Hey there, I know this topic is a dime a dozen but I was wanting to buy an Electrolux Assistent mixer if anyone has one for sale, either 450W or 600W models.
Message me here or e-mail me at eternaldrake @ gmail.com
Hello, I have been lurking in this forum for ages - so much great information!
I possibly should have posted this in the equipment forum, but thought I would start here. I am seriously considering getting an Electrolux Assistent mixer because I want to do larger quantities of dough than my KitchenAid can handle. I am curious if anyone has used the Electrolux for bread using home milled flour and if you have a feel for the quantities it could process. I'm hoping to do up to 2 kg of dough at 80-100% hydration.
Thanks for your help!
I am looking for a used Assistent mixer in good condition, N26 or newer model for sale. Please respond to this post or via email to me at cjbardy @ mac.com. If you are in SoCal, that is even better.
I am looking to buy a used Magic Mills Assistent mixer. I have been doing a lot of reasearch on different mixers for dough and everything I have read leads me to believe that this mixer is the best including reliability. Anyone selling one? Let me know on this post or you can also email me at mikewildt @ gmail.com . Thanks!
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.
We just got the Electrolux Assistant Original and I've already started using it for some standard breads and it works great. However I'm having a little trouble with low hydration dough's for bagels.
I'm not using large mases of flour (around 900g only) so using the dough hook doesn't seem to be appropriate. However when trying to add more flour when the dough starts to pull away from the side seems to just cause it to mass up and cause it to not mix/knead properly. Is there a trick to adding more flour to an already dry dough?
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.