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Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!

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2 Answers 2

up vote 15 down vote accepted

Most small bakeries use small rotary mixers (like a Kenwood that stands as high as a man) that handle batches up to about 100lb - using a dough hook for bread.

The really big bakeries use trough mixers with blades that turn along the length of the trough. A typical batch is around 600lb.

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Yes, even I would prefer food processor if I have to cook some thing for more than 4-6 adults. The reason is consistency in dough. –  Kumar Apr 22 '11 at 19:24

Given the high volume required for commercial bread making, I doubt any except the small mom and pop shops still knead dough by hand. From what I've seen (35 or so years ago...) visiting a small town bakery shop serving a few thousand people, they had a machine to do the work even then, a large steel vat in which all the ingredients are dumped and mixed using a metal arm and a motor.

They still made special doughs by hand (cookies, cakes, etc.), but the stuff for normal breads was made mechanically.

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