Dough mixer SIGMA TAURO35

A spiral mixer blends flour, water, and yeast into uniform dough by rotating a spiral-shaped agitator at low speed. The helical design lifts and folds the mixture continuously, stretching gluten strands without damage. This method enhances dough elasticity and aeration, yielding a smooth texture that retains gas during proofing and baking. Unlike planetary mixers, the spiral's fixed path keeps the dough centred, focusing mechanical effort where needed most.

To start, the operator positions the stainless steel bowl under the spiral shaft, then adds measured flour and water through the opening in the PETG plastic lid. The frontal control panel lets the operator adjust mixing time and speed without leaning over the bowl. The spiral turns on pre-lubricated ball bearings, powered by inextensible toothed belts that prevent slippage. The operator observes the dough rising along the spiral and folding into the bowl's well-rounded base, indicating gluten development. Once mixing completes, the bowl is released, and the dough is ready for dividing and proofing.

The 1.2 to 1.55 kW motor provides sufficient power for professional use. Weighing 88 kg, the mixer remains stable during operation but can be relocated with a pallet truck or trolley. Its dimensions—480 mm wide, 750 mm deep, and 830 mm high—fit under standard worktop heights, allowing comfortable operation.

The stainless steel bowl, spiral, and shaft resist corrosion and simplify cleaning after each batch. The PETG lid with its ingredient port contains flour dust while permitting additions without stopping the machine. Watertight seals on the control panel shield electronics from water and flour during cleaning. The kinematic motion on ball bearings minimises maintenance, requiring only occasional belt tension checks. The bowl's rounded bottom ensures thorough mixing without residue.