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 |
Immersion-arm mixers work slowly with a stretching action — similar to gentle hand kneading. This article explains how they work, their strengths and limits compared with spiral mixers, and provides...
Susanne Hofacker |
Good bread starts in the dough. Proper kneading develops the gluten network, traps fermentation gases and creates a moist crumb with stable structure. Learn the essentials — from hand kneading...
Susanne Hofacker |
Planetary, spiral and dipping-arm (twin-arm) mixers: this article explains the common kneading systems, their strengths and practical uses — from pizza dough to heavy doughs.
Susanne Hofacker |
Twin-arm mixers are regarded as particularly gentle on dough and powerful – not only in bakeries, but increasingly at home. This article explains how they work, their benefits and applications,...
Susanne Hofacker |
Preferments such as Poolish, Biga or sourdough add flavour and structure to pizza dough. This guide explains the differences, signs of readiness and how to incorporate them into the final...
Susanne Hofacker |
Baking gluten-free requires different ingredients and techniques. This overview lists common gluten-free flours, starches and binders — plus practical tips for successful results, also in a wood-fired oven.
Susanne Hofacker |
Pinsa is a Roman‑inspired flatbread variant with a flour blend, high hydration and long fermentation. We explain the differences to pizza and give practical preparation tips.
Susanne Hofacker |
Whether a bakery, bar, café, restaurant or hotel: professional dough mixers bring consistency and quality to dough production. This article explains the technology, applications and offers concise buying tips.
Susanne Hofacker |
Poolish is a loose preferment of equal parts flour and water with a small amount of yeast. Here is a tried-and-tested recipe with a clear dough schedule—ideal if your standard...
Susanne Hofacker |