Thanks for this. Yes we mix Brioche at the bakery on a bi-weekly basis in a Kemper spiral and indeed ingredients are always very cold. In summer, a 25 kg sack of strong flour goes out of the walk-in cooler and into the blast freezer for an hour before we start mixing, eggs are 2-3 degrees C and butter is, straight out of the fridge. We keep the Brioche flour overnight in the walk-in cooler in cooler months, no blast freezer needed.
Thanks again.

Absolutely, happy to help. For brioche and pan d’oro, I assume you pre-chill everything and put in pounded cold butter? If I don’t do that, it’s hard to keep temperatures down.
Not sure if you saw my YouTube channel, but I have a lot of stuff on mixing with the Famag. https://www.youtube.com/@LoveLevain

Thanks for this. Very clear. From earlier posts, I thought you were using the Grilletta’s mid speed (5-6) as the equivalent of a professional mixer’s #2 and I found enriched and high-hydration doughs took too long to develop and heated too fast if used like this. I actually have modified the bar of my Grilletta to get it closer to the spiral (I have a high hydration model though). Things have somewhat improved but I’m faaaar from pleased.

It’s true it’s a cheap machine built like a tank and 95% of users here in Europe will be just mixing 55% pizza dough, so who’s to blame anyway 😉.

I bake in a professional capacity in France and my Kempers behave very very differently from the Grilletta I have at home. While I’m not a huge fan of the Grilletta (I have an 8 kg model), it can get everything done if I push the speeds to the max, mostly 90%-100% Focaccia and Brioche. I don’t do regular breads at home, baking in a domestic oven is a PIA. I’m far from sure less experienced baker’s can easily get results though, there’s a learning curve for sure.

Thanks again, it’s been great help.

Hi Antonio, and thanks for joining the group! The Grilletta is much smaller than my 10 and 40 quart mixers, so the speeds will be dependent on how the dough behaves. As a general rule, I use only 2 speeds: incorporation speed (lowest setting) and developing (highest speed). I don’t have a need for the variable speed option. Simply put, it’s either at the very lowest or very highest setting. You’ll need to get comfortable assessing dough development in order to understand how long to keep at the highest setting. Maybe another post is born!?

Would it be possible to have some info on the speeds you use to mix Pandoro at the different stages? I’d like to have some reliable background information before starting the trials. Thanks a mlion for help.

Although not cheap, they are obtainable on Amazon.