Says on the site that it plugs into a 110V outlet which is great if you live in a country with weak electricity, what about 220-230V? 😊

Wow! You can really see the difference when comparing side by side! I hope on e day to get one to make pizza making easier at home.

How does the capacity of this mixer compare to the kitchenAid? The KitchenAid is 5 Quarts. Your web site lists in kg. Will your mixer do the same amount of dough, less dough, or more dough? Thanks in advance.

Congratulations Vito. Wish you all the best with your new mixer.

Vito, the video on your web site is without sound 🤷

Hi Peter, You have the same name as spider man himself?.. Please let me know which mixer did you order? I'm trying to order a mixer myself..

We believe you Guga!!! Love when you and Vito get together, only good things happen!!!

😢 the lost art of loving friendships… beautiful

How do you confirm, tell us? how do you confirm this is the best and no other can compete?

If Guga says it, i buy it. Simple as that!

grande Guga!

Hope you can manage to buy the great mixer one day!

Sounds great!

In my experience, it’s very possible to get extreme gluten development in a standard KitchenAid by cycling between faster and slower speeds and also by using ice water to prevent the dough from overheating.

I appreciate that!

Hope you enjoy

My pleasure 😊

Yeah, the planetary mixer a good general-use mixer, but it doesn't excel with bread doughs. The planetary action is quite rough on the dough, ripping and tearing the gluten strands. Even though there are techniques that can avoid the dough ball slopping around in the bowl, as in the video, the dough development can never (and I truly believe "never" in this case) be as good as dough properly developed in a spiral mixer. The breads made with a planetary mixer can be very good, but not truly great.

@@YaGottaBeKidding thx for sharing your knowledge. Unfortunately, spiral mixers aren't as portable as a stand mixers and requires much more space in the counter. Would you mind sharing those techniques you mentioned to improve results in the stand mixer? Thx

@@RenatoDouek Sure, and hope they're of some use. I've only used a spiral dough hook with the KA mixers, so don't know if it translates to their straight dough hook. Start by placing all of the dry ingredients in the bowl and then add the water; some people like to hold back the salt until the yeast is fully incorporated, which is fine. Add the water in portions, but don't dawdle; you don't want the flour to get hydrated while the mix still needs more water. Depending upon the day, humidity, flour, etc., you may wish to adjust the water ratio slightly to accommodate. You don't want the slimy bowl like in the video, so add a tiny bit of water at a time, trying to hit the center of the dough ball as it passes by. Better yet is to stop the mixer, push the dough ball down off the dough hook, add a little water, mix it in manually just a little, and proceed from there. Many people err on the other side, making a *slightly* wetter mix and then adding a little flour to the bowl, thereby avoiding the slime. If I get slime, then I'll add a dusting of flour. I also push the dough ball off of the hook several times throughout the mix/knead, fold it over once or twice, making an evenly distributed ball, and then back to the motor. With the spiral mixer, I add all of the water and turn it on. I then add about a third of the flour at the center of the bowl's rotation, where that vertical bar (the breaker bar) is located and repeat over the next minute or so; the other dry ingredients are also added during this time. That's all there is to it. The width and height of my KA are almost identical to the Autenti, with the latter being 5 inches longer than the KA, so it's a bit longer but otherwise takes the same space.

It is available in Europe just not as Vito rebrand. The very same machine, made in Italy and little under 700 euros

@@_xano what brand is that?

​@@nichlasbirkholm4493 PINA 10 MO 6 Kg / 7L, but it is just standard spiral mixer with doughbreaker (blunt knife in the middle of bowl). A lot of manufacturers make simillar ones all around the world, pretty common stuff in proffesional gastronomy :)

@@_xanoCalibrated for the 50hz, 230 volt European Grid, I imagine…

it is produced by italian company, so 230/50 is standard version :D @@unconventionalideas5683

❤

Thank you so much!

It looked like he added more yellow olive oil to the planetary dough making the dough appear more yellow.

You are so welcome!

Right on!

Fingers crossed!

Thank you! Will do!