Are there doughs that planetary mixers CAN'T do?
recently I contacted a tech representative of a mill that sold me a flour that was badly misbehaving (to me it seems to be extremely weak while it was supposed to have 13% proteins and an above average strength).
The man told me that planetary mixers are absolutely unfit at developing gluten, that they are good only for making cakes and stirring. Uhmmm, so -I asked- what am I doing when I make bread almost every day and panettone every week using your strongest flour by means of my planetary mixer? He replied confirming that in order to get a sufficient level of gluten development a spiral or fork mixer is absolutely mandatory, that what I did was not panettone (without even seeing a picture).
Obviously I don't buy all that he said, but I wonder if it's true that planetary mixers can't do certain things, if they can't develop all the necessary gluten or if maybe it's only a matter of time an energy.