The dough chef says the rack mixer is set up at home bakers

One advantage is that jumping from life from a pastry bake from a recipe developer is to notice the huge blind spots between home chefs in the kitchen, things that I think is well known – especially when commercial practices. For example, if we know when to set the height of the rack mixer (also known as the to-to-to-bag).

This is a routine set that every baker must do from time to time. With long use, creamy, kneading and whipping shakes and rattles can slowly move the bowl from the brain and create an annoying gap that prevents accessories from entering the bowl to manipulate pasta, dough and creams.

This can be manifested as a dense layer of butter and sugar that always seems to be at the bottom of the bowl, a thick syrup coating after making marshmallows or nugues, a dough that passes the eternity or a cream that never appears.

In the picture below, you can see a half cup cream on the left in a six quartet rack mixing bowl that has moved from the place to prevent the whisk as deep as it should (you can see that the four teeth are not supported). On the right side has the same whisk and bowl, this time set to add the whisk deeper into the same amount of cream.

So few teeth can reach the cream in the left bowl that barely sparkling after 8 minutes at high speed. But in the right bowl where the whisk is able to reach the bowl properly, eight minutes of high speed whipping are enough to cut this cream into butter.

If you have ever noticed that the desserts do not seem to be suggested so quickly that the recipe suggests, then it is worth checking that the bowl height is properly set. Fortunately, on a Kitchenaid Pro-6, this setting cannot be easier to set up-just rotate the screw in the front of the machine in the opposite direction to walking. (While Kitchenaid recommends a 1/16 -inch gap between the fixation and the bottom of the bowl, the other mixer brands may have various recommendations, so consult the mixer's manual.)

This can make a big difference in the behavior of the recipes, despite the fine setting of the machine itself.

Of course, the differences in the dough and the dough, as well as the shape of the bowl and the horsepower can all affect how long a scaffold mixer lasts to work – there is no lack of observation variables, so the bowl height is just one of the multiple that you need to check.

Occasional bakers for months, if not for years, without having to make this adjustment, but the more they use a rack mixer, the more likely it is to move out of place over time, so make sure you regularly check your own – more if you ever notice any accumulation at the bottom of the bowl.

July 2018