Commercial stand mixers are workhorses built for consistency and volume. A 20L bowl paired with an 1100W motor lets you mix large doughs and batters without overheating or stalling.
For doughs above 60% hydration, use the dough hook on low speed to develop gluten without tearing. Switch to medium speed only after ingredients are fully incorporated. For whipped items (meringue, creams), the whisk at higher speeds introduces air quickly while keeping textures stable.
Plan your batches by weight, not volume. For example: up to ~12 kg pizza dough, ~8 kg bread dough, or multiple cake batters back‑to‑back. With proper sequencing, you can run continuous cycles while the meat grinder processes toppings or fillings in parallel.
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