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Hoping For Some Pointers...

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Anonymous:
i have 30 qt mixer from when I first started and I can honestly tell you go bigger because as your biz increases you will need more dough . I wish I would of spent the extra to get the mixer from when I first started. Im not a busy place but I definitely am making 2 to 3 batches a day and it sucks! And it takes up alot of time especiallt when you run out.
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I don’t think there’s any doubt that new operators should, if at all possible, seriously consider the largest mixer possible (60qt - 80qt). But regardless of mixer size the previous post appears to hold true: the wetter the dough (higher hydration or AR), the more dough the mixer can handle and not the other way around as Evelyne mentioned. Or is this incorrect?

Whatever the case, a quality mixer which a an operator can grow into and taking care not to overload it seems to the best advice as far as mixers are concerned…
 
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