Spiral Mixer vs Planetary advice for high hydration dough

[harvey1995]

Hi everyone!

I had a quick question I was hoping you'd be able help me with. Tom had mentioned in a PMQ article (https://www.pmq.com/mix-masters-smart-operators-are-choosy-about-their-dough-mixers/), that for high hydration dough, a planetary mixer would be better. Would anyone happen to know why this is the case.

Opening a Detroit style pizzeria (75% hydration) and weighing the options for mixers.

[Pete-zza]

Hi everyone!

I had a quick question I was hoping you'd be able help me with. Tom had mentioned in a PMQ article (https://www.pmq.com/mix-masters-smart-operators-are-choosy-about-their-dough-mixers/), that for high hydration dough, a planetary mixer would be better. Would anyone happen to know why this is the case.

Opening a Detroit style pizzeria (75% hydration) and weighing the options for mixers.

Harvey,

I did a search this afternoon at the PMQ Think Tank website and found the following threads that featured Tom about the two types of mixers and that may hopefully answer your questions:

https://thinktank.pmq.com/t/dough-and-mixers/10456/9

https://thinktank.pmq.com/t/spiral-mixer-recommendations/16602/10

https://thinktank.pmq.com/t/converting-formula-from-planetary-to-spiral/17248/4

https://thinktank.pmq.com/t/spiral-mixers/10564/3

https://thinktank.pmq.com/t/types-of-dough-mixers/12777/5

https://thinktank.pmq.com/t/spiral-mixers/8836

https://thinktank.pmq.com/t/mixer-question-for-tom/8261/10

Hopefully, other members who are professionals can also provide input.

Peter

[Georgev]

Im also very curious what everyone’s input is that went from a planetary mixer to spiral and how much better their pizza turned out.

[Yael]

Well from my experience, the advantage of a planetary mixer is the speed: the 3rd speed is very fast. I don't have a lot of experience using it for high HR though (I had owned a planetary mixer in my 1st restaurant during 3 years but never did a high hydration dough with it), just a few times a few years back. So I guess this is what it's about.

For regular dough (using low speed), that kind of mixer isn't good if you add oil (in classic/standard dough kneading oil should be added towards the end when when gluten network is already created), as oil will take time to be absorbed (the dough grasps the hook and rubs the oily bowl without actually mixing).
Lastly, I believe that planetary mixers are limited in volume capacity, so for big production, spiral mixers will be the first choices.

[waltertore]

I am old school New Jersey and was raised on Hobart Planetary mixers.  For NY style pizza that was the only mixer to use.  I used a 40-year-old 60 quart in our pizzeria here in Reno.  You need the 2hp version.  Speed 1 is the only one to use for dough as it produces the most torque.  Our dough came out perfect every time and I used a oil in our dough.   I never used a spiral mixer but I know they are the in mixer today. 

[robertofrog01]

I can't remember where I saw this on the forum, but somebody put a link to this guy who is creating magic with a planetary mixer..
Not surprisingly the youtube channel it made it onto my subscriptions.

https://www.youtube.com/@MoMagnassRicette/videos

[scott r]

I love these guys doing teglia romana high hydration doughs with a beater instead of a dough hook in planetary.  It works great!!

[woodfiredandrew]

I think you can use planetary mixer if you are willing to do at least couple of sets of stretch and fold when dough is sitting on the bench. You can produce high quality smooth dough. i have done it, like i said if you are willing to do little bit of work you can use planetary. planetary has it's advantages if you are using it more than a mixer.   

[waltertore]

I think you can use planetary mixer if you are willing to do at least couple of sets of stretch and fold when dough is sitting on the bench. You can produce high quality smooth dough. i have done it, like i said if you are willing to do little bit of work you can use planetary. planetary has it's advantages if you are using it more than a mixer.   

Never did a stretch and fold, rest, or anything but mixed and balled.  The dough came out great every time.  They have been the NYC/NJ standard for decades.

[Georgev]

Never did a stretch and fold, rest, or anything but mixed and balled.  The dough came out great every time.  They have been the NYC/NJ standard for decades.

This is pretty common practice is bleached bromate General Mills flours. But when using high hydration in non bleached or non bromated flours incorporating a few stretch and folds and maybe a cold ferment bulk Retard over night add a lot of strength to those type of doughs.

[Georgev]

I think you can use planetary mixer if you are willing to do at least couple of sets of stretch and fold when dough is sitting on the bench. You can produce high quality smooth dough. i have done it, like i said if you are willing to do little bit of work you can use planetary. planetary has it's advantages if you are using it more than a mixer.   

I find this to be very true. Sometimes the only option when using a planetary and a King Arthur flour.

[woodfiredandrew]

I find this to be very true. Sometimes the only option when using a planetary and a King Arthur flour.

I do stretch and fold, it illuminates the need for better mixer. i mix dough by hand at least one time when i am using new flour, mixing different flours etc. it always give me a feel for the dough. when i am happy with the process i will start using machine. very seldom i would use same flour, hydration etc, so for me feel is very important. i get very shiny dough after couple of stretches and folds. i only use .5% oil.