Has anyone used this mixer in Australia?  I am investigating the voltage, 50Hz 230V made for the European market and would like to know whether I can use this electrical output in Australia with a transformer or is it more complicated than that?

Any help would be most appreciated.

Stoneground

I took delivery of my new Electrolux Assistent N28 a few weeks ago and have been happily climbing the learning curve associated with it.  One of the things I've been trying to determine is the friction factor of the machine so I can more accurately predict my final dough temperature after the kneading has been completed.

The results I've gotten so far are only in the 2º to 4ºF range.  It seems to me that this is rather low so maybe I'm doing something wrong?  I note the beginning temperature, the dough type, the approximate speed, the tool being used (roller or hook) and then the dough temperature after 10 minutes.  My kitchen is generally in the 70º to 74ºF range.

Are these friction factors similar to what others who own the DLX are getting?  I'd like to find out so I can gauge the relative validity of my results.  Thanks!

I've been searching through the archives to help make a decision about getting a more robust mixer. I'm hoping someone might be able to share some insight. In addition to making bread, I make large batches of other heavy doughs (granola bars, cookie dough). From all that I've read here, it seems like either the Bosch Universal or Electrolux DLX would fit the bill. I'm leaning towards the Bosch, but would be very grateful to hear about others' experiences with non-bread dough.

Many thanks in advance!

My Kitchen Aid mixer broke several years ago when I was making a small batch of wheat dough, the gears stripped.  I am thinking of getting an Electrolux DLX 2000 mixer, but I am a bit gun shy at this point.  I have read a lot of posts here and don't have any issues about the quality of the DLX.  My question is, does the DLX really make a difference in kneading whole grain breads?  I can make a decent white bread, but I don't really enjoy kneading dough.  My whole grain breads always turn out really dense with no gluteny texture.  I would prefer to make whole grain breads, but I want a texture comparable to my lighter, spongier white bread.  I have plenty of whole grains, white wheat, red wheat, rye, barley, buckwheat and a good grain mill to make  a good quality flour.  I just don't want to spend all that money if it will not fix the bread texture problem.  Can I use all fresh white wheat or red wheat flour and still get a light loaf, or do I always need to add store-bought white flour?

DLX mixer for sale --Brussels.  Love this machine, but am downsizing.

Excellent condition.

Dough hook, roller & scraper, cover.  Also double beater attachment.

Asking 200 euros.

Must pickup in Brussels.

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Electrolux from Kodiak's