Miss BakerĀ® Pro XL.Ā has a 20-liter bowl for doughs ranging from 1.5 to 8kg in highly hydrated dough such as panettone and pandoro.
Feauture:
– Miss BakerĀ® ProĀ have 5 speeds
– Work from 35 to 65 strokes per minute
– Miss BakerĀ® Pro model has a 20-liter bowl and kneads from 1.5 to 8 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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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
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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
