Bernardi diving arm mixer in the confectionery - the introduction

Introduction to the World of Confectionery with Bernardi Dough Kneading Machines

Confectionery is the art of creating fine and delicate sweets—from airy sponge cakes to delicate macarons. In this world, precision and care in dough preparation are crucial, as the texture and volume of many baked goods depend on careful kneading techniques. This is where Bernardi's dough kneading machines with their innovative diving arm technology come into play.

What is Diving Arm Technology?

The diving arm technology mimics manual kneading through a gentle, rhythmic motion. This kneading method allows the dough to be processed gently without overheating or damaging its structure. As a result, the dough remains light and airy, which makes a big difference in fine confectionery products like macarons, soufflés, and sponge cakes.

Why is Diving Arm Technology Particularly Suitable for Confectionery Products?

In confectionery, we often work with delicate doughs that require special care. Overworking the dough or too much heat can ruin the consistency. The diving arm movement in Bernardi machines promotes even mixing and ensures that air remains trapped in the dough. This is especially beneficial for butter or yeast doughs, as they can better develop their elasticity and flavor.

Practical Benefits for Confectioners

Bernardi's diving arm machines also enable the kneading of small batches, which is often necessary in confectionery. This makes the machines flexible to use and adaptable for different recipes without compromising the quality of the final product.