How to make perfect dough
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- Опубліковано 24 тра 2018
- Preparing for a Pizza Making Demonstration here at White's Foodservice Equipment, Italian pizza expert Davide D'Auria shows us how to make perfect 62% hydrated dough using a professional Eliani dough mixer and Grandi Molini Italiani flour and ingredients.
For more information on these mixers go to: whites-foodequip.co.uk/brand/...
Fantastic!
beautiful machine.
What is the total mixing time in the this video?
nice video, how is the process from start to finished? can you help with the measurements? thanks gracie!
Gostei, !!!
i know Im quite off topic but do anybody know of a good site to stream newly released tv shows online ?
How many kg is it and how much water is good thanks
بكام
What's is the name of the mixer?
hello can you tell me the model of the mixer?
Hi Claudio, this is the ES35 2V VAR. 35KG dough capacity with 18 speed from 70 up to 210 RPM. You can take a look at our Eliani brochure here: whites-foodequip.co.uk/wp-content/uploads/2019/11/ELIANI-BROCHURE-210x210-1.pdf
Rete from madurai
I heard you mention some mixers get the dough hot. That's happening to me. I just bought a spiral mixer for my bagel dough. on high it gets too hot so that when i put the dough in the proofing container and cover with clear wrap steam and condensation form, and my dough gets verrry wet. How do I keep it cool in the mixing stage? My only option right now is mixing on slow rather than fast. thanks
Hi Shelley, I would suggest you contact the manufacturer, but unfortunately this can sometimes just be the case with low cost mixers. Professional mixers are designed NOT to heat the dough, to keep your product the best it can be. Feel free to call our team with any questions: 01527 528841.
@@jomsies Thank you so much for jumping in with a great solution. While waiting for responses I reached out to Beth George of BYOB Bagels. She pinpointed my problem. My dough was getting too hot, mostly because i was starting with water 105 to 115 degrees, just like i did with my knead - by - hand. Not good in the machine. I've stopped that and now my dough comes out like a baby's bottom. And my bagels are killer. As I'm baking in a conventional kitchen oven I still cant get that great golden crust, but I'm working on it. Any suggestions would be greatly appreciated. Thanks again.
In comercial scale we put ice on the water,there is something called friction factor which raises the temp of the dough during fast phase of mixing.
@@tammycaspe3962 thank you!
just add ice in the water like asian bakeries did
The amount