January 11, 2013 - 4:07pm
Mixing Techniques – Commercial vs. Home
I saw an article that discussed the various mixing techniques (Short, Intensive, and Improved). It was an interesting article, however, it was addressed to Commercial/Professional bakers and was referring to the use of a commercial mixer (Spiral). I have a Kitchen Aid mixer here at home and I was wondering how to achieve these same mixing techniques at home. Below is a summary:
Mixer Speed | Short Mix | Improved Mix | Intensive Mix |
1st Speed (100rpm) | 3-4 Min Ingredient Incorporation
6 min. Gluten Dev. | 3-4 Min Ingredient Incorporation | 3-4 Min Ingredient Incorporation |
2nd Speed (200rpm) | 0 min. | 5 min. Gluten Dev. | 8 min. Gluten Dev. |
So, How would I achieve the different mixing techniques at home with my Kitchen Aid?
Thanks, Dwayne