Blame your mixer. Not your dough. | | | When master bakers like Bryan Ford and Maurizio Leo talk about dough, they talk about spiral mixers. Why? Because spiral mixers mix more gently, consistently and produce better results than the stand mixers most of us use at home. We asked them to put the Ooni Halo Pro Spiral Mixer to the test—alongside a planetary mixer. Here’s what they found. | | Are spiral mixers really that much better at making dough? | | | Without a shadow of a doubt. Let us tell you why. | | - Unlike planetary mixers, where ingredients can get stuck at the bottom, Halo Pro’s patent-pending Breaker Bar, Spiral Hook, and rotating bowl create full, even mixing coverage. - Planetary mixers often overmix some of the dough, and undermix the rest. - The Halo’s specialised design ensures your dough will get optimal hydration and stronger gluten networks, perfect for bread and pizza doughs. | | | | - With Ooni Halo Pro, the bowl and Spiral Hook rotate together, ensuring an even, gentle mix without overheating the dough. - Unlike planetary mixers, the Halo Pro maintains ideal temperatures for fermentation, giving you better gluten development and predictable results. | | | - Halo Pro's detachable bowl and breaker bar make cleanup simple and hassle-free. - The spout lid allows you to add liquids mid-mix while keeping flour from spraying everywhere—something planetary mixers struggle with. | | Tested & Approved by Experts | | Renowned baker and author of "The Perfect Loaf", Maurizio Leo, put the Ooni Halo Pro to the test, and the results speak for themselves. Take a look for yourself. | | | | Both Bryan Ford and Maurizio Leo were gifted an Ooni Halo Pro Spiral Mixer in order to create this content, but opinions are their own. | | | |
