The choice of kneading system will also depend on the stickiness of the dough being mixed


system. Could a mistake have


been made


when


weighing the ingredients? Are you still working with the original recipe? In the passage of time and the use of new machines recipes should always be adapted to remain easy to process.


A wendel mixer consists of two counter-rotating tools that effectively knead the dough between them.


The dough is not kneaded out: If the dough does not have the desired or expected quality, it is often the result of too short a kneading time.


The dough is too warm: Warm dough will


behave differently because the flour stored in the silo may become too warm. The dough is too cold: This mostly occurs in the winter, when flour stores may be surrounded by ice. Also, in summer dough can quickly become too cold due to the addition of ice.


The dough is too soft or too firm: Check the ingredients and the function of the silo


bakeryproduction.co.uk Flour considerations


When producing pretzel dough, it is advised that the mixing bowl include toothing. Without this, due to firmness of the dough, the grating


wheel could spin. For making puff pastry or danish pastry toothing is also advisable, as these colder doughs can form condensation on the rim of the bowl, which can cause a similar problem at the grating wheel. For ciabatta doughs, the integration of a frequency converter is recommended to ideally adjust the machine to the dough. Rye doughs are often very sticky due to the high dough yield. It is therefore recommended that batches be kneaded using mobile bowls. When making dough that includes soft ingredients, such as raisins, a wendel mixer is considered to be the best solution as it helps


ensure that the ingredients are not crushed during the kneading process.


The wendel mixer is becoming ever more popular in modern bakeries. It is considered to offer a better kneading, higher water absorption and creates less dough heating than a spiral mixer. In addition, the heat and energy input of


the spiral mixer is much higher than that of the wendel mixer, because with the spiral, both the mixing and the kneading process takes considerably more time. However,


it


is not possible to make any firm decisions based on the mixing technology alone. The interaction of the mixing process with the entire process chain also needs to be considered. It makes little sense, for example, to produce large batches if these cannot be processed quickly enough, which will result in the dough quality changing as it waits to under the next process step.


Making several smaller batches may be a better solution to overcome this problem, but if the same hourly output is required, more mixers may be required. Unfortunately, making the right choice is not always as straightforward as it may first appear, so do talk to your supplier, as they may be able to help suggest the best kneading solution to meet your particular needs.


Kennedy’s Bakery Production April/May 2024 25


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36