Hello-

Newbie here.  Could anyone advise on what the proper fit is like for attachments??  Meaning, should some attachments not touch the bottom of the bowl?

I'm working on getting a whip and dough hook for an old Hobart c100 mixer.  The hook I ordered which was labeled as a c100 hook, when attached to the mixer- there's at least a 1/2 inch to 3/4 inch space between the hook and the bottom of the bowl.  That space used to drive me bonkers on the kitchenaid (and now I read that there's a fix for that) b/c ingredients at the bottom would never mix.  Is a "C" or "J" hook supposed to not touch the bottom of the bowl?

How about the proper fit of a whip?  There's the same 1/2 to 3/4 inch gap between the broken whip (missing many wires) and the bottom of the bowl.  I guess it could handle whipping things if enough volume is put in, but it won't properly whip the ingredients at the bottom.  Nor will it do small quantity whipping.  I put in 2 eggs in the 10 qt bowl and the whip didn't even touch them.  Is it supposed to be like this?  High volume only?  Or should the whip skim the bottom of the bowl?

Looking forward to your input.........

Hello-

I just bought a used 10 qt Hobart c-100, and I need some things: a whip/whisk, dough hook, and possibly another bowl.  Does anyone have any of these that they might want to sell??  Or maybe you know someone who does??  There are just a couple on ebay, but pricey, especially the whip.

Thanks!

Debbie

I'm looking into getting a stand mixer, but I'm very indecisive and am having a hard time picking one out. It must cost 250 dollars or less and last at least a long time when I take care of it. I optimally was thinking I wanted a KA 600 but that's over my budget anywhere I can find it except on ebay, but then theres huge shipping. I was looking at the 5 quart mixer but I keep hearing about how kitchenaid products have all gone done in quality over the years, and for someone who wants to make a lot of bread, they will break down on me. I have another question- how many quarts does the mixer need to be if I want to make say 3 medium loaves per batch? So mainly I want your guys's opinions as to whether the KA 5 quart will do it for me, or if not what mixer is a better bet.

I'm having trouble with my rye breads ion the DXL. The loaves seem fine but after putting themm on parchment paper they start to flatten out. I've been following George Greensteins recipes. The dough doesn't seem to be worked in the machine unless I move the scraper around and/or the roller or constaqntly push the dough off the hook. Should I go to folding the dough every 30 minutes to develope the gluten more? I'm thinking of putting some vital gluten in the mix. This may not have anythinbg to do with the mixer itself but the mixer himself.

Hi

I'm just getting to grips with a 20-quart Hobart (nicknamed 'Godzilla'), standard hook. I need this machine as I bake for a local market and they keep crying 'More bread, more bread!'. I'm getting variable results, with some breads not rising as much as expected and others fine. I have read the threads here and seen that people mirror my own experience re. hydration levels; that at lower hydration (say below 62%) a medium-size stand mixer can just push the dough around (and wind it up the hook).

To try to eliminate variables, I'd like to ask a simple question: for a 20-quart planetary stand mixer, is the extra investment in a spiral hook worthwhile, in folk's opinions?

Best from the UK

Steve