I used to work at a bakery where we would make stollen with a big fork mixer. But the trick was to "work the bowl" to get everything mixed in at the end. We had a mixer with a floating bowl -- it would only rotate due to the action of the mixing arm, it had no power to rotate on its own. So we could physically grab the bowl and halt the rotation (while the arm continued to rotate) or manually spin the bowl in the reverse direction against the fork. This allowed for quick integration of the fruit without overworking the mix. If your mixer has a powered bowl then it might be more difficult.
I'm happy to have a reply. I always follow you with great interest and i experience your satisfaction techniques.
Do you think that fork mixer is ok for panettone?
A clarification: fork mixer will be made by me and the bowl will move by inertia and will rotate on a bearing, if I can I will apply a brake to adjust the rotation. I know I'm crazy :-)
I used to work at a bakery where we would make stollen with a big fork mixer. But the trick was to "work the bowl" to get everything mixed in at the end. We had a mixer with a floating bowl -- it would only rotate due to the action of the mixing arm, it had no power to rotate on its own. So we could physically grab the bowl and halt the rotation (while the arm continued to rotate) or manually spin the bowl in the reverse direction against the fork. This allowed for quick integration of the fruit without overworking the mix. If your mixer has a powered bowl then it might be more difficult.
Trevor
I'm happy to have a reply. I always follow you with great interest and i experience your satisfaction techniques.
Do you think that fork mixer is ok for panettone?
A clarification: fork mixer will be made by me and the bowl will move by inertia and will rotate on a bearing, if I can I will apply a brake to adjust the rotation.
I know I'm crazy :-)
Gaetano