January 23, 2019 - 1:02am
spiral mixer speed
https://www.agrieuro.co.uk/famag-im-50-heavy-duty-spiral-mixer-single-phase-electric-motor-50-kg-p-2821.html .Has anyone any experience with one of these mixers? Do you think it would work for sourdough, it's only one speed apparently 100rpm and 14/16 rpm bowl. Need to get something this size but can't afford a dual/variable speed, also needs to be single phase ? been mixing by hand and using an old Hobart planetary type up until now, any advice would be great ✌️
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I have the IM5, which is the very baby brother of the one you are looking at. The Famags are about the cheapest spiral mixers you can buy; however, this doesn't mean they are bad mixers - quite the contrary, in fact. They are not the prettiest but are well built, of robust construction and simple, repairable, design.
Multiple speeds are nice to have, but you can manage with a single speed. I think the IM5 single speed is 135rpm - is the IM50 definitely 100rpm? Mixing times approximately relate to speed, so if a dough called for 2 mins at 200rpm, then you would give it 4mins at 100rpm. However, I have a hunch that there is some non-linearity in the equation and it might need 5 mins at 100rpm. But all this can be determined by trial and error.
I presume that you are in a 220/240v 50Hz region?
Lance
I am under the impression that slow mixing is a good thing in most cases. As Lance said it will take longer, but the slow mix should not heat your dough as much as if it was mixed at a faster speed.
I have investigated the Famags. They look like excellent mixers from everything I’ve learned. Lance is an experienced baker and he loves his...
Dan
Thanks for your reply Dan?
I agree about the slow mixing speed, just getting a bit of conflicting info on my search? they look like excellent machines, will keep you posted.
Thanks again,
Karl✌️
Hi Lance,
Thanks so much for your reply, I'm almost ready to purchase after a lot of research but just needed that last bit of reassurance? I couldn't find any information on the speed anywhere so contacted the seller, who contacted the manufacturer (famac) they confirmed that the speed was 100rpm for the spiral and 14/16 for the bowl so atm that's all I've to go on? (probably a stupid question but never used a spiral before) but do I need to add bowl speed into my equation for mixing time (100+14/16rpm =114/116rpm) or is it not as simple as that? Yes I'm in 240v country Northern Ireland to be exact, baking organic sourdough from micro bakery in my converted garage (Grain bakehouse) I'm on insta & FB? cheers again, Karl✌️
Hi Lance,
Thanks so much for your reply, I'm almost ready to purchase after a lot of research but just needed that last bit of reassurance? I couldn't find any information on the speed anywhere so contacted the seller, who contacted the manufacturer (famac) they confirmed that the speed was 100rpm for the spiral and 14/16 for the bowl so atm that's all I've to go on? (probably a stupid question but never used a spiral before) but do I need to add bowl speed into my equation for mixing time (100+14/16rpm =114/116rpm) or is it not as simple as that? Yes I'm in 240v country Northern Ireland to be exact, baking organic sourdough from micro bakery in my converted garage (Grain bakehouse) I'm on insta & FB? cheers again, Karl✌️
Karl, I have always worked on spiral speed alone and I think this is what most people quote. The spiral speed to bowl speed ratio is set by the manufacturer and I don't know anything about this "dark art" (but would like to).
In the days of mechanical gearing on 2 speed mixers, I think this ratio changed between low and high speed, but now that speed control is usually by VFD (at least in smaller mixers), the ratio is constant.
There may be one or two mixers with independent spiral and bowl speeds, but I am sure they will be rare and expensive beasts, as they will need 2 motors.
Lance
Perfect thanks again for the info,? any idea roughly how long you would mix for after auto in a spiral @ 100rpm for sourdough average? I know that the time will depend on a lot of other factors and it will be take me time to get to know my mixer...just looking a ball park figure ? Cheers again ✌️
I tend to put the water in the bowl, start the mixer and add the flour. Mix till it all comes together in one mass with no dry bits.
Then autolyse - only 15 mins for me, add levain, mix in, rest another 15 mins, then add salt and mix in. Then gluten development time - I'd try 6 mins to start with. One nice thing with a spiral is that you can see a "rosette" forming round the spiral as the gluten develops which is a good guide (only for hydration <70%). Also check window pane.
As you say lots of factors. I also think it depends on bowl loading - I reckon less dough needs less mixing time, but I've never seen anyone else mention this!
Lastly, for hydrations above 70%, I mix at 69% and add bassinage after gluten development to adjust.
Lance