Italian-Dough-Mixer-Bread-Mixer
This is a 5 speed italian dough mixer, power is a 220v or you can use a power transformer,this type of mixer is one of the best types,because it doesn``t warm the dough,it is use in Italy for artisan and panettone doughs,the bowl is removable and also turns when the mixer is running, mixer was bought brand new and used about 10 time in panettone season, Mixer Bernardi Miss Baker PRO XL, professional version 5 speed, with removable and rotating tank electrically, Bath protection in stainless steel wire grid. Is the best and oxygenation to perfection large leavened patisserie, high moisturizing breads, basic dough for pizza focaccia croissants, shortcrust pastry puff pastry and egg pasta. Stringers, to perfection mixes with hydration incurred, even above 100%. Flour capacity 1-3 kg, mixing capacity 1.5-5 kg. tank volume 20 liters (d.36x20h). 230 volts, 500 watts. arm speed beats / min. Dimensions cm. 40x53x75 (LxWxH). Weight 45 kg. The maximum capacity of the slurry is referred to a ratio of liquid / flour 0.6: 1 and may vary depending on the recipe. The minimum capacity, however, is roughly equivalent to 10% of maximum capacity. Miss Baker is the perfect mixer for anyone who wants to achieve in his own kitchen excellent leavened products, leveraging the same technology professionals. Miss Baker, despite its size, holds in its frame in stainless steel the best that technology can offer, such as the control panel touch-system and high-efficiency brushless motor that allows to obtain high torque with low fuel consumption and in absolute silence. Simple, reliable, unique. Miss Baker is theat first kneading machine with mechanical arms from small bench. Thanks to Miss Baker can prepare every day at home or in the laboratory from 0.75 to 5 kg of good dough. Bread, pizza, focaccia, croissants, puff pastry, egg and panettone pasta are no secret: with Miss Baker kneading is a daily pleasure. The excellence of the mechanical arms: this mixing system is always the best for leavened products. The mechanical action of the arms mimics the movement of the hands and knead slowly allowing stringing perfectly the shirt gluten, the dough oxygenating adequately without overheating. This technology developed at the beginning of the twentieth century, at the dawn of agro mechanization, is still the best of dough mechanical system of white art products. Of course, the technological evolution has run its course, but the way the tools work the dough has remained unchanged over the years.