It’s Day 3 at Wheatstalk and our WP Kemper SP Spiral Mixer is making French bread. Ooh la la! We are, once again, honored to have such world-renowned chefs using our industrial baking equipment at this important event. Today’s celebrity chef is none other than Lionel Vatinet, owner, of La Farm Bakery in Cary, North Carolina.
Our SP Spiral Mixer can accommodate 66 – 276 lbs (30 – 125kg) of flour and it does so… quietly due to its well balanced movement. It features a direct bowl drive via a gear motor. What does this mean for you? No wearing parts and no maintenance on hard to reach places. It has a smooth, dust-repellant surface… that’s a very nice feature when one spends the day mixing flour! Of course, it utilizes our Kemper 3-Zone-Mixing principal and clockwise/anticlockwise bowl rotation. Our SP Spiral Mixer is easy to use in both manual and automatic mode with changeable mixing tools and features a steel stand with a highly polished bowl and mixing tool (stainless steel stand is optional). Our professional-grade spiral mixer is perfect for wheat dough, mixed-wheat dough, rye dough, and mixed rye dough for artisanal bakeries and industrial bakeries alike.
Learn more about Chef Lionel Vatinet from Wheatstalk:
Lionel Vatinet entered the field of artisan baking at the age of 16, when he joined Les Compagnons du Devoir, a craft guild dating back to medieval times. He taught at the San Francisco Baking Institute and was a coach for Bread Bakers Guild Team USA 1999, which won a gold medal in the Coupe du Monde de la Boulangerie.
The owner of La Farm Bakery in Cary, North Carolina, he uses a European-style hearth oven and the baking techniques of the traditional French boulangerie. He is the author of A Passion for Bread: Lessons from a Master Baker.
Click here to learn more about our WP Kemper Spiral Mixers and download our WP Kemper SP Spiral Mixer Data Sheet below.
SP Spiral Mixer Data Sheet (443.5 KiB, 4,054 hits)
WP Bakery Group USA
Industrial Bakery Equipment