vibrant commercial bakery kitchen with an open window revealing a bright blue sky, where professional bakers use commercial mixers, including a stand mixer, surrounded by colourful baking tools, fresh ingredients, and trays of bread and pastries

March 4, 2025 Lisa Santorelli

What Size Mixer Do I Need for My Bakery?

Ever tried mixing 50 kilos of dough in a tiny mixer? Disaster. Short answer: the right commercial mixer size depends on your bakery’s daily production—small batches need 10-20 quarts, while high-volume bakeries require 60+ quarts. Keep reading to find the perfect fit for your business!

Understanding Bakery Production Needs

Choosing the right commercial mixer for a bakery isn't just about picking a size off a chart. It's about understanding how much dough you mix daily, the variety of products you make, and whether your business is growing. A mixer that's too small can slow down production, while one that's too big may be an unnecessary expense. Striking the right balance keeps your bakery efficient and profitable.

Daily Production Volume

The number of baked goods produced each day is a key factor in choosing a mixer. A small bakery making a few dozen loaves or pastries might only need a 10- to 20-quart mixer. A larger operation producing hundreds or thousands of items daily will likely require a 60-quart mixer or bigger. Matching mixer size to production ensures smooth workflow without overloading or underutilizing equipment.

Types of Products Baked

Not all mixers handle every task the same way. Bread dough requires a strong, durable machine that can handle high-gluten, dense mixtures. Cakes, pastries, and icings need a gentler mixing action. If your bakery produces a variety of products, a planetary mixer with different attachments might be the best fit. If you're focused on bread and pizza dough, a spiral mixer is often the better choice.

bakery kitchen with a commercial mixer kneading dough, surrounded by fresh bread and pastries, with an open window and blue sky

Anticipated Growth and Expansion

Investing in a mixer should include thinking ahead. If you expect your bakery to grow in the next few years, choosing a slightly larger mixer now can save you from having to upgrade too soon. A little extra capacity can give you room to take on larger orders without stretching your equipment to its limits.

Mixer Capacity and Dough Yield

A mixer’s size isn't just about how big the bowl is. It’s about how much dough it can handle at one time. Understanding the relationship between capacity and dough yield helps bakers avoid inefficiencies and ensures consistent product quality.

Litres vs. Pounds: Understanding Mixer Capacity

Mixers are often measured in quarts or litres, but bakers typically think in terms of dough weight. A 20-quart mixer can handle about 10 pounds of dough, while a 60-quart mixer can mix up to 50 pounds. Knowing these conversions helps make a more informed decision when selecting equipment.

Dough Hydration and Yield Calculations

Hydration levels affect how much dough a batch produces. High-hydration doughs, like ciabatta, take up more space than low-hydration ones, such as bagel dough. When choosing a mixer, bakers need to consider both the flour weight and the total mixed dough weight to avoid overloading the machine.

Matching Mixer Size to Batch Size

A mixer should be able to handle a full batch without exceeding its recommended capacity. Overloading leads to uneven mixing and motor strain, while underfilling may not mix ingredients properly. A well-matched mixer ensures consistent results and reduces wear and tear on the equipment.

Factors Influencing Mixer Size Selection

There’s more to picking a mixer than just bowl size. Factors like frequency of use, dough density, and available space all play a role in finding the right fit for your bakery.

Frequency of Use

How often the mixer runs each day affects its longevity and efficiency. A bakery running a mixer for multiple shifts daily needs a durable, heavy-duty model. If mixing happens only a few times a day, a smaller, less expensive machine may be sufficient.

Dough Density and Consistency

Some doughs are much tougher on mixers than others. Bagel and pretzel doughs are dense and require a powerful motor, while cake batters and whipped cream need lighter mixing. Choosing a mixer with the right strength prevents burnout and ensures smooth operation.

Space Availability in the Bakery

Mixers take up valuable kitchen space, and a machine that’s too big can disrupt workflow. Before purchasing, measure available space and check if the electrical setup supports the mixer's power requirements. A mixer that fits seamlessly into your kitchen layout keeps production running smoothly.

Common Mixer Sizes for Different Bakery Types

Different bakeries need different mixers. A café making small batches of pastries doesn’t need the same mixer as a wholesale bread producer. Choosing the right size keeps operations efficient and prevents unnecessary costs.

cozy café with wooden tables, a pastry display, and a barista preparing coffee, with large windows overlooking a charming street

Small Bakeries and Cafes

For small bakeries making bread, pastries, and desserts in limited quantities, a 10- to 30-quart mixer is usually enough. These compact mixers save space while handling daily production needs. A planetary mixer with multiple attachments allows for versatility without taking up too much room.

Finding the perfect mixer size is about balancing production needs, available space, and future growth. The right choice improves efficiency, ensures consistency, and helps a bakery run smoothly for years to come.