Pastry equipment in action: Tommaso Foglia, Panettone and the Tekno Stamap twin-arm mixer

Some types of pastry equipment can make a real difference when the production process becomes more complex. This is clearly demonstrated in one of the videos we created as part of the collaboration between Tekno Stamap and Tommaso Foglia, renowned pastry chef and judge on Bake Off Italia

Panettone according to Tommaso Foglia: one of the most complex processes in pastry making

In one of the videos, Tommaso works in the laboratory we have set up at our company headquarters, designed to recreate the environment and operating conditions of a fully equipped professional pastry lab. It is a space specifically created to show our machines in action and allow professionals to test them, even with recipes where there is little room for error.

The chosen recipe is certainly not one of the easiest: the focus is on panettone, one of the most complex products in the world of pastry making.

Through clear images and explanations, the video answers a question frequently asked by both professionals and enthusiasts: what machinery and pastry equipment does an artisan laboratory need to produce a panettone that meets the highest expectations?

The answer may seem simple, but it is based on solid technical principles: “A machine specifically designed for this type of dough”, such as the Tekno Stamap diving-arm mixer.

Panettone is a large leavened product that requires time, precision and patience at every stage, far more than many other pastry preparations.

From the first dough to the final proofing stage, every step has a significant impact on the final result. Dough that is processed incorrectly or with unsuitable equipment can compromise the entire process, with problems sometimes emerging hours later, when there is no longer any opportunity to correct them.

Long fermentation times leave little room for error and can actually amplify mistakes made during the initial mixing stage. Even a slight imbalance in the dough structure, almost imperceptible when it first comes out of the mixer, can become an obvious defect after twelve or twenty hours of fermentation.

For this reason, choosing the right machine – in this case, the mixer – requires a different level of attention compared with other pastry or bakery processes that are faster and less demanding in terms of control.

 

The IBT diving arm mixer: an ideal choice for artisan panettone

The Tekno Stamap IBT diving arm mixer used by Tommaso in the video is designed to meet the requirements of highly hydrated doughs and large leavened products such as Panettone.

The alternating movement of the two arms reproduces the action of hand kneading, gradually developing the gluten network without overheating the dough – a particularly important factor when working with long fermentation processes.

This is one of the features that sets this type of mixer apart from other equipment such as planetary mixers, which are better suited to creams and soft mixtures than to structured, long-fermentation doughs.

 

Strength and materials: when construction makes the difference

As Tommaso also explains in the video, one of the key strengths of the diving arm mixer is its robust construction – an area in which our company has extensive expertise.

We have chosen to manufacture this machine with a stainless-steel bowl and arms, a painted steel frame, designed to provide long-lasting performance even with continuous daily use.

This construction ensures consistent, high-quality performance, with no loss of efficiency from one batch to the next.

Details that make everyday work in the laboratory easier

During the process, Tommaso highlights several technical features that can make a real difference in a professional laboratory:

• the ventilation fan inside the mixing chamber, which helps keep the dough temperature under control throughout the process;
• the stainless-steel chute, which allows ingredients to be added while the machine is running, without stopping it or lifting the PET safety guard;
• the touch-screen control panel – or two-speed control, depending on the model – which gives the pastry chef full control over the process.

Combined with the machine’s robust construction, these solutions help reduce downtime while maintaining constant control over the dough, even during longer and more delicate processes.

 

Why the IBT mixer is ideal for large leavened products

As Tommaso explains, the result is dough at the right temperature and with the optimal characteristics he looks for when producing long-fermentation products.

From a technical perspective, our diving arm mixer makes it possible to achieve:

• even development of the gluten network, without creating stress points in the dough;
• a more stable temperature throughout the mixing process, thanks to the ventilation system;
• a clearly visible internal structure as soon as mixing is complete, even before fermentation begins.

The technical characteristics of the diving arm mixer therefore provide tangible benefits for pastry and bakery professionals working with large leavened products or looking for effective gluten development, greater dough control and a gentle mixing action, as required, for example, in viennoiserie production.

 

 

Come and try the IBT diving arm mixer at Tekno Stamap

“Le macchine Tekno Stamap sono al servizio della creatività del pasticcere e del panettiere”: con queste parole Tommaso chiude il video, invitando pasticceri e panettieri a provare di persona l’impastatrice a bracci tuffanti IBT nel nostro laboratorio interno.

“Tekno Stamap machines are at the service of the creativity of pastry chefs and bakers.” With these words, Tommaso concludes the video, inviting pastry chefs and bakers to experience the IBT diving arm mixer first-hand in our in-house laboratory.

If you would like to see the pastry chef at work preparing Panettone with the machines we design and manufacture, watch the video on the Tekno Stamap YouTube channel.

If, on the other hand, you would like to test our machines yourself and experience their quality first-hand, contact us and book a visit to our headquarters and Stamap Lab. We look forward to welcoming you!