Choosing a Spiral Mixer
A spiral mixer is built for stiff, heavy dough including bread, pav, buns and pizza bases. The spiral hook and the bowl both turn, working the dough so gluten develops properly without overheating it. Bakeries and commissary kitchens rely on it for consistent batches.
Spiral or planetary?
For bread and pizza dough, choose a spiral mixer. For cake batter, cream and whipped mixtures, a planetary mixer is the better tool.
Before you order, decide
- Dough per batch: tell us your largest batch so the bowl is not overloaded.
- Speeds: two speeds help, slow for mixing, fast for developing the dough.
- Power supply: larger mixers usually need three-phase power.
- Safety: a bowl guard and emergency stop are essential.
