The Compact Plunging System by Bernardi
The plunging arm system is a mixing technique based on the movement of two arms that simulate manual work, thus obtaining a perfectly oxygenated mixture.
The very low mechanical friction makes it possible not to overheat the dough during processing by placing the flour at the center of the recipe, while maintaining its characteristics unchanged. The flour is inserted first into the tank and all the ingredients are balanced according to its proportion. Water is added gradually as the dough requires it, oil and other secondary ingredients will be added when the dough is already stiffened, and salt will end the job just as all the homogeneously dispersed yeasts avoid counteracting its effectiveness.