The order of mixing is important in its effect in batters and dough’s

Methods of mixing are important, where several ingredients are combined.

Examples of the type of mixing are: · Sifting, or putting materials through a fine mesh, is used to lighten flour that has been packed down, to remove coarse portions, or to mix thoroughly several dry ingredients.
· Stirring is done with a spoon, and is a round and round motion, used for mixing a liquid and a dry ingredient.
·  Rubbing is used for combining a dry ingredient with a semi-solid substance like butter. Creaming is a term used for the rubbing of butter until it becomes soft and creamy. A spoon should be used, not the hand.
·“Cutting in” with a knife is used for combining butter with flour in biscuit and pastry where the butter should not be softened.
· Beating with a spoon, or beater of the spoon type, is a free over and over motion, the spoon being lifted from the mixture for the backward stroke. This is used for increasing the smoothness of the mixture after the first stirring, and for beating in air. It needs a strong free motion of the forearm. Beating is also accomplished by the rotary motion of a mechanical beater like the Dover.
· Cutting and folding is the delicate process of mixing lightly beaten egg with a liquid or semi-liquid without losing out the air. The spoon is cut in, sidewise, a rotary motion carries it down and up again, and it folds in the beaten egg as it goes.
· Kneading is a motion used with dough, and is a combination of a rocking and pressing motion, accomplished by the hands. A good result can be obtained by some bread machines, and this is the cleaner method.
· Rolling out is just what the term denotes, a rolling of a thick piece of dough by means of a cylindrical wooden “pin” to the thickness proper for cookies and crusts. Dry bread is also rolled to break it into fine crumbs.
·Pounding and grinding are usually accomplished for us now in factories in breaking of spices and coffee. It is better to have a coffee mill at home.