Miss Baker - Pro XL Twin Arm Mixer

• Artisan bakeries for small-batch bread and pastry production.
• Restaurants and catering businesses requiring fresh dough daily.
• Speciality food producers for mixing various doughs and batters.
• Test kitchens and culinary schools for recipe development and training.

Typical capacity

For this class of benchtop twin arm mixer, capacities commonly range from 5kg to 15kg of dough, with this unit specified at 6kg.

Mixing action

Twin arm mixers replicate hand kneading, providing a gentle yet thorough mix suitable for delicate and high-hydration doughs.

Speed settings

Units of this type typically feature multiple speed settings, commonly between 3 and 5, to accommodate different dough types and mixing stages.

Power supply

Benchtop models are frequently single-phase, making them suitable for standard UK electrical outlets.

Footprint

As a benchtop unit, it is designed for placement on a work surface, offering a compact footprint suitable for smaller kitchens or production areas.

Construction material

The main body is typically painted steel, with contact parts for dough commonly made from stainless steel for hygiene and durability, though this unit is described as white painted.

• What are the benefits of a twin arm mixer over a spiral mixer?

  Twin arm mixers are generally preferred for delicate doughs, such as those for artisan breads, as they provide a gentler, less oxidative mix that develops gluten slowly and effectively, preserving dough temperature and structure better than a spiral mixer.

• Is this unit suitable for stiff doughs?

• What maintenance is typically required for a twin arm mixer?

• Can this mixer be used for gluten-free doughs?

• What should I consider regarding the 'used' condition?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

General overview for this equipment type