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Ditomix 5
Professional
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Quality
Design
Performance
Quality
Design
Performance
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Making pastry doughs, fresh pasta, creams, sauces
or mousses is no longer a problem.
Ditomix guarantees quality results every time.
5 litre professional planetary mixer
Electronic speed variation
10 speeds: 1 to 3 (low) for kneading
with hook; 4 to 7 (medium) for
mixing with paddle; 8 to 10 (high)
for emulsifying with whisk
Powerful 500 W motor drives the
mixing tools from 84 to 500 rpm
Chromed cover with metal body
and base for complete stability
Ergonomic with rounded edges to
make cleaning operations quick
and easy
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Tools (hook, paddle, whisk)
Removable safety screen activates
the raising and lowering of the bowl
18/10 stainless steel bowl
Supplied with unique scraper and
three tools (flat hook, paddle, whisk)
as standard
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Knead, Mix, Whip or Blend. Prepare even the most
elaborate recipes without hesitation.
Working capacities
Flat hook Paddle Whisk
Speed:
from 1 to 3 for
soft doughs;
up to 6 for stiff doughs
Speed:
up to 7
Speed:
up to 10
Croissant:
750 g of flour
Choux pastry:
600 g of flour
Whipped egg whites:
12 egg whites
Bread dough:
750 g of flour
Shortcrust pastry:
500 g of flour
Whipped cream:
1,5 litres of heavy cream
Pizza:
400 g of flour
Pastry cream:
1 litre of liquid cream
Chocolate mousse:
500 g of mixture
Filling:
1 kg
English cream:
1,5 litres milk
Crepes:
1,5 litres milk
Almond paste:
1 kg
Ground meat:
1 kg
Meringue:
10 egg whites
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Technical characteristics
External dimensions (wxdxh) 284x382x434mm
Power kW 0.5
Voltage 208...240 V
Phases 1N
Frequency (Hz) 50/60
Working capacity - kg of flour
Choux pastry 0.6
Shortcrust pastry 0.5
Cold water paste 0.75
Sweet pastry 0.5
Croissant 0.75
Brioche 0.75
Pizza 0.4
Meat (kg) 1
Puree (kg of potatoes) 2
Whether you prefer a shiny metal finish, cobalt blue
or midnight black; Ditomix has the perfect colour to
match your style.
Versatility in preparing a wide
variety of doughs, breads, creams
and mousses.
Prepare even more intricate
recipes by simply attaching the
optional accessories directly to the
hub (standard)
Operator safety guaranteed.
The machine will start only when
the safety guard is completely
lowered and the motor will stop
automatically when the guard is
raised
Complete protection of motor
against power surges and
overheating
No-volt release system requires the
speed selector button to be reset to
“0” for the machine to restart
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Versatility
Versatility
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Meat mincer
Make pasta, grind meat, puree, grate cheese, cut
vegetables and much more thanks to the wide
range of optional accessories.
Vegetable slicer
Pasta set (lasagne, tagliatelle, tagliolini)
Easily inserted into the accessory
hub
Pasta set includes a dough sheeter
and 2 cutters (tagliatelle and
tagliolini)
Regulate thickness of dough
sheeter to make lasagne or to
prepare dough to be used with the
other cutters
Special accessory for spaghetti is
also available as an option
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Accessory for spaghetti
Meat mincer includes mincer
attachment and 3 discs for fine,
medium and coarse grinding
Vegetable cutter with 3 discs for
grating, slicing and shredding fruits
and vegetables of all types
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Focaccia with
Cherry Tomatoes
Serves 6
Place ingredients in Ditomix bowl and
knead with
flat hook
at speed 2 for 1
min. and speed 3 for 1 min.
Remove dough, cover with transparent
paper and let rise for 30 min.
Spread dough (2 cm thick) in greased
baking tray, place tomatoes on top
(2 cm from each other), cover with
transparent paper and let rise for 1
hour
Sprinkle with oregano and olive oil and
bake at 200°C for 25/30 min.
Let cool and serve
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Ingredients
500 g flour “00”
50 g boiled potatoes (strained)
10 g yeast, 1 egg, 15 g salt
73 ml cold water, 105 ml cold milk
52 ml extra virgin olive oil, oregano
200 g cherry tomatoes (sliced in halves, slightly
sautéed and set aside for 1 hour)
Accessories
flat hook
baking tray
Hazelnut
Cream Pie
Serves 8
Ingredients
for dough: 300 g flour “00”
150 g butter (room temp.), 150 g powdered sugar
1 egg and 2 yolks
½ grated lemon peel, ½ grated orange peel
1 vanilla bean, pinch of salt
for cream: 200 g hazelnuts (toasted and chopped)
½ litre milk, 100 g sugar, 4 egg yolks
½ grated lemon peel, 60 g flour “00”
Accessories
paddle, whisk
pie dish
For cream: add lemon peel to milk and
bring to a boil
Place egg yolks and sugar in Ditomix
bowl and mix with
whisk
at speed
2 for 30 sec.; add flour and mix
another 30 sec.; then add hot milk and
continue with whisk until all ingredients
are completely blended
Pour cream into saucepan and bring to
boil for 2 min. Add chopped hazelnuts
and let cool
For crust: work all ingredients in
Ditomix bowl with
paddle
at speed 3
for 15/20 sec. Cover with transparent
paper and let rest in refrigerator for 24
hours
Spread (½ cm thick) and place in
greased pie dish; Puncture bottom with
fork. Add cooled cream. Decorate with
strips of dough. Close borders towards
inside. Bake at 170/180°C for 30 min.
Let cool for at least 1 hour then serve
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Apple Cake
diam. 24 cm
Ingredients
3 eggs, 150 g granulated sugar
225 g flour “00”
1 envelope baking powder
1 envelope vanilla powder
157 ml heavy cream, 20 g butter shavings
4 apples, peeled, cut into slices (2mm)
pinch of salt, grated lemon peel
Accessories
whisk
cake pan
Maintain sliced apples in water and
lemon
Put eggs and sugar in Ditomix bowl
and beat together with
whisk
Add flour, baking powder, vanilla, heavy
cream, lemon peel and a pinch of salt
and continue mixing
Add apples to mixture and pour into
greased and floured cake pan
Bake at 170°C for 50 min.
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Eggplant Roll
with Chickpea Sauce
Serves 8
Put flours and eggs in Ditomix bowl and
mix with
flat hook
at speed 1 for 2 min.
Increase to speed 2 for 3 min. Remove
dough, cover with transparent paper
and let rest in refrigerator for 2 hours
In a saucepan, brown garlic clove,
remove, drain and add chickpeas.
Cover with cold water and bring to a
boil. Add diced vegetable and boil for
1 hour. When finished cooking blend
everything with hand mixer
Insert
dough sheeter
in accessory
hub of Ditomix and pass dough through
(200 g at a time) from position 1 to 6 at
speed 2
Cut pasta in long sheets (20 cm) and
cook in salted boiling water for 1 min.
Let cool, roll out and brush with egg,
add ham slices, eggplant slices and
grated cheese. Roll up and cut into 3
cm slices
Place slices in baking dish, brush oil on
top and bake at 150°C for 5 min.
Serve eggplant roll in centre of plate and
garnish with chickpea sauce
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Ingredients
for dough: 250 g flour “00”,
250 g wheat flour, 5 eggs
for cream: 500 g dried chickpeas (soak 1 day)
1 green celery stalk, 1 red onion,1 carrot
1 garlic clove, salt, pepper, olive oil
for filling: 2 eggplants (thinly sliced and grilled)
250 g ham (thinly sliced)
100 g grated parmesan, 1 egg
Accessories
flat hook, dough sheeter
baking dish
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Tagliolini with
Cuttlefish Ink
Serves 6-8
Put flours in Ditomix bowl, add eggs,
cuttlefish ink and mix with
flat hook
at
speed 1 for 2 min. Increase to speed
2 for 3 min. Remove dough, cover
with transparent paper and let rest in
refrigerator for 2 hours
In a bowl, add the contents of 2
bags of cuttlefish ink to wine. In a
low pan brown scallion with garlic
clove. Remove garlic, add red pepper,
chopped cuttlefish and brown on low
heat for 30 min., adding wine prepared
above and water as needed
Insert
dough sheeter
in accessory
hub of Ditomix and pass dough
through (200 g at a time) from position
1 to 6 at speed 2. Insert accessory for
tagliolini and pass through dough sheet
at speed 2
Place pasta on towel covered with
wheat flour (to avoid sticking). Boil
pasta in salted water, drain and pan fry
together with cuttlefish sauce
Garnish with chopped carrots/zucchini
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Ingredients
for pasta: 375 g flour “00”
375 g wheat flour
2 bags of cuttlefish ink, 8 eggs
for sauce: 400 g cuttlefish (cleaned with ink)
1 scallion (chopped), 1 clove of garlic
1 glass dry white wine
extra virgin olive oil, salt, red pepper
Accessories
flat hook, dough sheeter
pasta accessory for tagliolini
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Meringues
12 pieces
Ingredients
2 large egg whites
½ cup granulated sugar
Accessories
whisk, baking tray
grease-proof paper
Preheat oven to 100°C
Lay a piece of grease-proof paper on
the baking tray
Pour egg whites into Ditomix bowl.
Add a little sugar and start to mix with
whisk.
While continuously whipping,
gradually add the rest of the sugar until
mixture becomes stiff and glossy
Drop a teaspoonful of the mixture
onto the baking tray. Repeat to create
individual meringues. Place each
approx. 2 cm apart
Bake for 45 min., turn off the oven and
leave meringues in the oven for another
hour
Remove and allow to cool completely
before serving
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Chocolate
Torte
12 portions
Cut butter into pieces, put into Ditomix
bowl and work with
whisk
at speed 2
for 2 min. and then speed 4 for another
2 min.
Stop Ditomix, add all other ingredients
except for eggs. Then re-start and
continue mixing at speed 2, adding the
eggs one at a time
Butter moulds and sprinkle with cocoa.
Pour mixture into moulds (2/3 full)
Freeze moulds for at least 24 hours
Bake frozen moulds at 250°C for 10/12
min., let stand for 5 min. and serve hot
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Ingredients
300 g butter
300 g bitter-sweet chocolate
(70% cocoa) melted in bain-marie
200 g granulated sugar
50 g flour “00”
50 g chopped amaretto biscuits
2 g salt, 5 g baking powder, 5 eggs
Accessories
whisk
single portion aluminium moulds
Almond
Biscuits
Serves 6-8
Ingredients
500 g sweet almonds (peeled)
10 g bitter almonds
500 g powdered sugar
3 egg whites
1 grated orange peel
20 g honey (acacia)
Accessories
flat hook
baking tray
Grind almonds and put into Ditomix
bowl
Add powdered sugar, honey, orange
peel and work mixture with
flat hook
at speed 2
Add 1 egg white (add another egg
white if mixture seems too thick)
Work paste adding powdered sugar in
order to form a roll (3 cm diameter)
Cut roll every 4 cm and place biscuits
on slightly greased baking tray
Bake at 220°C for approx. 10 min.
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