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A dedicated dough mixer: spiral tool, usually a rotating bowl, built for gluten rather than cake batter. Gentler and more efficient than a planetary of the same wattage.
- The tool shape is made for dough, so large batches mix without the machine moving across the worktop.
- Less tearing than a planetary hook, so the dough heats less.
- Better at incorporating stiff preferments once the batch fills the bowl.
- Small home batches can miss the spiral and sit under the breaker bar.
- Takes more worktop space than a stand mixer.