A multitude of different mixing systems exist on the market, which, depending on the type of construction, serve special application purposes. In general, it is difficult to compare mixing systems to one another, as the construction differs in many aspects. The interaction of the individual parameters, such as the shape of the mixing arm and the scale of the bowl, as well as the performance figures, such as the rotation speed of the arm, bowl and engine power, determine the mixing process. The intensity of mixing is determined significantly by the diameter and the shape of the mixing arms together with their distance to the wall of the bowl.
The choice of mixer tends to take place according to the product to be made and the flour quality available. In this way, for wheat-based baked goods, mixers are mainly preferred which enable intense mixing with a high energy input. In the case of rye-based baked goods, attention is paid to gentle mixing.
Table 5.12: Classification of the mixing systems according to the mixing energy
