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Professional spiral mixers - Gentle kneading system that preserves the gluten structure

PROFESSIONAL SPIRAL MIXERS

Gentle kneading preserves the gluten structure for airy, high-quality dough.

Our professional spiral mixers are designed for both industrial and artisanal bakeries. The gentle kneading system with spiral motion ensures optimal preservation of gluten structure, controlled fermentation, and a perfect texture for all your baked goods.

Type: Fixed-bowl spiral mixer

Application: Industrial bakery, pastry shop, viennoiserie

Advantage: Gentle kneading preserves the gluten structure

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Main features of spiral mixers

Gentle kneading using a spiral motion preserves the gluten structure
Fixed stainless steel tank with stainless steel spiral
Two-speed motor for spiral and bowl with transmission via pulleys and V-belts
Bowl push roller for easy handling
Front control with two timers and automatic speed change
Painted steel structure raised on 4 adjustable feet
Certifications: CE, compliance with food safety standards
Adjustable working time with automatic switching from 1st to 2nd speed
Stainless steel protective guard for safety
Ergonomic design for easy loading and unloading

Full description

Spiral mixer designed to meet the intensive needs of artisan bakers and pastry chefs. Its gentle kneading system preserves the gluten structure while ensuring optimal dough development, guaranteeing airy finished products with a perfect texture.

Designed for everyday use, it features a fixed stainless steel tank and a robust spiral for exceptional durability. To further optimize your productivity, different capacities are available to suit your production volume.

Technical data for Spiral Mixers - START EVO range

MODEL	START EVO 35	START EVO 50	START EVO 60	START EVO 80	START EVO 120	START EVO 160
Dough capacity (min./max.) *kg	8/35	8/50	15/60	15/80	20/120	20/160
Tank volume (L)	50	75	100	120	205	240
Motor power 1st/2nd speed (kW)	0.8/1.6	0.8/1.6	1.5/3	1.5/3	3/5.2	3/5.2
Height from tank edge (mm)	680	710	780	790	835	900
Total depth (mm)	875	945	1030	1100	1240	1240
Total width (mm)	550	565	645	700	845	845
Total height (mm)	1100	1100	1250	1250	1390	1390
Net weight (kg)	170	190	255	260	395	400

*: Capacity based on the percentage of liquid/flour = 60%

Dough Mixer Models

Model	130KG Self-Tilting Spiral Mixer	Spiral Dough Mixer with Fixed Bowl, 80KG	SM70 Spiral Dough Mixer	SM50 Spiral Dough Mixer	Fixed Bowl, Fork, Dough Mixer
Brand	TEKNO STAMAP	TEKNO STAMAP	3F ALIMACCHINE	3F ALIMACCHINE	MIXER
Capacity (kg)	130	80	70	50	Variable depending on the model
Kind	Self-tilting	Fixed bowl	Spiral	Spiral	Fork
Application	For divider	Bakery	Bakery	Bakery	Bakery

Advanced Features and Details

Standard features	Optional modules
Painted steel rack raised off the ground on 4 adjustable feet	Improved tool speed (205 rpm)
Bowl, spiral, contrast column and stainless steel guard	Machine mounted on wheels (2 fixed rear wheels and 1 swiveling front wheel)
A two-speed motor for spiral and bowl	Stainless steel bowl lid with polyethylene airtight rim
The movement is transmitted by pulleys and trapezoidal belts	Special voltage/frequency: 230/50/3 220/60/3 380/60/3
Bowl push roller	Packed in a wooden crate
Front control with two timers	Specialized cleaning accessories
Adjustable working time with automatic switching from 1st to 2nd speed	Integrated refrigeration system for temperature control
Thermal protection and integrated safety	Advanced digital interface with program memory

FEATURES DETAILS

Gentle Spiral Kneading System

The continuous spiral motion combined with controlled speed ensures optimal gluten development without tearing. This technology preserves the molecular structure of the dough, guaranteeing controlled fermentation and a perfect airy texture for all types of breads and pastries.

Precise Speed Control

The two-speed system with automatic switching allows for optimal control of the kneading process. The first speed ensures the homogeneous mixing of ingredients, while the second speed perfectly develops the gluten network without overheating the dough.

Energy Saving and Sustainability

The pulley and V-belt drive with an oil-bath geared motor significantly reduces energy consumption. The robust steel and stainless steel construction ensures a long service life, even under intensive use.

Areas of application

Our spiral mixers are suitable for various applications in the baking and pastry industry:

Artisan bakery - Kneading traditional bread dough, baguettes, specialty breads
Pastries - Croissant dough, chocolate croissants, brioches
Pastry making - Dough for babas, savarins, leavened doughs
Specialty breads - Wholemeal, multigrain, gluten-free
Industrial bakery - Medium and large capacity production
Pizzeria - Pizza dough with varying hydration levels

Advantages of spiral kneading

Superior quality of the final product

Gentle kneading ensures a consistent airy texture, a crispy crust, and a light, elastic crumb. Preserving the gluten network ensures better retention of fermentation gases and optimal development during baking.

Increased productivity

The various available capacities adapt to all production volumes. The efficient kneading system reduces cycle times while maintaining consistent quality, optimizing hourly output and overall productivity.

Versatility and adaptability

Spiral mixers are suitable for a wide range of doughs, from firm to highly hydrated. Their modular design allows for customized configurations to meet the specific needs of each bakery or pastry shop.

Technical Frequently Asked Questions

Expert questions about spiral mixers and professional kneading technologies

The spiral mixer uses a single helix that works the dough with a push-pull motion, preserving the gluten structure and preventing overheating. The oblique-axis mixer uses two arms that knead the dough more intensively, generating more heat through friction. The spiral mixer is ideal for delicate doughs (brioches, pastries) because it preserves aromas and produces a more airy crumb, while the oblique-axis mixer is better suited to rustic doughs requiring more intense gluten development.

For whole wheat flours and high-hydration doughs (75%+), start at a low speed (1-2) for 3-4 minutes to incorporate the ingredients, then increase to a medium speed (3-4) for development. White T65 flours require a high speed (4-5) for proper gluten development. Brioche doughs rich in fat require slow to medium kneading to prevent overheating. The essential rule: adjust the speed to the flour's water absorption and monitor the final temperature (ideally 22-24°C).

Electronic speed control allows for a smooth and linear progression, preventing sudden changes that can disrupt the developing gluten network. This gradual increase ensures even hydration of the flour particles and consistent gluten bond development. The resulting dough exhibits optimal elasticity and extensibility, with fine, even air pockets after baking. The ability to program speed sequences improves consistency between batches by 30%.

The spiral's unique oblique geometry creates a three-dimensional movement that continuously lifts and stretches the dough, incorporating air evenly while gently developing the gluten. This circular motion with a vertical component ensures that the entire dough mass is worked uniformly, eliminating dead zones. The resulting optimal oxygenation better activates the yeast and enhances aromatic development, producing loaves with a lighter crumb and more complex flavors.

Brioche and pastry doughs benefit greatly from gentle kneading, which preserves the butter and prevents it from melting. Traditional French bread doughs (baguettes) develop exceptional airiness. Hydrated doughs (ciabatta, country bread) develop their structure better without becoming sticky. Pre-baked and frozen doughs maintain better stability when frozen. Finally, gluten-free doughs benefit from structural development without tearing of the alternative fibers.