Dough mixer Stalgast 786010

A dough mixer combines mechanical force with controlled motion to develop gluten in heavy doughs, transforming flour, water and yeast into a smooth, elastic mass. The motor drives a spiral or hook attachment that stretches and folds the dough repeatedly, aligning the protein strands without tearing them. This method ensures even hydration and aeration, producing a consistent texture that hand-kneading cannot match. The process is slower than high-speed mixing, allowing the dough to retain its structure while building strength for bread, pizza or pastry bases that rise evenly and hold their shape during baking. To operate the mixer, place the ingredients in the stainless steel kneading trough and secure the movable metal guard. Select one of ten speed levels on the digital panel to match the dough's stiffness, then set the operating time. The mixer starts automatically; a sound signal indicates when the cycle finishes. If the dough needs redistributing, the trough can be reversed without stopping the machine. Once the signal sounds, lift the guard, remove the dough and transfer it to a proofing area. The construction is built for daily use in professional bakeries. Parts in direct contact with food are made of stainless steel, resisting corrosion and meeting hygiene standards. The 0.75 kW motor provides enough torque for dense doughs without overheating, while the 230 V voltage requirement matches standard UK commercial circuits. The 32 kg weight keeps the unit stable on a worktop during operation, and the 320 × 550 × 440 mm footprint fits beneath most wall cupboards. A 10 L volume allows batches of up to 5.2 kg of dough, balancing capacity with the mixer's power. Stainless-steel surfaces and the removable trough let you scrub every trace of sticky dough away without worrying about corrosion or trapped residue. Remove the stainless steel trough and attachments, then wash them in warm water with a mild detergent. The metal guard and digital panel can be wiped with a damp cloth, avoiding excess moisture near the controls. Regular cleaning prevents dough residue from hardening and ensures the reverse mechanism operates smoothly.