Author Topic: Spiral Mixer  (Read 19983 times)

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Offline norma427

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Re: Spiral Mixer
« Reply #75 on: December 18, 2010, 08:40:04 AM »
A short video mixing a 77% hydration dough.



Matt

Matt,

Thanks for taking a video of your dough mixing in your mixer.  Your dough really looks great!  :)

Norma


Offline Matthew

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Re: Spiral Mixer
« Reply #76 on: December 18, 2010, 08:42:51 AM »
Matt,

Thanks for taking a video of your dough mixing in your mixer.  Your dough really looks great!  :)

Norma

Thanks Norma

Offline andreguidon

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Re: Spiral Mixer
« Reply #77 on: December 18, 2010, 09:00:02 AM »
wow Matt, 77% and looking good like that !! what kind of flour ?
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Offline Matthew

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Re: Spiral Mixer
« Reply #78 on: December 18, 2010, 01:17:46 PM »
wow Matt, 77% and looking good like that !! what kind of flour ?

It's called New Life Pure Gold Flour made from Cdn Hard Spring Wheat.  Like Brazil, all flour made in Canada to be sold in Canada must be enriched, apart from that it is totally additive free.

Matt

Offline Matthew

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Re: Spiral Mixer
« Reply #79 on: January 26, 2011, 05:16:18 PM »
This mixer is incredible except for one thing; no breaker bar.  I got a little creative & solved that problem.  I guess some people are never happy.  :-[  We'll see how it goes when I mix up a batch this weekend.

Matt

Offline BrickStoneOven

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Re: Spiral Mixer
« Reply #80 on: January 26, 2011, 06:41:30 PM »
I know you haven't used it yet but do you have to make a certain size batch for the bar to be effective?

Offline Matthew

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Re: Spiral Mixer
« Reply #81 on: January 26, 2011, 07:28:34 PM »
I know you haven't used it yet but do you have to make a certain size batch for the bar to be effective?

Good question David, I don't know.  The smallest batch that I usually do is 2000g.  I think that I will notice more of a difference in super hydrated doughs.  I'm going to try with a moderately hydrated dough this weekend & see what happens.

Matt

Offline BrickStoneOven

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Re: Spiral Mixer
« Reply #82 on: January 26, 2011, 07:41:11 PM »
Any chance of a video???

Offline Matthew

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Re: Spiral Mixer
« Reply #83 on: January 26, 2011, 07:48:52 PM »
Any chance of a video???

Sure. I'll do one this weekend.


Offline JConk007

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Re: Spiral Mixer
« Reply #84 on: January 26, 2011, 08:04:59 PM »
Matt,
Youtube video removed ? when you coming to Ridgewood we have snow all over  kinda looks like canada - a few mountains!! and hows that little oven working you picked up?
John
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Offline Matthew

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Re: Spiral Mixer
« Reply #85 on: January 27, 2011, 06:53:40 AM »
Matt,
Youtube video removed ? when you coming to Ridgewood we have snow all over  kinda looks like canada - a few mountains!! and hows that little oven working you picked up?
John

Hey John,
I have a new you tube account & that's probably why the videos are gone.  Maybe I'll head up there this summer, we'll see how it goes.  Last year we hardly had any snow, this year's a different story.  Our weather conditions are very similar to yours in Jersey, I think that we actually get less snow.  The little oven's great, it gets hot really quick so I've go to keep my eyes on the temps.

Matt

Offline David

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Re: Spiral Mixer
« Reply #86 on: January 27, 2011, 04:06:48 PM »
I couldn't find the post on the small diving arm mixer even though I know for a fact he posted it. I did find this though and thought you(Matt) would like what Marco has to say about diving arm vs fork. http://www.pizzamaking.com/forum/index.php/topic,3722.msg32320.html#msg32320

I had mentioned and linked to one here:

http://www.pizzamaking.com/forum/index.php/topic,3581.msg30251.html#msg30251

Regards,
David
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Offline BrickStoneOven

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Re: Spiral Mixer
« Reply #87 on: February 03, 2011, 09:42:09 AM »
How'd the breaker bar work out?

Offline Matthew

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Re: Spiral Mixer
« Reply #88 on: February 03, 2011, 10:14:05 AM »
How'd the breaker bar work out?

It was fine.  After the mix, I made some adjustments to move it closer to the spiral hook.  I'll see how it goes this weekend.

Matt

Offline Matthew

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Re: Spiral Mixer
« Reply #89 on: February 12, 2011, 06:40:11 AM »
Any chance of a video???

Here you go bud.  The video shows the 2nd stage of a 76% double hydrated dough for pizza in teglia.  The addition of the breaker bar was a definite plus!



Matt

Offline BrickStoneOven

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Re: Spiral Mixer
« Reply #90 on: February 12, 2011, 11:19:54 AM »
NICE. Glad to hear the bar is working. So... when you opening your own place ;). I'm sure you'd put the other places in your area to shame.

Offline Matthew

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Re: Spiral Mixer
« Reply #91 on: February 12, 2011, 11:28:34 AM »
NICE. Glad to hear the bar is working. So... when you opening your own place ;). I'm sure you'd put the other places in your area to shame.

We'll see.  ;)

Matt