Thank you for sharing your knowledge as well as reliable opinions. May I know what is the smallest dough weight this spiral mixer could mix reliably. I test many different dough recipes and prefers to mix in small amount; two dough-balls of 250g each. Thank you.
Hi, no problem. 0.3kg According to www.agrieuro.co.uk/famag-grilletta-im-5-s-10v-hh-spiral-mixer-for-high-hydration-dough-10-speeds-p-26061.html#description
Thanks for a great video. Im in the process of purchasing a new dough machine. I have been looking at a similar one but that is fixed. What are your thoughts now that you have had it for a while? How is the locking mechanism of the bowl ? And how is the metal piece in the middle of the bowl holding up since it is loose ate the bottom? Is it noisy? If you were to buy one new today, would you go for the same one or would you look at something else? Thanks!
Hi, I love it, not had and ounce of trouble with it. Everything is solid as can be, nothing loose. It's not particularly noisy to be honest. Mine has an easy life as it only does 6 balls a week, however I have maxed it out a couple of times and its never bothered it. I was thinking about a sunmix 6 as that's a very nice machine, but your looking at £1300 and I thought £1000 was extravagant for 6 balls a week. Mine is the high hydration version that is capable of 300rpm so it's very good at high hydration dough. Hope that helps.
@@PizzaRamblings Can you give me a quick update? Any problems in the last 2 years? What is the maximum and minimum amount of dough it can handle in real life? Thanks!
No issues in the 2 years, I've made 18 x 280g balls in it maximum, didn't have an issue at 65% hydration. I don't do less than 6 x 280g balls so I'm not sure what the minimum amount is, it will do less than that. I think I've done 1x500g ball when making bread in the past. I'd recommend it, it's been game changing for me. Cheers
That's a good idea, I used a kitchen Aid beforehand. Not the best I have to say. I've got the spiral masterd now. Consistent dough every time. 👍👍 Thanks
@@PizzaRamblings One other question, how many dough balls at what weight can you make? Or I guess, how much weight of dough can you mix in that mixer comfortably? Thanks so much!
I've done 18 X 280g balls, it's got a 5kg max capacity. However this depends on the hydration of the dough. 65% is fine, 55% would be a struggle. Higher the easier it is to mix. Cheers
I'm not sure, it's something like 55% I think. The specs are here www.agrieuro.co.uk/famag-grilletta-im-5s230-10-speed-hh-5-kg-high-hydration-spiral-mixer-with-lifting-head-p-26061.html
Hi - it seems that the head of your machine isn‘t closing completely at the point where the pins are located. Do I see that correctly? I‘m speaking about a millimeter max. I mention that because I noticed the same inaccuracy on my Griletta. At the back of the head, not even a piece of paper fits between the head and the base, while a thin piece of cardboard fits at the front. This is not visible on product images from Famag. That doesn‘t need to have an impact on the results of the machine. But it also means that the hook could dive a littel bit deeper into the bowl without that issue.
Interesting, I'm away from my machine at the moment on holiday, I will take a look when I get back. It's all locks sold and ive not noticed anything off, but it could be. Will let you know.
Thank you for this video, I’m torn between getting the 5 or 8 / would you say that the 5 would handle 12 Doughballs at 295 g without any problem at 65% hydration, do you think if It would struggle, because for a couple bucks more I was considering going for the eight, but it is a lot heavier,
Hi, I was in the same boat. Went for the 5 for the same reason. I've done 12x280g at 63% in mine in one pop seen here ua-cam.com/video/lVV-HpCM8sI/v-deo.html. It didn't miss a beat. From memory I've done 18 balls at 280 too it's string as an ox 🐂 you won't have a problem. See what you think from the video. Cheers
Your pizza's since you have gotten this machine have gotten very professional looking. You are at your best. Is is the machine? Is it the more autolyzing? Probably a combination of both. Either way, this is a serious hobby and this machine is perfect for that. If you want to use it more, why don't do use it for making breads?
Thanks 👍. I find that autolysed dough mixes much quicker in the mixer than dough that isn't. However you can get the same results without autolysing but for me it just takes longer in the mixer and then you face the issue with the dough temperature. I've had some mega results making dough by hand in the past, but there is no question that the machine makes next level dough. Yes, I'd love to look at some bread making at some point. 😀
Greetings from Barcelona! Got it delivered yesterday, and fully agree with your analysis! Really heavy but very solid piece ! Thanks for sharing it! One question: what’s the usage of the backward rotation? Have you tried it with a dough? Read some where it could be used for poolish? Or have you tried the mixer for Poolish? Thanks !
Hi there. Woo hoo nice one 👍👍👍 glad you like it. I've never used reverse ever. I hear that most people don't rate it as the bowl also reverses which apparently is wrong it should just be the spiral. Enjoy
@@rachidbelghazi5852 I usually go speed 1 for 10 mins then break for 5 mins then 5 mins at speed 4 l. Monitor the temp and keep going till temp hits 25c. Start with ice water.
Sure, here you go. It's great LIORQUE Kitchen Timer Digital Cooking Timer Magnetic Countdown Timer with Large LCD Display Loud Alarm Timer Clock 99 Hours Timers for Cooking & Kids & Teachers amzn.eu/d/7qZL568
From what I can tell the reason the forward reverse buttons are displayed like that is because they reused the layout from the non-tilt head version. In that version it sits above the mixer and shows the direction the spiral screw "travels" in (righty-tighty lefty-loosey). What model year is this? In the US the website shows a different fastener for locking down the mixer. Otherwise they're identical. On the Italian website the mixers look even more different though retain your wingnut (for US version search pleasant hill grain).
@@robrees1242 yes from casa wood fired pizza ovens. In the end I didn’t get the high hydration model, just got the fixed head 10 speed model and it’s doing me fine. Will easily whip up just over 75% dough which the highest i go to anyway. It has been game changing in terms of dough texture, it feels nothing like the dough I was making by hand, super soft, airy and stretchy.
is there any advantage to going with the non-high hydration model? I'm thinking about ordering an Is8s and am wondering if I should go with high hydration. I typically make pizza dough at 70% hydration, but may experiment with higher hydration doughs.
This is what I found on the web... The great innovation of this mixer is that it is suitable for HIGH HYDRATION, which is perfect for those who need very highly hydrated dough, e.g. 80-90-95%, while with other models dough can only reach 75% www.google.com/amp/s/www.agrieuro.co.uk/amp/famag-grilletta-im-5-10v-hh-spiral-mixer-for-high-hydration-dough-10-speeds-p-26061.html
Hey man :) im thinking about buying one myself, my good old standmixer really had troubles from the beginning! Since im a student its kinda a big investment to make for me hence i dont really know if the extra money spent on the reclinable version is good invested money. Youve prob done some HH doughs right? Would you be able to take out lets say 80% hydration doughs from the non reclinable machine? thanks for your expertise as always :)
Hi thanks for the comments. No 80% hydration would require the faster mixer, the standard one is 90rpm I think and the high hydration one like mine is 300rpm. I think the standard is good for 70% ish hydration but you should check that fact. There is more precise info on famags website.👍
@@PizzaRamblings Hey thanks for the answer but i think you missed my point.... im getting the 300rpm machine for sure! What i wanted to know was if you could get these higher hydrated doughs 80+% out of the Maschine even though the bowl is not removeable :) ive never worked with such a machine and i dont know if its a big hassel to get dough out of the bowl on the fixed bowl models. Hope you understand what im trying to bring across xD Cheers!
AHH apologies for mis understanding. If the gluten is good then yes you should be fine at 80%. It might be a challenge but it should be doable. I can't say for over 80% as I have yet to venture in that area.
I bought the IM5S about 2 years ago and love it. Expensive here in the U.S. because of shipping from Italy. I second the issue with the small numbers on the speed dial! As for the forward and reverse buttons, they would have to have different buttons for the country it is being shipped... Forward and Reverse in Italian both start with an "I," and different letters for other languages... so, arrows are more universal. Heavy? Yes, it's a beast... but in a good way. I don't even think one of our California earthquakes would knock it off of my countertop! 😉 Best investment I've made for breadmaking to date!
Agreed it's a great bit of kit. I can make consistent dough each time now. I'm pretty sure mine has arrows for direction, but yes the numbers on the dial are not the easiest to read now I'm in my 50s lol. It feels like it will last a lifetime. Enjoy 👍
The instructions from PHG for this mixer say to essentially dismantle it every 6 months and check/adjust the belt and chain tension with some obscure and homemade tools. They say it's ESSENTIAL. Including turning your 70 pound mixer upside down, and removing the external plates, top and bottom. It seems to need more maintenance than a Harley if true, and it also seems it would void your warranty. What's up with this?
@@PizzaRamblings I don't have the ability to attach a photo, but here are some excerpts verbatim from the text of the User Manual under section 6.0, Maintenance: "Following the directions in this part of the manual and in the videos will ensure that the user-maintenance requirement of your Famag warranty is met." "The two most important aspects of your mixer that require regular inspection (and adjustment as needed) are the drive belts in the base of the mixer, and the drive chain in the head of the mixer. The drive belts must be kept in proper tension. The drive chain must be kept lubricated, and the dough hook sprocket must be adjusted to take up slack caused by natural elongation of the chain, due to wear." "These service intervals apply to Famag mixers used domestically and commercially, respectively: Belt and Chain Inspection Intervals for Home Users First inspection at 6 months. Continuing inspections every 6-12 months depending on usage." For commercial use the first inspection is at 45 days, and at least every 4 months afterwards. As part of the necessary maintenance requirement, the videos referenced include instructions on removing both the top and bottom plates, loosening bolts on drive wheels, setting and measuring tension of the belts and chain using shop tools, a spring scale, and a paper clip, as well as removing parts of the drive chain. This appears to involve some considerable effort, especially upturning a mixer more than half the spouse's weight, and fiddling around with manufacturer-installed and torqued bolts with the potential of stripping them (it specifically mentions this}, or setting incorrect tensions using a Rube Goldberg scale arrangement. I'm all for the ability to service the machine if something goes wrong - it's great that it has user-serviceable features (Italy's a long way off). What I'm not OK with is the stated requirement to do this every 6 months per the warranty agreement - for a home mixer. I've never heard of that for any other mixer, of any brand, and spouse was actually considering getting a different brand because of this. I'm also guessing it's never done, ever, by any home user. It is nonetheless there, and not even in fine print, from the manufacturer as part of their warranty, apparently. I do appreciate your insight and value your opinion, and perhaps the difference in instructions is regional (I'm in the US). Just seems like a pretty stringent (and obscure) requirement for home users if this is necessary to retain your warranty.
Hello, when you lower the head into the machine, do the bolts touch the hole and youngster to press the head more firmly into the machine or does it fit perfectly ok your machine? Thanks for your reply
@@PizzaRamblings first at all: thanks for your reply. In my mashine the bolts doesn’t really fit. When I move the swivel head back down, the bolts touch the guide hole and jam slightly. It is only possible to move the swivel head cleanly into its final position by applying a little pressure on it. 🤔🙄 I can only close the machine in 2 steps. I will write the manufacturer
Hi, I have a kitchen aid and I don’t get anywhere near as good a dough as yours, I know there are so many variables but would you recommend this machine over the kitchen aid? Is the difference massive ?
Yeah a huge difference. The spiral will finish the dough offer completely, I always had to finish KitchenAid dough off by hand. It will do very high hydration dough that the KA wont touch.
@@PizzaRamblings I love Neapolitan style pizza, what are your proving times? I did a 12hr bulk prove then ball and leave another 12..would you say this is good time to allow?
@@PizzaRamblings thanks, do u think its worth buying the one where you can move the head and take out the bowl or is it enough to buy the model where you cannot move the bowl?
After watching your great vids I now own a mixer, a quick question. Bought a spiral mixer but I’m getting a completely different dough from it. Making biga 72 hydration and Using a £60 mixer I get a slightly sticky dough but manageable but with the spiral it is so sticky , why would they be so different.
Hi, that's an interesting question that's hard to answer. That's quite a high hydration dough 72%. In my mixer I'd be using quite a high speed mix to build up the gluten. Some mixers are single speed, if yours is maybe you need to mix and rest a few times. Make sure you use cold water and try to autolyse if you can. Keep your eye on the dough temperature. There has been the odd time where I have had to use my hands and stretch and fold after mixing. I hope that helps, it's a difficult question to answer
@@PizzaRamblings I’ve used a slow speed on both the cheap mixer and the spiral , I will try a higher speed but just cannot understand why my £60 mixer seems to do a better job
@@PizzaRamblings id be interested if u get the same dough as I do as I’m using the same mixer as you. If u feel like a project this is the link ua-cam.com/video/Wx1Jo6520nU/v-deo.html
Do you have an experience with Sunmix or know anyone that does to compare? I've had people recommend Sunmix but the equiv mixer is considerably more expensive and without a tilt head which is mainly for convenience I guess... My friend went with the IM-5S but has regrets for not going with Sun5 so I'm leaning to the Sun6 as we make all our bread products...
Sorry I don't have any experience with that mixer. It was the one I wanted but I couldn't justify £1300 for 6 dough balls a week. It was hard doing £960 for that famag lol.
@@PizzaRamblings in the US the difference in price between the Famag and the Sun 6 isn't as great. About 20% more, 1569 vs 1890. Sunmix actually have a 10% off sale right now so that dropped the difference to just 8% above the tilt head standard speed Famag model. The key with the fixed bowl will be to clean always immediately after each use but it will be worth the effort.
@@ElGrecoDaGeekcleaning is a pain even with the removable bowl, but that's one thing the famag definitely wins on. I fill my bowl with water and get a cloth in there. Dry dough which you will get on the edges is a pain to shift even when you can take the bowl out.
ordered the im10s hh version a couple weeks ago, comes monday, cant wait :D starting a little pizza pop up business with a couple of arc xl's! great vids btw
Hi, i have been watching all your videos with great interest , i am still using my old faithful kitchen aid mixer which i have had for years, but seeing some of your doughs that your making im very jealous! Do u think the spiral mixer is worth the investment ? I’m looking at a Sunmix at the mo? Any help would be great, Matt
Hi there, yes it's game changing especially with the high hydration stuff. The sunmix is a cracking machine form what I can tell. It takes a bit of getting use too and you need to watch the dough temperature as they create quite a bit of friction which turns to heat. Ice water is something I always use to help keep the temperature down. Don't hang about if your serious about making good pizza. Pull the trigger.... 😁
Taken your advice, Pushed the button! Should be with me within a few days! Looking forward to also use it, thanks for your help look forward to your next video, Matt
Hi again 😁 Perhaps you can briefly explain me why the HH works better with high hydrated dough vs "normal" IM5S? I dont find any explanation on the web 🤔 And the items seems out of order😓
From what I understand it's faster 300rpm, upgraded pinion gear, offset breaker bar (might be on the other that). I also found this "The great innovation of this mixer is that it is suitable for HIGH HYDRATION, which is perfect for those who need very highly hydrated dough, e.g. 80-90-95%, while with other models dough can only reach 75%."
@@PizzaRamblings hi again 😁 I'm always searching for a FALAG IM 5S HH... it seems that Famag has some productions problems . Perhaps I'll chose a IM 5S (without HH). Do you really use the max speed and inversion bowl? In other worlds, is HH usefull ? Thank you Pierre
Hi, yes I have used full speed on some 80% hydration dough. But I don't use it often. The bowl is handy to remove as I can place that in the fridge, but I wouldn't be too bothered if I couldn't remove it. Do I personally been the HH ? Probably not. But I'm the kind of person that goes for the top model. I would have got the 8kg if I had somewhere to store it. The non HH is good to 75% hydration so I understand.
Sorry didn't see this message, yes it's going strong. Not that it has a hard life or anything. I think it's a good unit, I have a process now where I get consistent dough every time all mixed by the machine I just ball it now. Nothing else.
Man, I could do with this mixer! I do about 100 balls a weekend, this would be such a time saver for me, I'm currently doing about 8 batches a day in a Kenwood!!
@@PizzaRamblings I'll be very surprised if I'm still using it in 6 months, they say they can last a lifetime but I'm sure putting it through is paces I doubt it will last that long 😂
I can't say for sure as I've never used a sunmix, but the equivalent sunmix at the time I bought that was around £300 more. I only make 6 balls a week so £950 was enough 😃
@@PizzaRamblings I often make 90 and even 90% hydration doughs with the regular models. The regular model on its highest speeds beats the dough to death, from my point of view.
It's just a guess, but there is a sensor that stops the mixer if you lift the head whilst it's on. Looks like a metal thread about as thick as a thumb. It's on the right under the lift up head.
Hi Dave, no ive seen vito have a go at it and I wasn't sure about it in the end. Especially if you look at how real fresh yeast is made. Are you making some ?
@@PizzaRamblings yes I've just seen that vid of him doing it. I went to tescos this morning and asked if they sold any fresh yeast and the bloke went and got some for me for free. I've never used fresh yeast before making my pizzas been using caputo active yeast so looking forward to trying it. Does it make a difference?
If you do a short proof, you need quite a bit of it. So you do notice a taste. I prefer it overall, you can freeze it too, but make sure its in cling film or it dries up.
@@PizzaRamblings thanks for the help.👍. I've just finished cooking some caputo nuvola for the first time really enjoyed it. I also really liked the caputo cuoco i did last week aswell, lot better than pizzeria.
@@PizzaRamblings yes that's the one , it was only £1 at adimaria as its only got a little date on it. Shame they were sold out of 5 stagioni which I wanted to try.
Thank you for sharing your knowledge as well as reliable opinions. May I know what is the smallest dough weight this spiral mixer could mix reliably. I test many different dough recipes and prefers to mix in small amount; two dough-balls of 250g each. Thank you.
Hi, no problem. 0.3kg According to www.agrieuro.co.uk/famag-grilletta-im-5-s-10v-hh-spiral-mixer-for-high-hydration-dough-10-speeds-p-26061.html#description
Thanks for a great video. Im in the process of purchasing a new dough machine. I have been looking at a similar one but that is fixed. What are your thoughts now that you have had it for a while? How is the locking mechanism of the bowl ? And how is the metal piece in the middle of the bowl holding up since it is loose ate the bottom?
Is it noisy?
If you were to buy one new today, would you go for the same one or would you look at something else?
Thanks!
Hi, I love it, not had and ounce of trouble with it. Everything is solid as can be, nothing loose. It's not particularly noisy to be honest. Mine has an easy life as it only does 6 balls a week, however I have maxed it out a couple of times and its never bothered it.
I was thinking about a sunmix 6 as that's a very nice machine, but your looking at £1300 and I thought £1000 was extravagant for 6 balls a week. Mine is the high hydration version that is capable of 300rpm so it's very good at high hydration dough. Hope that helps.
@@PizzaRamblings Can you give me a quick update? Any problems in the last 2 years? What is the maximum and minimum amount of dough it can handle in real life? Thanks!
No issues in the 2 years, I've made 18 x 280g balls in it maximum, didn't have an issue at 65% hydration. I don't do less than 6 x 280g balls so I'm not sure what the minimum amount is, it will do less than that. I think I've done 1x500g ball when making bread in the past. I'd recommend it, it's been game changing for me. Cheers
How about a 2 year review? And, did you ever use a planetary before this spiral? Thanks!
That's a good idea, I used a kitchen Aid beforehand. Not the best I have to say. I've got the spiral masterd now. Consistent dough every time. 👍👍 Thanks
@@PizzaRamblings One other question, how many dough balls at what weight can you make? Or I guess, how much weight of dough can you mix in that mixer comfortably? Thanks so much!
I've done 18 X 280g balls, it's got a 5kg max capacity. However this depends on the hydration of the dough. 65% is fine, 55% would be a struggle. Higher the easier it is to mix. Cheers
What's the minimal hydratation percentage you can do ?
@@PizzaRamblings
I'm not sure, it's something like 55% I think. The specs are here www.agrieuro.co.uk/famag-grilletta-im-5s230-10-speed-hh-5-kg-high-hydration-spiral-mixer-with-lifting-head-p-26061.html
Hi - it seems that the head of your machine isn‘t closing completely at the point where the pins are located. Do I see that correctly? I‘m speaking about a millimeter max. I mention that because I noticed the same inaccuracy on my Griletta. At the back of the head, not even a piece of paper fits between the head and the base, while a thin piece of cardboard fits at the front. This is not visible on product images from Famag. That doesn‘t need to have an impact on the results of the machine. But it also means that the hook could dive a littel bit deeper into the bowl without that issue.
Interesting, I'm away from my machine at the moment on holiday, I will take a look when I get back. It's all locks sold and ive not noticed anything off, but it could be. Will let you know.
Thank you for your videos !
There is a version of that mixer that the bowl does'nt come out. Do you recommend?
I think they do have a version without a removable bowl. I can't remember the model tho. Sorry
Thank you for this video, I’m torn between getting the 5 or 8 / would you say that the 5 would handle 12 Doughballs at 295 g without any problem at 65% hydration, do you think if It would struggle, because for a couple bucks more I was considering going for the eight, but it is a lot heavier,
Hi, I was in the same boat. Went for the 5 for the same reason. I've done 12x280g at 63% in mine in one pop seen here ua-cam.com/video/lVV-HpCM8sI/v-deo.html. It didn't miss a beat. From memory I've done 18 balls at 280 too it's string as an ox 🐂 you won't have a problem. See what you think from the video. Cheers
Your pizza's since you have gotten this machine have gotten very professional looking. You are at your best. Is is the machine? Is it the more autolyzing? Probably a combination of both. Either way, this is a serious hobby and this machine is perfect for that.
If you want to use it more, why don't do use it for making breads?
Thanks 👍. I find that autolysed dough mixes much quicker in the mixer than dough that isn't. However you can get the same results without autolysing but for me it just takes longer in the mixer and then you face the issue with the dough temperature. I've had some mega results making dough by hand in the past, but there is no question that the machine makes next level dough.
Yes, I'd love to look at some bread making at some point. 😀
Greetings from Barcelona! Got it delivered yesterday, and fully agree with your analysis! Really heavy but very solid piece ! Thanks for sharing it! One question: what’s the usage of the backward rotation? Have you tried it with a dough? Read some where it could be used for poolish? Or have you tried the mixer for Poolish? Thanks !
Hi there. Woo hoo nice one 👍👍👍 glad you like it. I've never used reverse ever. I hear that most people don't rate it as the bowl also reverses which apparently is wrong it should just be the spiral. Enjoy
@@PizzaRamblings ok thanks.
@@rachidbelghazi5852 BTW I have done poolish in it and it was perfectly fine going the right direction.
@@PizzaRamblings perfect!! Did you go low speed? Level 2?
@@rachidbelghazi5852 I usually go speed 1 for 10 mins then break for 5 mins then 5 mins at speed 4 l. Monitor the temp and keep going till temp hits 25c. Start with ice water.
What is the use of turning in the other direction?
I have never needed to use that, so I can't answer. Maybe it's used for bread dough or something 🤷♂️
Hi, do you mind sharing the model/maker of that neat little timer you got there?
Sure, here you go. It's great LIORQUE Kitchen Timer Digital Cooking Timer Magnetic Countdown Timer with Large LCD Display Loud Alarm Timer Clock 99 Hours Timers for Cooking & Kids & Teachers amzn.eu/d/7qZL568
@@PizzaRamblings Thank you
From what I can tell the reason the forward reverse buttons are displayed like that is because they reused the layout from the non-tilt head version. In that version it sits above the mixer and shows the direction the spiral screw "travels" in (righty-tighty lefty-loosey).
What model year is this? In the US the website shows a different fastener for locking down the mixer. Otherwise they're identical. On the Italian website the mixers look even more different though retain your wingnut (for US version search pleasant hill grain).
Hi is a late 2020 model. I have noticed different wing nuts on some here and there, I just put it down to the different ones available at the time. 👍
Hi, great video review! Im looking at buying one of these, also in the uk, where did you purchase it from? Thanks
Hi and thanks, the place where I bought one has sadly shutdown. I have no idea where you can get one currently. Sorry I can't help.
@@PizzaRamblings no worries thanks for getting back to me. I’ve emailed famag directly, hopefully they’ll point me in the right direction.
@@pinkpotato1 did you get a response from famag? I'm looking to purchase one also.
@@robrees1242 yes from casa wood fired pizza ovens. In the end I didn’t get the high hydration model, just got the fixed head 10 speed model and it’s doing me fine. Will easily whip up just over 75% dough which the highest i go to anyway. It has been game changing in terms of dough texture, it feels nothing like the dough I was making by hand, super soft, airy and stretchy.
@@pinkpotato1 great, appreciate the reply and feedback on your model. Good to hear you're having good success with it 👍
is there any advantage to going with the non-high hydration model? I'm thinking about ordering an Is8s and am wondering if I should go with high hydration. I typically make pizza dough at 70% hydration, but may experiment with higher hydration doughs.
This is what I found on the web...
The great innovation of this mixer is that it is suitable for HIGH HYDRATION, which is perfect for those who need very highly hydrated dough, e.g. 80-90-95%, while with other models dough can only reach 75%
www.google.com/amp/s/www.agrieuro.co.uk/amp/famag-grilletta-im-5-10v-hh-spiral-mixer-for-high-hydration-dough-10-speeds-p-26061.html
Hey man :) im thinking about buying one myself, my good old standmixer really had troubles from the beginning! Since im a student its kinda a big investment to make for me hence i dont really know if the extra money spent on the reclinable version is good invested money. Youve prob done some HH doughs right? Would you be able to take out lets say 80% hydration doughs from the non reclinable machine? thanks for your expertise as always :)
Hi thanks for the comments. No 80% hydration would require the faster mixer, the standard one is 90rpm I think and the high hydration one like mine is 300rpm. I think the standard is good for 70% ish hydration but you should check that fact. There is more precise info on famags website.👍
@@PizzaRamblings Hey thanks for the answer but i think you missed my point.... im getting the 300rpm machine for sure! What i wanted to know was if you could get these higher hydrated doughs 80+% out of the Maschine even though the bowl is not removeable :) ive never worked with such a machine and i dont know if its a big hassel to get dough out of the bowl on the fixed bowl models. Hope you understand what im trying to bring across xD Cheers!
AHH apologies for mis understanding. If the gluten is good then yes you should be fine at 80%. It might be a challenge but it should be doable. I can't say for over 80% as I have yet to venture in that area.
@@PizzaRamblings Alright :) dont think that i will constantly push out 80+% doughs anyways.... have never tried one 70+% yet 😂 ty for the info
I bought the IM5S about 2 years ago and love it. Expensive here in the U.S. because of shipping from Italy. I second the issue with the small numbers on the speed dial! As for the forward and reverse buttons, they would have to have different buttons for the country it is being shipped... Forward and Reverse in Italian both start with an "I," and different letters for other languages... so, arrows are more universal.
Heavy? Yes, it's a beast... but in a good way. I don't even think one of our California earthquakes would knock it off of my countertop! 😉 Best investment I've made for breadmaking to date!
Agreed it's a great bit of kit. I can make consistent dough each time now. I'm pretty sure mine has arrows for direction, but yes the numbers on the dial are not the easiest to read now I'm in my 50s lol. It feels like it will last a lifetime. Enjoy 👍
The instructions from PHG for this mixer say to essentially dismantle it every 6 months and check/adjust the belt and chain tension with some obscure and homemade tools. They say it's ESSENTIAL. Including turning your 70 pound mixer upside down, and removing the external plates, top and bottom. It seems to need more maintenance than a Harley if true, and it also seems it would void your warranty. What's up with this?
Mmm interesting, let me check what the instructions say.
The instructions don't mention that in the slightest. 🤷♂️
@@PizzaRamblings I don't have the ability to attach a photo, but here are some excerpts verbatim from the text of the User Manual under section 6.0, Maintenance:
"Following the directions in this part of the manual and in the videos will ensure that the user-maintenance requirement of your Famag warranty is met."
"The two most important aspects of your mixer that require regular inspection (and adjustment as needed) are the drive belts in the base of the mixer, and the drive chain in the head of the mixer. The drive belts must be kept in proper tension. The drive chain must be kept lubricated, and the dough hook sprocket must be adjusted to take up slack caused by natural elongation of the chain, due to wear."
"These service intervals apply to Famag mixers used domestically and commercially, respectively:
Belt and Chain Inspection Intervals for Home Users
First inspection at 6 months.
Continuing inspections every 6-12 months depending on usage."
For commercial use the first inspection is at 45 days, and at least every 4 months afterwards. As part of the necessary maintenance requirement, the videos referenced include instructions on removing both the top and bottom plates, loosening bolts on drive wheels, setting and measuring tension of the belts and chain using shop tools, a spring scale, and a paper clip, as well as removing parts of the drive chain. This appears to involve some considerable effort, especially upturning a mixer more than half the spouse's weight, and fiddling around with manufacturer-installed and torqued bolts with the potential of stripping them (it specifically mentions this}, or setting incorrect tensions using a Rube Goldberg scale arrangement. I'm all for the ability to service the machine if something goes wrong - it's great that it has user-serviceable features (Italy's a long way off). What I'm not OK with is the stated requirement to do this every 6 months per the warranty agreement - for a home mixer. I've never heard of that for any other mixer, of any brand, and spouse was actually considering getting a different brand because of this. I'm also guessing it's never done, ever, by any home user. It is nonetheless there, and not even in fine print, from the manufacturer as part of their warranty, apparently. I do appreciate your insight and value your opinion, and perhaps the difference in instructions is regional (I'm in the US). Just seems like a pretty stringent (and obscure) requirement for home users if this is necessary to retain your warranty.
not exactly a pizza question, put have you tried making enriched doughs like brioche? how does that work?
Haha no that's something I've yet to do. I know someone with an Im20 and makes panettone with it no probs. Thanks for watching 👍
Hello, when you lower the head into the machine, do the bolts touch the hole and youngster to press the head more firmly into the machine or does it fit perfectly ok your machine?
Thanks for your reply
Hello, no it fits perfectly. There is no need to put any pressure on it at all. Drop it down and simply tighten the bolts. Works well.
@@PizzaRamblings first at all: thanks for your reply.
In my mashine the bolts doesn’t really fit. When I move the swivel head back down, the bolts touch the guide hole and jam slightly. It is only possible to move the swivel head cleanly into its final position by applying a little pressure on it. 🤔🙄
I can only close the machine in 2 steps. I will write the manufacturer
Did I understand that correct, 4:30 Minutes for your Dough? How do you do that? thx
Yes, I autolysed the flour and water for something like 5 hours before. Then the spiral mixer did its job 👍
@@PizzaRamblings 10 Hours Autolyse, with Yeast and just some % of the Flour?
Sorry 5 hours. All the flour, but hold back some water to add the yeast to later when you combine the ingredients.
Hi, I have a kitchen aid and I don’t get anywhere near as good a dough as yours, I know there are so many variables but would you recommend this machine over the kitchen aid? Is the difference massive ?
Yeah a huge difference. The spiral will finish the dough offer completely, I always had to finish KitchenAid dough off by hand. It will do very high hydration dough that the KA wont touch.
@@PizzaRamblings I love Neapolitan style pizza, what are your proving times? I did a 12hr bulk prove then ball and leave another 12..would you say this is good time to allow?
@@craigrendle8698 yeah I love a 24hr proof. I do 18hr bulk and 6 balled.
Hi from Belgium.
Thank you for all your videos
Wich app do you use to calculate the amount of ingredients for the dough?
Best regards.
Pierre
Hi 👋 from Manchester UK. It's called pizzapp+ it's pretty good.
@@PizzaRamblings Thank youuuu
Where did you buy the HH version? Thanks
Ahh they have stopped traiding about a year ago. sorry 😔
Hi, can you use that machine to make a shortcrust pastry
I should think so, it's not something I've made but I don't see why not.
Hey is it worth buying the HH version for high hydration? Or would u also just recommend the normal version? Thanks..
If you have the chance for the HH version then yes I definitely would. 300 rpm is great for the high hydration doughs.
@@PizzaRamblings thanks, do u think its worth buying the one where you can move the head and take out the bowl or is it enough to buy the model where you cannot move the bowl?
I've never used the fixed version so I'm not sure, it's pretty handy being able to remove the bowl. I put mine in the fridge with the dough 👍
After watching your great vids I now own a mixer, a quick question.
Bought a spiral mixer but I’m getting a completely different dough from it. Making biga 72 hydration and Using a £60 mixer I get a slightly sticky dough but manageable but with the spiral it is so sticky , why would they be so different.
Hi, that's an interesting question that's hard to answer. That's quite a high hydration dough 72%. In my mixer I'd be using quite a high speed mix to build up the gluten. Some mixers are single speed, if yours is maybe you need to mix and rest a few times. Make sure you use cold water and try to autolyse if you can. Keep your eye on the dough temperature.
There has been the odd time where I have had to use my hands and stretch and fold after mixing.
I hope that helps, it's a difficult question to answer
@@PizzaRamblings I’ve used a slow speed on both the cheap mixer and the spiral , I will try a higher speed but just cannot understand why my £60 mixer seems to do a better job
@@PizzaRamblings id be interested if u get the same dough as I do as I’m using the same mixer as you. If u feel like a project this is the link
ua-cam.com/video/Wx1Jo6520nU/v-deo.html
Cheers, I know Julian to a degree, he is also using s famag.
@@PizzaRamblings makes some really nice pizzas
Do you have an experience with Sunmix or know anyone that does to compare? I've had people recommend Sunmix but the equiv mixer is considerably more expensive and without a tilt head which is mainly for convenience I guess... My friend went with the IM-5S but has regrets for not going with Sun5 so I'm leaning to the Sun6 as we make all our bread products...
Sorry I don't have any experience with that mixer. It was the one I wanted but I couldn't justify £1300 for 6 dough balls a week. It was hard doing £960 for that famag lol.
@@PizzaRamblings in the US the difference in price between the Famag and the Sun 6 isn't as great. About 20% more, 1569 vs 1890.
Sunmix actually have a 10% off sale right now so that dropped the difference to just 8% above the tilt head standard speed Famag model. The key with the fixed bowl will be to clean always immediately after each use but it will be worth the effort.
@@ElGrecoDaGeekcleaning is a pain even with the removable bowl, but that's one thing the famag definitely wins on. I fill my bowl with water and get a cloth in there. Dry dough which you will get on the edges is a pain to shift even when you can take the bowl out.
hello, have you ever made 100% biga with 2 kg of biga dough?
ordered the im10s hh version a couple weeks ago, comes monday, cant wait :D starting a little pizza pop up business with a couple of arc xl's! great vids btw
Ooh nice, you will love it. Good luck with your venture 👍
how is it bro? are u satisfied with the mixer?
I still love mine. 👍
@@ulijanek think I might have gotten a dodgy one, it works but really struggles with lower hydration doughs and when first mixing
How low hydration, and how much ingredients?
Hi, i have been watching all your videos with great interest , i am still using my old faithful kitchen aid mixer which i have had for years, but seeing some of your doughs that your making im very jealous! Do u think the spiral mixer is worth the investment ? I’m looking at a Sunmix at the mo? Any help would be great, Matt
Hi there, yes it's game changing especially with the high hydration stuff. The sunmix is a cracking machine form what I can tell. It takes a bit of getting use too and you need to watch the dough temperature as they create quite a bit of friction which turns to heat. Ice water is something I always use to help keep the temperature down. Don't hang about if your serious about making good pizza. Pull the trigger.... 😁
Taken your advice, Pushed the button! Should be with me within a few days! Looking forward to also use it, thanks for your help look forward to your next video, Matt
Hi again 😁
Perhaps you can briefly explain me why the HH works better with high hydrated dough vs "normal" IM5S?
I dont find any explanation on the web 🤔
And the items seems out of order😓
From what I understand it's faster 300rpm, upgraded pinion gear, offset breaker bar (might be on the other that). I also found this "The great innovation of this mixer is that it is suitable for HIGH HYDRATION, which is perfect for those who need very highly hydrated dough, e.g. 80-90-95%, while with other models dough can only reach 75%."
@@PizzaRamblings thank you again 😀
Some website to order with delivery in Belgium ?
Have a nice Day.
Pierre
@@PizzaRamblings hi again 😁
I'm always searching for a FALAG IM 5S HH... it seems that Famag has some productions problems .
Perhaps I'll chose a IM 5S (without HH).
Do you really use the max speed and inversion bowl?
In other worlds, is HH usefull ?
Thank you
Pierre
Hi, yes I have used full speed on some 80% hydration dough. But I don't use it often. The bowl is handy to remove as I can place that in the fridge, but I wouldn't be too bothered if I couldn't remove it.
Do I personally been the HH ? Probably not. But I'm the kind of person that goes for the top model. I would have got the 8kg if I had somewhere to store it. The non HH is good to 75% hydration so I understand.
@@PizzaRamblings I 'm like you, looking for the top 😉
But it seems impossible to find for the moment 😭
Thanks for the video-I got inspired by this and purchased a SKV10 MO and absolutely love it-biggest difference in my doughs ever.
Do you still use this mixer? I'm looking to get a spiral mixer and haven't a clue which to go for
Sorry didn't see this message, yes it's going strong. Not that it has a hard life or anything. I think it's a good unit, I have a process now where I get consistent dough every time all mixed by the machine I just ball it now. Nothing else.
How is the after sale service in case of repairs?
No idea, not had any issues TBH
Man, I could do with this mixer! I do about 100 balls a weekend, this would be such a time saver for me, I'm currently doing about 8 batches a day in a Kenwood!!
Wow that's some going. That's a Kenwood killer that lol 👍
@@PizzaRamblings I'll be very surprised if I'm still using it in 6 months, they say they can last a lifetime but I'm sure putting it through is paces I doubt it will last that long 😂
Might be time for me to upgrade, where did you source this mixer?
Are you in the UK?
@@PizzaRamblings yes
Great dough machine. I love it
Comparing this to the Sunmix, which is better?
I can't say for sure as I've never used a sunmix, but the equivalent sunmix at the time I bought that was around £300 more. I only make 6 balls a week so £950 was enough 😃
What made you decide to get the high hydration model? Do you use the higher speed that model offers?
Yeah I do 80% dough at times, I want the flexibility to do whatever really.
If I would decide to get the HH model, I could still make lower hydration as well, such as 55-65%? Thanks for the vid., very helpful!
@@PizzaRamblings I often make 90 and even 90% hydration doughs with the regular models. The regular model on its highest speeds beats the dough to death, from my point of view.
metal detection system on the mixer. No bowl no turning
Ahh I see, cracking idea. 👍👍👍
Is that rusting a little around the wing nut?
No rust, but is is greased with food grade grease.
Hey! Just made my first dough with the IM6s. Suddendly the mixer turned off itself over and over again! What is your opinion about that??
Mmm check the bowl sensor is aligned. I've never had this happen with mine, but it sounds something like that.
Alright thanks! but what do you mean by checking if the bowl Sensor is aligned!? Sorry for the question, all new to me!😄
It's just a guess, but there is a sensor that stops the mixer if you lift the head whilst it's on. Looks like a metal thread about as thick as a thumb. It's on the right under the lift up head.
@@PizzaRamblings Ok thanks a lot! I‘ll check that out. 👍😉
Do . they sell extra bowls? 😅
I just have gotten one. What is your dough mix? And mixing time? Thank you
Hi, last dough was Caputo nuvola 65% hydration 24hr room temperature fermentation. Autolysed for 5 hours. Mix was just over 4 and a half mins.
@@PizzaRamblings Thank you
Hi! How many pizzas can you make full capacity in this mixer
Ive made 18 x 280g balls without any issues.
Hi pal quick question, have you tried making your own fresh yeast before ?
Hi Dave, no ive seen vito have a go at it and I wasn't sure about it in the end. Especially if you look at how real fresh yeast is made. Are you making some ?
@@PizzaRamblings yes I've just seen that vid of him doing it. I went to tescos this morning and asked if they sold any fresh yeast and the bloke went and got some for me for free. I've never used fresh yeast before making my pizzas been using caputo active yeast so looking forward to trying it. Does it make a difference?
If you do a short proof, you need quite a bit of it. So you do notice a taste. I prefer it overall, you can freeze it too, but make sure its in cling film or it dries up.
@@PizzaRamblings thanks for the help.👍. I've just finished cooking some caputo nuvola for the first time really enjoyed it. I also really liked the caputo cuoco i did last week aswell, lot better than pizzeria.
Awesome, sounds like your having fun and plenty of 🍕🍕🍕
How mad , I ask about mixer , and here it is. 👍 geeza.
Maybe the fixed model is the answer to these issues?
I have no problems with it after 2 years, just took a bit of getting use to.
@@PizzaRamblings great to hear!
can it work with low capacity like around 1kg of flour?
Hi, yes I make 6 280 balls a week with it any it has no probs with that, which is 1kg of flour and roughly 650g of water.
@@PizzaRamblings Thanks for the helpful info!
hey man! turns your dough machne offs by itself as well?
Hi, sorry I'm not sure what you mean?
@@PizzaRamblings suddenly the machine stops.
Yes it's happened twice from memory. Dunno why.
Have you ever tried caputo red before ? I've just ordered a bag to try as it was on offer.
The only red ish bag I've tried is cuoco. Which have you got?
@@PizzaRamblings yes that's the one , it was only £1 at adimaria as its only got a little date on it. Shame they were sold out of 5 stagioni which I wanted to try.
Im sure I did a vid on that one 🙂
I have had good luck with the americana. It has a protein of 14.25% and a w rating of 360/380.
That's strong stuff. I'll get some of that👍
Thats the reasson why they dont advice to take a machine with a removable bowl
AHH it's no big deal to be fair. It never caused an issue.
What’s the max amount of dough balls you got in one mix?
Hi, from memory 18 X 280g that's just over 5kg.
Very good but I love KitchenAid 😍😍😍😍😍🍔🍕🍕🍕
Yeah me too. It's not as good with dough, but will make a belting cake. It's not bad with dough tho.