Influence of whip speed ratios on the inclusion of air into a bakery foam produced with a planetary mixer device

► Dimensional analysis is developed in order to identify the ratios governing the gas hold-up. ► The set of dimensionless ratios characterizing gas hold-up is reduced to modified Froude and revolution numbers. ► This requires the introduction of a characteristic velocity, instead of the two individual rotational speeds of the whip. ► The asymptotic values of gas hold-up are influenced by the modified Froude number. ► This number is a robust indicator for the determination of the optimum gas hold-up value.