Spiral Mixer

[BrickStoneOven]

I know you haven't used it yet but do you have to make a certain size batch for the bar to be effective?

[Matthew]

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

[BrickStoneOven]

Any chance of a video???

[Matthew]

Any chance of a video???

Sure. I'll do one this weekend.

[JConk007]

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

[Matthew]

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

[David]

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

[BrickStoneOven]

How'd the breaker bar work out?

[Matthew]

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

[Matthew]

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!

<a href="http://www.youtube.com/watch?v=_qwa9w94c1o" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=_qwa9w94c1o</a>

Matt

[BrickStoneOven]

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.

[Matthew]

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