EN
MIXING GUIDE TROUBLESHOOTING
Always begin mixing at low speed to prevent splattering, then increasing to higher
speeds as required.
Problem Solution
Unsure on which
attachment to use for
mixture.
• Utilize the dough hook solely for preparing yeast or other
bread doughs.
• Use the whisk to aerate egg whites.
• Employ the beater for all other mixing tasks.
Unsure on which speed
setting to use for mixture.
• Refer to the MIXING GUIDE above for recommended
speed settings for various mixtures.
• Start mixing at the lowest speed and gradually increase
to higher speeds to prevent splattering.
Over-mixing has occurred.
• Refer to the mixing guide above for recommended
speed settings for various mixtures.
Eggwhites not whipping.
• Ensure that both the whisk and bowl are thoroughly
clean, as even small amounts of fat may impact
whipping performance.
Lumps in batter or dough. • Sift the ours and sugar before mixing.
Bread dough is not
combining.
• Some brands of our may absorb more liquid than
others, so additional liquid may be required.
• Avoid using high speeds to knead dough.
The batter is too rm, and
some ingredients are sticking
to the sides of the bowl.
• Add more liquid to the batter and use a spatula to
scrape anyfood mixture down the sides of the bowl.
Mixture is curdling after
eggs have been added
• Add eggs one at a time, beating well after each one.
• Make sure eggs are at room temperature before use.
Sugar crystals still visible
after creaming
• Continue to cream until sugar has dissolved, or use
caster sugar.
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