Spiral mixers for hydrated dough OEM FX ID 202 T

✅ Superior dough results through advanced technology Thanks to the advanced spiral mixing system and temperature control, FXID-RBID mixers consistently produce silky, elastic, and perfectly oxygenated dough, essential for optimal fermentation and leavening processes.

✅ Rapid and efficient dough production Each mixing cycle takes only 15-20 minutes, effortlessly producing up to 60 kg of consistently mixed dough. Adjustable dual-speed motors allow precise control to accommodate highly hydrated and specialty doughs.

✅ Ergonomic design and reliability FXID-RBID mixers feature a convenient tilting head for easy dough removal and cleaning. Entirely constructed from durable stainless steel, these mixers guarantee reliability, hygiene, and ease of maintenance even under intense daily usage conditions.

✅ Advanced intuitive controls A user-friendly digital control system simplifies the management of mixing times and speeds, ensuring consistent and uniform results regardless of dough type or hydration level. Main Technical Features: Bowl capacity: up to 83 liters Two adjustable mixing speeds optimized for hydrated dough Tilting head design for easy dough removal Stainless steel structure compliant with CE safety standards Consistent temperature control for optimal dough fermentation Choose the FXID-RBID premium dough mixers for unparalleled dough quality, operational efficiency, and superior reliability in intensive professional environments!

The perfect dough in 5 steps

1. Pour 50% of the total flour into the mixer bowl.
2. Add the yeast, previously dissolved in a small amount of water (approx. 5%) at around 38 °C.
3. Add the remaining 95% of the water at a temperature of 10–15 °C, based on an ambient temperature of approx. 20 °C (reduce the water temperature by 3–4 °C for higher room conditions).
4. After mixing for 3–4 minutes, add the salt, the remaining 50% flour, and the extra virgin olive oil.
5. Remove the dough from the bowl, place it on the work surface, and cover it with a damp cloth. The final dough temperature should not exceed 24 °C.

This is only an example recipe: our mixers are designed for multiple applications and procedures, depending on your preferred method, the flour type used, and the pizza chef’s own secrets.