Author Topic: First impressions and review of the Famag IM-5S Spiral mixer (Read 21910 times)

barryvabeach · « **Reply #200 on:** June 28, 2022, 08:43:15 PM »

Yeah, Chau has sold a number of us on the Famag, I don't think anyone has been disappointed.

pizzajourney · « **Reply #201 on:** July 14, 2022, 02:52:05 PM »

What a great thread, although now >£1000 out of pocket after reading this, couldn't resist the temptation to fork out on a famag spiral mixer!

The things I do to obtain the perfect Neapolitan pizza....

Jackie Tran · « **Reply #202 on:** July 14, 2022, 03:08:24 PM »

Did a tester baguette dough between the KA and the Famag, and without a doubt the Famag makes a better dough. The loaves come out bigger and fluffier.

Pizza_Not_War · « **Reply #203 on:** July 14, 2022, 03:24:44 PM »

Quote from: Jackie Tran on July 14, 2022, 03:08:24 PM

Did a tester baguette dough between the KA and the Famag, and without a doubt the Famag makes a better dough. The loaves come out bigger and fluffier.

For science sake, was the mix time the same or did you go by other factors to determine it was finished?

Jackie Tran · « **Reply #204 on:** July 14, 2022, 03:44:47 PM »

Quote from: Pizza_Not_War on July 14, 2022, 03:24:44 PM

For science sake, was the mix time the same or did you go by other factors to determine it was finished?

I mixed both doughs to a similar strength and consistency. Keeping the mix time the same wouldn't be as comparable of a test since the bowl size and mixing speed and action is different.

barryvabeach · « **Reply #205 on:** July 14, 2022, 08:36:03 PM »

As Chau said in one of his earlier posts, the dough just feels different when it comes out of the spiral mixer, in my case, the Ank. I wouldn't say night and day different, but it definitely feels different in a good way. And yes, I bought mine after reading this thread.

Jackie Tran · « **Reply #206 on:** October 08, 2022, 08:54:58 PM »

It's been a minute since I've made any high hydration doughs using a mixer. I made a small batch (558 gm) of a brioche type dough for hamburger buns using the Famag and I couldn't be happier with the results.

kori · « **Reply #207 on:** October 08, 2022, 10:54:06 PM »

very nice!

scott r · « **Reply #208 on:** October 09, 2022, 01:55:37 AM »

my god... that burger and bun are just fantastic. I really wish I lived near you!

loch · « **Reply #209 on:** October 09, 2022, 08:21:23 AM »

Quote from: Jackie Tran on October 08, 2022, 08:54:58 PM

It's been a minute since I've made any high hydration doughs using a mixer. I made a small batch (558 gm) of a brioche type dough for hamburger buns using the Famag and I couldn't be happier with the results.

Those look just perfect!

I'm kind of surprised that the Famag works with such a small amount of dough, but your results obviously speak for themselves.

Dave

HansB · « **Reply #210 on:** October 09, 2022, 09:42:52 AM »

Quote from: loch on October 09, 2022, 08:21:23 AM

Those look just perfect!

I'm kind of surprised that the Famag works with such a small amount of dough, but your results obviously speak for themselves.

Dave

Mine works well down to 500g.

loch · « **Reply #211 on:** October 09, 2022, 10:23:41 AM »

Quote from: HansB on October 09, 2022, 09:42:52 AM

Mine works well down to 500g.

I would imagine the offset breaker bar helps with smaller batches. Probably mixes a small batch in pretty short order.

Dave

Old Red · « **Reply #212 on:** October 20, 2022, 01:40:16 PM »

I had no use for the apron what came with the Famag. My wife took it and measurements to her sister.

Those brioche buns look really good. Made Italian beef today and wanted to bake some using a recipe off the King Arthur site but alas no eggs in the house. I'll try it one of these days.

scott r · « **Reply #213 on:** October 20, 2022, 02:14:06 PM »

love it!

Samson · « **Reply #214 on:** October 31, 2022, 02:44:11 PM »

Curious how people store their Famag mixers. I thought I read somewhere that due to the weight most people keep them stationary in their kitchen. Do others move them in and out of their kitchen as needed to mix? Or have another approach?

I don't have the counter space so while I want to get one at some point I'm not sure I have a workable solution yet.

loch · « **Reply #215 on:** October 31, 2022, 03:15:43 PM »

I don't have a spiral mixer, but I've read that lots of owners keep them on rolling carts.

Dave

HansB · « **Reply #216 on:** October 31, 2022, 03:48:20 PM »

As Dave wrote, a rolling cart is the way to go if you don't have dedicated counter space to leave it permanently. It's too heavy to move around by hand.

Samson · « **Reply #217 on:** October 31, 2022, 03:53:55 PM »

Wow that's a nice set-up, thanks for sharing the pictures as well.

I don't really have any room for it in the kitchen or adjacent rooms even on a cart that I can roll around. The only option I really have is to set it up on a cart or table in our basement/boiler room, put the ingredients in the removable bowl while in the kitchen and just do the mixing downstairs. If it's too heavy to move up and down the stairs to the basement I think that's my only option.

HansB · « **Reply #218 on:** October 31, 2022, 04:01:21 PM »

Quote from: Samson on October 31, 2022, 03:53:55 PM

Wow that's a nice set-up, thanks for sharing the pictures as well.

I don't really have any room for it in the kitchen or adjacent rooms even on a cart that I can roll around. The only option I really have is to set it up on a cart or table in our basement/boiler room, put the ingredients in the removable bowl while in the kitchen and just do the mixing downstairs. If it's too heavy to move up and down the stairs to the basement I think that's my only option.

That'll work. You can then bring a bucket of water down to clean it. Scott R recommended the tilting head version, I'm very happy that I took his advice as it's very easy to clean.

Samson · « **Reply #219 on:** October 31, 2022, 04:03:09 PM »

That's the Famag IM-5S ? or a larger version?