Bakery Equipment - Mixers

For more than 40 years, EM Bakery Equipment has been sourcing and servicing high-quality European Mixers.

We’ve created a product line curated to offer you the best of the best. There’s a mixer for everyone and every product.

Let's Find the Mixer that Best Suits You


SPIRAL MIXERS

Almost every bakery needs a spiral mixer. Spiral Mixers are uniquely designed to mix bread and pizza dough products. Spiral hook mixers are designed to find a balanced compromise between efficient mixing and low heat transfer to dough products.


In addition, the motors and components are reinforced to handle the high resistance and torque requirements for mixing dough, something that is not required when mixing liquids or soft mixes like muffins.


The Spiral mixers we carry are designed to rotate both the spiral hook as well as the bowl. This minimizes heat transfer to your dough, giving you more time to divide and mold your products before the dough rises too much.


If you’re baking bread, pizza, bagels, buns, etc., you need a spiral mixer.

PLANETARY MIXERS

A planetary mixer is a true multitasker; it is designed to mix all kinds of products.

Planetary mixers allow you to change which tool you are mixing with, allowing you to mix liquids, soft batters, and dry ingredients.

While a planetary mixer is not designed to withstand constant heavy mixing of dough, many bakers can get away with mixing small batches of bread dough in a heavy-duty planetary mixer. However, for true optimization for bread production, spiral mixers are better for bread and pizza dough. In fact, many bakeries have both styles of mixers working in tandem.

Planetary mixers are well-designed to handle cookie dough, cake batter, pastry, meringues, shortbread, macrons, creams and icings, muffins, and more.

DIVING ARM MIXERS

Diving arm mixers are desired by artisan bakers for high hydration, low protein, or specialized dough. Like a spiral mixer, diving arm mixers are designed for dough and pizza products.

Their unique design transfers even less heat to your dough than a spiral mixer. The diving arms, or forks, are designed to mimic the folding techniques of a home baker, while the bowl also rotates to minimize heat transfer.

The gluten development process is often slower in a diving arm mixer than in other mixers, which helps maximize your unique bread flavour during the mixing process.

INDUSTRIAL MIXERS

Browse and select from our wide selection of industrial mixers, including both spiral and planetary mixers.

Industrial-sized mixers are designed to handle the rigour and demands in a production setting, from small to large factories. Mixers can be configured or customized to suit your space and your production line-up.

We offer both fixed-bowl production mixers, as well as removable bowl mixers paired with tipping and lifting devices to automatically feed the dough into a production line-up or dump dough into a trough or table for further dividing and moulding.

Bakery Mixers FAQ


What is the difference between a planetary mixer and a spiral mixer?

Planetary mixers allow you to change the type of mixing tool, allowing you to mix many different kinds of products like cookies, cakes, creams, fillings, and more, while spiral mixers only work with a spiral hook and are specifically designed for bread and pizza products.

Esmach spiral mixer
Escher floor planetary mixer

What type of commercial mixer should you use to make bread dough?

By far, spiral mixers are THE best type of mixer to use when making bread dough. They are the most affordable and durable option to consider for a baker looking to maximize the amount of dough production.

Some specialty products, like panettone, do better in diving arm mixers, but for every other type of bread or pizza dough, spiral mixers will do the job just as good but faster.

While planetary mixers can be adapted to use a spiral hook like in a spiral mixer, planetary mixers are not typically engineered to deal with the torque, tension and overall wear and tear caused by mixing high-gluten products like bread and pizza. Planetary mixers also add extra heat to the dough, which, while okay for small batches, becomes a problem as you mix bigger batches of dough.

Larger batches of dough will require more time for bakers to mold and shape, which becomes difficult if the dough is rising too fast because it leaves the mixer too warm.

Spiral mixer is the best for bread

What type of commercial mixer is best for making pizza dough?

Overall, spiral mixers are the best type of mixer for making pizza dough. Like bread, pizza dough is high in gluten content, and spiral mixers are designed to endure the wear, and tear caused by mixing these products. They are designed to be gentle with the dough and they rotate both the hook and the bowl to minimize any heat transfer into your products.

Looking for a pizza mixer? Consider our Esmach spiral mixers which come certified by the by the True Neapolitan Pizza Association in Naples, Italy.

What type of commercial mixer is used for making pastry dough?

In our experience, many bakers use planetary mixers to make pastry dough in small batches. Because laminated dough doesn’t incorporate as much yeast as bread dough, it can endure more heat transfer from the mixing process.

However, Spiral mixers are preferred for mixing laminated dough. The spiral mixer will transfer less heat into the lamination dough than a planetary mixer, and it will also last much longer. Overall, spiral mixers are better engineered for most, if not all, types of dough mixing.

What is the difference between a fixed bowl mixer and a removable bowl mixer?

Fixed bowl mixers have a bowl permanently attached to the base of the mixer, whereas a removable bowl mixer is designed so that the baker can remove the bowl from the mixing machine and so free up the machine to mix another batch into another bowl. By default, most, if not all, planetary mixers have removable bowls.

Spiral mixers can be designed to have their bowls fixed or removed. When deciding between what spiral mixer is best for you, consider that fixed bowl mixers must often be emptied by hand, and until the bowl is emptied, your mixing machine is tied up.

Does dough heat up during mixing?

Yes, dough heats up during mixing, this is unavoidable. However, some mixers are designed to minimize this.

When dough gets warmer, it speeds up the fermentation process and affects the development of gluten. In many cases, bakers want to delay this process to give them more time to mold or shape the dough or to add extra flavour and change the texture through a slow fermentation process.

When considering planetary mixers, spiral mixers, and diving arm mixers:

Planetary mixers add the most heat during the mixing process, mostly because the bowl does not rotate.

Spiral mixers are designed to minimize heat transfer while sacrificing little in production and mixing time. However, even a spiral mixer can heat up the dough up to 6°C in 30 minutes of mixing.

Diving arm mixers will add the least amount of heat during mixing. The action of the two arms diving into dough mimics kneading by hand. This mixing process takes longer, but it minimizes heat transfer.

What is a self-tipping mixer?

Esmach Self-Tilting Spiral Mixer

A self-tipping mixer is designed to tip and empty the bowl of its contents. Usually, this is done by mounting the mixer to a lifting and tipping device. This device lifts and then tilts the entire mixer, dumping the dough onto a countertop or straight into a large hopper in a production machine (for example, like an automatic divider).

There are two main benefits to a self-tipping mixer. A) it saves bakers from bending over again and again as they empty out a fixed-bowl mixer. B) It frees up the mixer to make another batch. Often, dumping an entire batch onto a counter or hopper is faster than removing the dough from a mixer by hand.

You can check out some of our self-tipping mixer options here: industrial mixers.

What size of commercial mixer is best for me?

There are many factors that affect what size mixer you should consider. Some of these factors include the product you are producing, how much you will be making at once, the number of products that will be mixed in the same mixer, the mixer type, the floor space you have, your production flow, and much more.

In the end, if often boils down to savvy baking experience and a little bit of math.

To best size a mixer to your baking needs, be sure to get in touch, and we’ll do our best to help you out.


Esmach spiral mixer

Do mixers come with an ability to save a program or recipe?

Some mixers have the ability to save a program, but not all. Some mixers require you to engage a button to mix at each speed manually. Some have manual timers that you rotate like an egg timer that countdowns to zero.


Others, like our Automatic 2-speed spiral mixer, come with the ability to save a few programs that specify how long to mix at low and high speeds. The ability to save a mixing program or recipe can help maintain the quality and consistency of your dough products.

Weekdays: 8:30 - 5:00 PST

Weekends: Closed

EM Bakery Equipment logo

EM Bakery Equipment

2209 Springer Ave

Burnaby, BC V5B 3N1

admin@emequip.com

EM Bakery Equipment USA Inc.

6731 Baymeadow Dr.

Glen Burnie, MD 

21061

For Service/Support Contact:

oscar@emequip.com

Website by Virtual Roots