Spiral Mixture

The main function of the spiral mixer is to gently mix bread dough, allowing it to develop the proper gluten structure, while not overworking the dough. This is achieved because the bowl of the mixer rotates as the spiral hook is spinning and kneading the dough. The benefit to this action is that the spiral hook is kneading only a portion of the whole dough mass at a given time. This keeps friction heat low, providing a more homogeneous mix.

Similar to their planetary counterparts, spiral mixers can also come with variable speeds, which facilitates dough development. When mixing dough in a spiral, low speed helps bring the mix together into a homogeneous mass; whereas high speed is meant to develop the gluten structure of the dough. The size of these mixers is also measured by the volume of the bowl.