Professional mixers for bread and pizza

Today we talk about the professional mixers for bread and pizza, an indispensable aid for preparing bread and pizza dough, shortbread and brisée, sweet or savory pies, whipping creams and making various types of fillings.

Professional mixers: the different types

Given that a professional mixer means a machine capable of mixing and processing large quantities of dough, there are various types of mixers that differ in type of movement and desired dough: traditional spiral mixers for bread and pizza, planetary or with dipping arms.

THEtraditional spiral mixer it performs a single movement, that is the whisk turns on itself and is suitable for the preparation of bread and pizza.

L'planetary mixer, on the other hand, performs a double movement: the whip rotates around its own axis but also around the axis of the tub. This movement mimics the orbital motion of the planets, from which it got its name, gathering and mixing ingredients more effectively. It is a very versatile machine and thanks to its many accessories it allows you to work with different preparations.

THEmixer with dipping armsfinally, it is equipped with two mechanical arms that reproduce the movement of human arms. Knead evenly without overheating the ingredients, incorporating oxygen. Widely used in pastry shops for large leavened products, it has a very sophisticated mechanism and for this reason it has a rather high cost.

The accessories for professional bread and pizza mixers

First of all, we specify that there are professional mixers with or without accessory socket, which is the point of the machine where various tools are inserted, such as mincer e pasta cutter.

But remaining on the primary function of mixer, we can use the hook hook for elastic doughs in which we need to activate the gluten, as in the dough for bread and pizza.

If we are only talking about pizza, there is a specific model of spiral to make the chariot, a sort of pre-dough for pizza that will make it softer and richer in aromas. At this first leavening moment, the actual dough will follow, using a larger spiral.

For doughs that do not require gluten activation, such as shortcrust pastry, brisée or sponge cake, it is recommended to use the leaf whisk.

For liquid or semi-liquid preparations, the wire whisk, that is the classic whip composed of various metal wires. Irreplaceable for beating eggs, whipping egg whites or other compounds that need to incorporate air and be soft and creamy.

We remind you that accessories and vasche for professional bread and pizza mixers are made of stainless steel, which makes everything easily washable in the dishwasher. This allows us to have a better finished product in terms of quality, safety and hygiene.

The capacity: hands in the dough…or rather a kneader? 

It is important to pay attention to the capacity of the tanks and the unit of measurement used. 

For example, thePlanetary mixer Electrolux BE 5 it has a tank with a capacity of 5 liters. This means that we must take into account the change in the dough during processing and we cannot add more than 1,5 kg of flour and the respective 60% of water.

For more information on professional mixers, read also this article from our blog.