Cereal Chem 46:196 - 202.  |  VIEW ARTICLE
The Ottawa Electronic Recording Dough Mixer. VI. Differences Between Mixing Bowls.

P. W. Voisey, H. Miller, and M. Kloek. Copyright 1969 by the American Association of Cereal Chemists, Inc. 

An electronic recording dough mixer for 5-g. flour samples is described. An evaluation of this mixer, testing commercial hard and soft flours, indicated that four mixing bowls, constructed to precisely the same dimensions, gave different results. The differences were statistically significant, but it was concluded that for practical purposes the bowls were interchangeable. The problem of making interchangeable mixing bowls and mixer pins increases as mixer size is reduced. The results indicate a need for standardization in the fabrication of recording micro-mixers.