Choosing a Bernardi twin-arm mixer means investing in consistent dough results. To achieve that you need the correct order for adding ingredients, an appropriate speed and realistic dough quantities. The guidance below summarises the most important practical rules — for home kitchens and professional catering.
Adding ingredients correctly — the golden rule
The order and method of filling the bowl noticeably affect the dough’s final structure:
- Add the flour to the bowl first.
- Add water, other liquids and ingredients without a binder only after the flour.
- Add ingredients gradually while the machine is already running and mixing the dough slowly.
- Important safety and quality note: only sprinkle ingredients while the machine is running on the first speed setting.
Choosing the right speed
The speed of the dough arms should suit the recipe and the dough’s hydration (water content). Always start the mixing and kneading process at a low speed.
- Low speeds (e.g. setting 1): For low-hydration recipes, shortcrust-type doughs and to aerate flour. For basic doughs with 55–70 % hydration, keep kneading slow where possible to build a stable structure. Also ideal for refreshing sourdough (approx. 30–60 seconds of kneading).
- Medium speeds (e.g. settings 1–3): For doughs with medium hydration (approx. 65–80 %) and medium dough density.
- High speeds (e.g. settings 1–5): For large yeast-leavened pastries (e.g. Panettone, Pandoro) or very soft doughs (>80 % hydration). Only increase the speed once all ingredients have been fully absorbed and evenly distributed.
Practical tip: Prefer generally lower speeds and extend kneading time if necessary. This helps keep the dough temperature within the desired range.
Models and typical applications
The Bernardi models differ in equipment, controls and maximum dough quantities. An overview to help you place them:
My Miss Baker (for home use)
- For ambitious home users and as an entry point for yeast doughs.
- Suitable for basic doughs, bread, pizza, focaccia and grissini.
- Progressive speed control from 25 to 55 strokes per minute, 230 V single-phase.
Miss Baker (for professional use)
- For restaurants, hotels and catering.
- Housing entirely in stainless steel AISI 304.
- Progressive speed control from 30 to 60 strokes per minute (230 V single-phase).
Miss Baker PRO / PRO XL (for the highest demands)
- For patisseries, R&D labs and restaurants.
- Mechanically designed for tougher doughs and greater loads.
- Five speed settings from 30 to 70 strokes per minute (230 V single-phase).
- Kneading capacity: PRO up to 4 kg, PRO XL up to 8 kg.
Keep an eye on dough capacities
Do not overload the bowl: the maximum sensible quantities depend on the recipe, hydration and bowl size. The following guidelines help with planning:
- Pizza (approx. 70 % hydration): up to 3 kg in the 10‑litre bowl, up to 6 kg in the 20‑litre bowl.
- Bread (approx. 60–65 % hydration): up to 3 kg in the 10‑litre bowl, up to 6 kg in the 20‑litre bowl.
- Very high hydration (>80 %): up to 4 kg in the 10‑litre bowl, up to 8 kg in the 20‑litre bowl.
Note: these are practical reference values. The manufacturer’s specifications for the specific model and the requirements of your recipe are always decisive.
Finally: planning pays off
With the correct order of ingredients, moderate speeds and realistic dough quantities you can make the most of your Bernardi twin-arm mixer. If you are undecided between models or planning special doughs, a short consultation can help — ensuring the machine and its capacity suit your application.