October 26, 2007 - 2:03am
Problem with my mixers...
Hope anyone out there could help. I currently use 2 mixers for my production, a 20 quart planetary mixer and a 5 quart KitchenAid mixer. I use my KA mixer for small batches or to test new formulas. Then I use my 20 quarts for bigger and heavier doughs. My problem is... when i mix dough using my KA mixer, my bread usually turns out soft, but when I mix it using the bigger mixer, it kinda turns harder than expected. Now my question is, would there be a difference in the final product when making larger quantities? Is there also a difference in the way a mixer kneads dough... I wouldn't push my KA mixer to knead upto medium speed, just on speed 1 or 2.... but obviously my 20 qt mixer does the job with ease. Thank guys. =)