Comparing Famag IM-10S vs Doyon EM20 (Apples to Oranges but valid)
Hi TFL's Bakers,
I am a bit confused after comparing the specs of the Famag IM-10S and the Doyon EM20, they are both 110/120V.
I am aware the Famag is a spiral mixer, and the Doyon is a planetary mixer. However, they could potentially perform the same job mixing dough for artisan bread between 50% and 80% hydration.
While the horsepower ratings and the bowl capacities of these two mixers are vastly different they both seem to be able to hold a similar amount of total dough weight at 60% AR.
- Famag IM-10S -- 14 Qt - 22 lbs / 10 kg of dough bread at 60% hydration
- Doyon EM20 -- 20 QT - 20 lbs / 9 kg of dough bread at 60% hydration
I am in the market for a new mixer for bread doughs. Perhaps there is someone in these forums that can explain to me how can these two mixers handle about the same dough weight with such different bowl capacities and horsepower, please?