Thank you!

Ah it's a game changer!

Did a few stretches and folds but not much needed. You get good gluten strength straight from the machine. Silky smooth also.

haha.... like minded people!

Yes I have a pizzeria and I'm into coffee also!

Realised you were CP from the Nurri Facebook group, lol. You into Musso ice cream machines too? I think I'll move to Naples.

I cant understand why these machines are made where you cant remove the bowl for proper hygenic cleaning

It takes less than 40 seconds to clean a fixed bowl Sunmix. Fixed bowl and head makes for a much more solid machine with less things to go wrong. Also they can be made more accurately and to closer tolerances. This is why Sunmix is renowned for raising the temperature of the dough the least, mixing the quickest and also most other mixers won't mix down to such small amounts. Sunmix will mix just 10% of max capacity.

@@geoffbucks5803 There are good reasons. It takes less than 40 seconds to clean a fixed bowl Sunmix. Fixed bowl and head makes for a much more solid machine with less things to go wrong. Also they can be made more accurately and to closer tolerances. This is why Sunmix is renowned for raising the temperature of the dough the least, mixing the quickest and also most other mixers won't mix down to such small amounts. Sunmix will mix just 10% of max capacity.

No it’s the little Evo 6

It's an awesome feature! Can mix completely automatically with the Evo if you desire.

It's awesome...... best mixer on the market in its class. Nothing else comes close. Mixes great.

Ah well spotted:)

Thank you! Realised I replied from the wrong account previously!

It’s a quality piece of equipment. What did you expect!

I haven't. I always tend to go for a boule or baguette! This machine will make any type of dough you desire.

Hey! If you’re in the UK you can buy it here: www.pizzasolutions.co.uk/collections/domestic-micro-bakery/products/evo-6

They’re a great bit of kit. I don’t think the manual Easy Line is too badly priced either.

@@Pizza-Solutions I’ve got a regular Sunmix 6 I bought about four years make. Just tryin to convince myself to buy this update model!! He, he!

@@TonysTravels2023 Mechanically they're very similar although there has been some improvements. However visually and electronically the new Evo and Easy Line is a very nice thing!

I’ll get some more done!

Great one!

Your borderline it needing a mixer really. It's right on it's lower limit. You could always make double, fridge some and have pizza later in the week or make some bread at the same time. It will mix 500g of dough but it is at it's lower limit.

Hey there. They're both incredibly similar mechanically so do virtually the same job. The Small Line 6 is the older version. It is being discontinued shortly and being replaced by the Evo and Easy Line range. The Easy Line will be a manual control version of the Evo. One big plus to the Small Line is it's quite a bit lower so fits under a kitchen wall cupboard. Although you still have to lift the guard on it.

Spiral mixers are for dough only by the way. So forget pancakes and cakes. Anything that's a dough is great in these machines through.

@@Pizza-Solutions Hi. Thanks a lot for the quick answer! Don't worry, I do have a Kenwood mixer for all that's not dough-like and am still planning to use it for pastry and the spiral mixer for doughs, pizzas, well.. let's say any kneaded doughs :). And I have plenty of room on my countertop so I'm not worried about space or weight. I already got a price tag from the reseller for both Evo6 and SmallLine6 and saw the difference is only about 500€ or less so I was wondering if the special features of the Evo (temperature & recipe storage/guideline) were that useful or not. I like the "hardshell" and the rotating speed button of the SmallLine. And the fact that it's only mechanical makes me feel "safe", if it has a problem I could still open it and try to repair it. But I also like the on/off switch button of the Evo and don't know if I'd like a digital speed button and if the features are really useful. The low price difference between the 2 makes it really hard to choose without having tested the Evo I guess. What's your opinion?

@@RoreBass there are pros and cons to both. Some folk prefer a manual knob. Some prefer the touchscreen. Maybe you should wait for the Easy Line to become available? This is basically an Evo with manual controls. The light and IR sensor are great but far from essential.

@@Pizza-Solutions oh! I didn't know there would be an Evo with manual controles, that might indeed be my one. Thanks a lot 🥰🥰🥰

For fresh yeast you want to double the quantity. Maybe even a touch more.

Thanks for the help. Could you indicate how much grams of fresh yeast? Or dried for that matter. I have both. My Sunmix EVO will arrive tomorrow so I actually would love to try it out with your recipe but substitute the starter for not having one yet. Thanks again. Please upload more demonstations and videos @@Pizza-Solutions

​@@Bigmacmagicmac So you could swap the sourdough starter out for poolish. Mix up 100g water and 100g flour and add 0.1-0.2% instant yeast

Thanks for the advice. I will do that.@@Pizza-Solutions

@@Bigmacmagicmac Poolish will want about 12 hours.

In the UK we are 230v but the Pizza Goods in the US will be able to hook you up with a 110v model.

Love a good baguette! It's 30kg so you can move it around reasonably easily.

Yeah if doing by hand you want to do some stretch and folds to build the gluten. The mixer kneads so no need if using a spiral dough mixer.

Awesome. I think I'm going to have a go this weekend. I'm also planning on buying a pizza oven this summer so I'm excited for more videos from you (: Will follow now

Yeah I've only done baguettes a handful of times but I really enjoy baking them. The only problem is I make myself ill eating so much bread as it's do irresistible! Give them a go. Super simple.

But yeah..... the hydration is a little higher than 70% due to the starter being 100%.

Check out the manual here: cdn.shopify.com/s/files/1/0471/4630/3652/files/Sunmix_Evo_6_Manual.pdf?v=1693491720 Go into settings>temperature management and adjust the bottom left ‘offset’ figure by +/-10° until it reads the same as your external probe.

No it's a fixed bowl which was a very conscious decision by Sunmix. It makes for a better quality, more reliable, higher precision mixer which makes for better dough quality and induces less friction. Watch our cleaning video. It takes about 40 seconds.

Thank you!

Yeah temps are accurate. You just use the touch screen to set your desired finished dough temp. The machine stops automatically when it hits this temp.

www.pizzasolutions.co.uk/blogs/recipes/mastering-the-art-of-neapolitan-pizza-dough

- 1000g of strong pizza flour. - 620g of water - 0.3g of instant yeast - 30g of salt

thanks - no oil or honey ???@@Pizza-Solutions

No never. This is classic Neapolitan dough.