Mixing Times for Straight Dough & Dough Conditioners and Clean-Label Solutions

Mixing Times for Straight Dough

In high-volume bakeries, mixing times for straight doughs vary from 7 to 15 minutes, depending on:

• Mixer type
• Dough size
• Formulation

Because straight dough does not have pre-hydrated gluten proteins, more friction and mixing time is needed, which increases dough temperature. To counteract this, use ice or glycerol cooling systems.

Dough Conditioners and Clean-Label Solutions

Straight dough systems require the most dough conditioners, especially when using green flour. Without proper oxidation, emulsification, and strength, dough can become too tight and difficult to process.

For clean-label solutions, emulsifiers and oxidizers can be replaced with enzymes like glucose oxidase, xylanase, and lipoxygenase.