Hi

I am looking for a used  (but in good condition) 220V Bosch Universal or DLX mixer. The Bosch is my preference (with blender). If anybody has one for sale or knows somebody who may have one, please let me know. The 220V is the tricky part; I am moving from the US and so the 120 will not be useful. (don't want to do the adaptor and such)

Nim

I know this is a question that has been bouncing around countless times on countless boards (because I've read A LOT of postings), but I'm still stumped -- and have to make a decision fast because of a very sweet thing my husband did.

For a little background, I've been baking our bread for almost a year now, after receiving (and being inspired by) a beautiful whole wheat loaf from a neighbor who owns a Bosch. We've been using a Zojirushi to do the hard work, though I take the dough out for its last rise and finish it in the oven.

I bake around 3 loaves per week with freshly ground flour.

As neat as the Zo is, the bread has never been quite as good as our neighbor's, my hubby has felt. (And it isn't the recipe.) So, for Christmas he totally shocked me with a Bosch mixer (800w). Wow! At the time, we thought it was the best out there for bread, but I've since learned about the Electrolux DLX/Assistent/Vernona, and I'm not sure anymore. (He wouldn't have a problem with exchanging; he just wants what will work the best for us as well.) The cost difference between the two isn't hugely significant (he bought accessories we don't necessarily need), and would be worth it if the DLX would be a better choice.

I have read that the DLX needs to be "babysat" a bit, and with two kids under 5 that might be a problem. The Zojirushi has been a blessing in this regard.

It would mainly be used for bread, but also sweet quick breads (I just made 11 loaves of cranberry orange bread for Christmas gifts) and cookie/biscuit batter. Also, for health's sake (when making bread) I "soak" the flour after initial mixing (minus yeast and salt) with a tiny bit of vinegar added for 12-24 hours before popping in the yeast and "really" making the bread, so it might need to sit in the mixer bowl for a while.

Any thoughts on what would serve us best for long haul?

Many, many thanks, and apologies as well if my asking the question AGAIN is nauseatingly redundant!

-- Marguerite   

Sooo, I really LOVE my Bosch Universal mixer - it does exactly what I bought it for when it comes to my bread mixing.

HOWEVER, last night I used the beaters for the first time to whip some cream cheese, and I was very disappointed how the beaters don't reach all the way down to the bottom of the bowl. I was making a "cheesecake" to use up a Graham Cracker pie crust I had bought by accident (don't ask), and even though I scraped down multiple times during the mixing process, there was still some cream cheese stuck to the bottom of the bowl when I emptied the mixture into the crust.

Is this something I need to live with (in other words, use my Kitchenaid for), or is there some sort of "fix" for it?

TIA,

Stephan

Large mixers are very rare in Japan. None are offered in the major electrical goods shops, probably because kitchen space is at a premium. I saw a 'DeLonghi' in CostCo, once, [about $250] and recently came across the 'Bosch Compact' [about $400] in a baking supply store. That's it! CostCo Japan hasn't stocked any large mixers for the past 8  to 12 months

There are some glowing reviews, on-line, of the Bosch Compact, but they refer to a 400W machine. The one I'm looking at has virtually identical specifications and accessories, apart from the wattage. It's clearly labelled as 270W. This sounds a bit low, to me...

At near $400, I'm wondering if a purchase is going to be 'money out the window'. Does anyone have an "engineering" explanation, or some other reason, why a "400W" machine would be rated at 270W in Japan? Is it possibly a different standard in the way they calculate a machine's wattage here? (We get a very steady 100VAC from out power outlets, at 50 or 60Hz, depending on region) 

I'm a bit of a 'gambler', sometimes, but $400 is NOT 'chicken-feed' in this household. I usually make only a few of loaves at a time, baking once or twice a week. If you think it would be a crazy purchase, please chime in. Your input would be appreciated!

Best,

copyu

For several years now I've made a very stiff bagel dough (Reinhart recipe) using an old K-45 Kitchenaid mixer. The mixer can handle the dough, but the capacity of the bowl is on the small size. I've been searching for a replacement mixer that can (1) handle this very stiff dough consisting of approx. 8 cups of bread flour, and (2) which can take on larger batches of ordinary bread dough than the K-45 can handle (the dough creeps up the dough hook). I have tried a Viking and Cuisinart, neither of which were able knead the bagel dough. I am now considering the Bosch, Hamilton Beech (commercial), Kenwood, De Longhi. I'd appreciate any advice regarding my options.  Thanks.

I have been making 100% whole wheat bread (both with hard red and hard white wheat) for quite some time.  My family loves the loaves, and I love the ease of baking using my Bosch Universal.  (I have rheumatoid arthritis, and I'm unable to knead by hand.)  However, I want to branch out into French bread, Ciabatta, artisan bread or something smiilar.  Has anyone successfully made this type of bread 100% whole grain using a Bosch or similar machine?  Please share your recipes.  I would be most grateful.  Thank you, Sherri

I have an opportunity to buy a Bosch Machine, not sure how old it is.  The Model is UM3, Serial # LR49392. Cost is $85.00.

The casing is a little yellowish, the bowl is a plastic one, but all the parts seem to be in good working order.  It has a blender attachment for the side.  It is not very quiet in motion.  

Some questions:

1) Can you lock out the blender side when using the mixer?

2)  How old is it?

3)  Are the parts interchangable?

4) Will it last a long time?

5) Are there parts for it that are no longer available?

6) Is it good for cakes / muffins too?

7) Is the food processor attachment any good?

8) Can you get a grain flaker or mill for it?

9)  Should I get it?

Thanks for all opinions!

Celeste.

Are there any Bosch Universal users in New York City who wouldn't mind giving their thoughts to a Manhattanite who is conisdering one but can't find a place to even see these in action? videos posted by salespeople aren't too helpful - more interested in knowing versatility, etc for Manhattan-apartmennt-sized quantities of food including whipped cream + cookies. Thanks!

Hi!  

I need to replace the Blender's Drive Coupling on my Bosch Univeral Mixer.

Before I go ahead and order the replacement part, I want to know how to go about replacing this part, because I haven't been able to figure out how to take it apart on my own, and I can't instructions anywehre online. 

I do know how to replace the high speed drive part - that part just slips on and off, with a tiny bit of help... 

In case it's relevant - have the "classic" Bosch Universal Mixer -  I originally purchased my Bosch Universal Mixer in late 2005, it has the plastic blade casing.

Thank you in advance for your help!

~ Susan

So ... I got my long awaited Bosh Universal Plus.  I am so happy to assign the second hand Kitchen Aid to cookies and quick breads and make loaves and loaves of challah in my gigantic Bosch.  Thursday is my day to bake for my Friday "customers", but since I just got the Bosch I decided I would do a test run earlier this week.  I made 4 loaves of plain challah and they were wonderful.  I learned from others that unlike the food processor or the Kitchen Aid, it is best with the Bosch to add liquid first and then add the flour one scoop at a time.  SO last night I measured out my 5 pounds of flour, a cup of sugar and all the other ingredients that I need to make my first massive batch of dough (I had to do one pound at a time in the food processor and KA) so that I can hit the ground running this morning while I get the kids off to school.  First thing this morning I get my liquids in, I add my flour, sugar, salt, and vanilla but find that I need less flour than I thought, I figured that it must be the wonderful mixer doing its magic.  Anyway, I set the machine to speed three for ten minutes and start to get the kids up and ready.  My seven year old asks if there is time for eggs for breakfast.  EGGS!  I forgot to add the EGGS!  You can not have egg challah without egg! - No wonder the dough was so dry!  ARG!  Well of course in a panic I start adding eggs which of course just makes a yellow sloshy mess in the mixer AND all over the counter which is where it is all going since I have the lid off - throw some flour in on top as if that is going to fix anything.  It was as if I had flushed my wedding ring down the toilet and then just started flushing everything I own down with it -I was in such a panic that here I am adding 6 eggs to an already mixed dough! 

Well having already learned the hard way that flour can be replaced, but my time can not - I centered myself, tossed the entire mess into the trash and just started again.  I now have 6 lovely challahs cooling on the rack and a whole mess of rolls to give as samples.  I have to buy more flour as I only buy 10 pounds at a time, but I am happy that I was able to brush myself off and start fresh.

So the long and the short of it is that I LOVE my new Bosch - I just need to remember that it is only a mixer - I am still the baker.

Sharon

www.thebraidedloaf.com