Batch Baking Made Easy with a 20L Mixer

Batch baking is all about consistency and timing. With a 20L bowl, you can scale recipes while maintaining texture by weighing ingredients precisely and mixing in stages.

For bread and pizza doughs, autolyse flour and water first, then add yeast and salt; mix on low to medium until the dough window‑panes. For cakes and batters, cream fats and sugar first, then alternate dry and wet ingredients to prevent overmixing.

Plan your queue: while the first batch proofs or bakes, prep the next in the mixer. Use the grinder in parallel for fillings or toppings to maximize throughput in a small kitchen.