Mixer

Electric mixers are essential to the baking and pastry department. As a fundamental piece of equipment, the mixer ranks next in line after the oven and refrigeration. Mixers are used to knead bread dough and in making the base for laminated doughs such as croissant, Danish, and puff pastry. They are used for mixing cookie dough, cake batters, and muffins; for whipping meringue, heavy cream, and buttercream; and for hundreds of other tasks throughout the day. Commercial mixers come in a range of sizes that vary according to mixer bowl capacity and size of motor. The descriptions and information in Figure B-1 are based on the mixers produced by the leading commercial U.S. manufacturer. Specifications for mixers made by other companies are the same, in many cases, but may vary with respect to material used, interchangeability of bowl sizes, exact names used for various attachments, and so on.