FX - RB range
10 fixed-head models: 20, 30, 40, 60 kg
4 tilting-head models: 30, 40 kg
A great worker at a great price
Over the same period, you can produce 6 times as much dough as you can by hand mixing.
Obtain the dough you want in just 15-20 minutes.
The machine runs at low rpms to avoid overheating the dough (max. temperature 24 °C).
Ideal oxygen levels
Produces a smooth dough according to your own recipe and proportions.
The dough obtains the right consistency without sticking to the bowl.
You can save space as the low height means they can be positioned beneath worktops or ovens; by fitting castors they can be moved wherever you want, ready for use at all times.
An interesting feature: the special bowl safety guard lets you add ingredients with the mixer in operation giving you full control over the dough at all times.
Pour 50% of the flour into the mixer.
Add the yeast previously dissolved in a little water (5%) at approx. 38 °C.
Pour the remaining 95% water at a temperature of 10-15 °C, assuming a room temperature of approx. 20 °C (reduce by 3-4 °C for higher room temperatures).
After mixing for 3-4 minutes, add salt, the remaining 50% flour and the extra virgin olive oil.
Remove the dough from the bowl, place on a worktop and cover with a damp cloth. The temperature of the dough should not exceed 24 °C.
This is just an example: our mixers can be put to many uses and through various procedures according to your preferred methods and flour types and your own pizza chef’s secrets.
The following table shows the number of dough balls obtainable according to the weight (in g) of the pizza to be made and the model of the mixer utilised. (Values quoted are average and approximate only)
Ø = diameter ◼︎ = sheet
|Mod.||Ø 30 cm
|Ø 35 cm
|Ø 45 cm
| ◼︎60x40 cm