Great video on the Sunmix 6. Ihavent used a spiral mixer before but this one looks as if it would work in my home kitchen [Waterford Ireland] mainly for making bread and pizza dough. My question is how do you clean the bowl after use? Is the mixing bowl removable or is it washed in place. Many thanks for the interesting video
How useful or effective would this mixer be if I was to add my poolish, flour and water ? I’ve seen a few videos on mixers and all methods used are direct, am I able to use a mixer for indirect doughs too ? Sorry if this seems like a silly question but I am new to the pizza game and looking for ways to full proof my pizzas. Also hand kneading can be a mission.
Leo as an owner of a Famag-IM5s in the US, I really appreciate your video - there just isn't a lot of spiral mixer instruction like this on TH-cam in English. What do you think of this mixer compared to a Famag IM-5S, Eliani, PEB, etc? Thanks! Also, it would be great to see a high hydration mix or a mix using a biga dough when you have time.
I've been told by the UK rep that Eliani is a rebadged Sunmix. I've been researching this to death and all things point to Sunmix being a killer machine of a much higher quality than the Famag.
Thanks for the video. My experience about closing around the bar is, that this will not work with higher hydration. Do I do something wrong or do you have the same experience?
Beautiful video, Chef. I make bagels. How do you clean the bowl and the hook? I was looking at a Famag because the lid lifts and the bowl comes off, so I can clean it and transport the dough right in the bowl. Have you tried the Famag? My issue with the Famag is the size. I feel for the $1600 price tag I want a 20quart that I can really grow my biz with. Then there's the Hakka, the Estella and the Eurodib. I'm torn, is there a 20 quart spiral mixer with at least two speeds that lifts open and the bowl removes? I would appreciate your input. Thank you so much.
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Great video on the Sunmix 6. Ihavent used a spiral mixer before but this one looks as if it would work in my home kitchen [Waterford Ireland] mainly for making bread and pizza dough. My question is how do you clean the bowl after use? Is the mixing bowl removable or is it washed in place. Many thanks for the interesting video
How useful or effective would this mixer be if I was to add my poolish, flour and water ? I’ve seen a few videos on mixers and all methods used are direct, am I able to use a mixer for indirect doughs too ? Sorry if this seems like a silly question but I am new to the pizza game and looking for ways to full proof my pizzas. Also hand kneading can be a mission.
Leo as an owner of a Famag-IM5s in the US, I really appreciate your video - there just isn't a lot of spiral mixer instruction like this on TH-cam in English. What do you think of this mixer compared to a Famag IM-5S, Eliani, PEB, etc? Thanks! Also, it would be great to see a high hydration mix or a mix using a biga dough when you have time.
how do you like your Famag? I'm extremely close to buying one, lol.
I've been told by the UK rep that Eliani is a rebadged Sunmix. I've been researching this to death and all things point to Sunmix being a killer machine of a much higher quality than the Famag.
Thanks for the video. My experience about closing around the bar is, that this will not work with higher hydration. Do I do something wrong or do you have the same experience?
Hi thank you for this video, how do we clean it? Can u please show us? Thank u
Hello !!! I m living in Costa Rica ... how can I have one ?
Leo you mentioned not heating the dough too high, what temp is considered too high for pizza dough?
It depends but I'd suggest not going higher than 25° Celsius
@@thebasedrummer Sounds about perfect!
What is the ingredients measurement for 12.5kg flour to get a quality and rich dough for a small retail bakery. Thanks.
Beautiful video, Chef. I make bagels. How do you clean the bowl and the hook? I was looking at a Famag because the lid lifts and the bowl comes off, so I can clean it and transport the dough right in the bowl. Have you tried the Famag? My issue with the Famag is the size. I feel for the $1600 price tag I want a 20quart that I can really grow my biz with. Then there's the Hakka, the Estella and the Eurodib. I'm torn, is there a 20 quart spiral mixer with at least two speeds that lifts open and the bowl removes? I would appreciate your input. Thank you so much.
Estella is complete trash. It’s one of the biggest mistakes I’ve ever made. My friend has a eurodib and he loves it
I live in Texas like I buy one in which is the app
What is method of cleaning for this type of mixer?
water and a clean towel. remove excess water by squeezing the towel out
Good job 👍
Sadly in my country they don't sell this machine.
Órale que bien 👍
I want one 👍
60% hydration is not enough but the dough looks good
What is method of cleaning for this type of mixer?
water and a clean towel. remove excess water by squeezing the towel out