WHEAT GRAIN, BAKING

INGREDIENTS AND EQUIPMENT

SUBMITTED BY:- NEHA SHARMA

ROLL NO:- 191361
SUBMITTED TO:- DR. SUMAN MOHAN
 UNIT-2
WHEAT GRAIN, BAKING INGREDIENTS AND EQUIPMENT

WHEAT GRAIN
WHEAT GRAIN IS WHOLE WHEAT THAT WE THEN MILL INTO FLOUR WITH THE TM.  IF YOU
DON'T HAVE IT, SIMPLY REPLACE IT WITH THE SAME AMOUNT (100 G) OF WHATEVER
FLOUR YOU ARE USING.
A GRAIN OF WHEAT IS A SEED WHICH CAN GROW INTO A NEW WHEAT PLANT, AND IS
ALSO THE PART OF THE WHEAT PLANT WHICH IS PROCESSED INTO FLOUR. WHEAT
GRAINS ARE GENERALLY OVAL SHAPED, ALTHOUGH DIFFERENT WHEATS HAVE GRAINS
THAT RANGE FROM ALMOST SPHERICAL TO LONG, NARROW AND FLATTENED SHAPES.
THE GRAIN IS USUALLY BETWEEN 5 AND 9MM IN LENGTH, WEIGHS BETWEEN 35 AND
50MG AND HAS A CREASE DOWN ONE SIDE WHERE IT WAS ORIGINALLY CONNECTED TO
THE WHEAT FLOWER.
THE GRAINS ARE COMMONLY A RED COLOUR, ALTHOUGH MANY WHEATS HAVE WHITE
GRAINS AND MORE UNUSUALLY PURPLE, BLACK, BROWN OR GREEN/GREY VARIETIES
EXISIT. THE WHEAT GRAIN IS DIVIDED INTO SEVERAL PARTS, AS SHOWN IN THE
DIAGRAM.

 
The three main parts are:
Bran The outer coating or "shell" of the
wheat kernel is made up of several
layers. These layers protect the main
part of the kernel. Bran is rich in B
vitamins and minerals.

Endosperm This is the main part of the wheat

kernel and represents about 80% of
the kernel weight. It is from this part
that white flour is milled. The
endosperm is rich in energy-yielding
carbohydrate and important protein.

Germ or Embryo This part grows into a new plant if

sown. The germ lies at one end of the
grain and represents only 2% of the
kernel. It is a rich source of B
vitamins, oil, vitamin E and natural
plant fat. It needs to be removed
during milling because the fat is
liable to become rancid during flour
storage. Wheat germ is still very
valuable though and is used in many
products.
 Wheat milling process
IT INVOLVES SEPARATING THE WHEAT GRAIN INTO ITS CONSTITUENTS THAT IS THE GERM, BRAN, AND ENDOSPERM. IT
FOLLOWS THE STEPS BELOW. HOWEVER, WHEAT MILLING IS MORE COMPLEX THAN IS CONVEYED BY THIS SIMPLIFIED
VIEW. PREPARING THE WHEAT;THE WHEAT IS WEIGHED, INSPECTED THEN GRADED. THE GRAIN IS SEPARATED BY SIZE,
SHAPE AND WEIGHT.
• CLEANING:
HERE, THE WHEAT IS CLEANED TO REMOVE IMPURITIES SUCH AS STICKS AND STONES AND OTHER COURSE AND FINE
MATERIALS. THE WHOLE PURE WHEAT IS THEN PASSED FOR FURTHER PROCESSING INTO THE CONDITIONING BINS.
• TEMPERING AND CONDITIONING:
AT THIS STAGE IN THE WHEAT MILLING PROCESS, SOAKING OF THE WHEAT IN WATER TAKES PLACE FOR EASY REMOVAL OF
THE BRAN. CONDITIONING IS DONE BEFORE MILLING TO ENSURE MOISTURE CONTENT IS UNIFORM THROUGHOUT THE
GRAIN. MOISTURE HELPS TO PREVENT THE BRAN (OUTER LAYER) FROM BREAKAGE DURING MILLING.
• GRISTING:
GRISTING REFER TO THE BLENDING OF CONDITIONED AND CLEANED WHEAT. AT THIS STAGE DIFFERENT WHEAT BATCHES
ARE MIXED TO CREATE THE REQUIRED SPECIFIC KIND AND QUALITY OF FLOUR.
• SEPARATING:
THE GRIST GOES THROUGH A SERIES OF ROLLS ROTATED AT VARIOUS SPEED LEVELS. THE ROLLS ONLY SPLIT THE WHEAT
GRAIN OPEN TO SEPARATE THE INNER WHITE PORTION FORM THE BRAN.
• MILLING:
THE WHEAT IS GROUND BY A MACHINE THAT CRUSH IT INTO PIECES. IT IS THEN PUT THROUGH SIFTERS FROM WHICH THE
MEAL OBTAINED STARTS OUT COURSE. WITH REPEATED GRINDING AND SIFTING, THE MEAL BECOMES FINE FLOUR, WHEAT
GERM AND WHEAT BRAN. THESE CAN BE SOLD SEPARATELY, USED TO PRODUCE DIFFERENT FLOURS OR USED TOGETHER
TO PRODUCE WHOLE MEAL FLOUR.
• BLENDING:
HERE, CONSTITUENTS ARE MIXED TOGETHER TO PRODUCE DIFFERENT FLOURS. FOR INSTANCE, A BLEND OF WHEAT BRAN
AND WHITE FLOUR PRODUCE WHOLE WHEAT FLOUR.
 Different types of flour
• White flour is produced from early rolls. The flour gets less white on later rolls
with the increased amount of bran particles.
• Brown flour is produced as a mixture of the other streams and white flour.
• Whole meal flour is produced when all the other streams are mixed back in
their original quantities. The left over wheat feed and brans are sometimes used
in animal feed and breakfast cereals.
 It should be noted that the flour types to be produced are affected by the
different qualities of wheat going into the mill. Millers can ensure further feature
variations such as flour colour by mixing together the different streams of flour
produced by the mill.
 Composition of Flour

Starch
 It belongs to a group of chemical compounds called carbohydrates. They are called this because they contain
only carbon, hydrogen and oxygen. Pure dry starch is a white granular powder. Wheat flour contains 70-73%
starch and most commonly anywhere between 8 -14.5% protein. If you look at flour under a microscope you
can see lots of brick like structures called cells. In each cell you will see a granule of starch surrounded by
glassy looking protein. Different types of starch have different structures. Potato starch is oval in shape, wheat
starch is oval or round but smaller than potato starch, and maize starch has a "rocky" look.
 Starch is called a complex carbohydrate because it is made up of many sugar molecules linked together. It has
two main parts: amylose and amylopectin. Amylose is a straight or linear chain of sugar molecules linked
together. Amylopectin is a branched chain of sugars.
 Moisture
 The simple air-oven method is sufficiently accurate for the routine analysis of
flour moisture at the flour mill or bakery. The procedure involves heating a
small sample of flour (~2g) for 1 hr at 266˚F (130˚C + 1˚C) and taking the loss
in weight as the moisture content.
 The moisture content of the flour is important for two reasons. First, the higher
the moisture content, the lower the amount of dry solids in the flour. Flour
specifications usually limit the flour moisture to 14% or less. It is in the miller’s
interest to hold the moisture as close to 14% as possible. Secondly, flour with
greater than 14% moisture is not stable at room temperature. Organisms
naturally present in the flour will start to grow at high moistures, producing off
odors and flavors.
 Protein
 The amount of protein in a food material is usually determined by measuring the nitrogen content of the material
and multiplying that value by a factor. The nitrogen content of a given protein varies depending on its source. For
milk products a factor of 6.38 is used, for most cereal grains the factor is 6.25, and in wheat products the factor is
5.70. These factors depend on the percentage of nitrogen in the respective proteins.
 The flour protein content is an important parameter for bread flour. Flours containing higher protein contents are
more expensive than flours of lower protein content. Likewise, flours with very low proteins for cakes are also more
expensive. There is usually, but not always, a good correlation between protein content and bakery performance of
a flour.
 The classic procedure to determine the nitrogen was the Kjeldahl procedure. This involved digesting the sample in
concentrated sulfuric acid, then neutralizing the acid with concentrated sodium hydroxide, followed by distillation of
the ammonia (derived from the nitrogen in the protein) into a standard acid. The procedure worked well, however it
was an environmental nightmare. In addition to the strong acid and base, the catalysts used to speed the digestion
included such materials as mercury and selenium. It should surprise no one that the procedure is seldom used
today.
 The Kjeldahl procedure has been replaced by the Dumas combustion procedure. In the original Dumas procedure
the sample is mixed with cupric oxide and heated in a stream of carbon dioxide in a combustion tube packed with
cupric oxide and copper metal. The organic material is converted to carbon dioxide, water and nitrogen. The gas
stream is led into 50% potassium hydroxide. This absorbs the carbon dioxide and any oxides of sulfur, leaving only
nitrogen as a gas. The volume of nitrogen is then determined. Various machines have been developed to carry out
the analysis automatically. The percent nitrogen is then converted to protein using the appropriate factor. Both the
Dumas combustion and the Kjeldahl procedures estimate the quantity (total amount) of protein and not the protein
quality. As discussed elsewhere, the quantity of protein is extremely important in the baking performance of a flour.
 Ash

 Ash is the mineral material in flour. The ash content of any given flour is affected primarily by the ash content
of the wheat from which it was milled and its milling extraction. The test for determining the ash content
involves incinerating a known weight of flour under controlled conditions, weighing the residue, and
calculating the percentage of ash based upon the original sample weight.
 The ash content of wheat varies from about 1.50 to about 2.00%. The pure endosperm contains about
0.35% ash. Considering that the wheat kernel contains about 80% endosperm, it becomes clear that the
non-endosperm parts of the kernel (pericarp, aleurone, and germ) are very high in ash when compared to
the endosperm. Thus, the ash content is a sensitive measure of the amount of non-endosperm material that
is in the flour.
 The goal of milling is to separate the endosperm from the non-endosperm parts of the wheat kernel. This
separating is difficult and never clean. Thus, there is always contamination of endosperm with non-
endosperm and visa versa. As flour yield is increased, the amount of contamination with non-endosperm
increases and the ash content increases. Thus, the ash content is a good and sensitive measure of the
contamination of the endosperm.
 Millers will often comment that the ash does not affect the baking performance of flour. This is probably true.
However, the non-endosperm parts of the wheat kernel are known to decrease baking quality and as the ash
content increases so does the level of non-endosperm material.
 The ash content of white pan bread flour has increased over the years from 0.45% in the 1950s to the
current level of 0.50-0.55%. This has undoubtedly resulted from negotiations where the miller has agreed to
the flour buyer’s price but only if he can raise the ash content of the flour a couple of points (0.02%).
 SUGAR
 A slower absorption of nutrients helps keep blood sugar levels stable.
Whole wheat and whole grains are lower on the glycemic index (GI) scale than
white breads and rice. This means that they have less of an impact on
blood sugar
 Ingredients of Flours
 Any grain that has been finely ground is technically a flour.
 The most popular flour is all-purpose wheat flour, also known as white flour. It is manufactured by crushing wheat berries
between large steel rollers. Most white flour is mass produced in industrial quantities with the production process taking place at
high temperatures, which both destroys the wheat germ and removes the outer bran layer. All that is left is the endosperm. The
result is the loss of many vitamins and nutrients.
 Stone grinding is a slower process using large stones to crush the wheat so that the germ and bran are not lost as the flour is
produced. This is the principal difference between white (no germ or bran) and wheat flour (germ, bran and endosperm).
 Because the flour made by steel grinding no longer contains the germ, U.S. law requires that lost nutrients be replaced with
iron, niacin, riboflavin and thiamine. Many manufacturers add other nutrients. This is how flour comes to be labeled “Enriched.” I
like to add a little wheat germ back into my baked goods for the fiber and sweetness that has been removed from all purpose
flour.
 The proteins in flours (known as glutens) are the key to the character of a particular flour. These molecules form an elastic
framework that traps gas (mostly carbon dioxide) formed by different leavening agents (such as baking soda or yeast).
 White flours are usually made with a combination of a low gluten “soft-wheat” flour and higher gluten “hard-wheat” flour. Most
have more gluten per ounce than whole wheat flour and, as a result, a greater ability to trap the gas formed by leavening
agents. Consequently, breads made with white flours will rise further and be less dense.
 Whole wheat flours are more nutritious because they contain most of the vitamins lost when making white flour. They are also
higher in fiber (clearly important with what we now know about the importance if high fiber diets). The germ contains some fat
and most of the vitamins, while the bran layer is mostly fiber. Because of the higher fat content, whole wheat flour doesn’t keep
as well as white flour and will turn rancid over time.
 Flour also bleaches naturally as it ages; as it does, the glutens mature. Ageing flour costs more money than bleaching with
chemicals, so most of the flour on the market is chemically treated to simulate the ageing process. Unbleached flour will have
more flavor but it can also be an inconsistent product, so try to purchase unbleached flour from the same miller.
 1/4 cup enriched all purpose white flour = 112 calories, <1 fat, 0g sat fat, 0g mono fat, 3g protein, 24g carbohydrates, <1mg
sodium, 0mg cholesterol, 0 mcg Vitamin K
 1/4 cup whole wheat flour = 102 calories, <1 fat, 0g sat fat, 0g mono fat, 4g protein, 22g carbohydrates, <1mg sodium, 0mg
cholesterol, 0 mcg Vitamin K
 Sugar Ingredients
 Sugar is one of the most famous food ingredients today, but it managed to become
so only in the last few hundred years. With many European developing countries
wantng more and more sugar, countless plantations of sugarcane and sugar beet
were created all around the world. Over last few years around 170 million metric
tons of sugar was created, managing to promote sugarcane in to world’s largest
crop with over 23.8 million hectares of cultivated ground.
Sugar of Sugarcane
 Sugarcane is one of the rare plants that have ability to store sucrose that is created
in the process of photosynthesis across its body (carbon dioxide plus water create
oxygen and sucrose). Approximately 12-16% of the sugarcane body mass is
sucrose, and the process of its growth, refinement and transformation into kitchen
sugar that we use today is not simple.
Sugar of Sugar beet
 Process of creating beet is little simpler than one from sugarcane. The plant itself is
much more resilient to colder conditions, and therefore can be grown away from
tropical climate. Because of that, Europe, North America, North East Asia and Brazil
have managed to grow enough sugar beet to stiffly around 20% of worldwide sugar
production.
 Fat Ingredients
 What is fat?
 Fat is a natural component of many animal- and plant-based foods. It provides bakery products with
many desirable attributes such as  flavor, tenderness, mouthfeel and nutrition.
 Some commonly used fats in baked goods are:
• Lard
• Shortening
• Oils
• Butter
• Clarified Butter
• Margarine
• Cocoa Butter

 These functions are typically dependent on fats’ inherent characteristics such as:
• Plasticity: an important attribute for shortenings.
• Ratio of solid:liquid content: the higher the solid content the higher the fat melting point.
• Oxidative stability: unsaturated fats are readily oxidized and hydrogenation has been used to enhance
their oxidative stability. Generation of trans fat, however, is a major drawback for hydrogenation
 Egg Ingredients

 In very simple terms and egg is made up of a shell, yolk and albumen. The shell contains on
average 9,000 pores, and is 95% calcium carbonate, the other 5% being a mix of other minerals
including soluble and insoluble proteins. The shells of commercial hens eggs are generally white or
brown, although they can be colored from pink to blue and even green. This is a genetic trait varying
from breed to breed. Enclosed by the egg shell is the albumen (white). This contains 90% water,
seven proteins, of which ovalbumin is the main protein (54%). The albumen also contains no fat. It
is a well-known fact amongst chefs that a fresher egg has a tighter albumen, beneficial for many
things such as poaching, this is because a fresh albumen contains carbon dioxide which diffuses
out of the porous shell over time. The loss of this carbon dioxide causes the albumen to become
more alkaline and causes the albumen to ‘thin’. The yolk generally makes up one-third of an egg's
overall weight. When fertilized, it becomes the chicken's embryo. The yolk also contains all of an
egg’s fats and cholesterol, and half of its protein, and around four times the level of calories as the
albumen. The color of the yolk is a direct effect of the hen's diet. A diet rich in xanthopylls (yellow
and orange plant pigments) will give the yolk a ‘golden color’. The freshness of an egg can also be
determined by the yolk, as a fresh egg will have a firm, round yolk with a tight vitelline membrane.
As the egg loses it’s freshness the yolk will absorb some of the water from the albumen, causing the
vitelline membrane to lose it’s tightness and the yolk to become flatter in appearance. There is
virtually no difference between white and brown eggs except for the color and the price. Brown eggs
are usually found to be more expensive. Look on the carton for the Best By: date, and select the
carton with the furthest date available. These will be the freshest eggs. If you measure your eggs by
weight, then size does not matter. Choose the freshest eggs, regardless of size. If the recipe calls
for 150g of eggs, then put a bowl on the scale, zero the measurement (called "Tare" on some
scales), and put eggs in the bowl until you reach a little more than the right number of grams. Then
break the eggs. You can weigh the shells by themselves to get an idea of how much *your*
eggshells in *your* area from *your* supplier weigh, and make that allowance in your next receive.
 Main Leavening Agents
 In baking, leavening is the air that causes bread, cakes, and other baked goodies to rise when they
go in the oven. That gas is produced in different ways, depending on what type of leavening agent
you use. This, in turn, varies according to what you're baking. But the simplest way to think of it is
that the leavening agent produces the gas, and the gas causes the dough or batter to rise.
 How Leavening Agents Work
 Dough is made of wheat flour, which contains a pair of proteins called gliadin and glutenin. When
you add water and start to mix it, the gliadin and glutenin combine to form a new protein called 
gluten. Gluten molecules arrange themselves into chains that can be quite long and elastic. This
elasticity is why you can take a piece of bread dough and stretch it between your fingers. The more
you knead it, the stretchier it gets.
 The gas produced by the leavening agent you use forms thousands of little bubbles in the dough,
which causes it to inflate. Imagine thousands of little balloons being blown up with air. Your dough is
stretchy, just like balloons. If it weren't, rather than blowing up a balloon, it would be like blowing into
a glass of water with a straw: the bubbles would immediately burst and the gas would escape. Due
to the dough's elasticity, the bubbles expand without bursting, so the gas remains trapped in the
bubbles long enough for the third part of the reaction to take place.
 The heat of the oven cooks the dough, causing it to set while those little bubbles are in their inflated
state. So, once the gas finally escapes, those air pockets hold their shape instead of deflating. The
size of those air pockets determines the texture of your baked good. Small air pockets produce a
smooth texture, like with a cake. Larger ones produce a coarser texture, like in crusty bread.
 Yeast: Biological Leavening Agent
 Yeast is composed of single-celled organisms (a type of fungus) that undergo an existence far removed from what
we'd recognize as "life," yet they perform a vital function in cooking. Yeast is responsible for the process of
fermentation, without which there would be no such things as beer, wine, or bread.
 In short, in the fermentation process, the yeast eats sugar and they produce carbon dioxide (CO 2) gas and
alcohol. The alcohol is a boon for winemakers and brewers, and the CO 2 comes in handy for bakers. CO2 also
produces the bubbles in beer.
 There are a few types of baker's yeasts:
• Active dry yeast is what most recipes call for. It's a dry, granular yeast sold in packets or jars. Before working with
it, active dry yeast must be activated, or "proofed," by dissolving it in warm water. The ideal temperature is 105 F,
cooler than that and the yeast won't fully activate, much hotter and you'll kill the yeast before it can do anything.
• Instant dry yeast is also a granular yeast sold in packets or jars. Unlike active dry yeast, however, instant dry can
be mixed directly in with your flour, no proofing required. You only need to use 1/3 to 1/2 as much instant dry
yeast as compared with active dry.
• Fresh yeast is found mainly in commercial bakeshops. It comes in one-pound bricks and can be added directly to
the dough or dissolved in water first. Note that dissolving it is only to help disperse it more fully. It also doesn't
need to prove.
 You can convert fresh yeast to active dry or instant dry by multiplying by 0.5 and 0.35, respectively. As a general
rule, it's best to use whatever type of yeast a given recipe calls for. There are too many variables that can come
into play when you start converting.
 In most cases, yeast doughs rise once, get punched down and then rise again. Finally, they go into the oven,
where the heat rouses the yeast to one last great expulsion of CO 2 before they reach 140 F and die.
 Baking Soda and Baking Powder: Chemical Leavening Agents

 Baking soda (sodium bicarbonate or bicarbonate of soda) is a white powder that comes in a box,
and it has a pH level of 8 to 9, which means it is a base. When combined with an acidic
ingredient, it will produce a chemical reaction that causes the release of CO 2. Some of the acidic
ingredients that will activate baking soda are buttermilk, lemon juice, yogurt, sour cream,
molasses, and honey. In its dry state, baking soda is inert but once activated, it reacts
immediately.
 Unlike the reaction of yeast, which occurs slowly over a long period of time, baking soda acts
quickly, which is why the bread and muffins it produces are called quick breads.
 Baking powder is a product consisting of baking soda plus some other acidic component, also in
powder form. As long as it stays dry, it's inactive. Once moistened, the chemical reaction begins.
However, it's less immediate than a straight baking soda reaction, but it's double-acting, which
means it begins working when mixed and then gives off another burst of gas when heated. That's
why some quick bread batters, like pancakes, can be held for a while without them losing their
potency.
 Be mindful that you cannot substitute baking soda for baking powder or vice-versa, as it won't
work. 
 Steam: Vaporous Leavening Agent
 Unlike yeast, baking powder, and baking soda, all of which produce CO 2 gas, steam is simply
water vapor, produced when the water in your dough reaches 212 F and vaporizes.
 Steam may seem boring when compared with the fascinating processes described above,
but it is a powerful force. When water becomes steam, its volume increases by some 1,500
times. The force with which this expansion takes place is increased by higher temperatures.
Puff pastry and choux pastry are two examples of pastry that use only steam as their
leavening agent, and when prepared properly are superbly airy and flaky.
 The key to this leavening agent is to ensure that the dough captures the steam. With 
puff pastry, this is done by incorporating butter into the dough and then rolling it into book
folds. This technique produces hundreds of layers, which puff out into separate flaky layers
as a result of the steam produced by the liquid in the dough and the water in the butter. 
 Choux pastry, which is used for making cream puffs, eclairs, and beignets, uses a different
technique. By cooking the dough once on the stovetop, the glutens are partially denatured,
which reduces the dough's elasticity. Meanwhile, the starch in the flour is gelatinized, which
helps give it structure. Thus when it's baked, the steam inflates the pastry but rather than
snapping back, it holds its shape and the air pockets in the center of the pastry remain intact.
 Bakery Equipment
I. Bakery Ovens
 Deck Oven
Artisan breads, such as baguettes, ciabatta, and sourdough bread, are best made in deck ovens, which are
designed primarily for them. Deck ovens are so named because they have a deck that is usually made of stone
or ceramic where the food items are placed. Most deck ovens can have multiple decks, allowing you to bake
more items without taking up too much floor space.
 Rack Oven
Bakeries producing high volumes of breads, bagels, and pastries use a rack oven, or a revolving oven, which bakes food by
revolving them around a central shaft above a heating element typically situated at the bottom of the baking chamber.  
 Conveyor Oven
When you need to bake high volumes of the same baked good in the least amount of time and without the supervision of a
trained chef, you need conveyor ovens in your bakery.
 Convection Oven
Convection ovens have fans that circulate pre-heated air around the baking chamber. This creates uniform heat distribution
that eliminates cold or hot spots. Food comes out cooked evenly in a convection oven. The inclusion of hot air circulating
around the cavity also speeds up the cooking time by as much as 30%.  
 Standard Oven
Standard ovens are simple to use, operate, and maintain because they have the fewest moving parts. They are also the most
affordable, making them attractive for small baking operations or restaurants that need to do some baking from time to time.
 II. Bakery Refrigeration

 Reach-In Refrigerator
Almost all commercial kitchens have at least one reach-in refrigerator. This is a practical and
versatile piece of equipment that can store a variety of items that need to be kept at low
temperatures. Bakeries need a refrigerator for keeping things such as eggs, fresh fruits, milk, butter,
and other dairy products cool and fresh.  
 Freezer
While refrigerators can hold temperatures around 33° F to 41° F, freezers can go a lot lower to
temperature ranges between -15° F to 0° F. This makes them suitable for storing finished baked
goods that are prepared in advance and need to be kept frozen.  
 Worktop Refrigerator
Worktop refrigerators are another way to make the most of the space you have if you have limited
real estate in your bakery’s kitchen. These are multi-functional units that have a refrigerated interior
for storing ingredients and a sturdy worktop for preparing your food products.
 Blast Chiller
Blast chillers lower the temperature of baked items at extremely quick rates. They work much faster
than freezers and can bring food temperatures from 135° F down to 41° F in a mere hour and a half.
This allows you to cool down baked goods quickly before storing them in the refrigerator or freezer.
 III. Bakery Mixers
 Commercial Mixer
Commercial mixers are a must-have for bakeries. You will need at least one heavy-duty planetary
mixer to prepare a multitude of food items, from glossy icings and fluffy frostings to cake batters,
cookie doughs, and bread doughs.
• Whisk – for light mixtures like whipped creams, frostings, and meringue
• Beater – for medium mixtures like cake batters and cookie doughs
• Dough Hook – for heavy mixtures like bread and pizza doughs
 Dough Mixer
A dough mixer is a specialized type of food mixer that is designed primarily to prepare dense,
heavy mixtures, such as bread and pizza doughs. Unlike planetary mixers, dough mixers have a
stationary shaft and a moving bowl that goes around the fixed agitator. The movement of the bowl
allows for a more uniform distribution of the heavy dough.