The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Claw machine" mixer

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Janet Yang's picture
Janet Yang

"Claw machine" mixer

I saw a video of a mixer that reminded me of the claw machine in a game arcades, except it had only two claws instead of four. Of course, now I can't find the video and can only describe its motion. The claws open, it drops to bottom of the bowl, then grabs and lifts the dough. 

I've never seen this kind of action on a food mixer, but I supposed it is designed for a particular end product. How are the results different from using a KitchenAid or a "cement-mixer" type?

Janet

 

ananda's picture
ananda

Hi Janet,

These mixers are known in the UK as Artofex mixers, after the original manufacturing company.   They are also known as diving arm mixers.   They were popular in Europe earlier in the 20th Century, but are enjoying a revival today thanks to the renaissance in decent bread.   So, they are still made today here in the UK, I believe.

The mixing action is extremely gentle, and the bowl rotates slowly as the arms move.   Mixing time is long; around 20 - 25 minutes, but stress on the dough is obviously minimal.

Many artisan bakers, myself included, really like working with these machines.   It is, like a spiral mixer, designed as a dough mixer.

Best wishes

Andy

SteveB's picture
SteveB

Are you perhaps referring to an Artofex or 'diving-arm' mixer (e.g., https://www.youtube.com/watch?v=tHGiioQyxCg)?

SteveB

www.breadcetera.com

Janet Yang's picture
Janet Yang

I can believe that it mixes more gently than a regular mixer. Its motion reminds me of folding egg whites into cake batter.

So, the rougher mixing of a regular mixer is not necessary for good bread?

Janet