The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fork v. Spiral - and is the Santos "fork" an oblique?

Gadjowheaty's picture
Gadjowheaty

Fork v. Spiral - and is the Santos "fork" an oblique?

Hi all,

 

If the baking gods bless me, I think I'm going to relegate my KA for other purposes and look for a dedicated bread mixer.  I've looked at the Ankarsrum and it's still in the running, but I'm considering a spiral (e.g., Famag) or a fork (e.g., Santos).  The fork is comparable to the spiral, and I'm keeping my e-bay eyes on (yes, one British baker scored a barely used fork for 200 GBP).

I've looked up several videos incl. one side-by-side of the spiral and fork mixer on a production level, and it looked like the fork was a really gentle mix.  That said, looking at comparable windowpanes, they both did the job.

Anyone with any experience with the fork mixer?  And I believe that's what we commonly know as an oblique mixer, is that right?

Thanks.

barryvabeach's picture
barryvabeach

There are a few Santos owners over on pizzamaking.com forum.  Here are a few links, you can do a search and find others  https://www.pizzamaking.com/forum/index.php?topic=8312.msg75584#msg75584   https://www.pizzamaking.com/forum/index.php?topic=21584.msg218689#msg218689

 

 

 

Gadjowheaty's picture
Gadjowheaty

Great.  Many thanks, Barry.  I'd forgotten in general the site, so looking forward to it.