Spiral Mixers

Spiral mixers work dough with a fixed spiral hook while the bowl turns beneath it, developing gluten faster and with far less friction heat than a planetary machine. That makes them the standard choice for bread, pizza and any high-hydration dough where keeping the dough cool matters as much as mixing it.

Sizes run from compact bench units handling a few kilos up to floor-standing production machines. Match the machine to your smallest regular batch as well as your largest — a spiral mixer that is too big will not grip a small dough properly.