Mixing Methods – Blending and Mixing Techniques in Baking

Once the ingredients have been selected and measured, often the next step is to mix them all together. What does that mean?

The general objectives in mixing batters and dough are:  

1. Uniform distribution of ingredients;  
2. Minimum loss of the leavening agent;  
3. Optimum blending; and,   
4. Development or prevention of gluten.   

SARAH SAYS: Flour is made up of particles of protein, glutenin and gliadin, which when mixed with moisture in the recipe, produce gluten. Mixing serves to physically break apart these proteins into smaller pieces and expose the moisture-loving portions, so the two blend together more effectively. Gluten is the magical elastic substance which traps and holds air bubbles which expand from the gas from the leavening. Gluten also allows you to roll out pastry into thin sheets that don't fall apart. During baking, it stretches like a net  to contain the expanding air bubbles during rising. At a certain point in baking, the stretched flour proteins become set, resulting in the structure of the baking recipe.

Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and character to the baked good. The implements used, such as blades, whisks, spoons, etc., themselves make a difference. They have a great impact on what happens during mixing.

Mixing Methods

• STIR: This method is the simplest, as it involves mixing all the ingredients together with a utensil, usually a spoon, using a circular motion.
• BEAT: The ingredients are moved vigorously in a back and forth, up and down, and around and around motion until they are smooth. An electric mixer is often used to beat the ingredients together.
• BLEND: Ingredients are mixed so thoroughly they become one.
• BIND: Ingredients adhere to each other, as when breading is bound to fish.
• CREAM: Fat and sugar are beaten together until they take on a light, airy texture.
• CUT IN OR CUTTING IN: To distribute solid fat in dry ingredients by Bench Scraper, two knifes (in a scissor motion), a pastry blender, your fingertips or with a food processor fitted with a steel blade, until finely divided.
• WHIP OR WHISK: Air is incorporated into such foods as whipping cream and egg whites through very vigorous mixing, usually with an electric mixer or whisk.
• FOLD: One ingredient is gently incorporated into another by hand with a large spoon or spatula. It creates little aeration.

Mixing and Blending Techniques