Famag IM5S HH 4 Months Later 

Hi, no problem. 0.3kg According to www.agrieuro.co.uk/famag-grilletta-im-5-s-10v-hh-spiral-mixer-for-high-hydration-dough-10-speeds-p-26061.html#description

Hi is a late 2020 model. I have noticed different wing nuts on some here and there, I just put it down to the different ones available at the time. 👍

Hi, I was in the same boat. Went for the 5 for the same reason. I've done 12x280g at 63% in mine in one pop seen here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lVV-HpCM8sI.html. It didn't miss a beat. From memory I've done 18 balls at 280 too it's string as an ox 🐂 you won't have a problem. See what you think from the video. Cheers

This is what I found on the web... The great innovation of this mixer is that it is suitable for HIGH HYDRATION, which is perfect for those who need very highly hydrated dough, e.g. 80-90-95%, while with other models dough can only reach 75% www.google.com/amp/s/www.agrieuro.co.uk/amp/famag-grilletta-im-5-10v-hh-spiral-mixer-for-high-hydration-dough-10-speeds-p-26061.html

I think they do have a version without a removable bowl. I can't remember the model tho. Sorry

Hi, I love it, not had and ounce of trouble with it. Everything is solid as can be, nothing loose. It's not particularly noisy to be honest. Mine has an easy life as it only does 6 balls a week, however I have maxed it out a couple of times and its never bothered it. I was thinking about a sunmix 6 as that's a very nice machine, but your looking at £1300 and I thought £1000 was extravagant for 6 balls a week. Mine is the high hydration version that is capable of 300rpm so it's very good at high hydration dough. Hope that helps.

@@PizzaRamblings Can you give me a quick update? Any problems in the last 2 years? What is the maximum and minimum amount of dough it can handle in real life? Thanks!

No issues in the 2 years, I've made 18 x 280g balls in it maximum, didn't have an issue at 65% hydration. I don't do less than 6 x 280g balls so I'm not sure what the minimum amount is, it will do less than that. I think I've done 1x500g ball when making bread in the past. I'd recommend it, it's been game changing for me. Cheers

Hi 👋 from Manchester UK. It's called pizzapp+ it's pretty good.

@@PizzaRamblings Thank youuuu

Thanks 👍. I find that autolysed dough mixes much quicker in the mixer than dough that isn't. However you can get the same results without autolysing but for me it just takes longer in the mixer and then you face the issue with the dough temperature. I've had some mega results making dough by hand in the past, but there is no question that the machine makes next level dough. Yes, I'd love to look at some bread making at some point. 😀

Hi there. Woo hoo nice one 👍👍👍 glad you like it. I've never used reverse ever. I hear that most people don't rate it as the bowl also reverses which apparently is wrong it should just be the spiral. Enjoy

@@PizzaRamblings ok thanks.

@@rachidbelghazi5852 BTW I have done poolish in it and it was perfectly fine going the right direction.

@@PizzaRamblings perfect!! Did you go low speed? Level 2?

@@rachidbelghazi5852 I usually go speed 1 for 10 mins then break for 5 mins then 5 mins at speed 4 l. Monitor the temp and keep going till temp hits 25c. Start with ice water.

Yeah I do 80% dough at times, I want the flexibility to do whatever really.

Hi there, yes it's game changing especially with the high hydration stuff. The sunmix is a cracking machine form what I can tell. It takes a bit of getting use too and you need to watch the dough temperature as they create quite a bit of friction which turns to heat. Ice water is something I always use to help keep the temperature down. Don't hang about if your serious about making good pizza. Pull the trigger.... 😁

Taken your advice, Pushed the button! Should be with me within a few days! Looking forward to also use it, thanks for your help look forward to your next video, Matt

Agreed it's a great bit of kit. I can make consistent dough each time now. I'm pretty sure mine has arrows for direction, but yes the numbers on the dial are not the easiest to read now I'm in my 50s lol. It feels like it will last a lifetime. Enjoy 👍

Hi thanks for the comments. No 80% hydration would require the faster mixer, the standard one is 90rpm I think and the high hydration one like mine is 300rpm. I think the standard is good for 70% ish hydration but you should check that fact. There is more precise info on famags website.👍

@@PizzaRamblings Hey thanks for the answer but i think you missed my point.... im getting the 300rpm machine for sure! What i wanted to know was if you could get these higher hydrated doughs 80+% out of the Maschine even though the bowl is not removeable :) ive never worked with such a machine and i dont know if its a big hassel to get dough out of the bowl on the fixed bowl models. Hope you understand what im trying to bring across xD Cheers!

AHH apologies for mis understanding. If the gluten is good then yes you should be fine at 80%. It might be a challenge but it should be doable. I can't say for over 80% as I have yet to venture in that area.

@@PizzaRamblings Alright :) dont think that i will constantly push out 80+% doughs anyways.... have never tried one 70+% yet 😂 ty for the info

Sure, here you go. It's great LIORQUE Kitchen Timer Digital Cooking Timer Magnetic Countdown Timer with Large LCD Display Loud Alarm Timer Clock 99 Hours Timers for Cooking & Kids & Teachers amzn.eu/d/7qZL568

@@PizzaRamblings Thank you

Sorry I don't have any experience with that mixer. It was the one I wanted but I couldn't justify £1300 for 6 dough balls a week. It was hard doing £960 for that famag lol.

@@PizzaRamblings in the US the difference in price between the Famag and the Sun 6 isn't as great. About 20% more, 1569 vs 1890. Sunmix actually have a 10% off sale right now so that dropped the difference to just 8% above the tilt head standard speed Famag model. The key with the fixed bowl will be to clean always immediately after each use but it will be worth the effort.

@@ElGrecoDaGeekcleaning is a pain even with the removable bowl, but that's one thing the famag definitely wins on. I fill my bowl with water and get a cloth in there. Dry dough which you will get on the edges is a pain to shift even when you can take the bowl out.

Hi, that's an interesting question that's hard to answer. That's quite a high hydration dough 72%. In my mixer I'd be using quite a high speed mix to build up the gluten. Some mixers are single speed, if yours is maybe you need to mix and rest a few times. Make sure you use cold water and try to autolyse if you can. Keep your eye on the dough temperature. There has been the odd time where I have had to use my hands and stretch and fold after mixing. I hope that helps, it's a difficult question to answer

@@PizzaRamblings I’ve used a slow speed on both the cheap mixer and the spiral , I will try a higher speed but just cannot understand why my £60 mixer seems to do a better job

@@PizzaRamblings id be interested if u get the same dough as I do as I’m using the same mixer as you. If u feel like a project this is the link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Wx1Jo6520nU.html

Cheers, I know Julian to a degree, he is also using s famag.

@@PizzaRamblings makes some really nice pizzas

Ahh they have stopped traiding about a year ago. sorry 😔

I should think so, it's not something I've made but I don't see why not.

Wow that's some going. That's a Kenwood killer that lol 👍

@@PizzaRamblings I'll be very surprised if I'm still using it in 6 months, they say they can last a lifetime but I'm sure putting it through is paces I doubt it will last that long 😂

Might be time for me to upgrade, where did you source this mixer?

Are you in the UK?

@@PizzaRamblings yes

Yeah a huge difference. The spiral will finish the dough offer completely, I always had to finish KitchenAid dough off by hand. It will do very high hydration dough that the KA wont touch.

@@PizzaRamblings I love Neapolitan style pizza, what are your proving times? I did a 12hr bulk prove then ball and leave another 12..would you say this is good time to allow?

@@craigrendle8698 yeah I love a 24hr proof. I do 18hr bulk and 6 balled.

Ive made 18 x 280g balls without any issues.

Haha no that's something I've yet to do. I know someone with an Im20 and makes panettone with it no probs. Thanks for watching 👍

From what I understand it's faster 300rpm, upgraded pinion gear, offset breaker bar (might be on the other that). I also found this "The great innovation of this mixer is that it is suitable for HIGH HYDRATION, which is perfect for those who need very highly hydrated dough, e.g. 80-90-95%, while with other models dough can only reach 75%."

@@PizzaRamblings thank you again 😀 Some website to order with delivery in Belgium ? Have a nice Day. Pierre

@@PizzaRamblings hi again 😁 I'm always searching for a FALAG IM 5S HH... it seems that Famag has some productions problems . Perhaps I'll chose a IM 5S (without HH). Do you really use the max speed and inversion bowl? In other worlds, is HH usefull ? Thank you Pierre

Hi, yes I have used full speed on some 80% hydration dough. But I don't use it often. The bowl is handy to remove as I can place that in the fridge, but I wouldn't be too bothered if I couldn't remove it. Do I personally been the HH ? Probably not. But I'm the kind of person that goes for the top model. I would have got the 8kg if I had somewhere to store it. The non HH is good to 75% hydration so I understand.

@@PizzaRamblings I 'm like you, looking for the top 😉 But it seems impossible to find for the moment 😭

Hi, last dough was Caputo nuvola 65% hydration 24hr room temperature fermentation. Autolysed for 5 hours. Mix was just over 4 and a half mins.

@@PizzaRamblings Thank you

Sorry didn't see this message, yes it's going strong. Not that it has a hard life or anything. I think it's a good unit, I have a process now where I get consistent dough every time all mixed by the machine I just ball it now. Nothing else.

Yes, I autolysed the flour and water for something like 5 hours before. Then the spiral mixer did its job 👍

@@PizzaRamblings 10 Hours Autolyse, with Yeast and just some % of the Flour?

Sorry 5 hours. All the flour, but hold back some water to add the yeast to later when you combine the ingredients.

No rust, but is is greased with food grade grease.

If you have the chance for the HH version then yes I definitely would. 300 rpm is great for the high hydration doughs.

@@PizzaRamblings thanks, do u think its worth buying the one where you can move the head and take out the bowl or is it enough to buy the model where you cannot move the bowl?

I've never used the fixed version so I'm not sure, it's pretty handy being able to remove the bowl. I put mine in the fridge with the dough 👍

Hi and thanks, the place where I bought one has sadly shutdown. I have no idea where you can get one currently. Sorry I can't help.

@@PizzaRamblings no worries thanks for getting back to me. I’ve emailed famag directly, hopefully they’ll point me in the right direction.

​@@pinkpotato1 did you get a response from famag? I'm looking to purchase one also.

@@robrees1242 yes from casa wood fired pizza ovens. In the end I didn’t get the high hydration model, just got the fixed head 10 speed model and it’s doing me fine. Will easily whip up just over 75% dough which the highest i go to anyway. It has been game changing in terms of dough texture, it feels nothing like the dough I was making by hand, super soft, airy and stretchy.

@@pinkpotato1 great, appreciate the reply and feedback on your model. Good to hear you're having good success with it 👍

I can't say for sure as I've never used a sunmix, but the equivalent sunmix at the time I bought that was around £300 more. I only make 6 balls a week so £950 was enough 😃

Mmm check the bowl sensor is aligned. I've never had this happen with mine, but it sounds something like that.

Alright thanks! but what do you mean by checking if the bowl Sensor is aligned!? Sorry for the question, all new to me!😄

It's just a guess, but there is a sensor that stops the mixer if you lift the head whilst it's on. Looks like a metal thread about as thick as a thumb. It's on the right under the lift up head.

@@PizzaRamblings Ok thanks a lot! I‘ll check that out. 👍😉

Do . they sell extra bowls? 😅

That's a good idea, I used a kitchen Aid beforehand. Not the best I have to say. I've got the spiral masterd now. Consistent dough every time. 👍👍 Thanks

@@PizzaRamblings One other question, how many dough balls at what weight can you make? Or I guess, how much weight of dough can you mix in that mixer comfortably? Thanks so much!

I've done 18 X 280g balls, it's got a 5kg max capacity. However this depends on the hydration of the dough. 65% is fine, 55% would be a struggle. Higher the easier it is to mix. Cheers

Hi Dave, no ive seen vito have a go at it and I wasn't sure about it in the end. Especially if you look at how real fresh yeast is made. Are you making some ?

@@PizzaRamblings yes I've just seen that vid of him doing it. I went to tescos this morning and asked if they sold any fresh yeast and the bloke went and got some for me for free. I've never used fresh yeast before making my pizzas been using caputo active yeast so looking forward to trying it. Does it make a difference?

If you do a short proof, you need quite a bit of it. So you do notice a taste. I prefer it overall, you can freeze it too, but make sure its in cling film or it dries up.

@@PizzaRamblings thanks for the help.👍. I've just finished cooking some caputo nuvola for the first time really enjoyed it. I also really liked the caputo cuoco i did last week aswell, lot better than pizzeria.

Awesome, sounds like your having fun and plenty of 🍕🍕🍕

Mmm interesting, let me check what the instructions say.

The instructions don't mention that in the slightest. 🤷‍♂️

@@PizzaRamblings I don't have the ability to attach a photo, but here are some excerpts verbatim from the text of the User Manual under section 6.0, Maintenance: "Following the directions in this part of the manual and in the videos will ensure that the user-maintenance requirement of your Famag warranty is met." "The two most important aspects of your mixer that require regular inspection (and adjustment as needed) are the drive belts in the base of the mixer, and the drive chain in the head of the mixer. The drive belts must be kept in proper tension. The drive chain must be kept lubricated, and the dough hook sprocket must be adjusted to take up slack caused by natural elongation of the chain, due to wear." "These service intervals apply to Famag mixers used domestically and commercially, respectively: Belt and Chain Inspection Intervals for Home Users First inspection at 6 months. Continuing inspections every 6-12 months depending on usage." For commercial use the first inspection is at 45 days, and at least every 4 months afterwards. As part of the necessary maintenance requirement, the videos referenced include instructions on removing both the top and bottom plates, loosening bolts on drive wheels, setting and measuring tension of the belts and chain using shop tools, a spring scale, and a paper clip, as well as removing parts of the drive chain. This appears to involve some considerable effort, especially upturning a mixer more than half the spouse's weight, and fiddling around with manufacturer-installed and torqued bolts with the potential of stripping them (it specifically mentions this}, or setting incorrect tensions using a Rube Goldberg scale arrangement. I'm all for the ability to service the machine if something goes wrong - it's great that it has user-serviceable features (Italy's a long way off). What I'm not OK with is the stated requirement to do this every 6 months per the warranty agreement - for a home mixer. I've never heard of that for any other mixer, of any brand, and spouse was actually considering getting a different brand because of this. I'm also guessing it's never done, ever, by any home user. It is nonetheless there, and not even in fine print, from the manufacturer as part of their warranty, apparently. I do appreciate your insight and value your opinion, and perhaps the difference in instructions is regional (I'm in the US). Just seems like a pretty stringent (and obscure) requirement for home users if this is necessary to retain your warranty.

Hi, yes I make 6 280 balls a week with it any it has no probs with that, which is 1kg of flour and roughly 650g of water.

@@PizzaRamblings Thanks for the helpful info!

Hi, sorry I'm not sure what you mean?

@@PizzaRamblings suddenly the machine stops.

Yes it's happened twice from memory. Dunno why.

Ooh nice, you will love it. Good luck with your venture 👍

Ahh I see, cracking idea. 👍👍👍

I have no problems with it after 2 years, just took a bit of getting use to.

@@PizzaRamblings great to hear!

The only red ish bag I've tried is cuoco. Which have you got?

@@PizzaRamblings yes that's the one , it was only £1 at adimaria as its only got a little date on it. Shame they were sold out of 5 stagioni which I wanted to try.

Im sure I did a vid on that one 🙂

I have had good luck with the americana. It has a protein of 14.25% and a w rating of 360/380.

That's strong stuff. I'll get some of that👍

Hi, from memory 18 X 280g that's just over 5kg.

AHH it's no big deal to be fair. It never caused an issue.

Yeah me too. It's not as good with dough, but will make a belting cake. It's not bad with dough tho.