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HOW TO CHOOSE A JUICER

Posted in: LIST, Bar equipment

2024-06-27

Through a professional juicer, you can offer your customers fresh, wholesome juice, prepared with top-quality fruit...

PROFESSIONAL CHOCOLATE MAKER: OFFER THE BEST CHOCOLATE TO YOUR CUSTOMERS.

Posted in: LIST, Bar equipment

2024-06-27

The chocolatier became very much in use in the seventeenth century, when it began to establish itself first in the...

Minibars: how to choose the right model

Posted in: LIST, Professional machinery

2024-06-27

A minibar is a small bar, that is, a smaller version in size and content than the more classic drink corner or bar...

Is it better to choose a centrifuge or a juice extractor?

Posted in: LIST, Bar equipment

2024-06-27

The terms extracting, centrifuging and juicing are often mentioned as if they were synonymous, but in fact all of...

Professional blender: how to choose it?

Posted in: LIST, Bar equipment

2024-06-27

The blender is an indispensable element in your professional kitchen. You should know that there are four categories...

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The kneader in bread making

The mixer is a decisive tool in the success of a baked product; it is no coincidence that it is an element ubiquitous nowadays in the kitchens of pizzerias and restaurants.
An excellent mixer should perfectly knead and mix all the ingredients necessary for the preparation of different types of dough, including bread and focaccia.
Different types of mixers can be found available on the market; in any case, all have a motor for the arm and for the bowl, controls and a steel bowl of different sizes which can be fixed or rotating. There are mixers on the market that use different types of movements, such as spiral, dipping arms and forks.

Spiral mixer

This type of mixer is faster than the fork and diver arm models. The doughs that can be made with a spiral mixer are of great quality and have a high homogeneity, as well as great softness and body. Suitable for all types of dough, it is preferable when the ingredients have to be worked for a long time.
Its fundamental aspect is represented by the steel spiral, which rotates at high speed in a tank which in turn can rotate clockwise or counterclockwise. Used by bakers and pizza makers, it can even reach a capacity of 60 kg.

Fork mixer

This type of mixer takes its name from its fundamental fork-shaped element. Among the types of mixers listed, it is the slowest, supplies a lower amount of heat to the dough and lends itself more to the production of pasta that requires a gradual kneading and made at a moderate temperature.
The fork mixers are particularly suitable for hard and medium-hard doughs.

Double arm mixer

The name of this type of mixer derives from the movement made by the steel arms, which reproduces that of human arms. The processed pasta undergoes a movement that is carried out from top to bottom; this movement favors the oxygenation of the dough, thus incorporating a higher quantity of air inside it. The final result of working with a dipping arm mixer is a voluminous and oxygenated dough, ideal for use in bakeries and pizzerias.
The capacity of the dipping arm mixers is extremely variable and models can be found in industries that can even contain 500 kg of flour.

On the websiteristorante-refrigerazione.it, you can find the entire range reserved for mixers.