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Whole range of 2 Dough Mixers Bernardi models, offered for sale from € 3,254.76 , in Prompt Delivery and Free shipping . Purchase directly from AgriEuro with no third parties nor unwanted surpreses: compared to the other online markets, who rely on third dealers (it means no assistance nor warranty), we offer Direct and Complete Assistance, which starts from pre-sales service up to after-sales assistance. The items are directly shipped from our AgriEuro distribution centre. Thus, we are the only online seller providing After-Sales Assistance for the Dough Mixers Bernardi products and supplying Spare Parts (you access the exploded drawing once entered your Account).
Bernardi dough mixers originate from the experience gained by Elvio Bernardi in the confectionery industry and his search for a machine suitable for home baking. In 1983, when the market mainly offered small spiral mixers, the founder created a compact twin-arm mixer. This project started a specialised production process, which was subsequently developed by the second generation of the family.
The growth of the brand has kept twin-arm mixing at its core, combining it with Smart Technology systems and mechatronic research. The compact system patented by Bernardi reduces the overall size of the machine without altering the operating stroke of the arms. The range is aimed at both baking enthusiasts and chefs, pizza makers, pastry chefs and bakers.
Bernardi Twin-Arm Dough Mixers reproduce the manual kneading motion through the coordinated action of two arms and a rotating bowl. This process promotes dough aeration and limits mechanical friction, making these machines suitable for bread, pizza, focaccia, brioche and other leavened products.
At AgriEuro, Bernardi dough mixers can be selected according to their available technical features, helping customers identify the machine best suited to their processing needs. Capacity, power supply, construction and the movement of the mixing tools affect both the workable quantity and workspace organisation.
These features place the FMR20 in the semi-professional class, suitable for demanding enthusiasts and processes that require substantial quantities. It can be used to prepare bread, pizza, focaccia, brioche, breadsticks and leavened cakes, in compliance with the quantities and instructions shown in the technical data sheet.
The Bernardi system coordinates the action of the twin arms with the movement of the bowl. The process supports the gradual absorption of water and the distribution of ingredients throughout the dough. This method is suitable for soft, medium-hydration leavened doughs.
Bernardi Twin-Arm Dough Mixers use two tools that enter the dough, lift it and stretch it with a cyclical movement. Their action recalls manual kneading and encourages air incorporation while limiting the temperature increase caused by friction. The rotating bowl guides the dough beneath the arms and helps distribute the ingredients evenly. This mechanism is suitable for soft doughs intended for bread, pizza, focaccia, brioche and leavened cakes. Water can be added gradually, allowing its absorption to be monitored and the consistency to be checked during the cycle. On the FMR20, the stainless-steel arms are removable, and the bowl features a reinforced rim. The compact Bernardi system reduces the space occupied by the mechanism, a useful feature in workshops where the available floor space must be carefully organised. Times and quantities must always be adapted to the recipe, hydration level and dough strength.
Purchasing a Bernardi dough mixer from AgriEuro provides access to technical data, images and information that support the selection process. Customers can also rely on dedicated delivery, spare parts and after-sales services.
Buy your Bernardi dough mixer from AgriEuro now and select the model suited to the quantities and doughs you need to prepare.
A Bernardi twin-arm dough mixer processes the dough using two tools that move vertically together with the rotating bowl. The dough is lifted and stretched with an action similar to manual kneading, promoting air incorporation and even ingredient distribution.
Bernardi twin-arm mixers are primarily suitable for soft, medium- or high-hydration leavened doughs. Depending on the model and recipe, they can process dough for bread, pizza, focaccia, brioche, breadsticks and leavened cakes.
The main difference concerns the movement applied to the dough. Twin arms lift and stretch the dough with a gradual motion; a spiral applies a faster rotating action, generally providing shorter processing times and producing more friction.
Yes, the slower and more gradual movement of the twin arms limits heat transfer compared with processes involving greater friction. However, the final temperature also depends on the recipe, the initial temperature of the ingredients, the quantity processed and the duration of the cycle.
The Bernardi FMR20 can prepare up to 20 kg of dough, with an indicative maximum of 13 kg of flour. The actual quantity must be adapted to the hydration level and consistency of the recipe without exceeding the limits stated by the manufacturer.
The Bernardi FMR20 features a 35-litre bowl and an 1100 W single-phase asynchronous motor. The 230 V power supply allows it to be connected to a compatible single-phase circuit after checking the available power at the installation site.
The stainless-steel arms of the FMR20 can be removed by unscrewing the two locking rings and extracting the components. Before cleaning, the machine must be stopped and disconnected from the power supply, following the procedures in the manual and preventing water or detergents from reaching the electrical parts.
For medium-hydration doughs, the AgriEuro product page indicates average times of approximately 15-20 minutes. This is a reference value: flour, temperature, quantity, ingredient sequence and desired consistency can alter the actual duration.
Very stiff or low-hydration doughs require prior checking of the model instructions. Excessively firm dough can place considerable strain on the mechanism, so it may be necessary to reduce the processed quantity or choose a machine designed for that consistency.
The selection should start from the type of dough, quantity per cycle, hydration, power supply and available space. It is also useful to compare minimum and maximum capacity, number of speeds, dimensions, weight, safety system and whether the mixing tools can be removed for cleaning.
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