Dough mixers differ mainly in structure (horizontal vs. vertical) and in how they develop gluten. The right match depends on the dough type and the final product. A mixer that works well for bread may be wrong for pastry or noodle dough. Hansheng Automation can machine replacement mixing arms, bowls, and sheeter rollers to customer drawings when original parts wear or need modification.
Horizontal vs. Vertical Mixers
Horizontal Mixers (W-Type)
A horizontal mixer only blends dough. It does not effectively develop the gluten network. Mixing parameters are usually 28 to 32 rpm, except for vacuum models. Gluten development depends on a subsequent sheeting step. Horizontal mixers suit dough that will be pressed afterward, such as some short pastry doughs and multigrain doughs.
Vertical Mixers (L-Type)
A vertical mixer can develop gluten. It supports multiple speed settings, such as 2, 3, and 6, to match different dough requirements. Productivity is high, and water absorption is relatively high, which suits large-scale production. Vertical mixers suit dough that needs direct gluten development, such as bread and steamed bun dough.
Sheeters vs. Vertical Mixers
Sheeters
A sheeter makes dough finer through roller pressing. It depends on manual operation and takes time and labor. Water absorption is lower, so the water ratio must be controlled closely. Sheeters suit dough that needs precise gluten structure control, such as some short pastry doughs and multigrain fermented doughs.
Vertical Mixers
A vertical mixer combines mixing and gluten development in one step. It reduces manual intervention. Water absorption is higher, which suits high-moisture dough. Vertical mixers suit dough that needs fast gluten development, such as bread and steamed bun dough.
Matching Mixers to Dough Types
Bread Dough
Requirement: Full gluten network development. Final mixing temperature should be controlled at 22 C ±2 C.
Equipment: Vertical mixer with multiple speed settings.
Operating notes:
Sweet dough: mix until done, then sheet until smooth.
Low-gluten or medium-gluten flour dough: mix to 60 percent, then sheet a few times.
Sponge or liquid pre-ferment dough: mix to 40 to 50 percent. Avoid over-sheeting.
Steamed Bun, Baozi, and Flatbread Dough
Requirement: Moderate gluten development with a soft texture.
Equipment: Vertical mixer at medium speed.
Operating notes: Mix to 60 percent and sheet until smooth. Avoid over-developing gluten, which makes the texture coarse. Hansheng Automation can machine mixing arms and bowls to drawing when a specific geometry is needed for these doughs.
Noodle, Dumpling, and Wonton Wrapper Dough
Requirement: Moderate gluten development with a smooth surface and good extensibility.
Equipment: Vertical mixer at high speed plus a sheeter.
Operating notes:
Mix to 50 percent. Roll through the sheeter until smooth.
Thickness setting: 1 mm for noodles, 1.5 to 2 cm for fermented dough.
Avoid over-sheeting, which can break the gluten network.
Short Pastry Dough
Requirement: Even mixing only. Avoid gluten formation.
Equipment: Multi-function dough mixer at low speed.
Operating notes: Mix ingredients only. No sheeting step is needed.
Multigrain Dough
Fermented type: Match with a sheeter. Set the roller to 1.5 to 2 cm. Avoid too many pressing passes.
Noodle type: Set the roller to 1 mm for fast forming.
Fried Dough
Youtiao: Needs multiple sheeting passes to build a layered structure.
Jiangmi tiao and jingguo: Sheet until smooth.
Misandao: Sheet the skin dough several times. After shaping, avoid working the dough further so it does not tighten up.
Key Control Points
Temperature Management
All equipment should have a cooling system, such as a jacketed mixing bowl or a temperature-controlled room. This keeps dough temperature stable through the mix.
Water Absorption
Vertical mixers have higher water absorption and suit high-moisture dough. Sheeters need tight control of the water ratio to avoid sticking or tearing.
Gluten Control
Adjust mixing and sheeting intensity according to the dough type and the target texture, whether the goal is elasticity, toughness, or extensibility. Matching the machine setting to the dough gives better product quality and higher production efficiency.
Maintenance and Replacement Parts
Regular maintenance should cover mixing arms, bowls, belts, sheeter rollers, and drive components. Worn mixing arms affect gluten development. Damaged sheeter rollers cause uneven thickness. When replacement parts are needed, Hansheng Automation can machine non-standard components such as mixing arms, bowls, and rollers to drawing.
Our precision custom machining capability is not limited to dough mixers and sheeters. Hansheng Automation also produces parts for filling machinery, food processing equipment, and printing machinery, along with precision components for yachts and RC cars. From single parts to small batch runs, we machine to customer drawings and deliver parts for assembly.
