Doughs using spelt flour are mixed less intensively and reach their mixing optimum earlier than doughs with wheat flour. It is advisable to mix for a longer time in slow speed to achieve sufficient swelling and then to keep the fast mixing shorter. During fast mixing, care must be taken to ensure that the dough is not overmixed. Depending on the mixing system and the size of the bowl, the slow speed mixing phase for a bread roll dough made from wheat flour often takes 2 – 4 minutes and fast mixing takes 6 – 12 minutes. These mixing times cannot be directly transferred to spelt flour mixing times. Depending on the spelt flour, 4 minutes in the slow speed mixing phase and just 2 – 3 minutes of fast mixing can result in a well-mixed dough.
