The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kenwood KMix

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glasgowjames's picture
glasgowjames

Kenwood KMix

Hi all,

 

This may sound a bit fanboyish, but I guarantee you it isn't. I've just received a new Kenwood KMix (at first I thought a bit style over substance http://www.kenwoodworld.com/uk/All-Products/kMix-by-Kenwood/kMix-Kitchen-machines-/ ) and tried it out on some wet dough. I've had extensive experience with both older Kenwood Chefs and KitchenAids, and I must say this handles wet doughs much better than any mixer that I've ever used. Not tried it out for cakes etc yet, but it handled 75% hydration pain de campagne dough with the hook effortlessly, keeping the whole dough moving and developing it extremely fast. Not sure quite what it is - I think the Chef's hooks are just rubbish and the KitchenAids' seem to cut through the dough without causing much movement particularly - it seems to just have quite a bit of friction that it created between the surfaces and the dough.

 

This was just a little 2lb batch; but it says it is rated up to 2.3kg of wet dough (5lb) so you can chuck it up to max and if it burns out then you can just say you were following manufacturer's instructions... Also, I don't know about it's availability. I know it's all over the UK but don't know about US etc...

 

Cheers,

James

fancy4baking's picture
fancy4baking

for your new Kmix James.

You know i need to buy a new mixer and only today i reviewed this Kmix model and i seem to like it. 

I'm glad to hear about the good experience you had with your Kmix with wet dough. But honestly to me this doesn't seem the matter!!! I guess stiff doughs and how a machince can handle them counts more than wet doughs. So it would be nice if you try your new Kmix with stiff dough and let me know how it would react to that!!!

The model i've seen today takes up to 4.6 ltr max. So i was wondering about how it would handle relatively large batches of dough!!

Anyhow, if you could try it with stiff dough and let me know it would be nice of you :D

Congratulations with your new baking buddie...enjoy it :D

Mike

nicodvb's picture
nicodvb

with your enthusiasm! I have the black Kmix54 and I'm really in love with it. It's very efficient even at low speed. I regularly have to increase hydratation on my mixed rye doughs (80% water at the moment) because the mixer develops the dough particularly well. My sweet doughs come out really beautiful and with the right consistence!

And most of all it has the highest virtue: it's silent!

fancy4baking's picture
fancy4baking

I've been looking through specifications on Currys.co.uk and made comparison between KMX54 -- similar to yours -- and the KM636 which can take large batches of dough as it's capacity would allow. The only thing which i don't understand is the "folding function" which exist in KMX54. Does it really act like stretch and fold of wet doughs in the bowl or somehow similar to that?

I hope you have tried this function.

Thanks James :)

nicodvb's picture
nicodvb

a very slow stirring, nothing else! It's good for "folding" flour in sponge cakes.

fancy4baking's picture
fancy4baking

that's right. I finally found a video about this machine explaining what Folding Function is, and it's axactly like folding beated egg whites in cake batter. However i have doubts about this particular funtion, but i like this machine and i'm seriously considering it.