INGREDIENTS


MIXING & DEPOSITING


HEALTHY


knead Things you


to know T


he finished quality of baked goods relies on getting the kneading process right. However, in many bakeries, the choice of kneading machines will often come down to the


space available. Budget is also often a decisive factor in the purchase of a mixer. Choosing the right mixer can, however,


depend on a wide variety of factors, including the properties of the raw materials, the required dough yield, the targeted kneading time, temperature, and moisture, as well as dough stability for further processing. External factors that may influence the process also need to be considered as does the cleanability of the equipment. A choice also is often made between the


use of either a spiral or a wendel mixer. Both systems are highly regarded and can be fully automated. The wendel mixer consists of two counter-rotating tools that effectively knead the dough between them.


24 Kennedy’s Bakery Production April/May 2024


A whitepaper published by Diosna offers advice about the best choice of kneading system for a range of different end products. Kennedy’s Bakery Production brings you some of the contents of this document.


The decision between a spiral or a wendel


mixer will likely depend on the product and batch sizes that are expected from the machine. Medium and large batches of, for example, bread roll dough with a dough yield between 154 and 156, work equally well in both systems, as do baguette doughs with a water content of between 65 and 68%, measured by the flour quantity. Only for small batch quantities would


Diosna advise against specifying a wendel mixer. This is because to achieve reproducible results with satisfactory kneading, wendel mixers really need to be filled to the 50% level. So, for small batch quantities, the spiral mixer should be the preferred choice as it is able to handle even small quantities.


Improved usability For very watery ciabatta doughs, the usability of a wendel mixer will be improved by the addition of frequency converters to control the speed of the bowl and tool independently of each other, helping achieve optimal kneading.


In combination with a frequency converter, a filling level of 30% also becomes possible. Spiral mixers are not advised for mixing


halva or protein bars. Wendel mixers, especially if they are equipped with a frequency converter and, if necessary, with special tools, are thought to be more suited for these dough groups. The choice of kneading system will also


depend on the stickiness of the dough being mixed. For example, in the popular mixed breads category – where rye content may be more than 60%. For medium and large batches, the wendel mixer is recommended, while the spiral mixer would be suggested for small batches, and without a centre discharge. This is because if the dough is sticky, residue will stick to the bowl when it is emptied and this will need to be reworked by hand.


Common mistakes Poor dough quality or process disturbances can affect the consistency of the kneaded dough. Common mistakes include:


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