Author Topic: Mixer for Neo-Neapolitan?  (Read 304 times)

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Offline EzzellC

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Mixer for Neo-Neapolitan?
« on: July 18, 2016, 09:14:39 PM »
Fork, diving arm or something else?

Thanks..

Offline jsaras

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Re: Mixer for Neo-Neapolitan?
« Reply #1 on: July 18, 2016, 09:20:27 PM »
How much do you intend to make at one time?
Things have never been more like today than they are right now.

Offline EzzellC

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Re: Mixer for Neo-Neapolitan?
« Reply #2 on: July 18, 2016, 09:26:04 PM »
It's for a Food Truck, I'd like to start out making 100 250g balls a day. Just wondering if the method after mixing is more important than the mixer itself?

Offline The Dough Doctor

  • Tom Lehmann
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Re: Mixer for Neo-Neapolitan?
« Reply #3 on: July 19, 2016, 01:53:41 AM »
A 60-quart Hobart or a spiral mixer should work well. You will only be making about 50# of dough a day to start so your dough size will be based on about 30-pounds of flour. A 50-pound (flour basis) spiral or a 60-quart planetary mixer will handle up to 50-pounds of flour so either mixer will be big enough to provide you with enough dough capacity for future growth. The mixing of the dough is not the critical part, it's all in how you manage the dough, without effective dough management you cannot have a consistently performing dough or a consistent quality finished crust.
Tom Lehmann/The Dough Doctor