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.

I am now baking out of a 30" round mud oven and I want a mixer that can mix up more dough than my Kitchen Aid 5 qt.  I have no beef with the KA, but I need more capacity.  Wondering if people have thoughts on the following:

KA 6 qt

DeLonghi 7 qt

Viking 7 qt

New Cuisinart 7 qt

Electrolux 8 qt