Much of a loaf's quality is decided in the mixer. Under-developed dough won't hold its volume; over-mixed dough warms up and loses its structure. The mixer is also one of the first machines a bakery buys and one it keeps the longest, so it pays to choose carefully.
Size it by flour, not by daily output
Mixers are usually rated by how much flour they take per batch. Once water and other ingredients go in, the dough weighs considerably more. On our SSM spiral mixers, for example, 25 kg of flour makes 40 kg of dough, and 100 kg of flour makes 160 kg.
When sizing, think about the dough you need in one batch rather than your total daily production. A mix only takes a short time, so the machine runs many times a day; the real question is how quickly the next machine on the line can process each batch. Leaving some headroom instead of filling the bowl to the limit every time also makes the job easier.
Spiral or planetary?
Bread, pizza, flatbread and other firm or medium doughs call for a spiral mixer. The spiral hook and rotating bowl develop the dough quickly without overheating it. Creams, sponge, meringue and soft pastry are a job for a planetary mixer, which works with a whisk, a beater and a dough hook. Bakeries that make both bread and pastry usually end up with one of each. We compare the two in detail in spiral or planetary mixer.
Bowl, frame and motor
Everything that touches the dough, the bowl and the spiral hook, should be stainless steel, for hygiene and easy cleaning. The frame matters too: a full bowl puts real load on the machine, and a light chassis will show it over time. Look at motor power together with capacity; on the SSM range it runs from 1.5–2.5 kW on the 25 kg model to 6–9 kW on the 100 kg model.
Space, power supply and service
Measure the space before you order. A 100 kg spiral mixer needs roughly 900 × 1500 mm and weighs 750 kg, so the floor has to carry it. Have your electrician confirm the supply matches the machine. Finally, ask the manufacturer how spare parts and service will reach you: when the mixer stops, the whole line stops.
In short
The right mixer is the right type for your dough, big enough for one batch with room to spare, with a stainless steel bowl and a solid frame. If you're unsure which model fits, send us your daily output and product range and we'll work it out with you.
