How to Choose the Right Dough Mixer: Spiral and Planetary Mixers for Commercial Bakeries

Dough mixing is one of the most important steps in any bakery. The way you mix your ingredients affects gluten development, dough temperature, texture and, ultimately, the quality of your bread, pastry and pizza. For commercial bakeries, choosing the right dough mixer is not only about capacity; it is about matching the mixer type to your product range and workflow.

The two most common mixer types in professional bakeries are the spiral mixer and the planetary mixer. Each mixer has a different movement, bowl design and ideal application. In this guide, we will explore how these mixers work, how they differ, and how to choose the best combination for your bakery.

Who should read this guide to spiral and planetary dough mixers?

This article is written for professionals who need reliable dough mixing equipment in a commercial setting, including:

• Artisan bread bakeries and sourdough bakeries
• Pastry shops and patisseries
• Pizza shops and Italian restaurants
• Hotel and resort bakeries
• Supermarket and convenience store bakeries
• Central production bakeries and cloud bakeries

If you work with bread, buns, pastry, cake or pizza dough on a daily basis, understanding the strengths of spiral mixers and planetary mixers will help you make better equipment decisions.

What is a dough mixer and why does the mixer type matter for bakeries?

A dough mixer combines flour, water, yeast, salt and other ingredients into a homogenous dough.
Beyond simple mixing, the mixer also influences gluten development, oxygenation and dough temperature rise. Different mixer types apply different mechanical actions to the dough, which makes them more or less suitable for specific products.

In commercial bakeries, two mixer families dominate: spiral dough mixers and planetary dough mixers. They can coexist in the same bakery, each handling the tasks that fit their strengths.

Spiral Dough Mixer A spiral mixer uses a spiral-shaped hook while the bowl rotates, creating a gentle yet effective kneading action. Ideal for bread and pizza dough Supports medium to high hydration doughs Common in commercial bakeries and pizzerias

Planetary Mixer A planetary mixer has a fixed bowl and a mixing tool that moves around the bowl like a planet around the sun. Versatile: dough, creams, batters, fillings Uses multiple tools (hook, beater, whisk) Popular in pastry and mixed-use kitchens

Other Mixer Types Some bakeries also use fork mixers or twin-arm mixers for specific dough styles, especially long fermentation and delicate doughs. In this guide, we focus on spiral and planetary mixers because they are the most common choices for commercial bakeries.

How do spiral mixers and planetary mixers differ in daily bakery use?

While both mixer types blend ingredients into dough, they behave differently in terms of dough handling, product range and workflow. The comparison table below highlights key differences between spiral dough mixers and planetary dough mixers.

Which dough mixer is better for your bakery type and menu?

There is no single “best” dough mixer for every bakery. The right choice depends on whether you focus on bread, pastry, pizza, or a mix of all three. Use the cards below as a starting point when matching mixer types to your concept.

Artisan Bread Bakery Focus: crusty loaves, baguettes, sourdough, rolls and buns. Core choice: one or more spiral dough mixers Optional: a smaller planetary mixer for fillings, toppings and pastry creams Benefit: strong, even gluten development and reliable dough structure	Pizza Shop & Italian Restaurant Focus: pizza dough, focaccia, sometimes simple breads and dessert bases. Core choice: a spiral mixer dedicated to pizza dough Optional: small planetary mixer for sauces, cream and dessert batters Benefit: consistent dough texture that matches your pizza style
Pastry Shop & Patisserie Focus: cakes, mousses, creams, meringue, cookie dough and occasional bread or brioche. Core choice: one or more planetary mixers with hook, paddle and whisk tools Optional: small spiral mixer if bread or brioche becomes important Benefit: maximum flexibility for diverse pastry production	Supermarket & Hotel Bakery Focus: a mix of bread, rolls, pastries, cakes and convenience products. Balanced choice: at least one spiral dough mixer plus one planetary mixer Spiral mixer handles bread and roll dough; planetary mixer handles pastries and fillings Benefit: flexibility to adapt to different product categories and seasons

What questions should you answer before buying a spiral or planetary mixer?

Before you choose a specific dough mixer, it helps to clarify how you will use it.
Consider the questions below and write down your answers:

• Which products will this mixer handle most often: bread, pizza, pastry, cakes or mixed items?
• What is your typical batch size and how many batches do you mix per day?
• Do you mix mostly one dough type or many different recipes?
• How much floor space and height can you allocate to the mixer?
• Is three-phase power available and stable in your bakery?
• How experienced is your team with commercial mixers and dough handling?
• Will the mixer be visible to customers as part of your concept, or located in a back room?

What features should you look for in spiral and planetary dough mixers?

Once you know your product mix and batch sizes, you can focus on technical features that directly affect dough quality and daily operation.

Capacity & Bowl Size Check the bowl volume and recommended dough quantity. Running batches that are too small or too large for the bowl can reduce mixing quality and stress the machine.

Speeds & Controls Spiral mixers often offer one or two speeds; planetary mixers may use variable speeds. Choose controls that match your recipes and staffing, whether simple manual switches or programmable panels.

Safety & Cleaning Look for safety guards, emergency stop features and smooth surfaces that are easy to clean. Practical details make daily use safer and faster for your team.

How can you combine spiral and planetary mixers in one commercial bakery?

Many commercial bakeries benefit from using both mixer types together. A typical setup is to use a spiral mixer for bread and pizza dough, and a planetary mixer for pastry batters, creams and specialty doughs.

The table below shows example mixer combinations for different bakery profiles. These are conceptual guidelines to help with planning, not strict rules.

How should you integrate dough mixers into your bakery layout and workflow?

Dough mixers are usually located near the beginning of the production line, close to flour storage, water supply and dough handling equipment. A good layout reduces unnecessary movement and keeps heavy lifting to a minimum.

Consider the following points when placing your spiral mixers and planetary mixers:

• Place mixers near ingredient storage and weighing areas to shorten preparation time.
• Ensure there is enough space around the mixer to tilt, move or remove the bowl if required.
• Plan a clear path from mixer to divider, bench or fermentation area.
• Provide good lighting and a comfortable working height for operators.
• Consider drainage and cleaning access in case of spills and daily washdown.

This guide is for general information and planning purposes. Please review specific dough mixer models, installation conditions and local regulations with your equipment supplier.