Professional dough mixers
Dough mixers are today the undisputed tool for anyone who works with dough professionally, and their practicality means they are increasingly used at home too. Browse our catalogue: in this section you will find high-quality pizza dough mixers in a range of capacities for every dough you want to make, including the best Famag spiral mixers on the market: single-phase and three-phase models, from 5 kg up to 50 kg.
Professional dough mixers: what they are for
A dough mixer delivers smooth, even, perfectly proved dough for excellent baked goods and pastries. A professional dough mixer lets you make many different types of dough at high speed without compromising quality, and it makes any preparation that requires a dough quicker and simpler: from pizza to bread, from sponge cake to egg tagliatelle and much more.
Spiral mixers
A dough mixer has a bowl, fixed or removable, available in different capacities from 5 kg upwards, and a continuous rotating movement in which arms of various shapes mix and knead the ingredients. Several types of pizza dough mixer are available, and they differ mainly in how much heat they transfer to the dough by the end of mixing.
Spiral mixers (the most widely used in pizzerias) are less versatile than other types but have one big advantage: a powerful motor that produces excellent dough at remarkable speed in a short time. They were in fact designed to cut mixing times considerably in industrial production. They work any type of dough through the continuous action of a spiral-shaped arm that presses the dough from top to bottom, and they transfer more heat to the finished dough than any other type of mixer.
How to choose the right dough mixer
Take into account:
- the intended use;
- power;
- mixing action;
- energy consumption;
- materials;
- stability;
- speed;
- dimensions.
In this category you will find professional spiral pizza dough mixers, available in single-phase and three-phase versions with capacities from 5 kg up to 50 kg, designed to produce even, well-oxygenated dough at a controlled temperature in pizzerias, bakeries and restaurants.
Our dough mixers
- 8 kg spiral mixer
- 5 kg spiral mixer
- 10 kg spiral mixer
- 8 kg spiral mixer with removable bowl
- 20 kg single-phase spiral mixer
- 40 kg three-phase 2-speed spiral mixer
- 10 kg 10-speed spiral mixer
Frequently asked questions about dough mixers
What is the difference between a spiral mixer and a planetary mixer?
A spiral mixer has a fixed spiral hook and a rotating bowl: it works stiff, low-hydration doughs while warming them very little, making it ideal for pizza, bread and large batches. A planetary mixer instead takes different attachments (whisk, dough hook, flat beater) that spin on their own axis while moving around the bowl, so it is more versatile for creams, whipped mixtures and pastry work as well as light doughs.
Which dough mixer should I choose for pizza?
For pizza the best choice is a spiral mixer, because it develops the gluten network of medium- and low-hydration doughs well without overheating them, keeping the ideal temperature for proving. It is the preferred solution for pizzerias and kitchens that produce large numbers of dough balls every day.
Is a spiral or a planetary mixer better for bread?
For professional bread making a spiral mixer is recommended, as it is designed for stiff doughs and long mixing cycles without warming the dough. A planetary mixer is still a good option for small quantities or mixed use between doughs and pastry preparations, but for high volumes a spiral mixer offers greater output and consistency.
What capacity in kg should a professional dough mixer have?
Capacity is measured in kg of dough and should be chosen according to production: 5-8 kg models suit small businesses and semi-professional use, 10-20 kg models cover medium-sized pizzerias and restaurants, while 40-50 kg versions serve high-volume bakeries and production kitchens. It is best to calculate your actual requirement and avoid always running the bowl at full capacity.
What is the difference between a single-phase and a three-phase dough mixer?
A single-phase dough mixer plugs into a standard 230V socket and is practical for small to medium production. The three-phase version, powered at 400V, offers more power and endurance for large capacities and prolonged intensive use, which is why it is common in production kitchens and large-format bread mixers.
Is a planetary mixer suitable for pastry?
Yes, a planetary mixer is the ideal choice for pastry: thanks to its interchangeable attachments it can whip cream and egg whites, work creams and prepare soft doughs. For stiff doughs and high volumes, however, a spiral mixer remains preferable.
How many speeds does a pizza dough mixer need?
Many professional dough mixers offer two or more speeds: the slow speed blends the ingredients, while the higher speed develops the gluten network. For pizza it is useful to be able to adjust the speed to the hydration of the dough, so you can control dough development and final temperature.
