The double arm action (kneading, lifting, stretching and folding) ensures perfect gluten development and maximum water absorption without heating the dough. The goal of a good dough is to be able to form a resistant and extensible gluten mesh, while managing, at the same time, to oxygenate our dough well. The special movement, with its particular way of soliciting the mass, is the best for incorporating air and oxygenating the dough as much as possible, allowing for rapid leavening and a greater volume of finished products, in the shortest possible time. The result of these multiple steps, therefore, will be a light and well-leavened product. Keeping the characteristics of the machines unchanged, the ITALMIX machines offer the possibility of mixing different types of product, with different consistencies and percentages of hydration. Designed to work both soft dough (maximum 90% hydration) and medium-hard dough (minimum 50% hydration), with Italmix you can finally find a machine that works with you, and for you. Instinctively simple, exceptionally performing. Our mixers are equipped with all the necessary systems to ensure maximum safety for any operator, without slowing down or complicating their work. The presence of safety microswitches positioned in strategic points ensures the start of the work cycle only in conditions of maximum safety. The machine is equipped with an immediate stop system, when the guard opens, or if the emergency button is pressed thanks to an electric motor brake.