Biscuits dough mixers

Both horizontal and vertical mixers are used for biscuit doughs and both have their advantages and disadvantages. Vertical mixers usually have a removable bowl that can be wheeled across the shop floor to move dough. Spare bowls can be held ready to use. 

While all biscuit doughs need to be mixed the other requirements of the mixer depend on the type of dough involved. Biscuit doughs are normally classified as hard developed doughs, semi-sweet, doughs, short doughs and batters. The needs of each type are considered separately below. 

Biscuits can be mixed in most sorts of mixer. Continuous and batch mixers are both used. Some of the batch mixers are vertical others are horizontal. It might be thought that, as biscuits are often shaped and baked continuously, a continuous mixer would be essential. In practice, dough can always be mixed faster than it can be used, so a continuous mixer is not essential. 

Batters. A few biscuits are made from a dough so soft that it is really a batter. These products sometimes contain eggs. As these products are nearly cakes they are made in a cake-type mixer with a high sheer rate to incorporate air. 

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