Author Topic: Santos Mixer  (Read 25704 times)

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Offline Bill/SFNM

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Re: Santos Mixer
« Reply #25 on: August 03, 2005, 08:38:25 AM »
Can you confirm for me that the bowl does rotate?
Marco,

Yes, the bowl rotates, but there is not a motor that drives it.  The bottom of the bowl is mounted on an axis so that it is free to rotate. The action of the fork pulling the dough also pulls the bowl by virtue of the stickiness of the dough.  A screw at the base of the bowl can be tightened to make it harder for the fork to pull the bowl in order to control the speed of rotation. You can also rotate the bowl by hand in either direction. This was useful during the early stages of kneading before the dough had started to come together. Hard to describe, but very simple and very effective.

Bill/SFNM


Offline David

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Re: Santos Mixer
« Reply #26 on: August 03, 2005, 09:18:19 AM »
Great Bill ,
glad to see you got your new mixer (Hopefully at the old price !)I like the fact that you can actually move the bowl by hand.This machine really does need to have at least a Kilo of  Flour to operate under its own momentum IMO.The only thing I have decided to do is remove the ( Polycarbonate? ) lid and " jury rig" it so that I can continually add flour without having to stop the machine every time.I know this is against all the safety rules ,but It is the main drawback of the closed in bowl and this machine.
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline Bill/SFNM

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Re: Santos Mixer
« Reply #27 on: August 03, 2005, 09:37:10 AM »
David,

Yes, I got it at the old price. The bowl did rotate with only half a kilo of flour, but that was with my baguette dough which is dryer than my pizza dough. Today I will try pizza dough. (I just fed my starter).  I was planning on a batch of about 650g of flour.

Regarding the lid: on mine, the lid is not totally closed-in. There is about a 6" cutout on the side opposite the fork for adding ingredients while the fork is moving.

Bill/SFNM

Offline Randy

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Re: Santos Mixer
« Reply #28 on: August 03, 2005, 10:39:48 AM »
That is one great  looking mixer.  It says 10 quarts.  Does it give a maximum flour capacity?

Randy

Offline Bill/SFNM

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Re: Santos Mixer
« Reply #29 on: August 03, 2005, 11:43:49 AM »
It says 10 quarts.  Does it give a maximum flour capacity?
Randy,

According to the manual: "Up to 4kg of stiff pastry (2.5 kg of flour) may be prepared in the 10 liter bowl". Since pizza dough is not so stiff, perhaps it could handle more. I doubt I would ever use more than 1.5kg of flour.

Bill/SFNM

Offline Randy

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Re: Santos Mixer
« Reply #30 on: August 03, 2005, 02:00:27 PM »
Over 5 pounds of flour, good gracious that would be a lot of pizza.

Randy

Offline Bill/SFNM

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Re: Santos Mixer
« Reply #31 on: August 03, 2005, 02:56:06 PM »
Maybe, but there is no such thing as too much pizza  ;D

Bill/SFNM

Offline pizzanapoletana

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Re: Santos Mixer
« Reply #32 on: August 03, 2005, 06:54:43 PM »
Bill

Thanks for your reply.

I did ask because the larger professional model I have used had the bowl rotating mechanically, but this model did not seam to have a belt or a motor under the bowl. I guess it is designed to rotate as you describe it.

Ciao


Offline Bill/SFNM

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Re: Santos Mixer
« Reply #33 on: August 05, 2005, 04:58:38 PM »
Baked pizza today using dough mixed in the Santos fork mixer. Absolutely no question this was the best pizza I have ever made. But I think some or much of the credit may go to factors other than the mixer. I'm going to continue this discussion over in the Neapolitan Section where it is more germane.

Bill/SFNM


Offline David

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Re: Santos Mixer
« Reply #34 on: August 06, 2005, 12:44:50 PM »
I have done 3.2 K of Flour and it was a mistake.The dough continually climbed and I had to keep stopping the machine.Stick to the Manufacturers recomendations and you'll be fine.BTW Bill was the 36 hr refridgerated rise  done because you were not sure that you would be using the dough within 24 hrs or do you just prefer that to a room temp rise (Maybe your room temps are high in SF ?)I must say that my first experiment was my best yet.Maybe it was because it had exceeded my anticipated expectations,maybe because all the stars were in line with my room temp/dough management or maybe it was just leaps and bounds ahead of anything I had produced before and the closest thing I had come to experienceing the Pizza of my distant memory?The Goal is to get to Marco's position of not getting it wrong even if I try,and perfecting my dough spreading technique !
Off topic completely,but some friend took me to a Pizzeria in Freehold NJ yesterday that frequently gets great press and is reputedly one of the best Pizzerias in the State (if not the country)The pizza was truly awful IMO.Dry,overcooked and cracker-like.In total contrast a week ago I was at Il Pizzaioli in Pittsburgh where I enjoyed a finely executed Neapolitan.
America is truly a melting pot and there is room for everyone,we just need to make education available to all so that they can differentiate between a quality artisan produced product and the hyped up crap that is force fed to kids nationwide.I really believe that too many folk sing the praises of mediocre establishments just because they have read a (PR produced) newspaper report or they just echoe the sentiments of colleagues because they really do not know  the difference between what  good and bad really is !I see that the US Baking Team won a gold medal in France again this year- how long before Mothers stop packing lunch Boxes with Wonderbread and Poptarts?
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline Bill/SFNM

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Re: Santos Mixer
« Reply #35 on: August 06, 2005, 03:36:17 PM »
David,
This batch was fermented for 12 hours at room temp (~80F). I then placed it in the refrigerator overnight to be used the next day, but plans changed so dough was in the refrigerator for an additional 24 hours. Shaped and proofed for about 4 hours and baked.

How long have you had your Santos? Where did you get it?

Regarding pizza tastes, Ed Levine has it right, I think, that each of has seared in our brains the pizzas of our childhood or college years and that becomes our ideal pizza. Although you and I might agree that a given pizzeria produces mediocre pies, it may very well be that someone who was weaned on those pizzas considers them the best in the world.  There are many people who would never appreciate an "artisan" product. For some reason, this kind of early imprinting of food memories is unique to a few types of food such as pizza and BBQ. People aren't nearly as passionate about things like cereal, sodas, etc, don't you think?.

Bill/SFNM

Offline David

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Re: Santos Mixer
« Reply #36 on: August 06, 2005, 08:34:24 PM »
I got it in May, Bill,from SuiteSupply for about $850.Unfortunately I see they have now raised the price a fair amount.I took Marco's recomendation.I then hid it in the basement , pulled it out one day, and said to my Wife-"Oh that....!
I've had that for ages.............." Just as she does to me every now and again !!

I posted some info here:


    Re: Pizza Raquel
« Reply #99 on: May 26, 2005, 04:13:50 PM »     

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Re: Pizza Raquel
« Reply #16 on: April 24, 2005, 09:02:06 PM »
If you are considering a serious mixer for home use, the Santos would be the No 1 choice.  The only question is if the bowl does rotate...

The bowl does rotate and you can manually adjust the speed of the rotation which will help in stopping any dough climbing.It is available in the USA  from:

http://www.suitesupply.com
 
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline David

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Re: Santos Mixer
« Reply #37 on: August 06, 2005, 08:54:03 PM »
Oops! I forgot to say Bill,I completely understand your comments about tastes,but have to add that I would never even attempt to try a plate of spaghetti until I was an Adult,due to being force fed a can of Heinz as a kid !Now ,having grown up in Europe ,BBQ is a relatively new learning curve for me?So far ,my "Off the Shelf" Sauce of choice is Stubbs Spicy,though i'm happy to be pointed elsewhere..........
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline Bill/SFNM

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Re: Santos Mixer
« Reply #38 on: August 06, 2005, 09:27:32 PM »
I got it in May, Bill,from SuiteSupply for about $850.

David,

Yikes, I just checked the new price: $1,075! It looks like the list price shot up also. I paid $857 including shipping. Boy, was I lucky to get it before the price hike.

I used the Santos today to mix up a big batch of baguette dough. After fermenting with a natural starter and retarding for a few days in the refrigerator, I'm going to shape a bunch of loaves and freeze them to see if they stand up as well as my old recipe.

Bill/SFNM

Offline Bill/SFNM

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Re: Santos Mixer
« Reply #39 on: August 08, 2005, 06:44:41 PM »
BBQ is a relatively new learning curve for me?So far ,my "Off the Shelf" Sauce of choice is Stubbs Spicy,though i'm happy to be pointed elsewhere..........
David,

I would point you toward Bill Arnold who makes the best bottled sauce I've found. Try all of his flavors. Tennessee Red is the one I use the most, but all are outstanding. Get some of his rub, too! Trust me.

http://www.blueshog.com/main.html

He has just renovated his web site and I don't think it's fully functional, so you'll probaby have to call: (573) 565-3040

Bill/SFNM

Offline Randy

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Re: Santos Mixer
« Reply #40 on: August 08, 2005, 08:05:45 PM »
Barbecue is my first pasion and falls second to pizza.  And like pizza, it is better to make your own barbecue sauce to suit your taste.  Maybe I could help you get started on the pitcooking site.

Offline David

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Re: Santos Mixer
« Reply #41 on: August 19, 2005, 11:45:20 PM »
Thanks Bill.Just back from vacation,so sorry for the late response.!
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market


Offline pizza concerto

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Re: Santos Mixer
« Reply #42 on: September 12, 2007, 08:40:10 PM »
Hi All,

Just got my Santos mixer shipped in yesterday...it looks super heavy duty.  I'll post some comparative results after my next pizza blowout.

Bill, any pointers or problems I should know about?

Thanks,

Dan
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Offline Bill/SFNM

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Re: Santos Mixer
« Reply #43 on: September 12, 2007, 08:55:16 PM »
Hi All,

Just got my Santos mixer shipped in yesterday...it looks super heavy duty.  I'll post some comparative results after my next pizza blowout.

Bill, any pointers or problems I should know about?

Thanks,

Dan

Dan,

Although not recommended for safety reasons, I have disabled the interlock on the plastic cover so that I can add ingredients and play around with the dough while the fork is spinning. Don't underestimate the power of the fork. The fork and a wooden spoon once met and the spoon lost. :(

You will love your new mixer. I use it for all kinds of doughs. Let me know if you need any help.

Bill/SFNM

 

Offline Matthew

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Re: Santos Mixer
« Reply #44 on: April 07, 2009, 12:40:24 PM »
Dan,

Although not recommended for safety reasons, I have disabled the interlock on the plastic cover so that I can add ingredients and play around with the dough while the fork is spinning. Don't underestimate the power of the fork. The fork and a wooden spoon once met and the spoon lost. :(

You will love your new mixer. I use it for all kinds of doughs. Let me know if you need any help.

Bill/SFNM

 

Hi Bill,
How did you do this?  I'm assuming that you put something in the hole that continually keeps the activation/deactivation button depressed.

Matt

Offline Bill/SFNM

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Re: Santos Mixer
« Reply #45 on: April 07, 2009, 12:52:15 PM »
Hi Bill,
How did you do this?  I'm assuming that you put something in the hole that continually keeps the activation/deactivation button depressed.

Matt

I cut a thick bamboo skewer to length, placed it in the interlock tube and used a velcro strap to keep it in place.

Offline scott r

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Re: Santos Mixer
« Reply #46 on: April 07, 2009, 02:37:17 PM »
a pen cap fits perfectly into mine, and holds itself in there with the taper. 

Offline Matthew

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Re: Santos Mixer
« Reply #47 on: April 07, 2009, 06:48:36 PM »
Bill & Scott,
Thanks alot, I really appreciate it.  I was going to use a dowel, but I tried the the pen cap & it works great.  I may need some more help as I get acquainted with this monster.

Matt

Offline Matthew

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Re: Santos Mixer
« Reply #48 on: April 18, 2009, 06:45:00 AM »
I have been using my Santos mixer for a couple of weeks now, & I must say it's quite a transition going from a Cuisinart SM-70 to this monster.  I haven't done up any batches using Caputo yet.  My WFO construction starts next week, so hopefully soon. ;D  I have been kneading High Gluten NY Style Dough @ about 64% hydration & I must say that it's quite a challenge with this dough & this volume.  Although the results are excellent, the Santos requires quite a bit of help as this style dough tends to ball as oppose to a Caputo dough which remains much more wet.  Apart from increasing my batch does anyone who owns this mixer have any suggestions?

Thanks,
Matt

Offline scott r

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Re: Santos Mixer
« Reply #49 on: April 20, 2009, 04:22:35 PM »
It is really important to get the speed of the bowl rotation right, especially when using higher gluten flours.  When I start getting the dough to rise up the hook (which happens very quickly even when slowly adding high gluten flour) I tend to have to spin the bowl faster than it wants to go even without any of the brake engaged.  I personally do not think this is a very good mixer for high gluten flour, but it can do amazing things with all purpose or Italian 00 flours.  You might want to switch to something like this then work your way back if if you find the need to do so.   This mixer is so fast and powerful at developing gluten that you may find you prefer a lower protein flour.  Good luck. 
« Last Edit: April 21, 2009, 11:02:24 AM by scott r »


 

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