Hand-Operated Mixer for Batter, Dough, and Eggwhite Foam

Abstract

Batter, dough, and egg white foam are the basic baking mixtures that greatly differ in their mixing requirements. Regular baking class encounters inconveniences during hands-on activities whenever there are incidents of electric power interruptions and electric mixer malfunctions that impair mixing process and eventually deviate the standard output of baked products. The major objective of this study was to design, construct, and evaluate an economical and environment-friendly hand-operated mixer for batter, dough, and egg white foam as back up mixing equipment in times of urgent situation and potential community extension services’ baking livelihood program. The researchers employed applied research method. The mixing machine was evaluated in terms of functionality, aesthetics, workability, durability, economy, safety and affordability. Based on the findings of the study, the mixing equipment was designed with bike gear system that is easy to operate and maintain and economical for it saves great deal of energy. It is durable and cheaper compared to commercially produced-equipment. It only requires simple construction processes such as measuring, cutting, welding, bending, drilling, polishing, greasing, assembling, testing, and adjusting, which call for mechanical knowledge and fabrication expertise. The evaluation on the level of acceptability of the mixing machine reveals that it is generally excellent.