WELCOME TO LESSON 4.3!
The general objectives in mixing batters and dough are:
Uniform distribution of ingredients;
Minimum loss of the leavening agent;
Optimum blending; and,
Development or prevention of gluten.
What is Mixing?
Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and character to the baked good. The implements used, such as blades, whisks, spoons, etc., themselves make a difference. They have a great impact on what happens during mixing.
What is mixing methods in your baking?
The point of mixing methods in your baking is to accomplish a few different things. The technique in which you mix the ingredients accomplishes different tasks. For example, if you need to combine ingredients, the recipe instructions might tell you to stir, but if you need to incorporate air, then the recipe may call for you to whip the ingredients.
9 Different Mixing Method
1.Beating
This is the process of creating air or gluten by quickly mixing ingredients. You accomplish this by using a spoon or the paddle attachment on a mixer.
2. Blending
This is used to distribute the ingredients in a batter or mixture evenly. Several tools can be used to blend a mixture. You can use a spoon, rubber spatula, whisk, or paddle attachment on a mixer.
3. Creaming
This is when you incorporate air while combining softened fats and sugar. Use the paddle attachment of the mixer on medium for creaming.
4. Cutting
This is done to mix fats into dry ingredients such as butter into pie dough. Depending on your final product, you can cut a mixture with a pastry cutter, your fingers, or the paddle attachment on your mixer.
5. Folding
Folding is used to mix delicate ingredients like whipping cream or whipped eggs into a dough or batter. When folding in ingredients, use a rubber spatula or a balloon whisk.
6. Kneading
This is done to create gluten in your product. Gluten provides the structure for your finished product. Use a dough hook for kneading. If you must do it by hand, fold vigorously in a rhythm to encourage the gluten forming process.
7. Sifting
This process removes lumps from dry ingredients and aerate the ingredients. To accomplish this, my a rotating sifter or mesh strainer.
8. Stirring
This is mixing the ingredients by hand using a rubber spatula, spoon, or whisk.
9. Whipping
This is when you beat a mixture vigorously to incorporate air. To whip a mixture such as American buttercream icing use the whip attachment for your mixer or whisk.
Methods And The Final Results
The purpose of mixing ingredients for a recipe is to accomplish certain goals.
Distribute the ingredients evenly
Breakdown and mix fats and liquids
Activate the formation of gluten
Incorporate air into the mixture
Depending on your final goal, you may use a few different techniques in your mixing process. Fats can add flakiness to a dough. Gluten is the foundation of dough and can make the product soft or hard, while air creates fluffiness in a product.
It is crazy to think that in a recipe, you not only need to pay attention to the types of ingredients but also you must pay close attention to the mixing method if you want to reach your desired results.
Types of Mixing Machines
There are the following common machines used in the bakery industry:
Spiral mixer: in which a spiral-shaped mixing tool rotates on a vertical axis.
High speed and twin spiral mixer: where a high level of work can be inputted into the dough in a short time.
Horizontal mixer: where the beaters are driven horizontally within the bowl and fixed to one or two shafts.
Low speed: where mixing is carried out over an extended period of time and the commonly used slow mixing system includes twin reciprocating arm mixer and oblique axis fork mixer.
Continuous mixing: where the ingredients are incorporated at one end of the extruder, and the dough leaves the mixer at the other end in a continuous flow.
Spiral mixer
Horizontal Mixer
High speed and twin spiral mixer
Low Speed
Continuous mixing
Video Materials
Learning Activity 11
Click the given form below for the quiz.
References;
Learning Materials:
[1]https://www.perfectlypastry.com/the-importance-of-the-mixing-method/
[2]https://www.recipetips.com/kitchen-tips/t--1036/mixing-methods.asp
[3]https://www.craftybaking.com/howto/mixing-method-basics
[4]https://joepastry.com/category/baking-basics/mixing-methods/
[5]https://joepastry.com/category/baking-basics/mixing-methods/
[6]https://bakerpedia.com/processes/mixing/
[7]Haegens, N. “Mixing, Dough Making, and Dough Make-up.” Bakery Products Science and Technology, 2nd edition, John Wiley & Sons, Inc., 2014, pp. 309–320.
[8]Sumnu, S.G., Sahin, S. Food Engineering Aspects of Baking Sweet Goods, CRC Press, Taylor & Francis Group, LLC, 2008, pp. 81–172.
Video Materials:
[1]https://www.youtube.com/watch?v=ouHvdNwP-ew