Author Topic: Spiral Mixer  (Read 15974 times)

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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
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

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
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

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


 

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