Re: Minimum dough for spiral mixer

Quote from: Dentifrice on Today at 07:56:49 PMI check Famag website and I see there are « standard » models and high hydration models

Not sure what’s the difference (beside faster RPM for HH models)

Difference is in the RPM (130-312 f/ HH vs 98-245 f/ standard, IIRC).  I have the HH because I figured for $50 why not in case I need it.  After using it, IMO HH isn’t needed – I’ve done high hydration doughs and haven’t gone above 5 or 6. 

There was a discussion about the HH mixer on thefreshloaf.com.  IIRC, one of the posts that seemed most reasonable to me suggested you only need this if your dough requires an intensive mix and that maybe it was meant more for commercial bakeries that have production time concerns and want to get that intensive mix done quicly.  And that it was a bit of a CYA – we’ll give you 300 rpm, but it’s for high hydration only. If I read it earlier I probably would’ve saved myself $50.