Author Topic: mixers  (Read 1974 times)

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Offline artigiano

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mixers
« on: January 20, 2008, 01:23:34 PM »
which mixers are UPN VERA approved and what are the general mixing times for a 60qt 62% hydration?
thanks


Offline scott r

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Re: mixers
« Reply #1 on: January 21, 2008, 03:40:19 AM »
spiral, fork, diving arm,  (I think)

In my experience mix times depend on the flour and hydration. Sometimes you even need a little more or less depending on the batch of flour or other unmeasurable variables. From what I have seen visiting the best pizzerias in the world the best way to make top shelf pizza is to learn when to stop the mixer by how the dough looks and feels.
« Last Edit: January 21, 2008, 11:00:16 AM by scott r »

Offline Pete-zza

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Re: mixers
« Reply #2 on: January 21, 2008, 10:12:28 AM »
At its website at http://www.verapizzanapoletana.org/vpn/vpn_frames-index.htm, the VPN USA only talks about low speed mixed dough (under the Rules link). Under the Equipment/Mixer links, you will see a Pietroberto mixer.

Peter

Offline artigiano

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Re: mixers
« Reply #3 on: January 21, 2008, 02:27:59 PM »
thanks for the info guys!


 

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