Cookie and cracker doughs are mixed in two main types of mixers: upright and spindle mixers. The upright mixer is used mainly for cookie and some cracker doughs. Various arrangements of the mixing arms can be used, including sigma, z-type, and double-armed. Depending on the product to be made, the characteristics of the formula will determine what mixing arm arrangement is used. Spindle mixers are much more aggressive and are used for saltine and like doughs or other high-strength cracker doughs.

Other specialized mixers, called aerators, are used to produce batters for most sugar wafer production and some drop cookies (eg, vanilla wafers). These machines take a liquid to semipaste batter and incorporate pressurized air into the mixture. Through formulation and mechanical agitation, the air is incorporated into the batter, thus reducing the specific gravity of the resultant batter.

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