I am in the process of opening a bakery and purchased a 20 quart mixer. I have a strong hunch that I need to get an additional 20 qrt or larger. Can someone help confirm or not?
Lagom has a very good idea. Also if you are going to run batters, 3 phase tend to be less expensive. They can be run off a converter
box. The boxes are relatively cheap 100-150 bucks. I run a small 60 off one with no problems.
I hate to even bring this up (kinda dumb question ) but do you have a counter stand mixer or two (6-7 quarts) for recipe design and small batch needs?
Now that that is off my chest.... it depends how large your production needs are, but yes you will be needing something larger.
Lagom and panini both offer great solutions and as both have been in F&B since forever it is advice you can take to the bank.
Being perpetually curious as well as a world class busybody ..... will you be specializing or do the whole bakery cases full of yummy cookies and pastries and artisan bread thing?
OBTW... welcome to Chef Talk, Lisa!
Will be making sticky buns, babkas, cookies, muffins, scones, and other assorted pastries. Do you have a recommendation? We already purchased a 20 quart table model, plan on getting a 6 qrt for small batch mixing. I wasn't aware they make models with different size bowl compatibility. I guess I need to do more homework.
So glad I found this bakers' forum. Thanks to all for responding so quickly!
If you are planning on doing yeast dough's then you need a workhorse. The 20qt will probably be your smallest. The smaller 6qt mixers will just be disposables. The larger mixers 60 have a collar on them to use smaller bowls.
You might find it better to do larger batches of dough and retard some for future use.
On things like sticky buns(yeast)... "the dough needs to keep up to you". If you're trying to "keep up to the dough", something need correction.
best of luck
I also recommend Stainless bowls and hooks for dough. Aluminum is not healthy for anyone.
Dough Sheeter? Wow
I'm an old Rondo guy. But it's a $$$$ investment. I personally would work my way "hand rolling" into a sheeter need. This gives your employees and yourself the respect you need for doughs. JMHO