Famag vs Sunmix: Which Spiral Mixer Is Better?

Famag and Sunmix are the two Italian spiral mixer brands we are asked about most. Both are built in Italy, both knead dough the way a baker does by hand, and both cover everything from a 5 kg home-business mixer to a full bakery machine. So which one should you buy?

The honest answer: neither is "better" across the board. They are built around different ideas. This guide compares them model for model so you can pick the one that suits your dough and your kitchen.

The short answer

• Choose Famag if you want a removable bowl, a simple dial and a 3-year motor warranty. Its HH (high hydration) models are made for wet dough above 75% hydration.
• Choose Sunmix if you want a wider speed range (50–300 rpm), bowl reverse and, on the EVO line, a touch screen with 20 saved recipes and an infrared dough thermometer.
• Cheapest way into an Italian spiral: Famag IM5 (single speed, RM6,188) or Sunmix SUN6 (10 speeds, RM6,666).
• For ciabatta, Neapolitan pizza and high-hydration sourdough: Famag IM5-S HH or Sunmix EVO6.

Two brands, two ways of thinking

Famag: built like a tool

Famag's Grilletta mixers use a chain overhead drive with a dual-belt final drive and sealed FAG industrial bearings. The controls are a plain speed dial marked 1–10. The big choice is the bowl: standard models have a fixed bowl, while the "S" models have a tilting head and a removable bowl, which makes it far easier to tip out sticky dough and wash up.

• Single speed (e.g. IM5, IM8, IM10): the most affordable, fine for one type of dough.
• 10V (10 speeds, 90–240 rpm): one machine for stiff and soft dough. For dough under 65% hydration, Famag recommends not going above speed 5.
• HH, high hydration (90–320 rpm, with reverse): a special sprocket lets the hook spin faster, which is what develops gluten in very wet dough.

Sunmix: built like an appliance

Sunmix mixers use an inverter-driven motor, so the speed changes smoothly rather than in steps, from about 50 to 300 rpm. The bowl is fixed, but it can turn in reverse, which helps fold in ingredients and clean the hook. The ranges step up in features:

• SUN6: 10 speeds (70–300 rpm), 30-minute timer, LED bowl light, bowl reverse.
• EASY line: simple, inverter speed control from 50 to 300 rpm, in 6, 10, 15 and 20 kg sizes.
• EVO line: touch screen that stores 20 recipes of 6 steps each, plus an infrared sensor that reads the dough temperature and can stop the mixer at a set maximum. Very useful in a hot Malaysian kitchen.

Side by side

Model for model, by dough size

Around 5–6 kg of dough

• Famag IM5 10V, RM6,788: 8 L fixed bowl, 5 kg of dough, 10 speeds (90–240 rpm), 26 kg.
• Famag IM5-S HH, RM8,688: removable 8 L bowl, 5 kg of dough (3 kg flour, 2 L water), down to 0.3 kg, 90–320 rpm with reverse, 29 kg.
• Sunmix SUN6, RM6,666: 8 L bowl, 0.5–6 kg of dough (3.5 kg flour), 70–300 rpm, timer, LED light, 31 kg.
• Sunmix EVO6, RM7,888: 8 L bowl, 6 kg of dough, 50–300 rpm, touch screen recipes and dough thermometer, 35 kg.

Around 10 kg of dough

• Famag IM10-S 10V, RM9,688: removable 13 L bowl, 10 kg of dough, 10 speeds, 36 kg.
• Famag IM10-S HH, RM10,088: as above, built for dough above 75% hydration.
• Sunmix EASY10, RM9,888: 12 L bowl, 10 kg of dough (5 kg flour), 50–300 rpm, 0.55 kW, 40 kg.
• Sunmix EVO10, RM12,388: EASY10 size with touch control and bowl reverse.

Around 20 kg of dough

• Famag IM20 10V, RM13,488: 22 L bowl, 20 kg of dough, 1.5 HP, 64 kg. Power supply is configured to your site, so ask us before ordering.
• Sunmix EASY20, RM17,388: 25 L bowl, 20 kg of dough (10 kg flour), 1.1 kW, 230 V single phase, 55 kg.
• Sunmix EVO20, RM19,888: the 20 kg EVO with recipes and dough thermometer.

Which is better for high-hydration dough?

Both handle wet dough well, because a spiral hook works the dough against the bowl wall instead of slapping it around. What matters for 75–85% hydration doughs is hook speed, since wet dough needs a fast final mix to build strength.

• Famag HH models reach 320 rpm, the fastest here, and the removable bowl makes sticky dough much easier to handle.
• Sunmix reaches 300 rpm on every model, with bowl reverse to help the dough come together. The EVO's dough thermometer helps you stop before the dough overheats during a long fast mix.

If most of what you make is ciabatta, focaccia or Neapolitan pizza, either a Famag HH or a Sunmix EVO is a good choice. For everyday bread and buns at 60–70% hydration, a Famag 10V or a Sunmix EASY is plenty.

Before you buy, check

• Your dough, not the litres: compare dough or flour capacity. Run a mixer at about 60–80% of its rating for long life. Our 5 kg dough guide has a calculator.
• Stiff dough: for bagels and noodle dough below 55% hydration, mix about 20% less than the stated capacity.
• Weight and table: 5–6 kg models weigh 26–35 kg; 20 kg models 55–65 kg.
• Dough temperature: use cold water, or a little ice, so dough finishes around 24–26 °C.

Frequently asked questions

Is Famag or Sunmix more durable?

Both are professional Italian machines built for daily use. Famag gives a longer motor warranty (3 years against 2), and its mechanical controls have fewer electronics to go wrong. Sunmix offers more features. Either will last many years with normal care.

Do I need the removable bowl?

It is worth it if you mix several batches a day or a lot of sticky dough, because tipping out and washing the bowl is much quicker. For one or two batches a day, a fixed bowl is fine and costs less.

Can I use these mixers for cake batter?

No. Spiral mixers are made for dough. For batters, creams and meringue you need a planetary (stand) mixer. See our stand mixer vs spiral mixer guide.

Do they run on normal household power?

The 5–10 kg models of both brands run on 230 V single phase. The Famag IM20 and bigger are configured for your site, so check with us first.

Still not sure?

Tell us what you bake, your hydration and your batch size, and we will help you choose. WhatsApp us on 017-805 6033, or browse all Famag and Sunmix mixers.