Gluten-free Neapolitan-style pizza dough
Gluten-free Neapolitan-style pizza? With a suitable flour mix, precise dough handling and consistent kneading in the Miss Baker XL from Bernardi you can achieve a light rim and a thin...
Susanne Hofacker |
Dough & Dough Mixers
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Kreppel dough with the Bernardi mixer: tips and recipe
Kreppel, Berliners, Krapfen — this airy yeasted pastry turns out most consistently when the dough is carefully prepared. Here you’ll find a practical recipe and clear instructions for preparing it...
Susanne Hofacker |
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Christmas Pastries from Around the World — Gentle Dough Kneading
From panettone to polvorones: We show how an immersion-arm mixer — exemplified by the Bernardi My Miss Baker — gently mixes delicate Christmas and festive doughs, and which practical tips...
Susanne Hofacker |
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Immersion-arm mixers for confectionery: three practical recipes
Three refined confectionery recipes — macarons, croissant dough and sponge — demonstrate how immersion-arm mixers support gentle mixing and kneading. Includes compact process recommendations.
Susanne Hofacker |
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PizzApp+: Plan Dough Quantities and Fermentation Times
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 |
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Poolish: Preferment for Airy Pizza Dough
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 |
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Pasta Dough in the Miss Baker
Can Bernardi’s Miss Baker knead firm pasta dough? We tried it — recipe, clear steps and a video to watch.
Susanne Hofacker |
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Meat Filling for Ravioli in the Twin-Arm Mixer
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 |
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Fresh pasta with an immersion-arm mixer
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 |
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Plunge-Arm Mixing: Versatile, Gentle and Practical
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 |
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Kneading Stollen in the Bernardi Miss Baker
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 |
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Baking Pinsa requires practice
Pinsa tastes great, but getting there takes practice. We share our first attempts with a high-hydration dough, pre-baking at approx. 300 °C and the handling tips that helped us.
Susanne Hofacker |
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Preferments for Pizza Dough
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 |
