The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Equipment

  • Pin It

Any questions or recommendations dealing with stand mixers, baking stones, or any other baking equipment.

Excelsior Bakery's picture

Manuals required please

December 27, 2014 - 9:51pm -- Excelsior Bakery

I was lucky enough to obtain a few items from a closed bakery that will make life a lot easier if/when I decide to go into baking on a more serious note,

1st was a Mauri Engineering Bun Divider Rounder- it needs a thorough clean and adjustment, but it would appear that Mauri Engineering are no more. This machine was made in Taiwan and badged for Mauri from memory it's a 30 segment machine.

2nd is a Fritsch 3A dough sheeter, likewise nothing fundamentally wrong with it that a good clean and service wont fix.

3rd small Sottoriva spiral mixer- probably 30kg

khassib's picture

Bread storage in new kichen

December 23, 2014 - 5:58am -- khassib

Hi everyone,

looks like we're remodeling our kitchen. Yay! I saw a couple of cool "bread box" ideas on Houzz, built into cabinet drawers or even built into the countertop. Do you have any experience with these and what is really the perfect storage environment for bread? My current box is always overflowing...

Thanks,

Kerstin

mrkwkkrn's picture

KA Pro 600 (new) vs ??

December 21, 2014 - 5:42pm -- mrkwkkrn

Hi everyone!

I am new here, but I want to get some opinions on the best route to take with my current kitchen aid mixer situation.

My wife and I got an Artisan mixer for our wedding, and while it did fairly well, it started to make a slight grinding noise, so I called Kitchenaid and they agreed to replace it.

I really wanted a bowl lift model though, so they agreed to upgrade us to the Pro 600 (new, not refurbished) for $140.  I thought this would be great, but after doing some research, I find these mixers have a lot of complaints:/

mx6er2587's picture

Help! Hobart C100 electrical question

December 19, 2014 - 3:34pm -- mx6er2587

I purchased a nice but ugly C100 for my girlfriend last year. Over the fall it got torn down and stripped to bare metal to be refinished. I decided early in the process that the old cord was a fire hazard and tossed it. Now I have the whole thing put back together but can't for the life of me remember how it was wired. doh!

 

Can any one shed some light on the proper wiring for a c100? I imagine it can't be too much different from any of the larger A series mixers either.

I've attached pictures of what I'm dealing with

shastaflour's picture

Has anyone taken the new Wondermix for a spin?

December 19, 2014 - 9:51am -- shastaflour

The Wondermill company debuted a new mixer earlier this December called the Wondermix. It's advertised as German-engineered, though made in S. Korea, and looks quite a bit like an earlier-generation Bosch. However, the bowl and dough hook look to have some advantages over those found in the Bosch Universal.

Janet Yang's picture

What sizes are your loaf pans?

December 18, 2014 - 1:00pm -- Janet Yang

I've got a recipe that calls for a 9"×5" loaf pan, which is what I always thought of as "standard" size. Our local cookware store carries Chicago Metallic and USA Pan, not in 9"×5". In fact, Chicago Metallic does not even make that size; they have 8.5"×4.5", and 10"×5". USA Pan does make 9"×5", but I'll have to mail-order it.

What do you think is the most useful size?

Pages

Subscribe to RSS - Baking Equipment