Looking for Spiral Mixer Recommendations

[PizzaSnob]

I have read a number of pro and cons on almost every spiral mixer. I am leaning towards Estella but the speed limitation is what is holding me back.  Thank you for any insights.  I've looked also at Sunmix but haven't heard much about them.

[HansB]

This is a good video comparing the Famag to the Sunmix. You'll have to use the captions as it's in German.

I have the Famag IM5S and could not be happier. It mixes much better than my KA or my, now sold, Bosch. The Sunmix is probably slightly better than the Famag but does not have the tilt head.

[PizzaSnob]

Thank you!

[shawkyns]

noncommercial use, most people end up with the sunmix or famag.  they are reasonably priced and supported.

[Travinos_Pizza]

any reason you wouldn’t run with a KitchenAid for the flexibility to do multiple things?

Assuming because you just want to do pizza doughs?

[HansB]

any reason you wouldn’t run with a KitchenAid for the flexibility to do multiple things?

Assuming because you just want to do pizza doughs?

I still use my KA for anything other than bread and pizza dough.

[scott r]

I have a KA and a Famag, and a Bosch universal plus, and once had a Santos fork mixer (I have problems lol).    Of the bunch, my favorite dough comes out of the famag or my hands. 

[billg]

I agree with Scott!  I also had the same lineup as Scott as well as the Ankarsrum.  I have a Sunmix 10 and a MF Italy Mini Mix Pro, which in my opinion is the best of the home Spiral mixers.  It is a 220V model and I use a 1500 watt step up transformer to operate and works like a charm.  If I had to rate the Mf Italy, the Famag, and the Sunmix as far as build quality goes it would be MF Italy in First place, then a very close 2nd, the Sunmix, and 3rd. the Famag.  The MF Italy has an onboard mini touch screen to adjust speed and rotation, as well as a LED light and a recipe function to store mix times, pauses, etc..  Super Cool machine.

[Travinos_Pizza]

I still use my KA for anything other than bread and pizza dough.

Ah you’re already prepared I see haha!

[scott r]

I agree with Scott!  I also had the same lineup as Scott as well as the Ankarsrum.

Oh yeah, I had that too!   im glad im not the only one with mixer problems.

[scott r]

MF Italy Mini Mix Pro, which in my opinion is the best of the home Spiral mixers.  It is a 220V model and I use a 1500 watt step up transformer to operate and works like a charm.

I have an unused 220v outlet right on my countertop....  God help me.. I dont need another one! 

So what makes it better... the programability or does it actually make better dough?   I dont need the programability as I always stand there and watch each mix anyhow.

[billg]

I have an unused 220v outlet right on my countertop....  God help me.. I dont need another one! 

So what makes it better... the programability or does it actually make better dough?   I dont need the programability as I always stand there and watch each mix anyhow.

They make the same mixer without the programability with a few less features like the LED light, the reverse bowl, the computer etc... They both come standard with 90 to 300 Rpm speed range.  My observation of all 3 brands other than the build quality is that they will all make great dough once you learn how to use it.  I found that the Sunmix and the MF Italy do a slight better job with smaller batches if that is important to people.  Flour is cheap so just make more dough. Some people use their spiral mixer to make just 2 dough balls, which to me is just a waste of time.  Famag fixed their issue with smaller batches with the offset breaker bar, which made a big difference.  The breaker bar in both the Sunmix and the MF Italy are stronger than the Famag and have less flex.  This is more obvious with lower hydration doughs.  If I already had a spiral mixer I would not upgrade.  You have lots of experience and could probably make better dough mixing with tooth pics than most people  .  If you are ever in Connecticut, you are more than welcome to come to my house and try the Sunmix and the Mf Italy.  I don't have my Famag any more but you can bring yours if you want to make a true comparison. 

[scott r]

Thanks for the insight Bill.  Im glad to hear this!

I learned many years ago that if im going to make dough in a mixer, I am going to make a healthy size batch.  I still have good luck with my Bosch mixer as long as I dont try to do make a small amount of dough or mix a dough outside of its hydration abilities (it prefers high 50's to high 60's, as do many mixers).  So... when using the famag I always try to use at least 800g of water.  If I do, that the dough is definitely comparable to the commercial mixers I have used as long as I keep the mix times shorter than what I would on the big machines.  I should add that although my Famag is still the current model, I have the straight breaker bar that they used before they changed to the one that helps with smaller batches.

I am not a fan of the chemicals in grocery store bread, so I use up the extra dough making bread for my family, and I have a number of friends and neighbors that will gladly take any dough I give them. Some turn it into bread, and I have a few that have gotten the pizza making bug too.  Your right, flour is cheap, so it costs me almost nothing to keep these people happy!  At this point you would think I would be done experimenting, but I am still making at least three batches of dough every week for fun at home just to try different pizza styles, dough techniques, or different types of bread.

[billg]

Definitely on the same page as you Scott.  I wouldn't want to dirty up the mixer and go through the cleaning process for such small batches.  When I make pizza at home, I usually make a minimum of 8 pies (12-13 inches) and they are usually gone by midnight or the next day. I experiment weekly, like you, with my technique, and never is it the same!

[Travinos_Pizza]

For the larger voltage is there a noticeably larger kw/h draw?

I’d be curious as to what it does to the electric bill

[billg]

For the larger voltage is there a noticeably larger kw/h draw?

I’d be curious as to what it does to the electric bill

For the amount of minutes used per batch it's barely anything.  I use it 3 times a week and have not noticed any changes to the bill.

[Travinos_Pizza]

For the amount of minutes used per batch it's barely anything.  I use it 3 times a week and have not noticed any changes to the bill.

3 times a week just for pizza dough? How much are you making?

[billg]

I make dough just to experiment on recipes and techniques.  If I don't use it I give it away or throw it out.  Flour is cheap!!!!!

[scott r]

you would think this would get old, but it never does

[billg]

you would think this would get old, but it never does