Ooni Halo Core and Volt 2 Countertop Bundle

Put simply, spiral mixing is the gold standard for dough making. The secret is in the unique action of this mixing technology — where the spiral dough hook, central breaker bar and rotating bowl all work as one to replicate the skilled folding of a baker’s hands, also known as dual kneading. 

For decades, only professional bakers had access to spiral mixing technology — with machines running into the thousands to buy, and at a size you’d struggle to fit into a regular home kitchen. But now, thanks to Ooni’s Halo Range of countertop-sized spiral mixers, you can make the same professional-quality dough as your local baker, while also getting the multifunctionality of a traditional stand mixer — using one innovative machine to knead dough, whip creams and meringues, or beat cake and cookie batters.

When it comes to dough making, there are a number of reasons to choose spiral mixing over planetary. But these are the two that keep the professional bakers opting for it, time and time again: Better results and a better experience. 

Not only does spiral mixing create stronger dough, softer loaves and a higher rise in bread (and we’ve got the testing to prove it), it also solves many of the common frustrations that crop up when attempting to make dough in a planetary mixer. 

The central breaker bar in a spiral mixer stops dough from climbing or clumping around the spiral hook; keeping the mixer sturdy and your dough churning. If you’ve ever experienced a planetary mixer shake or even ‘walk’ itself off the countertop, this added stability will be especially important to you.

The synchronized motion of the rotating bowl reduces friction that would otherwise overheat your dough and cause the yeast to activate too early.

It’s also a matter of having the right power. Spiral mixers use high torque over high speed, something standard planetary mixers lack. This allows for long, slow kneading that builds the kind of high-quality gluten network professional bakers look for. And for this, you require DC motors that are up to the task. 

Pizza, focaccia and sourdough are just the start of what you can make in your Ooni Halo Core. Consider it your everyday all-rounder for getting creative in the kitchen. One day, it might be beating a fresh batch of miso butter brownies. The next, lemon meringue pancakes, whipped up from scratch. Pretty soon, you’ll start to see how easy it is to be adventurous when Ooni Halo Core is on your kitchen counter.

Ooni Halo Core couldn’t be easier to clean. All of the attachments — from bowl to breaker bar — are made of dishwasher-safe stainless steel. The only thing that can’t be submerged in water is your gearbox, so be sure to detach the whisk heads from it first. 

For the mixer itself, Ooni Halo Core’s seamless design and premium polymer body ensures nothing gets stuck in the cracks. Simply wipe the mixer down with a lightly damp cloth and dry thoroughly.

Traditional spiral mixers often come in sizes that wouldn’t fit through your front door, with an industrial-size price tag attached. Ooni Halo Core’s innovative redesign of these commercial dough mixers brings the same high torque kneading power into a mighty little countertop machine.

But the most important difference is in how much more variety Ooni Halo Core can bring to your kitchen — allowing you to switch from kneading bakery-soft dough to whipping cream or beating cookie batter in seconds.

This is down to a game changing Ooni innovation: The patent-pending Removable Breaker Bar. In traditional spiral mixers, this central bar is fixed into place, restricting the mixer to dough making only. In making it fully detachable, the Ooni Halo Range unlocks the additional whipping and beating attachments other spiral mixers lack.