Far as I can tell, someone wrote:

Yes, I know about the adjustments, however there always seems to be a
need to scoop out the bottom.

Not necessarily. I make bagel dogh in my Hobart 80 quart mixer and the
only issue I have is the little bit of dough that dries on the upper
wall of the bowl. It's easy to clean with a wet plastic scrungy pad..

I'm developing a product that would
eliminate this, as well as scrape the walls while mixing. What I want
to know is when do people most find food unmixed at the bottom...with
the wire whisk or the paddle (beater).

When making a 20 pound batch of muffins with the paddle, some will stick
and stiffen on the bottom of the bowl. I dump in a quart of water and
let it soak and soften, then the old scrungy pad breaks it loose
quickly.

Still, I 'd be interested in seeing your new invention. Website?