Food and Drink

Measures Of Mixing

Is your stand mixer up to snuff?

It’s difficult to know what to look for when purchasing a mixer. Since 1948, Sunbeam has been creating, testing, and engineering mixers. And we’ve taken that knowledge and developed the Seven Measures of Mixing — the things that a great mixer should do.

The Mixing Test is the first test with the stand mixer

Combine wet and dry ingredients into a smooth, homogeneous consistency.

In 2 minutes and 30 seconds, combine wet and dry ingredients to create a smooth, consistent mixture.

Numerous cake recipes call for the mixing test. These recipes incorporate a variety of wet and dry ingredients that, when combined, create a moist combination.

The mixing test is for cake mixes, pancake batters, butter cakes, and cheesecakes.

A scraper beater is the ideal attachment for mixing recipes since it scrapes the sides and bottom of the bowl as you mix, eliminating the need to stop and scrape the bowl during the mixing process.

The Whisking Test is the second test with the stand mixer

Whisk two egg whites together until stiff peaks form.

Mix egg whites on high speed with the whisk attachment until ‘Stiff Peaks’ are achieved. When the egg white mixture becomes’shiny’ and stands straight up in peaks, they are called Stiff Peaks. When stiff peaks are reached, the mixture will not escape the mixing bowl when turned upside down.

2 egg whites is a tiny amount of material to combine using a bench mixer. A mixer that does not have an excellent bowl-to-attachment ratio (the attachment rests low in the base of the bowl) may fail this test.

To acquire the maximum volume when beating egg whites, thoroughly clean and dry the mixing bowl and whisk before use. Even a trace of oil or water might impair the aeration of the whites.

The Creaming Test

In 7 minutes, cream butter and sugar together until light and fluffy.

The creaming test is frequently the first baking step in many cookie and cake recipes; it ensures that the maximum amount of air bubbles are incorporated into the ingredients, ensuring that the recipe rises in the oven and has a light texture.

It is preferable to use soft margarine or butter, but not melted.

A scraper beater is great for creaming recipes because it scrapes the sides and bottom of the bowl, eliminating the need to stop mixing in the middle of the process to scrape down the bowl.

The creaming test is used to determine the consistency of butter creams, icings, and butter cakes.

The Kneading Test

In 5 minutes, kneading wet and dry ingredients uniformly into a soft ball of dough.

The kneading test involves incorporating and ‘kneading’ materials into a dough ball. By cutting and folding the dough, the dough hook simulates the human kneading process.

Always knead slowly.

The kneading test is for pizza bases, breads, scones, brioche, Focaccia, and pasta dough.

Test No. 5: The Cookie Dough Examination

In two minutes, with minimal movement of the mixer, combine wet and dry materials into a homogenous consistency.

The cookie dough test can be one of the most difficult for the mixer to pass due to the dense and stiff ingredients. Generally, the recipes associated with this test contain very little liquid.

It is recommended to use the die-cast metal beater when combining items with a little amount of liquid, such as cookie dough or fruit desserts. This connection is ideal for mixes that are dense.

The Cookie Dough test is for cookies, Christmas cakes, fruit cakes, and mud cakes.

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