For smaller scale operations producing hand finished products.
Artisan bakers need equipment that is scaled to suit the needs of localised production volumes. Smaller batch mixing enables the baker to match production to forecast sales and orders, thus reducing the risk of waste. The flexibility to produce different sized batches whilst always ensuring the quality of the dough produced is another factor artisan bakers need to take into consideration.
Choosing the right mixer for your bakery based on your production needs makes sense and saves space too.
And whilst the equipment is built to last it doesn’t need to be over engineered as it is not going to be used continuously 24 hours a day 7 days a week.
Sourdough starters need looking after – and having equipment to ensure that it is mixed and temperature maintained ensures you get reliable results, day after day.
If you are looking for an artisan mixer, call the sales team to learn more about the range of mixers we can supply – email@example.com
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