#21  
Old 12-23-2011, 09:04 AM
DrakeRemoray's Avatar
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Location: Littleton, CO
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Default Re: SP5 Performance

Hi guys,
I have an SP5 also and can share my experience, though I don't have experience with the other brands mentioned or any other spiral mixers.

Using the SP5 I regularly make 67 -69 % pizza dough. I put in all the ingredients (water on the bottom, dry ingredients on top), run the mixer a bit, let it autolyse, then add salt and run it more. I do have to scrape the corners of the bowl quite a bit in the early stages, as there tend to be unmixed pockets in the corners.

It is a very gentle mix and can run forever without heating up.

It is also a hell of a good looking mixer (mine is red)...

I can mix up to about 10 lbs of dough at once.

If I am mixing a much smaller amount of dough, I often just use my older kitchen aid, for a few reasons.
1) the SP5 mixing bowl does not detach so cleaning can be a challenge, especially with high hydration dough.
2) it is HEAVY, I think about 75 lbs...
3) if you don't have a pretty full bowl (6lbs) it is hard for the dough hook to get traction. It is happier with a full bowl.

Hope that is helpful.

Drake
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  #22  
Old 12-23-2011, 12:45 PM
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Default Re: SP5 Performance

Drake has the advantage of direct experience so...not to contradict Drake but I have been told it performs well down to about 4 pounds. There are fork mixers that are supposedly able to deal with a range better but again no direct experience to confirm or deny. It is my understanding the SP5 mixes better at six to eight pounds. While I have heard it can do ten pounds I have also heard that you can decorate your kitchen (with flour) if you aren't careful.

One question for you Drake - the bowl of the SP5 is belt driven is it not????

I don't know anything about the Hauser. While looking around I was reminded that Globe is selling an SP5 model spiral but...it is 5 quart and does not appear to have a driven bowl. I would be cautious about that. The SP5 I speak of is from the baking equipment arm of SFBI. It is Italian and is a lab mixer for use in bakery recipe development. Sells for about $1200.

Jay
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  #23  
Old 12-23-2011, 12:56 PM
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Default Re: SP5 Performance

It may work well down to 4 lbs. I just usually pull out the kitchen aid for smaller batches.

The bowl of the SP5 is belt driven, as is the mixer arm.

And you are right, the Globe SP5 is not the same as the one from SFBI, I have the Italian one from SFBI.
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  #24  
Old 12-23-2011, 05:48 PM
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Default Re: SP5 Performance

Thanks, Drake! I "knew" the SP5 had a belt driven bowl, but...having never seen it in action personally I was reluctant to swear to it!

Part of my fixation on an SP5 is that SFBI is simply one of the highest end product oriented orgs I have dealt with. They have no room for mediocrity so I am confident their SP5 is first rate! And I have seen it (and though I have minor qualms, they are nothing compared to what I feel about the alternatives!)

For those who don't know the diff between an SP5 and a KA, when you do a KA batch you have to pay attention for it can become overworked. The SP5 (while I can technically suggest can be overworked) as you suggest will not overoxicidize from overheating! It is a much more forgiving machine!

Happy Holidays!
Jay
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  #25  
Old 12-23-2011, 07:23 PM
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Default Re: SP5 Performance

Thanks guys. I usually make 1 kilo of dough flour at a time. Is that too little fo the micro mixer sp5?
Thanks again, you input is much appreciated
Joel
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  #26  
Old 12-24-2011, 05:32 AM
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Default Re: SP5 Performance

One kilo is too small for a spiral or any fork I know of. The Electrolux, with its wiper can probably do it. A KA can but it will (as always) put more energy into the dough than is desirable.

Good luck!
Jay
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  #27  
Old 12-24-2011, 07:05 AM
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Default Re: SP5 Performance

Thanks Jay
That was 1 kilo of flour plus the water.
What do you think is the smallest amount of dough that the Santos fork mixer can handle.
Also, I saw a uTube video by pavailler 26 that compares both a fork and a spiral mixer and I think the temperature and "window" result was the same. What do you think?
Joel
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  #28  
Old 12-24-2011, 10:10 AM
Il Pizzaiolo
 
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Default Re: SP5 Performance

The fork is reputed to be more gentle by "afficianados" but forks are really hard to come by in the US. If you are at one kilo of flour plus 70% water you are close to the min on the SP5. I think the little Santos will do better but...unless you have physical issues I would suggest sticking with hand mixing. It is too easy to autolyse, rough mix, rest, knead for two/three minutes and put it in a tub. S&F at 20-30 minutes and you are usually done. Minimal clean up. Outstanding dough.

Somehow you need to find someone with a Santos. Fresh Loaf or PizzaMaking. I know there are Santos threads at PM.

Good Luck!
Jay
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  #29  
Old 01-25-2012, 05:45 PM
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Location: Greenwich
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Default Re: SP5 Performance

Anyone hear anything new from Santos fork mixers about the lower RPM?
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