Miss BakerĀ® Pro are suitable for larger yeast preparations in confectioneries, bread of high hydration, basic dough for pizza, bread and focaccia,Ā short pastry, flaky pastry and egg pasta, brioches and panettone as well as refreshments for sourdough.
Feauture:
– Miss BakerĀ® ProĀ have 5 speeds
– Work from 35 to 65 strokes per minute
– Miss BakerĀ® Pro model has a 10-liter bowl and kneads from 0.8 to 4 kg of product.
– The complete extractability of the kneading arms makes it easy to clean this revolutionary mixer.
– Equipped with a dual-channel emergency stop system (Safety Torque Off)
– Touch-system control panel from which you can manage the machineās rhythms.
– Board, and high-efficiency induction engine
– The proprietary application āMixDriveā on iOS and Android smartphones.
0฿
Miss Baker ą¹ąøą¹ąø Double arm mixer/Twin arm mixer (ą¹ąøąø£ąø·ą¹ąøąøąøąø§ąøą¹ąøą¹ąø/ą¹ąøąø£ąø·ą¹ąøąøąøąøŖąø”ą¹ąøą¹ąøą¹ąøąøąøŖąøąøą¹ąøąø) ą¹ąøąøąøąø±ą¹ąøą¹ąøą¹ąø° ąøąø¶ą¹ąøą¹ąøą¹ąøąøąø£ąø±ą¹ąøą¹ąø£ąøąøąøµą¹ Double arm mixer ąøŖąø²ąø”ąø²ąø£ąøą¹ąøą¹ąøąø²ąøąøąø§ąøą¹ąøą¹ąøą¹ąøąøąø£ąø“ąø”ąø²ąøąøąøą¹ąø«ąø”ąø²ąø°-ąøąø²ąøąøąø„ąø²ąøą¹ąøą¹ ąøąø±ą¹ąøą¹ąøą¹ 0.5kg-6kg /ąø£ąøąø (10ąø„ąø“ąøąø£-20ąø„ąø“ąøąø£)
Miss baker ąø”ąø²ąøąø£ą¹ąøąø”ąøąø§ąø²ąø”ą¹ąø£ą¹ąø§ 5-speed ąøąø£ąø±ąøstroke ąøąø²ąø£ąøąø³ąøąø²ąøą¹ąøą¹ ąø£ąø¹ąøą¹ąøąøąøąø±ąøąø«ąø§ąø°ąøąø²ąø£ąøąø³ąøąø²ąøąøąøąøą¹ąøąøąøąø§ąøąøŖąø“ąøąøąø“ąøąø±ąøąø£ąøąøąøą¹ąøąøąø²ąø° Elvio Berbardi ą¹ąø„ąøµąø¢ąøą¹ąøąøąøąø²ąø£ąøąø§ąøą¹ąøą¹ąøąøą¹ąø§ąø¢ąøŖąøąøąø”ąø·ąøąøąø§ąøą¹ąøąø·ą¹ąøą¹ąø«ą¹ą¹ąøą¹ perfectly oxygenated dough ąøąø¶ą¹ąøąøąø¶ąøąøąø³ą¹ąø«ą¹ą¹ąøą¹ą¹ąøą¹ąøąøąøøąøąø ąø²ąøąøŖąø¹ąø ą¹ąø«ąø”ąø²ąø°ąøąø±ąøąøąø²ąø£ą¹ąøą¹ąøąø²ąøąøąø±ą¹ąøąøŖąø³ąø«ąø£ąø±ąøMediem (55%) – High hydration dough ąøąø²ąøąø“ Ā panettone,focaccia,sourdough,brioche,short pastry,flaky pastry,croissant,pizza,pasta Ā etc.
Miss Baker ąøąøąøą¹ąøąøąø¢ą¹ professional ą¹ąø„ąø° home baker ąøŖąø³ąø«ąø£ąø±ąø ąø£ą¹ąø²ąø pastry&bakery,pizza baker,ąø£ą¹ąø²ąøąøąø²ąø«ąø²ąø£, ąø«ąø£ąø·ąø home-bakerąøą¹ąø§ąø¢ąøąøøąøąø ąø²ąøą¹ąøąø craftmanship ąøąøµą¹ą¹ąøą¹ąøŖąøąøąø”ąø·ąøąøąø§ąøąøąøµą¹ą¹ąøą¹ąø”ąø·ąøąø«ąøąø¶ą¹ąøąøąø£ąø°ąøąøąø ąøąøøąøąø«ąø ąø¹ąø”ąø“ą¹ąøą¹ąøąø£ąø°ąø«ąø§ą¹ąø²ąøąøąø§ąøą¹ąø”ą¹ąøŖąø¹ąøą¹ąø«ąø”ąø·ąøąøąøąø²ąø£ąøąø§ąø/ąøąøŖąø”ą¹ąøą¹ąøą¹ąøąøąø£ąø°ąøąø sprial mixer ąøąø±ąø§ą¹ąøąø£ąø·ą¹ąøąøąø”ąøµąøąø²ąø£ąøąøąøą¹ąøąøąøąøµą¹ąøŖąø§ąø¢ąøąø²ąø” ąøąøąøąø²ąø ąøąø³ąøąø²ąøą¹ąøąøµąø¢ąø ą¹ąø„ąø°ąøąøąøąøąø³ąøąø§ąø²ąø”ąøŖąø°ąøąø²ąøą¹ąøą¹ąøą¹ąø²ąø¢ ą¹ąøąø·ą¹ąøąøąøąøą¹ąøąøąø¢ą¹ąøąø„ąø„ąø±ąøąøą¹ąøąøµą¹ąøąøµąøąøµą¹ąøŖąøøąø ą¹ąøąø£ąø²ąø°ąøąø²ąø£ąøąø§ąøą¹ąøą¹ąøąøą¹ąøąøąøąø²ąø£ technique, strength ą¹ąø„ąø° determination
Pastry chef of the year 2010āØ
World Pastry Stars 2016āØ
Best Pastry Chef Entrepreneur 2019āØ
World Championship World Champion 2021āØ
AMPI PresidentāØ
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FB : Luca Montersino
World Pastry Champion Lyon 2015 ąøąøµą¹ąøąø£ąø¶ąøąø©ąø²ąøą¹ąø²ąøąøąøąø”ąøąøąøąø²ąøąø²ąøąø²ąøąø“
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IG : emmanueleforcone
Master Pastry Chef ąøąøąøą¹ąø”ąø·ąøąøąøąø²ąøąø±ąø§ ąøąø£ąø°ą¹ąøąøØąøąø“ąøąø²ąø„ąøµ
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IG : karim.bourgi
ąøąø¹ą¹ąøą¹ąøąøąø±ą¹ąø PASTRY CONCEPT Leonardo Di Carlo
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Vanessa Kimbell ąøąø£ąø“ąø«ąø²ąø£ The Sourdough School ą¹ąø Northamptonshire ąøŖąøąøąøąø³ąøąøąø”ąøąø±ąøą¹ąøąøąø±ą¹ąøą¹ąø£ąøµąø¢ąøąøąøąø sourdough ą¹ąø„ąø°ąøąøąøąøąø”ą¹ąø«ą¹ąøąø±ąøąøąø±ąøą¹ąø£ąøµąø¢ąøąøąø²ąøąøąø±ą¹ąø§ą¹ąø„ąø
IG : vanessakimbell
IG : romanabacarelli
https://www.davittorio.com
https://www.belmond.com
Ā by the company Bernardi. Aesthetic and efficient.
perfectly mix the dough without stressing its structure.
dough for a delicate structure and a crumbly paste.
High efficiency moter low and silent consumption
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CUISINE CRAFT CO.,LTD
188/6 Supalai Premiere Ratchthewi Building, Petchburi Road, Thanon Petchburi, Ratchthewi, Bangkok 10400