I am looking for input to help me make a purchase decsion.   I have been baking yeast breads for years and am now considering the purchase of a heavy duty mixer to lighten my load viv-a-vis kneeding.  Both the Bosch and the Electrolux products are foremost on my mind.  I tried a KA Pro-600 but it labored under the strain of a 2 loaf recipie that called for a biga.   I want at least some of the versatility that the original Cuisinart provides, so I can avoid buying a separate appliance as opposed to an accessory.

Comments????

Ngleicher

Hello,

I'm trying to buy a new mixer for bread and laminated dough. I already have a kitchen aid for everyday use, and wanted to buy a good and strong spiral mixers with a reasonable price. I only bake for my family and friends, so looking into 8, 10 or 12 quarts size for 1-2 KG dough. Not sure what kind of brands is good out there, so I need everyone's help. I was looking to Eurodib, Anvil, Univex, globe or Centaur mixers. Does anyone familiar with those brands?

Thank you..

Hello,

I'm trying to buy a new mixer for bread and laminated dough. I already have a kitchen aid for everyday use, and wanted to buy a good and strong spiral mixers with a reasonable price. I only bake for my family and friends, so looking into 8, 10 or 12 quarts size for 1-2 KG dough. Not sure what kind of brands is good out there, so I need everyone's help. I was looking to Eurodib, Anvil, Univex, globe or Centaur mixers. Does anyone familiar with those brands?

Thank you..

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'm interested in a second mixer and am undecided on the DLX & Bosch.  I've read reviews on sites on both but am still not sure which one.  Anyone who ones the Bosch & DLX, if you can give me your input on the machine, it would be greatly appreciated.  Thanks.

Has anyone used either the Bosch or Electrolux mixers to any extent using 60-80% rye flour or any type of heavy dough?  Thanx.

I'm starting a local bakery, and would be glad for anyone's input on equipment.  I'm making gluten free breads and cinnamon rolls.  My sweet great-niece was diagnosed with celiac disease just over a year ago and she missed having baked good so much that I had to do something about it.  After months of experiments (my dogs have gotten fat off the rejects) I've worked out some recipes.  The folks in the local celiac support groups want more of my stuff and local stores would like to carry my bread, so I'm taking the leap forward, but could use some opinions on equipment.

Years ago I baked with stacked gas deck ovens, 12" cavity height, and loved them.  I think they were Blodgett, but not sure I'm remembering right.  I don't know whether I should stick with what I've known and loved, or if there's something else I should be considering.  Can you bake loaf bread in 7" pizza ovens?  GF dough does not make a big, puffy loaf, only about 4 1/2" height.  I have a gas convection oven at home and find it useful for some applications, but not others.  Never baked in electric. 

I figured I'd get a hobart mixer; a local place rebuilds and sells used.  I'm working with a 12qt in the rental kitchen I'm using now, and it is nowhere near large enough.

I need a bread slicer and used an old Oliver when I was working in the bakery years back.  The Omcan looks about the same and is much less expensive, but I can't find any reviews or commentary about them online.

If anyone has input on these items or other words of wisdom, please share!

Thanks,

Pam

Is anyone here familiar with older hobart mixers?  I was recently given one and have used it for the first time this morning.  As a test, I made a double batch of sourdough which is rather small for a 20 qt mixer but too large for my 300W K45 stand mixer.  The 20 qt mixer kneaded the dough in far less time than my K45... it passed the a windowpane test after 8 min of kneading while my K45 usually takes 13-15 min.  I did observe a few noises while mixing that I captured on a video.  While not in the video, I also observed the clutch to slip once and the rotation speed increased momentarily.  It is an old mixer that has sat idle for quite a few years.  Is there anything I can do (grease/oil) to refresh it a little?  I have the user/operator manual with the exploded parts list from hobart but I've never disassembled and re-greased one myself.

Hey all you DLX users, I just took delivery of a new DLX Assistant mixer which looks like it will be fun. I have read where the first thing to know is that the water goes in first and the flour as it becomes incorporated. I'm wondering about the roller position is a little confusing. The manual says fix the roller 1 inch away for a 2 loaf batch and 1.5 inches for 3 loaves and so on. Others seem to say leave it loose and let it ride the edge.

Anyone here familiar with Bear mixers, they are commercial mixers but I am quite new to the brand.