How to Choose Between Dough Mixer, Spiral Mixer and Planetary Mixer for Your Bakery
This buying guide is written for food businesses that prepare dough, batter or cream every day, including:
dough mixer, spiral mixer, spiral dough mixer, planetary mixer, commercial dough mixer, bread dough mixer, pizza dough mixer, bakery mixer and
commercial mixer for bakery to help buyers understand the differences and choose the right equipment.
What Are the Main Types of Dough Mixers Used in Bakeries?
In commercial baking and food service, three mixer families cover most mixing tasks:
Dough Mixer vs Spiral Mixer vs Planetary Mixer: What’s the Difference?
The table below compares the three main mixer types so you can quickly see which mixer is best for your bakery, pizzeria or pastry shop.
| Mixer Type | Main Use | Best For | Typical Capacity | Key Advantages | Key Limitations |
|---|---|---|---|---|---|
| Spiral mixer (spiral dough mixer) | Kneading medium to heavy dough | Bread dough, pizza dough, bun dough | 20L–80L or more | Excellent gluten development, protects dough temperature, ideal for daily bread or pizza production | Less flexible for very liquid batter or light whipping tasks |
| Planetary mixer (bakery mixer) | Mixing, beating, whipping, light dough | Cake batter, cream, mousse, fillings, cookie dough | 10L–40L or more | Very flexible, multiple tools, handles many recipes in one machine | Less efficient for heavy bread dough, may warm dough faster |
| Commercial dough mixer (small mixer) | Small batches of dough or batter | Cafés, small bakeries, test recipes | 5L–20L | Compact size, fits on a bench, ideal as a backup mixer | Not suitable for high-volume production; capacity and power are limited |
What Questions Should You Answer Before Buying a Dough Mixer?
1. What Products Do You Make Every Day?
Your daily menu is the starting point for choosing between spiral mixer and planetary mixer:
- Mainly bread & pizza: choose a strong spiral dough mixer as your primary mixer.
- Mainly cakes & desserts: choose a planetary mixer with multiple attachments.
- Mixed bakery menu: combine one spiral mixer (for dough) and one planetary mixer (for batter and cream).
2. How Much Dough or Batter Do You Mix Per Batch?
Mixer capacity is critical. For a commercial dough mixer, you need to calculate:
- Flour weight per batch (for bread and pizza)
- Total dough weight including water and other ingredients
- Number of batches per day and peak hours
In most cases, it is better not to fill a mixer to 100% of its stated capacity; leaving some margin improves mixing quality and protects the machine.
3. What Dough Hydration and Consistency Do You Use?
Different mixers handle different dough consistencies:
- Spiral mixers are perfect for medium-hydration to stiff dough.
- Planetary mixers work well for batter, cream and softer dough.
- If you have both very stiff and very soft recipes, using two mixer types often gives the best results.
4. How Much Space and Power Do You Have?
A commercial mixer must fit into your kitchen physically and electrically:
- Check floor space and working area around the mixer.
- Confirm electrical supply (voltage and phase) matches the mixer requirements.
- Ensure the bowl can be loaded and unloaded easily with ingredient trolleys or bags of flour.
5. How Many Staff Will Use the Mixer?
Usability and safety should match your team size and experience:
- Simple controls are easier for new staff to learn.
- Timers help avoid over-mixing when staff handle many tasks.
- Clear guards and covers support safe operation during busy hours.
How Should Different Food Businesses Choose Dough and Bakery Mixers?
How to Plan and Order the Right Dough Mixer Setup for Your Bakery
Step 1 – List Your Recipes and Batch Sizes
Write down your main recipes: bread, pizza, cakes, cookies, pastries and cream. For each recipe, estimate batch size, dough or batter weight, and number of batches per day. This will show you what size of dough mixer, spiral mixer or planetary mixer you really need.
Step 2 – Decide on One Mixer or a Combination
Many bakeries choose a combination of mixers:
- Small operations: 1 planetary mixer or 1 compact spiral mixer.
- Standard bakery: 1 spiral mixer + 1 planetary mixer.
- High-volume bakery: several spiral mixers + at least one planetary mixer for specialty products.
Step 3 – Check Layout, Power and Workflow
Place mixers close to ingredient storage, scales and preparation tables. Ensure enough space for loading flour and water, and for moving dough to the proofer and oven. Check that your electrical supply matches the mixer requirements before ordering.
Step 4 – Get Professional Advice and a Customized Proposal
Every bakery, pizzeria and pastry shop is different. The best way to avoid costly mistakes is to share your menu, batch sizes and kitchen layout with a professional team that understands dough mixers, spiral mixers, planetary mixers and complete bakery systems. They can recommend the right equipment combination and help you plan long-term growth.
Ready to Choose Your Dough Mixer, Spiral Mixer or Planetary Mixer?
Tell us about your recipes, batch sizes and daily production plan. We can help you compare dough mixers, spiral mixers and planetary mixers, then design a mixer setup that fits your bakery, pizzeria, café or central kitchen.
