Dough kneader: From pizza to patisserie

The art of baking has significantly evolved in recent years both in the pizza industry and in pâtisserie. While kneading machines were originally mainly used for making pizza dough, more and more confectioners and pâtissiers are discovering the benefits of these machines for their delicate and demanding creations. In this blog post, you will learn why kneading machines are particularly suitable for pâtisserie and how they bring innovative techniques and possibilities to the confectionery world.

The Functionality of Kneading Machines - More Than Just Mixing Dough

Modern kneading machines like the Bernardi Diving Arm Kneader offer a special "hand kneading technique" that makes the dough particularly elastic and uniform through their slow and gentle movement. Originally developed for making pizza dough, confectioners also benefit from this gentle method to process delicate doughs, which are often found in pâtisserie.

Key features that make kneading machines ideal for pâtisserie:

• Gentle kneading movements: Unlike conventional mixers, diving arm kneaders mimic hand kneading movements. This allows for an even distribution of ingredients without overheating, which is especially important for doughs with delicate ingredients such as eggs, butter, or fruit purees.
• Flexibility in dough preparation: With a good kneading machine, various types of dough – from airy brioche doughs to tender croissant and puff pastry doughs – can be made. These doughs require a precise mixture of ingredients and maintenance of an optimal temperature to preserve the dough's structure.
• Optimal consistency: Adjustable speed and kneading time control the dough consistency, which is crucial for stability and taste in pâtisserie.

Why Pâtissiers Rely on Kneading Machines

Traditionally, much kneading in pâtisserie was done by hand to control the structure and volume of doughs and batters. However, the use of diving arm or spiral kneaders offers not only efficiency advantages: they also enable the processing of larger quantities, which is advantageous for the increasing demand for pâtisserie products.

Moreover, kneading machines can support the craft of the confectioner by specifically relieving the workload and ensuring precise mixing of ingredients. This fosters creativity as pâtissiers can program the machines to meet specific dough requirements and still have time for decorating or refining their creations.

Innovation and Perfection in Pâtisserie with Kneading Machines

Kneading machines open up new possibilities by simplifying the processing of challenging doughs such as macaroon, éclair, or shortcrust pastry doughs. These products typically require a fine structure and even mixing so that the end products achieve the desired shape and consistency when baked. Machines like Bernardi or Effedue are ideal for these tasks as they homogenize doughs while maintaining the necessary volume.

With innovative features such as temperature control and programmable kneading stages, modern machines offer the advantage of perfectly controlling the entire kneading process. Especially in high-end pâtisserie, where each dough requires its specific treatment, kneading machines contribute to achieving consistent and high-quality results.

Conclusion: Kneading Machines as a Bridge Between Tradition and Modernity

The use of kneading machines in pâtisserie is an impressive example of how technology enriches and enhances traditional craftsmanship. The machines take over the powerful task of kneading while the craftsmanship and creative eye of the confectioner remain the focus. For confectioners who want to stand out in a demanding market, these machines offer indispensable support for consistent, high-quality, and creative pâtisserie products.