Our commercial dough mixer & maker machines are built for the high demands of modern bakeries and pizzerias. Whether you’re preparing artisan bread dough, crafting perfect pizza bases, or mixing cake batters, these machines deliver smooth, even mixing every time.
Often known as dough mixers, dough machines, or dough makers, each model is designed for specific production needs. Some excel in heavy-duty bread-making, while others are tailored for lighter dough ideal for pizza and cakes.
We also offer specialised solutions: our commercial flour mixers blend fine ingredients with precision, our robust dough mixer machines provide all-round performance, and our pizza dough mixers – including advanced spiral dough mixers – ensure authentic texture and superior gluten development. For those seeking versatility, our range features models recognised as the best stand mixer for dough, combining innovation with proven reliability.
With efficiency and ease of use in mind, our equipment helps you consistently meet the high standards of busy commercial kitchens.
FAQs
How much dough can a 20L mixer make?
A 20-litre machine typically produces around 20–25kg per batch. This output is common among high-volume commercial dough mixers designed for busy kitchens.
What mixer can handle the largest quantity of dough?
For heavy-duty applications, models such as robust commercial dough mixers and dedicated dough kneading machines are engineered to handle larger batches efficiently, making them ideal for high-demand environments.
How do I choose the right commercial mixer?
Focus on capacity, power, and design features that suit your workflow. Whether you need a reliable unit for artisan bread or one that excels in pizza dough production, matching the equipment to your production needs is essential.
What is the difference between a dough mixer and a dough kneader?
These terms are often used interchangeably because both functions develop gluten and achieve ideal dough consistency. However, some models – labelled as dough kneading machines – are specifically optimised for heavier dough, while standard dough mixers focus on overall mixing efficiency.
What are the two main types of mixers used in commercial kitchens?
Commercial kitchens typically use spiral and planetary designs. Spiral dough mixers excel at gluten development and maintaining a consistent texture, whereas planetary mixers offer versatility across various recipes.
Which type of mixer is most popular in bakeries?
Many bakeries favour spiral dough mixers because they consistently produce smooth, even dough ideal for artisan bread and pizza. These machines are also effective when used in settings that require precise mixing, such as in cake mixer machines or as a commercial flour mixer alternative.
