Batter Mixing

The mixing process must achieve an homogenisation of ingredients together with allowing time for hydration of the flour. Commercial mixing times range from 2.5-6 minutes but modern mixers are commonly making good mixes in 3 minutes. There seems to be general agreement that a high shear mixer is best and this is principally because slower mixers may allow gluten strand formation with the result of strings and lumps in the mixed batter.

The mixing process should proceed as soon as possible after the assembly of all the ingredients. This reduces the possibility of a "dough" formation between flour and water.

There has been considerable automation of the batter mixing processes, but in nearly all cases this has been based on traditional batch systems.