The right mixer and agitation tools will ensure the mixer is turning out a high-quality dough or batter.

With a few adjustments, mixers can take on a new formulations.

Bakers can only stretch one mixer so far before it’s time to invest in a new machine.

Bakers are looking for mixing equipment that is easier to operate and maintain.

Bakeries are using them to move troughs of doughs requiring long fermentation times.

Proper mixing sets the stage for producing a wide variety of crusts from pinsa and traditional American pub pizzas to Detroit-style pies and gluten-free ones.

Mixing companies employ a variety of ways to keep doughs cool while in the mixer.

Bakers turn to automating the mixing process to discover ways to alleviate labor issues while ensuring quality and consistency of their products.

Bakers are breaking away from traditional processes and exploring different and often more efficient ways to mix the doughs and batters for their products.

Total cost of ownership allows bakeries to calculate the actual price of investing in a new mixer for the long haul.