I have been told that industrial mixing machines (say, for cake batter) switch directions periodically, first stirring in one direction, then the other, because this mixes the material more thoroughly.
I imagine (but don't know for sure) that stirring in only one direction will tend to create helical structures in the mixed material, where each helix is more or less uniform but two helices might be quite different from one another; and that switching directions tends to break up and mingle these helices. Is this at all correct?
Is there a way to quantify the effectiveness of different methods of stirring? If so, how much better is it to stir in alternating directions, and how often should one switch directions?