The style you need depends on what you'll be primarily mixing, the type of flour used, the temperature of the water, and other conditions. Items of a more liquid consistency are best controlled by an immersion blender
, where you can have the most control over where the mixer goes and how fast or with what frequency it mixes. Pizzerias or large-volume bakeries will tend to be best served by a floor model style
, where higher horse power and larger capacities will help keep large batches of dough under control. For smaller tasks, such as one or two batches of cupcakes, cookies or occasional light to medium-duty mixing, a stand mixer
will work just fine.