Instore - July 2018 - 55

equipment & packaging

performance, the baking manager can be confident that the output
will be good," says Bilger, adding that mixers with a variable frequency
drive system, like the one found in Hobart mixers, provide the power
needed to maintain RPM speed, regardless of the weight of the dough.

The need for versatility also increases the likelihood that instore
bakeries can benefit from using both planetary and spiral mixers, Bilger
says. Planetary mixers can be a tool for many applications while spiral
mixers can be a go-to for artisan doughs.

Zunino reiterates that a mixer's ability to gently and properly work the
dough makes it possible for workers to successfully prepare the mix
while also working on other tasks.

"Honestly - they need both," she says. "Planetary mixers are great for
the versatility they provide - from whipping icing and whipped cream
to making bread dough, batters, cakes, biscuits and cookies. The spiral
mixer is only for dough. Artisan varieties like ciabatta and specialty
doughs, such as croissants or Neapolitan pizza doughs, are excellent
for incorporating in a spiral mixer. "

"That's why we think Esmach mixers provide the very best possible
care for the dough, with optional water temperature controls as well as
speed programs," Zunino says. "That means it's easy to let the mixer take
the best possible care of the dough while the baker does creative and
other tasks."

Impactful trends
Changes in the eating and shopping habits of consumers are also
putting new challenges in front of instore mixing. "The growth in meals
kits provides the instore bakery opportunities for parbaked bread
offerings and fresh pizza dough sales," Bilger says.
That increases the need for flexibility when it comes to mixers. Bakers
are being used to prepare bread, pizza and sweet goods. Programmable
and adjustable mixers can help make a baker's life easier.
"That's why we adjusted our mixers for working with all kinds of dough,"
Zunino says. He also points out that a big recent trend is for all equipment to be as easy as possible to clean and maintain.
"Trends in food usually begin in Europe and then move globally," he
says. "At Esmach, we are lucky because our manufacturing plant in
Italy makes us aware of new food trends. We only have to catch the
trend and follow it."

Sizing up
Both Zunino and Bilger stress the importance of not going too small or
too big with an instore mixer.
"Not sizing the mixer appropriately is a common mistake," Bilger says.
"To buy the right size mixer for your business, the baker must know the
batch size and anticipate the growth that could come. Having too small
or too large a mixer means more batches needing to be mixed or poor
incorporation if the bowl is too large."
Zunino suggests doing the same math and then going with a mixer that
is big enough to grow into.
"Having a mixer that's too small is a common mistake. For that reason
we usually suggest buying a mixer that can make a little more than the
forecasted production," he says. "Esmach mixers have all those features
and they can keep the same performance for small amounts (down
to just five pounds) to high quantities of dough (500 pounds or more).
With a larger mixer, you can mix more gently making better dough; you
can have fewer mix cycles; and you don't push the mixer at its weight
limit, making it more reliable for longer."

Mixers that provide gentle
care for the dough can be
priceless when it comes
to working with artisan
breads and baked goods.

instore * JULY 2018 * 55

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