The Four-Component System
Understanding each element of Ankarsrum's revolutionary design
Rotating Bowl Design
Unlike traditional mixers where attachments rotate, Ankarsrum's bowl rotates while tools remain stationary - a revolutionary approach to dough development.
- 7-liter stainless steel bowl rotates
- Multiple speed settings for control
- Even dough distribution
- Natural, consistent motion
- Reduced motor strain
Adjustable Roller
The roller applies consistent, adjustable pressure to knead the dough. You control the intensity based on your dough type and development needs.
- Easy pressure adjustment
- Gentle to firm kneading
- Smooth rolling action
- Customizable for dough type
- Durable construction
Flexible Scraper
The flexible scraper continuously folds and turns the dough, ensuring every portion gets evenly kneaded - just like hand folding.
- Flexible plastic construction
- Constant folding action
- Reaches all dough areas
- Prevents bowl buildup
- Easy to clean
Open Bowl Access
The open design allows you to monitor dough development in real-time, add ingredients easily, and check texture throughout mixing.
- Visual dough monitoring
- Easy ingredient addition
- Quick texture checks
- Perfect for learning
- Hands-on control
How the System Develops Dough
The continuous cycle that creates perfect bread dough
Bowl Rotation
The stainless steel bowl rotates at your chosen speed, moving dough through the roller and scraper system in a continuous, gentle motion.
Roller Kneading
As dough passes under the roller, it receives consistent, adjustable pressure that develops gluten gradually - preventing overdevelopment.
Scraper Folding
The flexible scraper continuously lifts and folds the dough, ensuring all portions are evenly kneaded while incorporating air for structure.
Natural Development
This cycle repeats naturally, allowing dough to develop at its own pace with minimal heat generation and maximum control.
The Result: Perfect Dough Development
This continuous, gentle cycle develops gluten strands without breaking them down, incorporates air for structure, and maintains optimal temperature throughout the process. The result is dough with superior elasticity, extensibility, and the perfect texture for artisan bread baking.
Advantages of the Roller & Scraper System
What makes this design superior for bread baking
Mimics Hand Kneading
The roller and scraper action closely resembles traditional hand-kneading motions - lifting, pressing, and folding dough naturally.
Benefit: Achieves the texture and structure that artisan bakers seek
No Dough Climbing
Unlike hook-style mixers where dough climbs up the attachment, Ankarsrum keeps dough in the bowl throughout kneading.
Benefit: Consistent mixing without stopping to scrape down
Adjustable Intensity
Control roller pressure and bowl speed to customize kneading intensity for different dough types and stages.
Benefit: Perfect for everything from delicate pastry to dense rye
Even Gluten Development
The rotating bowl ensures every portion of dough receives equal attention and development.
Benefit: Uniform texture and structure throughout the dough
Temperature Control
Gentle rolling action generates minimal friction, keeping dough cool during extended kneading sessions.
Benefit: Better fermentation control and dough handling
Visual Monitoring
Open bowl design lets you see dough transformation in real-time, helping you learn and perfect your technique.
Benefit: Educational and empowering for bakers at all levels
Optimal Settings for Different Doughs
How to adjust the system for various bread types
High-Hydration Sourdough
Recommended Setup:
Light roller pressure, medium-low speed
Why: Wet doughs need gentle handling to prevent breaking down gluten structure
Classic Sandwich Bread
Recommended Setup:
Medium roller pressure, medium speed
Why: Moderate dough benefits from balanced kneading for even crumb
Dense Whole Wheat
Recommended Setup:
Firm roller pressure, medium-high speed
Why: Dense doughs need more pressure but gentle motion to avoid toughness
Bagel or Pretzel Dough
Recommended Setup:
Firm roller pressure, high speed
Why: Stiff doughs require stronger pressure while the gentle action prevents overdevelopment