Globe GSM130 Handleiding
Globe
Keukenmachine
GSM130
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S
piral mixers are designed to mix dough –
most commonly bread or pizza dough. This
includes very stiff dough with low absorp-
tion ratios (hydration) and high absorption ratio
dough types such as ciabatta. The function of a
spiral mixer is to gently mix dough, allowing it to
develop the proper gluten structure (good), while
not overworking the dough (bad). What they lack
in versatility (dough only), they make up for in the
quality and quantity of dough that can be mixed.
A spiral mixer has a permanently mounted dough
hook for kneading. The bowl of a spiral mixer ro-
tates the dough into the spiral hook which kneads
the dough. A breaker bar divides the dough and
allows only a portion of the dough to pass into the
hook. The benefit is that the spiral hook is knead-
ing only a portion of the whole dough mass at a
given time keeping friction heat low and providing
a more uniform mix of the ingredients.
Similar to their planetary counterparts, spiral mixers
can also come with multiple speeds, which facili-
tate dough development. When mixing dough in a
spiral, 1
st
speed (low) helps bring the mix togeth-
er into a homogenous mass; whereas 2
nd
speed
(high) is meant to develop the gluten structure of
the dough.
While planetary mixers are referred to by the size
of their bowl (20 quarts, 60 quarts, etc.), spiral
mixers are referred to by the amount of dough they
can mix (130 lb. or 175 lbs.). Additionally, spiral
mixers have the ability to mix batches as small as
25% of its capacity. For example, the GSM130
can produce batches from 33 lbs. to 130 lbs. and
the GSM175 from 42 lbs. to 175 lbs.
When to Use a
SPIRAL MIXER
www.globefoodequip.com • 800-347-5423
Scan the QR code
to see our Spiral
Mixer in action!
Product specificaties
| Merk: | Globe |
| Categorie: | Keukenmachine |
| Model: | GSM130 |
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