The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thermomix or Assistent Original?

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Shuberrie's picture
Shuberrie

Thermomix or Assistent Original?

Hello,
Newbie here.

I am in the market for a new mixer. At the moment, im baking daily ((sourdough)) and also bake cakes and biscuits 3 or 4 times a week.

I went to a thermomix demo and wonder if it actually is any good for kneading bread? and also would the engine burn out being used to knead our dough everyday?

It is about 1 kilo of flour ((plus start and water)) so i imagine a fairly average size loaf, but im really after something that will last and get my vaulue out of it.

So please sell me one or the other and make my choice easy :)

 

 

tchism's picture
tchism

Just from the looks of them both from the videos on youtube, I would go with Assistant Original. It looks like it would hold up better with a lot of dough mixing. The Thermomix sounded like it labored with dough mixing. It looked very versatile, just not heavy duty enough for a lot of long term dough mixing.

kallisto's picture
kallisto (not verified)

i have a thermomix at home, It is completely useless for bread baking. You should definitely purchase an Assistent mixer. Its cheaper and better.

Mamatomany's picture
Mamatomany

I'm a new owner of the electrolux assistent, but it's been blowing my mind with the bread making capabilities.  I've also used it for other things in the kitchen and I'm incredibly impressed with its versatility, quietness, and power.  So that would be my vote.

Floydm's picture
Floydm

Stop it, you're killing me!  I don't need (knead?) a new mixer right now, but all of these rave reviews are making it far too desireable. ;^)

Oohh... 10% off at Amazon at the moment. 

gary.turner's picture
gary.turner

If you do get a DLX, you will be highly pleased. I recommend the white. I have personally used the white machine and know it to be a superior mixer. I have not tried any of the other colors, so cannot vouch for them. ;-)

See my comment here.

cheers,

gary

Mamatomany's picture
Mamatomany

I have the pink, so I'll vouch for that color :).  Having five sons, I figured my house could do with a little pink.  I make a ~7 loaf batch of sandwich bread with oatmeal and this mixer barely noticed it was on.  The six quart smaller bowl with beater whisks does a fabulous job with quick breads and cakes -- unlike the KA there is not a speck of unmixed flour even after a minimal mix.  I normally never use a mixer for this type of cooking, but I'm finding this mixer so easy to clean up that I've been converted -- a loaf of smitten kitchen's jacked up banana bread is in the pan in minutes.  It even mashed bananas to the perfect consistency quickly.  Oh, and let me add that last night I made a huge batch of mashed potatoes using the roller and scraper and they were smoother than I'd ever been able to get them in my KA.

Melesine's picture
Melesine

I can vouch for the crème (yellow) color. LOL And I agree with the others, get the assistent. 

Shuberrie's picture
Shuberrie

Fantastic, thank you! I will be ordering an Assistent at the end of the week :D

Grampa Knuckles's picture
Grampa Knuckles

Hope your liking it and just for fun I can vouch for the black Ankarsrum Assistent from Canada, it works fantastic! Cant imagine not having my Ankarsrum Assistent when i bake

Janetcook's picture
Janetcook

I can't help but notice that you did not let us know the color you will be ordering :)

I don't know where you live but if you are in the States, Pleasant Hill Grain is a GREAT company to order from.  I am not am employee or related to anyone who is.  I am just a very satisfied customer who has ordered a lot of items from them and have always found them very knowledgeable about their products and, in my opinion, their customer service can not be beat.  It is as good after the sale as prior to the sale. 

A side note.  I own a white DLX and can vouch for it's outstanding capabilities.  I bake daily and it has NEVER let me down.  

Have Fun,

Janet

Zoologuy's picture
Zoologuy

I too have great service from PHG, although with a more limited history. My second purchase (Bosch Compact during Mother's Day sale) from them was mis-delivered. I know it had been delivered on time because of tracking info—just not to me. I e-mailed PHG about it and they sent another mixer right away by a different carrier while they began a trace search for the missing. The package showed up at a vacationing neighbor's place: clearly and properly addressed but left at 206 instead of 206.

suzie H's picture
suzie H

Hello, i'm from London UK, i have just ordered a  Assistent mixer (red), i am awaiting it's arrival any day now i hope, i wanted to ask what you use for mixing sponge cake recipes roller or whisks, any tips to use this mixer would be appreciated as i have read on reviews the instruction booklet and dvd supplied are not very helpful, i have been making bread 2-3 times a week in my Kenwood mixer, should i just use my usual recipe or will i need to alter the liquid/flour in the new machine, many thanks Suzie.

Janetcook's picture
Janetcook

Recipes shouldn't change just the way you add ingredients.  I am not familiar with the Kenwood you currently use but I have an Assistant.  Liquids are put into the bowl first with the dry ingredients following - added slowly while the machine is running. You will see how they all mix together once you get yours.  It is really a very simple mixer to use and there are videos on YouTube that demonstrate how to use it.

 I only use mine for breads so I can't help with your sponge cake question.

Have Fun!

Janet

gary.turner's picture
gary.turner

As Janet mentioned, add the dry ingredients to the wet. For less than 900g of flour, I have no problems in simply dumping all the dry stuff at one time. For larger amounts, I add ⅓ at a time, wait until mostly incorporated, then add more. It is important to adjust the spacing of the roller from the bowl. See my post, mixer speeds and times for my settings. I use the roller and scraper for bread and cookies, etc. I suspect it may be good to use the hook for large batches of bread dough, greater than 5 or 6 lbs, but I've only once (I think) made that much at a time.

I do use the plastic bowl and whisks for batter breads and cakes, but only for the ease in handling and pouring. The roller and scraper work as well or better, but the large bowl is not as easy to handle for pouring. Nota bene, if you're making a cheesecake, the roller/scraper combo at  a low speed will cream the cheese and sugar to a smoother consistency while not incorporating as much air as the whisks.

We will expect a critique of the red DLX so that folks may have confidence in their color choices. ;-)

cheers,

gary

StephenJ's picture
StephenJ

Haven't decided on whether to purchase the Breville Sous Chef Food Processor or the Vitamix 5200.

Any experiences, suggestions, caveats.

Thanks

Stephen

gary.turner's picture
gary.turner

It might be a good idea to create a new topic, as this topic does not include the appliances you're interested in. You may notice that most, if not all the respondents are Electrolux users and would be unlikely to have experience with those mixers in which you're interested.

cheers,

gary

allykatblue's picture
allykatblue

Hi

I saw a comment that indicated the person had not been successful with baking bread using a thermomix to mix and knead. I was surprised by this. I bake bread every couple of days. I knead for 3 minutes usually (even if it the recipe indicates less time) as I find this creates better bread. Initially while I was learning about baking bread and learning to use my machine, I had a few flops but now most of the time, except for occasional over or undercooking. I am cooking bread that is very enjoyable. I never knew bread could be so wholsome and tasty all at once! Now it's just bread rolls I need to get right!

BBQinMaineiac's picture
BBQinMaineiac

I have no experience with the ThermoMix, but I love my Ankarsrum. The only way to take it from me would be to pry it from my cold dead fingers.

I find that here in the States most bread recipes found tend to be developed for the KA mixers. Since the Ankarsrum develops the gluten so much better (and differently) I wind up using slightly less flour. You want to see the dough ring, then allow the gluten to develop. Or alternatively, use the KA recipe and use the dough hook. I don't like making KA recipes with the roller. FWIW, I hold back and adjust the last cup of flour based on the look and feel of the dough in the dough ring.

I absolutely hate hearing and seeing the roller arm slapping from side to side. What I suggest above stops that. IMO the dough may form a ball in the last  minute of kneading and slap the arm from side to side gently, but not before.  

Oh sorry... color. Mine is flat black. Yes it requires wiping down after milling flour and using it, but why wouldn't I do that anyway? It's deserving. I've had the popular mixer brand here in the states. You couldn't give me one today. I use my Assistent for many things, and more as I get the $ for attachments. It's a workhorse in the kitchen.

In fact it does 1/2 the work... Buy 2 and they'll do it all. OK, that last might have been a joke, but it's a seriously great mixer.