From small independent bakeries to larger, in-store operations or even commissaries, bakers have the same goal: To bring customers fresh, delicious baked goods. To do that takes creative recipes, consistent preparation and reliable equipment, like the best mixer. It can also include continuous-feed or bowl-style food processors, which can bring production efficiencies and add to the creative element of baking. 

Mixers
A mixer is at the heart of any bakery. Bakers rely on it for creating everything from cakes and muffins to cookies, pastries and more. When it comes to planetary mixers, bakers gain more versatility. These mixers offer the flexibility to mix more than just batter and dough; they can be used for glazes, whipped cream, fondant, marshmallow icings to top cookies, doughnuts and cakes. 

Planetary mixers, like the Legacy+ offering from Hobart are available in a variety of sizes, including the HL200 20-quart countertop model, the popular Legacy+ HL600 60-quart mixer and larger 80- and 140-quart models. These mixers include a Hobart-exclusive PLUS System that consists of VFDadvantage technology, maximum capacity overheat protection and a reinforced planetary shaft. Together, these features make the Legacy+ planetary mixers an ideal choice for bakeries. The system allows for as much as 30% more mixing capacity in the same size bowl, depending on the application, and drive more power to the bowl for consistent mixing and output. These and other planetary mixers are sized by the volume of ingredients the bowl can hold, and bakeries can choose according to the amount of baked goods being produced. 

If bakers want to venture into the production of artisan rolls and breads, adding a spiral mixer to the kitchen is a good idea. While planetary mixers can mix dough for rolls or standard loaves of wheat bread, for example, spiral mixers excel at specialty breads. Unlike a planetary mixer that has one motor and a non-rotating bowl, spiral mixers have one motor to rotate the bowl, while another motor rotates the spiral arm. The result is dough that remains at a lower temperature, so it doesn’t overheat or ferment the yeast too quickly — that is especially important since artisanal breads need slower fermentation. Spiral mixers, like the Hobart HSL130 (130-pound capacity) mixer also accommodate a higher water absorption ratio (80% to 90%) needed for this type of bread. 

Food processors
Along with their mixer(s), bakers can benefit from adding food processors to their kitchen equipment. This food prep equipment makes quick work of processing a variety of ingredients and can be more cost effective than purchasing pre-packaged products. Not only is the upfront price for whole foods less, but they also last longer so there is less waste. 

For example, a continuous-feed food processor can slice fresh strawberries for pastries, grate carrots for carrot cake or chop nuts for banana bread or cookies.  It can also grate cheese for savory baked good items. Along with processing ingredients cost effectively, a continuous-feed processor provides uniform cuts that are visually appealing and provides a consistent texture for baked goods. With the availability of different blades, bakers can change the size or style of cuts for specific recipes, for instance, smaller or larger grated nuts. 

For smaller bakeries, a Hobart FP100 continuous feed food processor would be a good option. This model can process 11 pounds of product a minute and takes up minimal space on a countertop. Larger bakeries with high-volume production needs may benefit from a larger countertop continuous-feed food processor, like a Hobart FP250 that processes 17 pounds a minute. A floor model food processor, like a Hobart FP300i, is good for commissary bakeries since it can process up to 88 pounds of product in a minute.

Bowl-style food processors can also be helpful in bakeries. These machines can chop seeds and nuts, whip aromatic butter, and mix and emulsify. They are good for pureeing buttercream or for making various flavors of mousse. Like a continuous-feed food processor, bowl-style models offer faster production than manually processing ingredients. Hobart offers this equipment in a 4-quart model (FP41) and in two 6-quart models: the HCM61 with a 1.5 hp motor and the HCM62 with a 2 hp motor. 

As with any piece of equipment in a bakery kitchen, bakers should always follow the manufacturer’s recommendations for operation, cleaning and maintenance. 

Learn more about Hobart food prep equipment.