Steno Dough Mixers
Steno: Quality Dough Mixers for a Quality Dough
The Steno Company has over 80 years of experience in the engineering of well-trusted dough mixing and bakery machines. Based in the Lombardy region of Italy, their expertise and recognized craftsmanship has produced a line of mixing technology that we are proud to carry.
Steno stands out as an unsurpassed leader in the market, with an intimate and dedicated knowledge to the best mixing methods available. All machines are fabricated with cast iron gear-driven motors mounted on ball bearings to ensure longevity and superb, but silent, performance.
Heat Up Your Pizza, Not Your Dough
The Dough Mixing Process
When mixing dough for the production of pizza or bread, the most important part of the process is the development of gluten and flavor. The gluten will form by the absorption of water and the mixing process itself. The flavor will primarily come from the fermentation process - beginning with the most important ingredient, the yeast. The yeast will feed off of the natural sugars in the flour and create the flavor signature of the dough.
The fermentation stage is often neglected, considering just the act of the rising dough to be a good sign. This is a common mistake in dough production; often dough is made with a hook mixer, causing the dough to remain tight and become heated. This creates an artificial start of fermentation, due to the carbon dioxide and alcohol build up from the quick temperature rise.
Oxygenation and Fermentation
Dough should be mixed gently, oxygenated by the movement of the mixing utensils. The dough should not rise in temperature due to the friction of the mixing process.The result of the right mixing method allows the start of a fermentation process that truly develops flavors in the dough - flavors that can be tasted in the final baked product.
Measuring flour and water temperatures before mixing is recommended so that the temperature of the dough remains the same throughout the year. Adjusting your recipe with ice or warm water gives you more control over fermentation and quality of the end product.