MIXING POINTS: spiral desing is perfect to follow the bowl movement, dough is costantly pushed down and cut by the central column which allows adequate oxygenation. Dough is spread throughout the bowl evenly allowing the rest of that before new step in the cycle to achieve the perfect temperature of dough

The BOWL is a single block, it is not welded, to witness the product quality. Tolerance is not more than 1 mm, this means the bowl is perfectly round, essential to confirm what is written above. Column, bowl and spiral are in high strenght stainless steel 

VELOCITIES studied over many years of experience (95 rpm in first, 190 in second, 12 rpm of the bowl), to preserve and appreciate the characteristics and qualities of each type of dough, even with high percentage of water in the recipe