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The main difference between the stand mixers is how bowls are attached. the tilt-head hinges back while the bowl-lift has a lever to raise and lower the bowl. Learn more about tilt-head vs bowl-lift stand mixers to find the right one for you.

The iconic tilt-head KitchenAid stand mixer features a head that tilts back for optimal bowl access so you can add ingredients and accessories easily. The bowl-lift stand mixer is perfect for heavier mixtures and bigger batches with sturdy base support, a powerful motor and more capacity. Learn more with our guide: Bowl Lift vs Tilt Head Stand Mixers: What's the Difference?

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Perfect for small batches, the 3.5-quart bowl can make dough for up to 5 dozen cookies at once. This small but mighty countertop mixer can help you elevate everyday meals for your household without taking up too much countertop space. Choose from 10 different eye-catching colors when you shop the Artisan Mini Stand Mixer.

For your biggest batches, explore KitchenAid Bowl Lift Stand Mixers. Shop 5- and 6-quart models to make up to 13 dozen of your signature cookies or shredded chicken for taco night. Tackle heavy mixtures like multi-grain bread with the powerful and sturdy bowl-lift stand mixers.

Not a big baker or have a small kitchen? Then a hand mixer might be the way to go. This guy gets the job done without taking up too much space. Hand mixers beat the perfect eggs & batter & clean-up is easy.

A KitchenAid mixer is a popular wedding registry item & makes a great gift. This top brand has been around forever. The first KitchenAid stand mixer came out in 1919. And today, they keep evolving by designing more & more unique KitchenAid stand mixer attachments that surpass basic baking. Pick up the pasta-making mixer attachment to create the freshest noodles around. Or try the spiralizer for an easy way to create low-carb & gluten-free veggie noodles. KitchenAid is known for its quality & performance passed on from one generation to the next.

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While I mostly mix the recipes here at The Perfect Loaf by hand, I sometimes use my KitchenAid stand mixer for enriched doughs or a Famag spiral mixer to mix larger bread dough batches. I feel like the Famag IM-8S is one of the best small spiral mixers with a breaker bar (I'll go into what this is later in this guide).

Full disclosure: Pleasant Hill Grain gave me this mixer when it was first released for my feedback without any expectations. But I've received so many emails about the mixer that I thought I'd put together this comprehensive guide on using a Famag dough mixer when baking sourdough bread at home.

By comparison, a spiral mixer has a fixed dough hook that spins in place (usually near the base of the mixer) as the bowl rotates. This means a spiral mixer typically has two motors, one to control the dough hook's spinning action and one to rotate the bowl.

A spiral dough mixer is incredibly efficient at quickly strengthening bread dough. A spiral mixer also tends to keep the dough temperature low due to its design, as the spiral hook spins to develop the dough without excessive motion efficiently.

A breaker bar is a straight piece of metal that extends down into a mixer's mixing bowl. The bar is either attached to the mixer's top and extends down, or sometimes it's a part of the mixing bowl itself and extends up. In the case of the Famag, it's attached to the tilting mixer head, raising and lowering as the head is unlocked or locked into place, respectively.

A breaker bar with a spiral dough mixer prevents the dough from climbing up the dough hook, which will eventually require you to stop the mixer and scrape the dough back into the mixing bowl. With the Famag, you turn it on, and it's mostly hands-off until your dough is done mixing.

As you can see above, the Famag has the breaker bar attached with two large screws to the front of the tilting mixer head. When the mixing bowl is in place, and the head is lowered, the bar is mostly centered within the mixing bowl.

I was initially worried about how this breaker bar was attached to the mixer's tilt head: was it strong enough to handle stiff dough? I haven't seen this ever show signs the bar would pop off, bend, or warp in testing. It flexes slightly, especially when mixing something like my sourdough pretzel dough, but it holds strong and mixes without trouble.

Using the mixer is incredibly straightforward. I unscrew one of the screw levers that secure the tilt head and hinge it upward. Then, I remove the mixing bowl by turning the bottom locking plate and place the bowl on my kitchen scale. Surprisingly, the tall 8kg capacity Famag mixing bowl fits (barely) on my favorite baking scale, the My Weigh KD8000 scale, which is handy.

As I often do, I hold back about 5-10% of the mixing water at this time. I'll then add this water in after the dough is strengthened to some degree (commonly called bassinage); this helps develop the gluten in the dough at a faster rate, but also the reserved water can be used to help remove flour from the edges of the mixing bowl by pouring the water slowly right at that corner when the mixer is running.

Note: Some older Famag mixers may have a wing nut instead of the straight lever you see above. Mine had the wing nuts, but Pleasant Hill Grain sent me a set of straight levers that come with newer Famag mixers.

As you can see above, the Famag tilting head locks into place with a set of screw levers, one on the right and one on the mixer's left. These levers unlock the tilting mixer head by screwing it in and out. The on-button will function when the mixer head is down, and the screw is sufficiently screwed in.

While turning the straight screw lever is very easy, I wish the Famag would have used a sliding lock (similar to the Haussler dough mixers) or some other more convenient mechanism. I've turned the left screw lever in just far enough to satisfy the safety mechanism but still allow the mixer head to move up or down freely. This way, I must operate the right side lever to lock or unlock the tilting mixer head.

The Famag dough mixer has a variable dial (as seen above under the turtle and rabbit sticker) for controlling the spiral dough hook's revolutions per minute (RPM) and the mixing bowl's rotation. The RPMs range from slowest at speed #0 to fastest at speed #10:

I think the variable speed dial on the Famag mixer is unnecessary. Other spiral dough mixers I've used typically only have a speed one and speed two, which is wholly sufficient. On these other mixers, speed one is for ingredient incorporation or gentle mixing, and speed two is for rapid gluten development.

Variable Speed Update: After using this mixer for more time, I've actually found the variable speed dial very useful when making other products besides bread. For example, when making panettone, it's useful to be able to mix at very slow speeds to avoid overheating the dough, even at speed 0.

I like to keep a magnetic timer attached to the top of the Famag spiral dough mixer. When I push on the button to start mixing, I start the timer. This helps me keep track of mixing times, and I can mostly walk away and do other baking tasks.

The Famag spiral dough mixer handles pizza dough incredibly well. I use the Famag to make my sourdough pizza dough recipe in larger quantities. I don't mix my pizza dough excessively; usually, I mix for only 1 to 2 minutes on the first speed and then 1 to 3 minutes on the second speed.

When I finish mixing my dough, I scrape the dough out of the mixing bowl into my bulk fermentation container. Then, I place the mixing bowl back into the mixer base and clean the dough hook and breaker bar with a damp sponge cloth (I like these reusable cloths, they're compostable and grippy enough to pull the dough off the mixer). The mixer bowl in place catches any water falling while wiping. Then, I transfer the bowl to the sink to continue to wash any dough bits off using the damp cloth.

Aside from keeping the mixer clean during normal use, the one spot I know I'll have to pay attention to is where the mixing head connects to the unit's base. As you can see below, a lubricant keeps the joint between the motor shaft and the top gear assembly. Mine has plenty of lubricants, but I plan to use a food-grade lubricant on this joint as necessary. This is a typical maintenance task for any mixer.

The Famag dough mixer is a heavy piece of machinery. While it is possible to pick it up and move it around your kitchen (and I do this periodically), I prefer to keep it on a metal cart with castors for rolling around.

The cart pictured is the Haussler steel cart, which fits this Famag and the Haussler Alpha mixer. There's another cart available that perfectly fits the Famag (and is the one I'd get if buying the mixer today).

In the end, I think this Famag IM 8S spiral dough mixer is one of the best mixers for the home kitchen (and some commercial kitchens, especially the larger capacity versions). The mixer has a breaker bar, which is a rarity in smaller spiral mixers, making it much more desirable. Also, the mixer is thoughtfully designed and solidly built. There are a few things I wish were changed and a few things I wish they had, but I think that's always the case with any piece of equipment. 9af72c28ce