-5% off


70,000 66,500

Yet controlling and adjusting those factors to get a very specific outcome can be difficult. To know how to adjust, you need to know what’s taking place. The goals of mixers are to:

  1. Incorporate air
  2. Hydrate dry ingredients
  3. Homogenize the dough by evenly distributing all the ingredients
  4. Knead the dough, encouraging the interchange of disulfide bonds and the formation of  hydrogen, hydrophobic bonds, salt linkages and Van Der Waals forces
  5. Develop the gluten by aligning the network and transforming the dough into a cohesive mass


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