Unboxing and Review Of The Famag IM-8S
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- Опубліковано 4 кві 2021
- Today I do a quick review of the Famag IM-8S spiral dough mixer for high hydration. A well crafted heavy duty machine thats prefect for home cooks who make bread and pizza. I purchased the mixer from pleasanthillgrain.com/
Features of the mixer:
Specifically for high hydration dough
Spiral mixing action
Gentle, low-oxidation kneading
Doesn't heat dough
Integrated offset breaker bar
Power rotating bowl
11.5 qt. capacity
Wide 2.2 to 17.6 lb. batch range
High lift drive head, lift assist
High torque industrial motor
Stainless food-contact parts
Infinite variable speed
Durable powder coat finishes
Quiet operation
Plugs into 110V home outlet
Made in Italy
Poolish Dough Recipe for 8 pizzas at 70% hydration.
Poolish: 1 hour room temp and 16-24 hours in the fridge
168 grams of water
168 grams of 00 flour
5 grams of fresh yeast and honey
Dough: 2-4 hours at room temp after its balled. 260 grams each dough ball.
672 grams of water
1032 grams of 00 flour
36 grams of salt
Check out my Instagram for all my pizzas: ThepizzaguyJon
"Music: www.bensound.com"
Ooni Koda 16:
tinyurl.com/TPGJOoni16Koda
Ooni Koda 12:
tinyurl.com/TPGJOoni12Koda
Ooni Gloves:
tinyurl.com/OoniGloves
Opni Classic Peel:
tinyurl.com/ClassicPeel
Ooni Wooden Peel:
tinyurl.com/WoodenPeel
Ooni Brush:
tinyurl.com/oonibrush - Навчання та стиль
Fantastic vid, I'm gonna get this soon I'm a bread lover and I'm making room for it.
Subscribed to you just now, hoping to get more bread recipe ideas.
Thank you for subscribing.
Bellissima! Complimenti!😉👍
WoW. really nice this color!!
Thank you. I love it.
hh model has different sprocket for higher speeds .
Hi, great colour! Do you have the definite FAMAG colour code (silver, dark silver ...)? Thank you!
Thank you. It’s the dark silver.
Nice! Would match my grey Roccbox 🤣
Such an awesome machine.
What temp was the water I here that some people use cold water and some use Ice water because the mixer heats up the dough quickly they say the dough should not get over 72 degrees when mixing
I don’t put ice directly as I’m always worried it could change my hydration. But maybe an hour or couple before I start making the dough I’ll fill up a container with water and ice. Than I’ll weight my water out when it times to use it. My water is usually around 40F. The mixer doesn’t hit it up that quick but I do stay below 73F.
Como é possível ter acesso a esta masseira?
Does your mixer make a somewhat loud electrical humming/hissing noise. Especially once you're approx 100-125 RPM and above?
I’ve never but the only noise I usually hearing is from the spiral itself.
did you purchase from amazon?? I'm trying to buy it but not sure it has 110v or 220v because it says commercial also.
I purchased on Pleasent Hill Grain.
Thanks for a great video! I’m thinking of buying the Famag im8s but what makes it better for high hydration dough? Do you know the differences between that mixer and the regular one, is the bowl different or the spiral or what?
I think the only difference is the bowl. On the high hydration machine the bowl comes off and the other one it doesn't.
Wrong. The only difference for the HH is that it has a reverse mode.
Pretty sure it’s a speed (rpm) difference. Check the specs of the IM 8s and IM 8s HH…higher speed possible in the latter. ‘S’ denotes removable bowl and tilting head. ‘HH’ denotes higher possible RPM.
@@joescrib83 Wrong. Different gear ratio allowing for a faster speed of either the bowl or both bowl and hook
@@jackpast correct hh model has different sprocket for higher speeds .
Hello,
Do you think that this 8 kg version is good for 1 kg(+700 water) of flower ?
I got the 10 s but it takes way to long to close the dough
Yes, the 8s can handle 1kg of flour easily. Anything lower is hard for the spiral to get it all incorporated. The 10s could also handle 1kg but maybe because it’s a bigger bowl you would want to use more flour being that it’s a bigger mixer.
@@ThePizzaGuyJon i received a offer for the 10s for less than 1000$... Would you pay the 200 extra and change the machine to the 8s?
@@Armingo6 where the hell did u get that offer?
Have you ever tried mixing meat for sausages in this mixer? I really wonder if it works. Thx
No I have not. Don’t think I want to contaminate my mixer.
Have you tried making smaller batches? Will this mixer work to make just 4 dough balls? Thanks
I haven’t done a four batch dough in there but it can be done.
Life tip - don't post your name, addy, and phone number on UA-cam. There are bad people out there. PS, I'm jealous of your mixer.
I'll have to watch back, I don't think I showed it. Thank you, its a beast.
how many KGs of flour can it handle?
I believe it can go up to 8
@@ThePizzaGuyJon no, 8kg is the total dough weight, so for the flour it's around 5kg maximum
what's the smallest amount of dough you've made with this?
I believe around 800grams of flour.
@@ThePizzaGuyJon and the biggest?
@@boordbelsj About 3000 grams
@@ThePizzaGuyJon 800 grams of flour or dough?
The famag im-8s handles 1kg-8kg of dough
Are you able to move around this beast of a mixer by yourself only or you require another person's help?
I can but it’s so damn heavy that I’ll usually have my brother help me.
@@ThePizzaGuyJon
Really appreciate your input. I'm trying to make up my mind whether to go for Grilletta or mayby Norwegian made Wilfa Probaker that also has rotating bowl and is way lighter at about 28 lbs only. Am only interested in sourdough bread baking
ua-cam.com/video/2AMB503yJHc/v-deo.htmlsi=AAlV2W_bhwKE8oNm
What’s the brand & model?
Famag IM8S
When are you making CHICAGOOooooooooo!
is this the IM- 8s HH or IM- 8s ?
Its the IM8S
What’s the difference between the 2 ?
@@MyVitino the HH model can handle high hydrations dough better. because the spiral hook moves faster than the bowl and this is a huge feature if you want to close the dough before it get’s too warm.
Is this the IM 8S HH
Yes it is.
Good vid, music a bit distracting and not necessary
Thank you and yeah I don’t use music anymore because of that.
Slow mix 3 min, fast mix 7 min
You make it a very lengthy process. Why not add water, starter and flour together in the beginning? Waste of time to break starter in the water, imho
Everyone has their own way of doing this. This works for me.
How'd you remove it from the box? Unboxing without even showing the actual unboxing..come on man lol
A magician never reveals his secrets.
@@ThePizzaGuyJon damnit Jobe! But seriously did you just cut the box away lol or slip it from the bottom up?
@@MichaelREFLECTS I think from what I can remember is that I just lifted it out with the help from my brother.
@@ThePizzaGuyJon thanks m8! I def think im gonna go dark silver. Its not black so it won't show flour dust as badly I'm guessing? Not that I wouldnt clean it but...curious why you went dark silver over Galaxy for example. Also how much did you pay for it?
Hey another question- why did you go for the 8 over the 5? I heard the minimum recommended dough amount is 1.0kg for the 8. What have you found?