Diving arm Diosna S35
Hello dear tfl members. I want to start a small bakery and I intend to buy a diving arm mixer, a Diosna S35. I intend to make high hydration artisan breads, but maybe some viennoiserie in the future. The main reason for buying this mixer is the price, which is half the price of a 35 l Diosna spiral mixer ( also SH). Also, I read about the diving arm mixers that they do not oxidize the dough as much as a spiral one. Can anyone please tell me if I should make an effort and buy a spiral, or the diving arm is good too? is it true that it CAN NOT mix low hydration doughs like croissant dough? I do not mind mixing 15 minutes more, my bread takes at least 24 hours to make anyway. Thanks a lot!