs through rotation of the tool against the stationary mixing bowl. This type of mixing action is generally best suited for doughs and batters with relatively high fat content that are not yeasted. This is mainly due to the higher levels of friction and heat input generated by the rotating tool with a stationary bowl. While this type of mixer can produce quality yeasted doughs, the margin for error is relatively small due to the high amount of heat input.
Spiral Mixer
Spiral mixers are a favorite of most artisan bread bakers because of their ability to minimize heat input into yeasted doughs and to properly develop gluten structure without overworking the dough.
These commercial dough mixers are designed with heavy-duty drive motors and gearboxes that deliver high torque to allow them to still be used with low-absorption doughs. In addition, spiral mixers can also properly process even very small amounts of dough in relation to the max capacity (as low as 10% in some cases). Spiral mixers are most commonly named by the maximum weight of dough that can be processed in each batch. The drawback of spiral mixers is their flexibility and versatility in types of doughs that can be processed.
With spiral mixers, the mixing action occurs through simultaneous rotation of the spiral dough hook and stainless steel mixing bowl. This results in only small amounts of dough being mixed at any given time while the rest of the dough in the bowl has a chance to rest between kneading. This design also tends to offer very fast development of the dough along with a relatively large margin for error for over mixing.
Overall, there is no style that can do everything perfectly, and each type of commercial dough mixer has a specialty. The most important aspects to consider when choosing a mixer or system of mixers are the product mix to be produced (and absorption/hydration range), the quality level desired of the final products, available resources/capital, and the available space in the bakery.
What is the difference between a spiral mixer and a dough mixer?
Able to gently mix the bread dough, develop proper gluten structure, and not overwork the dough. This is because the spiral hook is kneading only a portion of the whole dough mass at a given time. This keeps friction heat low, providing a more homogeneous mix
Spiral Mixer
1 speed (Manual Control) – 28 Litres
2 speed (Manual control)– 45 Litres, 66 Litres
2 speed (Digital Control)- 28 Litres, 45 Litres, 66 Litres
Able to gently mix the bread dough, develop proper gluten structure and not overwork the dough.
This is because the spiral hook is kneading only a portion of the whole dough mass at a given time. This keeps friction heat low, providing a more homogeneous mix.
Commonly used for mixing bread dough, spiral mixers are capable to handle a variety of different dough types such as very stiff dough with low hydration levels; and high hydration dough types such as ciabatta.
Bakery Mixer
With Netting – 5 Litres, 7 Litres, 10 Litres, 20 Litres, 30 Litres, 40 Litres, 60 Litres
Without Netting – 5 Litres, 7 Litres, 10 Litres, 20 Litres, 30 Litres, 40 Litres
Availability of different attachments that can be used when mixing.
Standard attachments include a beater, whisk, dough hook
Beater attachment is used for blending or creaming products.
The whisk attachment is used to aerate mixtures such as whipped cream, mousse and egg.
Dough hook attachment is used in pizza shops and small bread bakeries.
Why Do You Need A Bread Proofing Box (fermentation box)?
Making your own bread is one of those beautifully therapeutic tasks that bring enormous pleasure.
The long slow process of kneading smooth dough and leaving it to rise is the perfect contrast to our often-hectic lives. But it can be so disappointing when our lovely dough fails to rise properly!
This is where a bread proofing box can help, but how do you pick the right one? The best proofing boxes for bread will maintain the perfect temperature and humidity levels for your dough to rise. A viewing window will help you to check your dough, and a timer will ensure that it is not left to rise for too long.
A bread proofing box creates the perfect climate for the yeast in your bread dough to work their magic. Within the container, the ideal temperature is maintained for as long as is necessary for your bread to rise.
This eliminates the outside influences we normally battle with that can slow yeast down, such as cold drafts and fluctuating temperatures. The result of this is that the rising process is not only faster but also more effective.
Temperature—the perfect temperature for proofing bread is 86°F. This temperature should be maintained constantly, with no fluctuations or drafts.
Humidity—the humidity levels control the thickness of the crust on the bread. The lower the humidity, the thicker and chewier the crust. A humidity level of 75-80% is the ideal range.
Time—creating the perfect conditions for bread to rise means that the total rising time is reduced. A proofing box can reduce the overall time by up to 25%. However, if you proof bread for too long, it may develop a sour taste and crumbly, doughy texture.
This is why many baking experts now recommend the use of a bread proofing box. So, if you’re a fan of baking your own bread, here is what to look for in the best bread proofing boxes.