The kneading speed of a Bernardi twin-arm mixer determines how quickly and how intensively dough is mixed and kneaded — and thus affects dough structure and handling. Below you will find a practical guide to how the speed settings of a Bernardi twin-arm mixer can be used sensibly for different types of dough.
Why speed matters with a twin-arm mixer
With the right setting you control how gently or forcefully the dough is worked. Low settings mix gently and give the flour time to absorb the water. Higher settings promote dough development in soft doughs — provided all ingredients are already well combined.
Practical order of ingredients
It works well to add the flour to the bowl first and then add the water gradually. This lets the plunging arms catch cleanly and ensures the dough is wetted evenly. Fats (e.g. butter, egg yolk) and other liquids should be worked in step by step once a basic structure has formed. This sequence helps avoid lumps and keeps dough development under control.
Overview of the speed settings
Setting 1 – Mixing and loosening
Ideal for the start: loosen the flour, wet the ingredients and gently mix delicate preferments. For tender, fat-rich doughs the low intensity helps avoid overworking the structure.
Setting 2 – Incorporating liquids and fats
Can be used together with setting 1 when adding water and fats. Add ingredients in portions and only increase the speed once they are visibly incorporated.
Setting 3 – Medium doughs
Suitable for classic bread and pizza doughs with medium hydration (guideline: about 55–70 % water based on the flour, depending on the recipe and flour type). The intensity is high enough for even development without kneading too aggressively.
Settings 4 and 5 – High hydration and structure building
For softer doughs and phases where the gluten network should be strengthened. Important: only switch to these settings once all ingredients are fully bound. Use higher settings best in short bursts, watch the dough’s appearance and reduce the speed in time to avoid over-kneading.
Practical tips for consistent results
- Work in stages: add ingredients gradually and only increase the speed once the dough has taken them up.
- Judge the dough, not the clock: a smooth, elastic surface and a clean bowl rim reliably indicate good development.
- Keep an eye on temperature: the dough warms faster at higher speeds. Take breaks if needed or start with cooler water.
- Control hydration: especially with soft doughs, add water gradually until the desired consistency is reached.
Common practical questions
When should I switch to higher speeds?
If the dough is cohesive, shows no dry pockets and the bowl rim is clean. Then briefly move to settings 4–5 to firm up the structure — but keep watching the dough.
How should I handle fat-rich or sweet doughs?
Start gently (settings 1–2) to build the basic emulsion and work fats in gradually. If needed, finish with a short period at a higher intensity without over-stressing the structure.
Advice and experience exchange
Are you already using a Bernardi twin-arm mixer? Feel free to share your experiences in the comments. If you are considering a Bernardi mixer and have questions about the right size or application, contact us by email or phone — we’re happy to advise you.
