Design and use of Beaters Whips & Other Accessories
Each beater and whip has been designed to do a particular type of work. Use only that beater or whip
for the work for which it was designed. For example: never use a batter beater for mixing heavy
dough’s. Always use a dough hook for dough work.
Following are illustrations of the different types of beaters and whips with an explanation of the work
and use for which they were designed.
Dough Hook
Used for mixing bread or roll dough of standard consistency, biscuits,
meat loaf, etc. Dough hooks should always be operated at low
speeds only. Do not use other types of beaters for dough work;
doing so will result in damage to either the beaters or the mixer
proper.
Batter Beater
Used for mixing batters such as cake and muffin batters, creaming
butter, mashing potatoes and vegetables, light cakes, icings and the
average run of light work. Never use this beater for heavy dough
work. When mashing potatoes, etc. it is advisable to start with the
bowl at its lowest position and as the potatoes or other ingredients
break up, the bowl should be raised to its working position. This
procedure eliminates severe strain to the beater and to the mixer
proper and consequently adds to their life and efficiency.
Wire Whip
Used for whipping, creaming, beating eggs, meringues, small
amounts of mayonnaise, icings and for whipping milk or cream into
mashed potatoes after they have been broken up with a batter beater
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