If there is anybody here who has or does make their SMBC in a 20 quart professional mixer, could you please PM me? I would like to ask some questions on process and speed of the mixer.

I am trying to perfect it in my shop and I am still having "issues". Seeing how I make it perfectly in my smaller mixer, I know my recipe works, but I'm wondering if it is a different process. It is just not quit stable enough. I think the problem is I am not getting quite the stiff peaks I should have.

The mixer I have is a Veramixer.