If you’re in the business of making pastries, bread, cakes, or pizza, you probably understand the huge importance of having a good dough mixer for your business. Truth be told, buying the right mixer can be a bit intimidating – it is a hefty investment, and if you’re a local business you need to spend your money wisely to ensure further business growth. Therefore, there are really many considerations to bear in mind.

With that being said, there are two popular dough mixers for commercial settings that produce high-quality dough consistently. However, the right model for your business will mainly depend on the type of products you’re producing. For products like Artisian breads, pizza and bagels, it’s hard to debate against the spiral mixer.

spiral mixer

The spiral mixer was primarily used by Europeans for quite a while, but it wasn’t long until American and Australian Artisan bakeries adopted it. Nowadays however, the popularity of spiral mixers has grown immensely. When people look for a spiral mixer for sale, they look for its flexibility and its minimum dough punishment. Spiral mixers are gentle enough for French dough and ciabatta, and strong enough for bagels.

All of this makes them the most popular choice for a wide variety of bakeries – from large commercial bread plants – to retail bagel shops and everything in between. More importantly, you can maintain the mixer on your own for the most part, but you can also always turn to a professional technician to do it for you.

However, perhaps the biggest reason why most bakeries look for a spiral mixer for sale instead of a planetary mixer, is its cost. Spiral mixers cost much less than planetary ones, and the cost benefits don’t stop there. Spiral mixers are very reliable and durable, and the fact that they have lower friction equates to lower electrical resistance. In other words, spiral mixers consume far less electricity than planetary mixers.

And last but not least, the spiral mixing arm, rotating bowl and center breaker bar working together to move the dough in and out of the mixing zone, results in a very gentle blending action, which also creates much less friction. Less friction means there’s less heat generated by the dough when it rubs against the bowl, and as a result, you get fully developed dough much quicker. In some cases the dough can be created 40% faster, before it reaches critical temperature. This also screams efficiency, so you’ll also be able to keep up with the high demand.