Why choose a spiral mixer?

A spiral mixer is intended only for mixing dough, and it does so through the gentle incorporation of ingredients. The mixer uses two motors — one to rotate the bowl and one to rotate the spiral arm — and a pulley system instead of gears. This results in smooth, quiet mixing action.

Spiral mixers keep the dough at a low temperature because the mixer bowl rotates as the spiral hook spins to knead the dough. This gentle action and the resulting low dough temperature help ensure that the dough doesn’t start the fermenting process too early or get overheated — resulting in proper activation of the yeast. Artisanal and specialty breads typically must ferment slowly, so temperature control is crucial in the process.

However, not all spiral mixers are created equal. Consider these key factors when selecting a spiral mixer to meet your specific needs. 

No. 1: Dual-pulley system

Consider a spiral mixer that features a dual-pulley system. This design produces more torque with less stress on interior components, ultimately resulting in a long-lasting system.

Dual-pulley spiral mixers also provide more consistent mixing at higher capacities, producing a dough with thoroughly incorporated ingredients.

No. 2: Quality components and construction 

Less isn’t always more. Invest in a spiral mixer with durable construction and reliable components, even if the price point may be slightly higher. Quality construction results in longer product life and less maintenance, which reduces time and money spent in the long run.

Look for a mixer made with high-quality components that are stainless steel and not plastic. Stainless steel is durable and rust-resistant.

A spiral mixer that weighs more often signals more robust gears and components and reliable construction. The general rule of thumb when it comes to the quality of a mixer is: the heavier the better. 

Also consider the availability of parts and service when making the selection. Buy from a trusted manufacturer that offers post-sale technical support and service.

No. 3: Two mixing speeds

A model with two mixing speeds produces more evenly mixed dough. A slower first speed

will incorporate ingredients evenly while minimizing splash or mess. A faster second speed will control oxidation and knead the dough. 

Utilizing two speeds, the ingredients mix quickly and gently for the perfect amount of oxidation to generate a superior quality dough. At the same time, the dough is kept at a lower temperature, preventing the yeast from activating too early.

Look for a two-speed mixer with programmable timers, which provides control over the process even when you’re not personally monitoring it. On some models, dual electronic timer controls can be set for up to 20 minutes. The time for low and high speeds can be set ahead of time, which helps increase productivity. With programmable timers, the mixer will automatically shift from low to high speed when the low-speed cycle time is completed.

In addition to two mixing speeds, look for a mixer with electronic controls and a digital readout, both of which provide greater accuracy and ease of use.

No. 4: Bidirectional bowl rotation

A spiral mixer that can rotate the bowl in both directions helps improve dough consistency and gives users the ability to produce smaller batch sizes.

For example, a 180-pound spiral mixer with bidirectional bowl rotation (like the one offered by Hobart) can run batches of dough as small as 10% of maximum capacity — or in this case 18 pounds. This is because the reverse function on the bowl allows for much smaller batches while still producing a good mix and incorporation of ingredients.

In addition to improving mix consistency, bidirectional bowl rotation also offers greater ease of use and cleaning. To remove dough from the hook, simply reverse the bowl and the dough will spiral off the hook. This helps reduce time spent on cleanup. The flexibility of a manual jog also allows bakers to put a personal touch on each batch.

No. 5: Absorption rate

Some spiral mixers have the capacity for a much higher water absorption rate, or AR, which is the ratio of water that can be integrated into the dough. This is an important feature because some specialty doughs require an AR of 80 or even 90%.

A higher AR results in a dough that is easier to digest. In addition, a higher AR can help reduce costs, since it has the ability to incorporate more water into the same amount of flour. As a result, the amount of flour used can be reduced per batch, while still producing the same amount of dough.

No. 6: Size options

Lastly, space considerations and output capabilities play a role in selecting the right mixer for your needs.

Make sure the mixer’s footprint isn’t too large for the kitchen or workspace, and ensure it has the capacity to meet daily dough production requirements. Spiral mixers are available in a range of footprints and capacity options, from 180 to 440 pounds, for example.

Plan for what can be accommodated in the space, but keep in mind that some mixers can go as low as a 10% batch yield, which allows versatility to mix a very small batch of dough or a very large batch in the same mixer.

Find out more tips on buying the right spiral mixer on our blog.