Delicate patisserie doughs demand care. This introduction explains why immersion‑arm kneading — as used in Bernardi machines — handles sensitive recipes particularly gently and what practical benefits that brings.
Susanne Hofacker |
Dough mixers originated in the pizza world and are finding their way into the patisserie. Gentle mixing, reproducible results and efficiency make them attractive for fine yeast doughs and the...
Susanne Hofacker |
PizzApp+ helps hobbyists and professional bakers calculate dough quantities, plan fermentation times and store recipes. The app is available for iOS and Android and supports a more reproducible dough process.
Susanne Hofacker |
Chocolate needs precision rather than force. Immersion-arm mixers — for example models from Bernardi — help chocolatiers and pâtissiers process delicate masses like ganache or praline fillings evenly and gently.
Susanne Hofacker |
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 |