Instore - July 2018 - 54

equipment & packaging

LATEST INNOVATION

Mixers

ixing can be one of the most
vital steps of the baking process.
A mistake during mixing, or an
inexperienced employee being the slightest
bit negligent during mixing, can be the
difference between a high-quality finished
product and something that borders on
being worthy of purchase.
This fact isn't lost on any bakers, but with
high-quality and artisan baked goods
becoming more prevalent - and necessary
- at instore bakeries, mixing on site is even
more important.
"Mixing is the most critical part of the baking
process and it's also the part that's most out
of the baker's control," says Paulo Zunino,
CEO of Esmach, an Italian company whose
mixers are sold in the U.S. by Belshaw
Automatic. "The mixer is so important
because the baker has no power on the
dough at this phase."

In today's world of high-quality and artisan baked goods, it makes sense for bakeries to have both
planetary and sprial mixers.

Artisan influence
The increasing demand for artisanal products puts even more importance on every step of the baking process. Each step builds in quality in
an attempt to keep natural taste and nutritional value.

Carolyn Bilger, senior marketing manager for Hobart Food Equipment
Group, says the increase in artisan bread popularity means instore
bakeries need multiple mixers.

Zunino says it is that ability keep the mix hydrated and cool that makes
the right mixer a key component to the artisan bread baking process.
"Esmach mixers excel in keeping the dough consistent, well and
uniformly hydrated by respecting its temperature," he says. "The
success of our bakers depends on always having a fresh, neutral and
natural dough that they can control in further phases of production.
Another advantage is that the taste and the smell of an Esmach mixed
dough remains natural, even after being baked: this is the result of
keeping it fresh and well hydrated during the mixing process."

"Traditionally, we have seen planetary
mixers used and now, more and more Taking out the guesswork
Supermarkets have recently struggled to find and keep skilled workers.
bakeries are adding spiral mixers."
This can make accurate, easy-to-use mixers even more important.
Carolyn Bilger, Hobart Food Equipment Group

54 * JULY 2018 * instore

"Baking is a science - if the ingredients are measured accurately
and added to a mixer that maintains speeds and delivers consistent

HOBART FOOD EQUIPMENT GROUP; BELSHAW AUTOMATIC

"Mixing is the first and most important process because it sets the
chemical formula of the bread and other baked products," Zunino says.
"If we miss at the right grade of gentleness, hydration and temperature,
we have done more than half of the work because we have a very good
dough. Every authentic bread needs a very good dough."

Planetary mixers by themselves might not be enough for bakeries
these days, she says. "Traditionally, we have seen planetary mixers
used. Now, more and more bakeries are adding spiral mixers," Bilger
says. "Spiral mixers incorporate dough gently and are good for highlyhydrated doughs."

Table of Contents for the Digital Edition of Instore - July 2018