The spiral dough mixers are basically 4: spiral, fork, double arm mixers and planetary. The difference is in the ability to absorb oxygen, the speed with which you get a dough, the affinity with certain types of processing and mechanical stress which leads to the dough. The double arm mixers is considered the best but is slow to produce the dough, the spiral is very fast but slightly warm, the fork can work very hard dough. Finally the planetary is ideal for all kinds of dough, although was born mainly as egg-whisk.
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