High-Performance Dough Mixing Solutions
Our professional mixers and planetary mixers transform your raw materials in the best possible way without any effort. They are designed to transmit minimal heat to your dough and to maximize gluten mesh and homogeneity.
In every artisan and industrial laboratory, the excellent doughs obtained thanks to our mixers require a high-quality professional oven . At Bakeit, you can choose from a wide range of professional templates that fit your specific needs.
Discover all the models offered and choose the best mixer or planetary mixer made in Italy for your laboratory!
Professional mixer and professional planetary mixer models
There are different types of professional mixers and planetary mixers and each of them has unique technical characteristics . To choose the most suitable model for your bakery, pastry shop or pizzeria you will have to consider: the quantity of products you intend to make, the hydration of the dough you want to obtain and the hours of daily use. Among the mixers and planetary mixers that we have selected for you, you will be able to find:
- The 1-motor 2-speed spiral mixer and the 2-motor 2-speed spiral mixer : this type of professional mixer is particularly used in pizzerias as it is super versatile, reduces production times and is perfect for highly hydrated doughs.
- Spiral mixer with fixed reversible bowl : it has the same process as a spiral mixer, but thanks to its robust lifter and automatic tipper it allows you to tip the dough directly onto the work table.
- Kneader with diving arms : produces soft and silky dough, oxygenating and mixing it perfectly, very faithfully imitating a hand-made dough.
- Professional column mixer : the professional planetary mixer includes 3 tools: whisk, spatula or leaf, spiral or hook and is particularly popular in the preparation of custards or cakes.
Spiral, plunger arms or professional planetary mixers: read all the technical characteristics and contact us to choose the professional mixer or planetary mixer that best meets the needs of your laboratory!
FAQ PROFESSIONAL PLANETARY MIXER
Bakeit is here to answer the most frequently asked questions about our professional planetary mixers , to resolve any doubts and help you in your choice.
1) Where to buy a professional mixer or planetary mixer?
Bakeit offers a wide range of professional mixers for the world of dough online. You can purchase the products directly on our website, or contact our professional consultant directly on +39 39160265 .
Alternatively, send us an email ( firstname.lastname@example.org ) with your request for information and one of our sales representatives will contact you as soon as possible with a quote tailored to your needs.
2) What is the best professional mixer?
Bakeit selects only the best planetary mixers that the Italian market can offer. If you need to produce hard dough (below 55% hydration) we recommend choosing the fork mixer . For medium/soft doughs (above 55% hydration) I recommend purchasing a spiral mixer or plunger mixer . All you need to know is the type of dough you need to process and our competent staff will help you with the purchase step by step .
3) How much does a professional planetary mixer cost?
The price varies based on the type of mixer and planetary mixer chosen and the size of the bowl. Discover our range of made in Italy dough products and the range of competitive prices. Contact us for information on the price and we will be happy to advise you and direct you towards the right choice for you.
4) What is the difference between a mixer and a planetary mixer?
The professional mixer is useful equipment for the production of hard, medium and hydrated doughs (water + flour, salt, yeast, etc.). Thanks to its robust structure, it is able to resist the multiple stresses given by the dough without overheating.
The planetary mixer was created to whip products such as cream, eggs and sugar without leaving anything on the edges. It is usually equipped with 2 interchangeable tools (whisk and spatula) which were created specifically for these types of processes. The planetary mixer is also equipped with a spiral tool, but it is only used exclusively for producing small soft doughs. The main field of use of this machine is certainly within pastry laboratories.
5) How do I choose between a mixer with 1 or 2 motors?
The single-motor spiral mixer is recommended for small laboratories, pizzerias, restaurants, and hotels where space is limited and the volume of use is not high . This type of mixer is ideal for those who need to make different types of dough during the day, but not in large quantities or for continuous use for several hours. Its more compact structure and single-motor operation make it an economical and practical choice for moderate production environments . This configuration, while convenient, does not compromise in any way the excellence of the finished product, ensuring superior quality performance.
On the other hand, the twin-motor spiral mixer is designed for more intensive use . With two motors, one dedicated to the spiral and the other to the movement of the bowl, these machines offer greater strength and efficiency, allowing you to knead larger quantities of dough . They are ideal for bakeries, pastry shops and other structures that need to produce large volumes of dough or that require continuous use of the mixer for many hours a day. The presence of two motors improves not only the mixing capacity, but also the versatility and performance of the machine, allowing it to better adapt to different types of dough and more demanding processes.
The most evident technical difference is that the machine with two motors in first speed allows the inversion of the bowl, facilitating the initial phase of the dough, allowing a quicker mixing of the ingredients .
6) Plunging Arm Mixers vs Spiral Mixers, what's the difference?
The plunge-arm mixer is particularly appreciated for its ability to imitate the manual movement of the hands during kneading, offering a gentle treatment that is ideal for highly hydrated doughs that require careful processing . The main feature of this machine is that it prevents the dough from overheating , preserving its quality. This aspect makes it particularly suitable for the preparation of products that require gentle processing and which could be damaged by the increase in temperature during mixing.
On the contrary, the spiral mixer , although potentially faster in execution, tends to generate a slight increase in temperature in the dough . However, when used correctly, the spiral mixer can also produce high-quality results, similar to those obtained with the plunger mixer. The choice between the two types of mixers will therefore depend on the specific production needs, the type of dough you intend to process and the priority given to the delicacy of the processing over speed .
Contact us now to find out the model of professional mixer or professional planetary mixer to create the perfect dough!