Mixing guide
Please keep in mind that the various mixing tasks and related speeds, listed in the table below, may vary slightly from recipe to recipe.
Please refer to it regularly as you develop your understanding of how different ingredients interact when mixing.
SPEED SETTING RANGE | MIXING TASK | |
LOW | FOLDING & KNEADING | |
Folding | ||
Kneading – doughs (pastry, bread, scones) | ||
|
| LIGHT MIXING |
MEDIUM | Kneading - heavy doughs (large quantities) |
Beating – packet mixes | |
| Beating – creaming sugar and butter |
HIGH | BEATING | |
Whisking – light batters | ||
Beating – cake mixes/heavy batters/icings | ||
|
VERY HIGH | WHIPPING & AERATING |
Whisking – egg whites/cream |
NOTES:
For most recipes, it is better to begin your mixing on a slower speed until the ingredients begin combining, then move to the appropriate speed range for the particular task.
Generally there is no one set speed for an entire recipe. You will need to change the speed of the bench mixer depending on what
stage of the recipe you are working on. This is communicated in the recipe section.
When mixing larger quantities you may need to increase the bench mixer speed due to the amount of mixing required and the larger load on the machine.
When building up a recipe that requires the addition of dry ingredients, such as flour, slow the speed down whilst these ingredients are being added to avoid a snow storm effect.
Once the extra ingredients begin combining then slowly increase to the appropriate speed for the particular mixing task.
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