Far from the old traditional vision of the pizza maker capable of elaborating every step of the pizza production process only with his own hands, his own technique and his own knowledge, restaurants and small takeaway pizzerias (or by the slice) now operate using designed tools to optimize their work.
Dough, leavening, drafting, preservation of ingredients, cooking: for each of these processes there is an ad hoc machine. The commercial dough mixer machine specifically helps the ideal formation of the gluten mesh, necessary to obtain a tasty product, light to digest (in collaboration with the leavening) and easy to handle.
At a professional level we are talking about fundamental machinery for a commercial operation, available in 3 different types, namely plunging, spiral and fork (the planetary mixer is generally suitable for the domestic market), each with its specific advantages and technical characteristics, capable of conferring different results. According to the type of arm, the capacity of the tank and the amount of dough to be worked, the thermal variation that the latter can generate changes, times and speeds change and the temperature of the water to be added changes.
These differences that exist between the types of mixers are fundamental in the final yield of the pizza product and can decisively determine its quality, its consistency and softness. The same differences mentioned also allow us to state 4 critical issues of strategic importance for the use of mixers.
The types of mixers: know them to understand how processing changes
The commercial dough mixer machine helps speed up the preparation of the dough, allowing the pizza chef to save time and energy, even when working on large volumes. As specified above, there are three types of machinery that are mainly used in pizzerias (but also ovens and pastry shops) and which, depending on the type of arm, can significantly change the final result. From a certain point of view there is no machine that is clearly better than others, the choice is mainly based on the working preference of the pizza maker and on the type of result you want to obtain.
- Fork mixer
- Spiral mixer
- Twin arms mixer
The importance of the dough temperature
Observing and cataloging the specs that the pizza mixer have and based on the type of operating arm equipped, it’s natural to wonder what changes in the final result the temperature of the dough during mixing and how it reacts to the increase or loss of temperature.
The dough obtains the best results when it’s able to remain around 24° degrees. Regardless the used ingredients, what therefore allows you to adjust and optimize temperature of the dough and of the water must be introduced into the mixture considering the type of mixer used and how many degrees it “lost” during the process. The water must therefore be more or less hot based on how many degrees the machine releases to the dough.
- Spiral mixer: 18°
- Twin arms mixer: 9°
- Fork mixer: 3°
Fork mixer: advantages and features
This mixer is characterized by the fork-shaped working arm (nomen omen) which operates inclined with respect to the rotation axis of the bowl. In comparison with the other two models it offers a slower processing which therefore requires more time, but for this reason it is able to convey less heat to the dough (which thus offers a better seal) and to handle it longer. Its characteristics make it ideal for all doughs with a low percentage of water (essentially the driest).
- It yields to the dough by 3 to 6 degrees based on the motion and speed impressed
- Perfect for mixing compounds with water below 50%
- Its slowness inevitably causes low levels of productivity
- The mixture is less oxygenated and therefore not very voluminous
Spiral mixer: advantages and features
The spiral pizza dough mixer, on the other hand, is the fastest of the three machines. The steel spiral rotates on the vertical axis, while the bowl is able to rotate clockwise and counterclockwise. The size and length of the spiral can change the final result. Its speed allows for a decisive reduction in production times and is ideal for long processes (soft doughs and more), even if it generates a lot of heat (for which the temperature of the water to be inserted must be taken into account). Generally it proposes two speeds of execution, the first to amalgamate, the second to form the compound.
- Fast processing and reduced times
- It offers well-homogenized and soft doughs, yes excellent quality
- Generates temperature rise to be kept under control
Twin arms mixer: advantages and features
The model with dipping arms is so called because it simulates the movement of human arms in the act of kneading. The working organ is in fact composed of two elements, the spatula and the fork, which rotate in the opposite direction and at the same speed. Faster than the fork mixer, but slower than the spiral mixer, it offers a lower heating than the second one and guarantees excellent oxygenation due to the movement from top to bottom that involves the dough when it is taken by the “arms”. Due to its characteristics it is perfect for large volumes, for the most delicate compounds (especially in pastry) and for those very hydrated.
- High oxygenation
- Stimulates leavening very well
- Ideal for working with bulky doughs
- Doesn’t excel in productivity
Are you looking for the ideal commercial dough mixer machine for your business?
Importance of the temperature of the dough
Observing and cataloging the characteristics that the pizza mixer possesses based on the type of operating arm it is equipped with, it is natural to wonder what changes in the final result the temperature of the dough during processing and how it reacts to the increase or loss of temperature.
The dough in fact obtains the best results when it manages to remain around 24° degrees. Regardless of the ingredients used, what therefore allows you to adjust and optimize the temperature of the same is the water, which must be introduced into the mixture thinking about the type of mixer used and how many degrees the latter “gives” during processing. The water must therefore be more or less hot based on how many degrees the machine releases to the dough.
- Spiral mixer: 18°
- Plunging mixer: 9°
- Fork mixer: 3°
How important is speed in a commercial dough mixer machine?
In many “entrepreneurial” cases, especially at an industrial level, companies live and progress by focusing above all on the speed of production or service. The same thing can be reflected in part in the world of pizza: being able to prepare large quantities of dough in a shorter time can be decisive in certain contexts, helping to save time and manpower.
However, speed is not everything for a restaurant, at least in the preparation of pizza dough, a job that is practiced well before serving and which therefore does not depend on the pressure of the hungry customer (as instead happens for the rolling out and cooking afterwards. of the order). First of all, there is a qualitative discourse to take into consideration and product development: the result offered by the spiral is different from the fork or the dipping arms, and vice versa. Furthermore, these mixers offer the best for certain products and doughs, which is why the choice for the best option always falls on the pizza maker and his personal pizza recipe.
The speed of the mixer therefore counts sufficiently, but only on an individual level because it must reflect the qualitative need of those who prepare the pizza.
Tall tub or low tub? The temperature still has something to do with it
Having seen and understood how the speed, the temperature and the type of operating arm substantially change the final yield of a dough, it remains to understand how and how much the tank can make a difference. In fact, its height becomes a further criterion to be taken into account when calculating the temperature of the dough.
If it turns out to be low and wide, the temperature will tend to remain more stable, in the case of a tall and narrow tank, on the other hand, the risk is an excessive rise (which can however be compensated by a smaller amount of dough).
As for the type of commercial dough mixer machine itself, also in this case the purely operational choice depends on how the pizza maker is used to working and on his preferences in terms of dough. After all, balance is played out on many things: flour, water, salt, speed, time, type of tool and temperature.
The tricks to understand when the gluten mesh has formed correctly
We have identified every useful feature of the different types of mixers and the aspects to be taken into account in the processing phase, but after all, how should a perfect dough be? Everything is played out in the proteins of the flour, gliadin and glutenin: the first confers extensibility, the second toughness. Combined with water and set in motion by the commercial dough mixer machine, they are able to form a sort of elastic network, gluten, which during the leavening phase helps to retain the gases produced by the yeast, while at the time of cooking it favors spill.
To achieve this ideal result, it is sufficient to observe and note the various physical and mechanical processes that allow us to understand when the gluten mesh is fully formed (i.e. the flour has absorbed every other ingredient) and the dough is finally ready.
- The dough begins to bind and wrap around the arm, generating pops resulting from the greater compression of the gases
- The dough is lighter and more shiny from a visual point of view, while soft and smooth to the touch
- Attention: processing times depend mostly on the amount of water present (as well as on the speed of the mixer) and when they are exceeded the gluten mesh begins to wear out
- Depending on the water temperature, the mesh forms earlier (if high) or later (if cold)
- If at the end of the process, after a short rest, the dough is pulled with wavy movements and is still extensible, then the result is almost perfect.