If you use a Bernardi twin-arm mixer, you have a powerful dough mixer with twin arms in the kitchen. To help you get up to speed quickly, we’ve compiled the most important practical points — from precise weighing to suitable speeds and cleaning.
Basics: quantities and accuracy
Weigh precisely instead of guessing
Weigh all ingredients exactly. Measuring cups are often too imprecise for flour, water and yeast. Use a kitchen scale that measures grams; for very small amounts of dry yeast a letter scale works well.
Observe minimum and maximum quantities
Fill at least 500 g of flour into the bowl — below that the dough often does not engage cleanly with the twin arms. Conversely, do not overload the machine. If you need more than the recommended maximum quantity, prepare two batches. That protects the machine and improves the dough structure.
Speed settings and kneading technique
Rule of thumb: knead slowly and allow the dough to develop. Use higher speeds only selectively and briefly.
- For straightforward doughs such as bread and pizza with medium hydration (approx. 55–70 %) use mostly speeds 1–3 throughout the process.
- For sourdough products or very wet doughs with high hydration, use speeds 4 and 5 only in the final stages — and only briefly, when the dough already shows structure and is being stretched.
- Too high a speed for an extended time weakens the dough structure and easily leads to over-kneading.
Cleaning and maintenance
Removing the twin arms correctly
When removing the twin arms, pay attention to their rotation direction — it is opposite to the operating direction. Release them without force, clean and then remount them securely.
Cleaning the bowl
The bowl is fixed in place — that is common with professional dough mixers. Clean it immediately after kneading with a lightly damp microfibre cloth. Fresh dough residues are easiest to remove this way.
Practical tips for consistent results
- Allow enough time for the hydration and kneading phases, rather than compensating with high speed.
- Keep the recipe constant and change only one factor at a time (e.g. hydration or kneading time) so you can track improvements.
- If you regularly process different dough quantities, note the correct settings and times for each amount — this builds a reliable routine.
Planning to get a Bernardi twin-arm mixer or have questions about operation? Our advice helps with model selection, dough quantities and accessories — for home use and the hospitality trade.
