There is a list of specific tools and equipment that you will need when you follow the instructions. This is called a Mixing Method. A Mixing Method is designed to ensure the success of a finished product. If you do not have the specified tool(s) as instructed, the likeliness of achieving the correct results are slimmer.

There are specific reasons why an attachment is used and the speed of which the mixer is instructed to be on. To incorporate air into the batter is one of the main reasons why you use a stand mixer. The speed levels are specified in the directions of a recipe and on the mixer.
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​Learning how to adjust the speed when using your stand mixer is essential because it will determine the outcome of your batter or dough. If you overmix your mixture, it will not bake correctly. If you under or overwhip your egg whites, the volume and texture will be affected because of the amount of air that was incorporated. Overmixing your dough will kill the yeast causing the dough not to rise during the fermentation process.

Stand Mixer

Stand Mixer

Mixing Speeds

Mixer Attachments

Dough Hook

This attachment is used for making lean and enriched doughs. To ensure the dough is not overworked during the mixing process, it's best to keep your stand mixer at a lower speed, (between "stir"-3 speed)

Paddle 

The paddle attachment is specifically designed for creaming ingredients together at a moderate or medium high speed depending on the ingredients added to the batter, (Between 4-7 speed)

Whisk

The whisk attachment is specified for whipping mixture at a high speed to incorporate air. The result of using a whisk will be a lighter, fluffier consistency. This attachment is commonly used for making meringue or whipped cream, (between 8-10 speed)