- Synthesis of three different kneading systems: twin arms, spiral, wave.
- Optimum smoothing and kneading level of dough.
- High dough oxygenation.
- Low temperature increase during kneading.
- Reduced kneading times.
- Models FRL-R available: with hydraulic table tilter.
- Models FRL-F and FRL-R Models: 90 kg, 160 kg and 250 kg bowls (batch) available.
The Fornella Fixed Bowl Mixer is especially useful for:
- French Bread
- Mother dough (levain)
- Pan Brioche
- Puff Pastry
- Laminated dough
- Panettoni and Pandori
- Short bread