Precise kneading provides control over structure and temperature. Modern mixing technology — especially twin-arm mixers — helps pâtissiers and chocolatiers handle sensitive doughs gently and reproducibly.
Susanne Hofacker |
Whether ganache, truffle or cream filling: the right mixing technique determines melt, mouthfeel and stability. Dipping-arm mixers work particularly gently — an approach that has proven itself in confectionery, for...
Susanne Hofacker |
Poolish is a soft preferment of flour, water and a small amount of yeast. It adds flavour, extensibility and an open crumb to pizza dough. Here you’ll find origin, benefits,...
Susanne Hofacker |
Canotto-Style Pizza stands for an extremely airy, highly risen rim — a modern interpretation of the Neapolitan tradition. The article explains origins, dough management, shaping technique and oven requirements for...
Susanne Hofacker |
Flour protein determines gluten strength in pizza dough; dough fermentation shapes flavour and texture. Here you’ll learn how the two interact — plus practical tips.
Susanne Hofacker |
Can Bernardi’s Miss Baker knead firm pasta dough? We tried it — recipe, clear steps and a video to watch.
Susanne Hofacker |
Italian 00, French T65 or German Type 550: Flour is classified differently by country. This overview explains what the designations mean and how to choose suitable flours for pizza, bread...
Susanne Hofacker |
Twin-arm mixers can do more than dough: they also produce delicate, homogeneous meat fillings for pasta. Here we present a tested basic recipe with step-by-step instructions and practical tips.
Susanne Hofacker |
An immersion-arm mixer does more than pizza and bread dough: it also processes firm pasta dough reliably and evenly. Here you'll find a compact basic recipe and a clear step-by-step...
Susanne Hofacker |
Plunge-arm mixers are valued for gentle, versatile handling of doughs. This article explains the method, outlines typical uses from pizza to bread, and offers practical advice on selection, operation and...
Susanne Hofacker |
How well does the Bernardi Miss Baker's immersion-arm mixer handle stollen dough with raisins, candied orange and candied lemon? Our stollen recipe was tested at the Bernardi Bakery Lab —...
Susanne Hofacker |
How do you set the Vitella dough rounder to produce round, well‑sealed pizza balls? We present our practical test with customer dough, explain the three core parameters and offer tips...
Susanne Hofacker |
Answers to common questions about pizza dough: suitable flours, fresh or dried yeast, cold water, cold fermentation in the refrigerator, and freezing and thawing.
Susanne Hofacker |