Collection: Italmix

A spiral mixer develops bread and pizza dough by turning a fixed spiral hook through the bowl while the bowl itself rotates. It folds the dough rather than beating it, which suits high-hydration and long-fermented doughs where dough temperature matters.

Italmix makes commercial spiral mixers. Hospitality Connect carries six Italmix spiral mixer lines for bakeries, pizzerias, cafes and restaurant kitchens that produce their own dough on site rather than buying bases and loaves in.

A spiral mixer is built for dough: the hook stays in one place and the bowl turns, so the dough is folded through itself. A planetary mixer moves an attachment around a fixed bowl and handles a wider mix of batters, creams and fillings as well as light dough.

Variable speed lets you mix slowly while the flour hydrates, then lift the speed to develop the gluten, which gives more control over dough temperature. A single speed machine is simpler to operate and suits a bakery making one dough to a fixed recipe.

Some commercial spiral mixers run on single phase and larger models are three phase, so the electrical supply at the install point decides what will fit. Confirm the phase and the available circuit before ordering, because changing supply afterwards is expensive.