A dough mixer is one of the biggest purchases for a bakery, so it helps to know what each type is good at. In our range there are three families: fork mixers, spiral mixers and planetary mixers.
Fork mixers: the classic bakery choice
The shape of the fork kneads dough to the right consistency without heating it. These machines have a rigid electrostatic powder-coated steel body, stainless steel food-contact surfaces and a gearbox and pulley drive that needs little maintenance. Models run from 10 to 15 kg of flour up to 150 kg. Variants include:
- Lidded models with a safety switch and emergency stop, so the machine stops when the lid is opened.
- A tilting model for easier bowl handling.
- Optional two-speed operation, a timer and wheels.
Spiral mixers: strong dough, fast
In a spiral mixer, the spiral hook and the bowl turn together, which makes high-consistency dough quickly and evenly. The two-speed spiral mixer gives you the right kneading result for each dough, has a control panel with adjustable kneading times and can rotate the bowl in reverse at speed 1. It handles very small batches as well as full loads, and is available from 25 kg to 100–150 kg.
Planetary mixers: for pastry, cake and cream
When you need to whip, mix and knead, the planetary mixer is the tool. It comes with three attachments (two whisks and a dough hook) and a stainless steel bowl. Choose a 30 litre, 40 litre or 60 litre model, and the 60 litre gear-driven cast mixer if you want a rigid cast body and a powerful gearbox for heavy daily work.
Choosing by business
- Bakery or pizzeria: a fork mixer in the size that matches your biggest batch of flour.
- Bakery making dense, high-hydration doughs: a spiral mixer.
- Pastry shop and patisserie: a planetary mixer.
Tell us your batch size and mains voltage and we will suggest the right model. See the full range in Dough Mixers and Planetary & Gear Mixers.
