Check out three pieces of cutting-edge equipment that free up bakers' time and head space.
New controls can adjust the speed while the mixer is on to avoid over-mixing, and a timer automatically shuts off the machine after use.
At Bennison’s Bakery in Evanston, Illinois, dosing 105 pounds of water into the mixer for baguette dough is a cinch: Owner Jory Downer puts the hose in the mixer and walks away. An electronic meter controls the water amount and temperature. “It works so well we bought a second one,” Downer says.
Robust and efficient, this fryer can make up to 100 dozen donuts per hour, giving bakers more time to get creative with finishes and decorations.