EXPERIMENT 8: FAMILIARIZATION OF PAN MIXER IN CAKE MAKING

Introduction:
Cake mixers are any electric mixer that we use to make cake. Before electric mixers
became common place, to make a cake, you have to mix everything by hand. You can still do
this today, if you do not have a mixer, but a mixer makes it a lot faster and easier. If you are
in the market for a cake mixer, there are a wide variety of choices to suit your needs and
budget. The performance of mixers used for viscous and paste-like materials example in cake
mixing depends on direct contact between the mixing elements and the materials of the mix.
Thus the material must be brought to the mixing elements or the elements must travel to all
parts of the mixing vessels.

Objective:
To familiarize with the pan mixer and oven used for making cake.

Materials:
Wheat flour (250 g), soda bicarbonate (1 tea spoon), baking powder (1 tea spoon), margarine
(250 g), Cooking oil (250 ml), milk powder (2 tea spoon), water (30 ml), sugar (200 g), egg
(4) and essence vanilla.

Apparatus:
Pan mixer with egg beater and K-mixer, weighing balanced, oven and baking tins.

Procedure:
1. The 4 eggs were crack and weight, next beat eggs with egg beater. The speed was turn
into 2. A 5 ml of essence vanilla was added. The mixing was stop when the eggs
become fluffy and whitish. The fluffy egg solution was keeps in a separate container.
2. The butter/margarine was mixed with fine sugar with K-mixer until the mixture turns
whitish. The speed 1 was use and slowly increased to speed 3.
3. The fluffy egg was added slowly while mixing in pan mixer at speed 1. The flour was
sieve, as this will ensure more air is incorporated into flour and making the flour not
compact. The flour was add in slowly using spoon and maintain at speed 1. After
mixing, check the viscosity of dough. The dough was flows down the spatula within 4
second, this means the dough has the right consistency. The dough is slightly viscous
in consistency, add some milk powder and also add more flour if dough is slightly thin
in consistency.
4. The thin layer of margarine was spread on the surface of baking tins. The dough was
added until two-third full. The dough was bake in tins in preheated oven at 180C for
40-50 minutes until the cake is cooked. A skewer was stick at the centre. The cake is
cooked if the skewer comes out clean. When the cake is ready, wear a thick glove and
remove the cake from oven. The cake was invert and if cake stick to tin use a knife to
cut the cake free from the surface of the tin.
5. The procedure 1-7 was follow in experiment 5 to carry out displacement test.

Results:
Table 8.1: Displacement test data for cake

Types of sample (cooking oil)

Average

Weight, W (g)

20.2749

19.3654

21.5617

23.0906

21.0732

Volume, V (ml)

48

36

46

38

42

2.3674

1.8589

2.1334

1.6456

1.9931

Ratio,

V
W

Table 8.2: Displacement test data for cake

Average

Weight, W (g)

16.55

14.53

16.93

16.49

16.13

Volume, V (ml)

29.0

35.0

50.0

56.0

42.5

1.7523

2.4088

2.9533

3.3960

2.6345

Ratio,

V
W

Discussion:

In this experiment, we need to familiarize with the pan mixer and oven used for
making cake. A pan mixer is a kitchen utensil which uses a gear-driven mechanism to rotate a
set of beaters in a bowl containing the food to be prepared. It automates the repetitive tasks of
stirring, whisking or beating. When the beaters are replaced by a dough hook, a mixer may
also be used to knead. A mixer may be a handheld mechanism known as an eggbeater, a
handheld motorized beater, or a stand mixer. Stand mixers vary in size from small countertop
models for home use to large capacity commercial machines. Stand mixers create the mixing
action by rotating the mixing device vertically: planetary mixers, or by rotating the mixing
container spiral mixers.
We usually use stand mixer in the lab. Stand mixers mount the motor driving the
rotary action in a frame or stand which bears the weight of the device. Stand mixers are larger
and have more powerful motors than their hand-held counterparts. They generally have a
special bowl that is locked in place while the mixer is operating. A typical home stand mixer
will include a wire whisk for whipping creams and egg white a flat beater for mixing batters
and a dough hook for kneading. Stand mixers are generally available in either counter
top (also called bench) or floor models. Heavy duty commercial models can have bowl
capacities well in excess of 25 gallons and weigh thousands of pounds (kilograms) but more
typical home and light commercial models are equipped with bowls of around 1 gallon.
Whether a mixer is a counter top or floor model depends on its size. Mixer that are 5 gallons
in size or smaller tend to be counter top mixers, while larger mixers tend to be floor models
due to their size and weight.
Mixing pan diameter, number of mix turbine tool and mixing energy is the example
mixing element used in this lab .The batter will change into brownie batter when the cake
was placed into the oven because chemical reactions due to cooking. Baking the batter causes
it to undergo a chemical reaction, changing its chemical makeup. We can know the cake is
already baked enough by stick a tooth pick in the middle of it. If nothing sticks to the tooth
pick it done.

All pan mixers work on basically the same principle a cylindrical pan (fixed or
rotating) contains the concrete to be mixed, while one or two sets of blades rotate inside the
pan to mix the materials and a blade scrapes the wall of the pan. The shapes of the blades and
the axes of rotation vary. The other element of the mixer is the scraper. Sometimes the axis of
rotation of the blades coincides with the pan axis. The other possibility is to have two shafts
that rotate in a synchronized manner. This is a blade that is suspended at an angle near the
inner wall of the pan. Its role is to scrape the concrete that tends to stagnate near the wall of
the pan from the wall and to push it inward so that it encounters the rotating blades. If the pan
is rotating, the scraper can simply be fixed for example suspended near the wall of the pan
and not moving. If the pan is fixed, the scraper must move to push concrete toward the
blades. Usually the individual moving part which is the blades, the pan, and the scraper, are
independently powered. To discharge the mixer, the pan is usually emptied through a trap on
the bottom. For small mixers, the blades are lifted and the pan can be removed to empty the
mixer.

Conclusion:
Mixing is a complicated process that is affected by the type of mixer, the mixing cycle
as defined by the duration, the loading method, and the energy of mixing. There are two main
types of mixers which is batch and continuous. In each type there are several configurations.
The efficiency of a mixer is determined by the homogeneity of the concrete produced. It
could also be considered as being determined by the energy used in producing a given
quantity of concrete of the required homogeneity. The mixing energy is the product of the
power consumption and the duration of the mixing cycle. It is not necessarily a measure of
the quality of a mixer but is used for monitoring workability during mixing, avoiding the
necessity of discharging the concrete to measure slump.

References
1. "ContinuousProcessor" http://www.dairynetwork.com/product.mvc/ContinuousProcessor-0002.com
2. Phil Ament (5 May 2015). "Mixer History - Invention of the Mixer". ideafinder.com.
Retrieved 5 May 2015.
3.

Katz and Weaver, Encyclopedia of Food and Culture: Food production to Nuts,
Scribner 2003, pages 323-333. Books.google.co.uk. Retrieved 2012-09-30

4. Complete Guide To Buying Mixers". Kinnek.com. Retrieved 2012-01-06.