Bernardi Miss Baker Pro/Pro XL: for private use and gastronomy Effective labour saving with Bernardi Miss Baker Pro/Pro XL Do you need medium dough quantities in your business and are looking for a high-quality and reliable dough mixer? Then the Bernardi Miss Baker Pro /Pro XL could be the right choice for you. With its patented dipping arm system, it kneads as if by hand with constant intensity. The two machines differ in the bowl volume:   Bernardi Pro has a 10l tub for 0.8 - 4kg of dough (0.5 - 1.8kg of flour) at 500 watts.  Bernardi Pro XL has a 20-litre bowl for 1.5 - 8 kg of dough (1 - 3.5 kg of flour) at 500 watts. For dough quantities up to 4kg, the Miss Baker Pro with its 10l vat is the optimal choice. If you need up to 8kg of dough, we recommend the Miss Baker Pro XL with its 20l tub. You save yourself the work of having to make doughs for breads, pizzas or other creations by hand and, thanks to the high torque and good guidance of the dough hooks, you get optimal and delicious doughs for your gastronomy. Thanks to the powerful motor, even particularly firm doughs are no problem for this appliance and can be handled with ease. For doughs with a hydration of 60-65%, Bernardi recommends a maximum dough quantity of 3kg for the Miss Baker Pro and 6kg for the Bernardi Miss Baker Pro XL. For highly hydrated doughs or for panettone and colomba doughs, the dough quantity increases to 4kg for the Miss Baker Pro and 8kg for the Miss Baker Pro XL. Simply concentrate on the important parts of your work and let the Bernardi Miss Baker Pro do the work on the dough. This saves time and makes your kitchen more efficient. For larger quantities of dough up to 8kg, the Bernardi Miss Baker Pro XL is the right choice.   Process a wide variety of doughs with the Miss Baker Pro/Pro XL Due to the powerful inverter motor with 500 watts of power and the adjustable speed between 25 and 65 strokes per minute, you can make many different variations and doughs with the appliance. For example, use the Bernardi Miss Baker Pro/Pro XL to refresh sourdough or to make puff pastry or pasta dough. Shortcrust dough and dough for pizza, focaccia or croissants can also be made quickly and easily with the Bernardi Miss Baker Pro/Pro XL. Thanks to the simple operation and the five kneading levels, you can adjust the machine exactly to the demands of the dough and thus produce consistent and good results every time. It is important to always knead the dough at the lowest three speed levels and only use the higher kneading levels 4 and 5 for a short period at the end of the kneading phase so that the structure of the dough is maintained and you are satisfied with the results. If you bake your own bread in your restaurant or treat your customers to focaccia or pizza, this plunge-arm kneading machine is the optimal choice for you.   Good reasons for the Miss Baker Pro/Pro XL If you purchase a Bernardi Miss Baker Pro for your catering business or for your private use, the machine offers you many advantages. One particular advantage over many other machines of this type is the powerful and extremely quiet and efficient motor. Especially in the catering industry, these factors play an important role and should be considered in any case. In addition, with its own weight of 30 kilograms, the kneading machine is sufficiently heavy and stable enough to provide a firm footing even in a hectic kitchen environment and to be used safely without any problems in everyday kitchen life. The dough hooks of the Bernardi Miss Baker can be conveniently pulled off to the front for quick and easy cleaning. The fixed protective grid also prevents accidents in the kitchen when the kneading machine has to be filled in hectic moments. Thus, working safety with the appliance is guaranteed in any case. Thanks to five different speeds, you can adjust the power of the kneading machine exactly to the dough and the end product and thus achieve optimal results. Doughs made with the Bernardi Miss Baker Pro turn out just as well as dough products kneaded by hand.  powerful 500 watt motor 5 speed settings quiet operation safe stand due to 30kg own weight ergonomically shaped dough hooks, removable protective cover with filling option Touch display Perfectly suited for gluten-free doughsBernardi experimented with gluten-free doughs in its Bakery Lab in Italy. The results were excellent. The dipping arm technique is just as suitable for gluten-free doughs as for conventional doughs. Of course, as always when working with doughs, it depends on the experience in, handling doughs. Professionals around Bernardi have achieved up to 100% hydration.Gastronomes benefit from the Miss Baker Pro If you regularly produce dough products in your catering business and treat your customers to special treats from the kitchen, you know how much work dough production can involve. Especially with poor or inadequate machines, the production of dough in the catering industry can become a real problem. With the Bernardi Miss Baker Pro/Pro XL, you have a real professional machine at your disposal, which was developed by and with gastronomes and is able to process the most diverse types of dough quickly and easily. Thanks to the dipping arm principle, not only are all ingredients reliably mixed together, but the dough is also kneaded professionally and comprehensively. Especially with sour and yeast doughs, you will quickly notice the difference compared to a conventional kneading machine. In addition, the frame of the appliance is made of stainless steel and is therefore ideally suited for professional use. The quick and easy-to-use touch display allows precise operation of the kneading machine with just one finger, even in the hectic kitchen routine. This allows you to either produce fresh on demand or work quickly and efficiently during preparation.  The Bernardi Miss Baker Pro is also ideal for private users Of course, you don't have to be a gastronome to benefit from the advantages of this appliance. If you like to bake and, above all, bake a lot, and accordingly want to use high-quality equipment, this solution is the right choice for you. While many offers for private users neither have the high-quality motorisation nor the necessary stability (too little own weight and thus movement of the machine with high dough quantities) to regularly process large quantities of dough, you can rely on the dough mixer from Bernardi. The machine takes a large part of the work off your hands, is easy to operate and offers maximum working comfort with high performance. Thanks to the safety guard, accidents during work can also be effectively avoided, which is particularly important in private households. Simply and conveniently use the Bernardi Miss Baker Pro and benefit from its comprehensive performance and enormous stability. Such a purchase will be able to fully satisfy you for many years to come. We will be happy to advise you comprehensively If you are interested in the Bernardi Miss Baker Pro or in the Pro XL version with 8 kg dough volume, we will of course be happy to advise you. Contact us by phone or e-mail and get comprehensive information from our experts. Of course, we also operate the kneading machine in our show kitchen, so you can see the Bernardi Miss Baker Pro/Pro XL for yourself. We will be happy to advise you and show you the advantages of the various products. In this way, you will find the right solution for your gastronomy or for your private use and can benefit from the many advantages of the Bernardi Miss Baker Pro/Pro XL. Contact us - we look forward to your enquiry!

Professional kneading machine for pizzerias and restaurants With the RS series, Bernardi offers a professional diving arm kneading machine with two speed levels for pizzerias and restaurants. As in every Bernardi machine, the patented diving arm system is the heart of the RS machine. As if by hand, the machine kneads various doughs at 38 beats per minute or 52 beats per minute. The machine moves its kneading arms into the dough from above like a human being. The hooks also have a special shape that minimizes friction in the dough, so that the yeast is not strained too much and the dough achieves an optimum consistency. The Bernardi RS is an all-rounder for professional use. Available in three sizes with kneading capacities up to 12 kg, up to 24 kg and up to 48 kg, it kneads light and medium doughs for bread, pizza, flat bread, egg dough pasta, shortcrust pastry and croissants. RS doughs with higher hydration are left to their big sister, the Bernardi BT. Eye-catcher in every kitchen The dimensions of the Bernardi kneading machines are absolutely optimized and for space-saving use in professional kitchens. A kneading machine couldn't be more compact. The kneading arms are equipped with a safety system and can be easily removed for cleaning. The design is simple and modern, linear and elegant. The Bernardi does not have to hide in the kitchen. A high-performance induction motor drives every Bernardi submersible kneading machine with a very low noise level. It can be connected to a normal socket. Due to the high dead weight of the machine, it has a firm footing and fulfils its task absolutely reliably. No maintenance work is required, only the cleaning of the kneading utensils. For safety reasons, an emergency shut-off system with double channel ("Safety Torque Off") is installed. The control panel is equipped with a touch system for setting the speed levels of the Bernardi RS kneading machine.Perfectly suited for gluten-free doughsBernardi experimented with gluten-free doughs in its Bakery Lab in Italy. The results were excellent. The dipping arm technique is just as suitable for gluten-free doughs as for conventional doughs. Of course, as always when working with doughs, it depends on the experience in, handling doughs. Professionals around Bernardi have achieved up to 100% hydration.g The Bernardi Company Quality and tradition have been Bernardi's top priorities for 35 years. As a young boy, company founder Elvio Bernardi observed the advantages of immersion mixers for yeast dough and, as a young man, made his own model, which was very soon reproduced. Today Bernardi is run by the second generation and is dedicated to the perfection and aesthetics of his dough mixers. Bernardi is the absolute leader in the field of gastronomic dough kneading machines and now dares to take the leap towards "Smarter Technology" control. Bernardi Bakery Lab Bernardi has set up a baking laboratory at its headquarters in Cuneo/Italy. Here caterers and chefs can deepen their knowledge of dough production and familiarise themselves with the professional dough kneading machines.

Professional kneading machine bakeries and confectioneries Bernardi's BT kneading machines are professional kneading machines for use in bakeries and pastry shops. Thanks to inverters, the Bernardi BT can be operated at five speeds between 35 and 65 beats per minute and is therefore capable of kneading any type of dough. The patented immersion arm technology imitates the human kneading movement almost perfectly, so that the dough can be kneaded constantly at different intensities over a long period of time. The consistency of the dough benefits most from this. The specially shaped dough hooks minimise friction during the kneading process and the dough does not heat up during kneading. This protects the yeast and gives the dough optimum quality. With the Bernardi BTs, all dough forms can be kneaded effortlessly, light doughs for pizza and bread, medium-heavy doughs such as short pastry and also heavy doughs with high hydration such as panettone and/or with large amounts of yeast. The BT is available in four kneading capacities up to 12 kg, 24 kg, 48 kg and 60 kg dough. The kneading utensils are very easy to remove and clean. The control panel has a touch system. An emergency stop system with double channel is also integrated and ensures safety. The high dead weight of the Bernardi gives it stability and the high-performance induction motor ensures constantly powerful kneading results. The latest generation of Bernardi BTs can be controlled via Bluetooth using a specially developed "MixDrive" app and enables smart communication via iOS and Android. The design of Bernardi's diving arm kneaders is timelessly modern and very straightforward. They blend into any environment optically effortlessly and do not have to hide. The space requirement of the Bernardi BTs diving arm kneading machine is limited to a minimum, it finds place in every professional kitchen or bakery. The powerful induction motor provides high torque and quiet operation. The Bernardi BTs kneading machines require a three-phase 400 volt power supply. On request, the smaller machines can also be ordered with a standard connection (230 V, single-phase). Only the Bernardi BTs 60 requires a three-phase connection. Details Bernardi BTs at a glance: 5 speed settings (35 or 65 beats per minute) Kneading capacity 12 kg, 24 kg, 48 kg, 60 kg kneads all doughs, even with high hydration or large yeast quantities Kneading utensils can be removed for cleaning induction motor 400 Volt, three-phase Emergency shutdown system with double channel ("Safety Torque Off") touch control panel Perfectly suited for gluten-free doughsBernardi experimented with gluten-free doughs in its Bakery Lab in Italy. The results were excellent. The dipping arm technique is just as suitable for gluten-free doughs as for conventional doughs. Of course, as always when working with doughs, it depends on the experience in, handling doughs. Professionals around Bernardi have achieved up to 100% hydration.gThe Bernardi Company Quality and tradition have been Bernardi's top priorities for 35 years. As a young boy, company founder Elvio Bernardi observed the advantages of immersion mixers for yeast dough and, as a young man, made his own model, which was very soon reproduced. Today Bernardi is run by the second generation and is dedicated to the perfection and aesthetics of his dough mixers. Bernardi is the absolute leader in the field of gastronomic dough kneading machines and now dares to take the leap towards "Smarter Technology" control. Bernardi Bakery Lab Bernardi has set up a baking laboratory at its headquarters in Cuneo/Italy. Here caterers and chefs can deepen their knowledge of dough production and familiarise themselves with the professional dough kneading machines.