SPIRAL DOUGH KNEADERS
Spiral dough mixers – the key to perfect dough
1. Historical overview: The spiral dough mixer was created in the 1970s in Italy – a country known for its bread culture and passion for quality dough. Its emergence was dictated by the need for a faster and gentler kneading process that preserves the gluten structure and ensures uniform dough development, especially with high-protein flours.
2. What is a spiral dough mixer? It is a machine in which kneading is carried out using a spiral kneading tool that rotates around its axis while the bowl rotates in the opposite direction. This two-way dynamics mimics the manual kneading process, but with much greater efficiency.
Low oxidation: The aroma and natural taste are preserved.
Less heating: The temperature of the dough rises more slowly, which leads to better control over fermentation.
Flexibility: Suitable for a wide range of recipes – from pizza and focaccia to brioche and pastries.
Energy efficiency: Short kneading times and lower energy consumption.
3. New trends in production: Automation and digitalization. Modern models are available with intelligent control panels (touch screen, Wi-Fi connectivity). Recipe storage, step setting, alarms and temperature reading. Energy efficiency and sustainability. Increased energy efficiency through optimized motors and frequency inverters. Use of recyclable and easy-to-clean materials. Reduced noise and vibrations. New technologies in bearings and bowl suspension for quieter and more stable operation. Intelligent dough control. Temperature, humidity and consistency sensors. Algorithms for automatic adaptation of kneading speed and time according to the type of flour.
4. Industrial applications: Bakeries and pastry shops. Pizzerias and restaurants. Frozen dough factories. Artisan bakers, etc.
5. Conclusion: The spiral mixer is not just a piece of equipment – it is a necessity for the modern bakery industry, which seeks high quality, speed and sustainability. Modern innovations make this type of mixer even more adaptable to market demands and culinary creativity.
