The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mixer speeds DLX

caviar's picture
caviar

mixer speeds DLX

Does anyone know what kind of mixer The DLX is i.e. Spiral ; planetary; Oblique or stand . I've assumed it is a stand mixer ( you know what they say about assuming)Also I would like to know what speed range is represented by the lines on the speed indicator.


Does anyone know this info or where to get it? I have not been able to find it so far.


Herb

qahtan's picture
qahtan

Is this what you want.:-)  qahtan


 


The Magic Mill DLX 2000 by Electrolux
Outstanding Capacity, Performance & Value

The Electrolux Magic Mill DLX Assistent has been a Swedish secret for over 50 years. An exceptionally strong dough mixer, the Electrolux DLX has an impeccable reputation for long term reliability and quality results whether you're mixing a cake, whipping a meringue, or baking ten loaves of fresh, light, scrumptious bread.

The Magic Mill DLX Assistent mixer creates smooth, silky, elastic dough quickly and easily with its unique roller and scraper design. This method effectively mimics kneading by hand, minus the time and effort. As the stainless bowl revolves, the deeply fluted roller of the Magic Mill DLX acts as your fingers, with the scraper mimicking the palm of your hand. The Magic Mill scraper folds the dough with a rhythmic motion while the roller provides a powerful massaging action. Dough comes out smooth and elastic, in large or small batches. Any speed from 40 to 140 RPM can be selected, and an electronic speed sensor automatically adjusts motor torque to the load. A timer is standard equipment, so the Magic Mill DLX will do its work while you do other tasks, stopping when you want it to. The control panel is angled for comfortable use, and the large timer and speed controls are attractive and easy to read.

The large 8 quart stainless steel bowl of the Magic Mill holds up to 28 cups of flour (7 lbs.), to make approximately 15 lbs. of bread dough (7-10 loaves). The efficient, high-torque 600 watt motor runs smoothly and quietly; coupled with an advanced transmission design, it providing ample power to mix and knead even the largest batch of heavy bread dough without straining. The Magic Mill was given its nickname, "The Workhorse Mixer" not by its manufacturer Electrolux, but by users who praise this powerful kitchen helper that's so enjoyable to use.

The Magic Mill's whisk beater bowl (the white bowl in illustration above) will create beautiful meringues, beating up to 18 egg whites (or as few as one) with excellent results. You can also cream butter, margarine and shortening with sugar to the creamiest texture for all your cookie needs. When white bowl is used, it is stationary (unlike the stainless bowl, which turns during use), and the whisks drive from below via a center column in the bowl (the white bowl is shaped something like a bunt cake.) This arrangement provides total access to the top of the Magic Mill bowl, with no overhead motor drive in the way. The beater bowl is sold separately by Magic Mill, but we include it with your mixer at no additional charge. When mixing with either this bowl or the stainless bowl, the only metal in contact with your food is food-grade stainless steel.

The Magic Mill DLX mixer measures 13.5"H x 10.5"W x 15.7"D, weighs only 19 lbs. with stainless bowl. It sits firmly on solid rubber feet, and will not walk on the countertop during use. The entire motor enclosure is made of metal, and is available in your choice of four attractive finishes. The Electrolux Magic Mill DLX mixer has a 3 year manufacturer's warranty on the power unit, 1 year on other parts.

The biggest difference between dense, heavy baked goods and the delightfully textured products you want to enjoy is proper development of the gluten in the dough. The Magic Mill kitchen mixer is unexcelled in its ability to turn out fantastic dough. With the array of available accessories displayed below, it offers to add a myriad of exciting dimensions to your cooking experience. The Magic Mill DLX is a lifetime investment.

caviar's picture
caviar

Thanks for replying to my query. Unforunately the type of mixer and revolutions for the various speed indicators are not here.This is the kind of info I've been getting.


Jeffrey Hamelman in his book "Bread" gives the names of the mixers without an explanation of each then gives length of mix time on each to achieve what he says is moderate development and then states find out the rpm's of your mixer. An attemt to contact  the maker was unsuccessful.


But thanks again for showing me that.   


Herb


  

thebreadfairy's picture
thebreadfairy

I had wondered about that myself, liking Hamelman's formulas, and being somewhat obsessive-compulsive. From my experience so far, I have found that setting the DLX knob at "12 o'clock" for first speed and "1 o'clock" for second speed, has worked well. This has produced excellent bread for me in roughly the same time frame that Hamelman describes. YMMV. Hope this helps.


Jessica

nova's picture
nova

Hamelman, being a professional baker bases his times and speeds in using a spiral mixer.  I have been impressed by the number of people writing into TFL that can make a DLX work to produce artisan white and whole wheat breads.  Apparently the DLX is perfect for heavy rye doughs, given that rye need to be treated so gently.  I have had to almost completely abandon my DLX in favor for the KA Artisan.  And it is a planetary mixer.  I am awaiting delivery of 2 mini-spiral mixers.  Unfortunately, since the mixers have only 8 quart capacity, they are  designed with one speed: an average of speed 1 and speed 2.  I think speed 1 is 300 rev/min and speed 2 600 rev/min?   So the single speed would be 450 rev/min.


Hope some of these details help,


nova

Russ's picture
Russ

I'm curious, why have you had to abandon your DLX for the KA?

nova's picture
nova

Russ,


after the SF Baking Institute workshops I took, I got a revolution in my thinking about mixing... all we mixed with were professional spiral mixers; the DLX does not develop gluten like a spiral or even some planetary mixers.  The DLX, given the "fingerknob" and its rotary motion (like a doughnut hole), can't develop gluten...but a great device for mixing rye doughs.  I know some people are using the DLX dough hook, but I never pursued once I returned from the workshops.


The KA Artisan has a spiral dough hook, and although it is planetary in motion (the dough hook moves in a planetary rotation around the mixing bowl), the spiral curve in the hook does allow for some gluten development.


Nova

caviar's picture
caviar

Thanks nova for yourinput. I'm a little cconfused. Yousay you are abandoning the DLX for the KA then say it is a planetary mixer and later that the speed is 300 and 600 revolutions. Are you referring to the KA mixer in both cases or neither? Thanks again


 


Herb

nova's picture
nova

Herb,


KA is a planetary mixer:  the hook rotates around the bowl and the bowl is stationary,


The revolutions referred to the spiral design: spiral dough hooks are stationary and the bowl rotates.  This design allows the hook to really stretch and fold the dough as the bowl rotates; at the same time, the hook is rotating in place.  The larger professional spirals also have a breaker bar which creates another surface that helps in the stretching/ folding of the dough.  Given this design, a baker has to be careful how long they mix in speed 2, because the dough can be over mixed and exposed to high oxidation which impacts flavor.


The spiral mixers at speed 2 rotate 2x faster than speed 1.  In theory, speed 1 mixes up the dough and speed 2 develops the gluten.


Hope this is clearer, now,


nova

sphealey's picture
sphealey

Well, you could try asking Jeffrey Hamelman ;-)   Send a letter to King Arthur customer service asking that the question be forwarded to Hamelman or one of his trainees.  In my experience KA customer service is incredibly helpful.


sPh

caviar's picture
caviar

Thanks sPh, I tried to find a web site for Jeffery but didn't think about a letter to King A. I will try that.


 


Herb

caviar's picture
caviar

Thanks so much Jessica, I'll use this on the next batch. I heard, from the DLX help site that Rose Levy B says it is a spiral mixer. Thanks again.


 


Herb

ehanner's picture
ehanner

Caviar,


I don't usually make negative statements about people who don't understand what they are talking about. That said you should ignore the statements about the DLX not being able to develop gluten. While taking a course at sfbi may inform a person about professional equipment and very high end versions made for small commercial operations and home owners, it does not qualify one to comment on a device he has not mastered ad doesn't understand.


As with most mixers, the DLX is intended to be used at the slowest speed for incorporating ingredients. Once that is accomplished, a 10-15 minute autolyse period will allow the water to be absorbed. A short session at a higher speed will develop gluten regardless of your choice of dough hook or roller. I prefer the hook but both work well.


The Kitchen Aid products being sold today are small under powered copies of a formally great mixer. When Hobart made them they were built to stand up to the needs of a home baker. Today a full bowl of Bagel dough will burn it out in a few minutes. Yes the manual says not to overload the mixer or you can ruin it. For my money they are junk waiting to break. The internet is loaded with stories of people having bad experiences with KA customer service. It's to bad the KA line has proven to be so weak. The decision to use plastic gears might be part of the problem.


Bosch and DLX both make powerful, well engineered mixers. If you think you need a stand mixer I suggest you consider it an investment and purchase one of those.


Eric

misterrios's picture
misterrios

I was shocked at the comment that the DLX can't develop gluten. If not, then why am i getting all these great windowpanes?


Of course, the mixes takes some getting used to because it is a different mechanism than what everyone is used to, both culturally and in use. Honestly, I had never had a mixer before the DLX, and I will probably still have the same one when I am too old to bake.


Because I live in Germany, a DLX was far cheaper than a Kitchen-Aid, so I went with that, and even if I could spend the hundred and fifty more for the KA, I would not, seeing as the DLX is by far a more powerful machine.


I am participating in the Bread Baker's Apprentice Challenge, and have, through my use of the machine, developed an understanding of how it works, at least for me. When we were doing bagels, everyone was scared that their KAs would break, while I had no worries. I kneaded in the machine for about 15 minutes with the machine only getting a bit warm.


I prefer the roller, but also use the dough hook from time to time to remind me why I don't like it, but the bread comes out just as good. In my baking from the BBA as well as Rose Levy Beranbaum's Bread Bible, I throw the mixing directions out and go by the look and feel of the dough.


My advice to new users would be do bake and bake with it until you understand it. My first few loaves were terrible until I understood this: watch the dough develop the first few times and fight the urge to add more flour.


Sorry for the rant, but saying that the DLX does not develop gluten or not effectively really got to me. If you want to read about my experience with the DLX and the BBA Challenge, you can visit my blog. Lots of pics of the machine in action:


http://aehrelichgesagt.blogspot.com


Best,


*daniel

nova's picture
nova

All,


Please understand in my first posting I stated how impressed I was with the people who HAVE made the DLX work and work well...I read a thread a week or two ago where people swore by their DLXs.  In no way was I saying people should give up on them...I agree...I never mastered the DLX technique!!!


And if you read further, you will see that I had my mixing framework up-ended by the time at SFBI.  In no way does my experience invalidate all of your accomplishments!!  I was only stating my personal experience...which included that I could NOT get good gluten windows from mixing directly with the DLX.   Now, if I rested the dough, autolyzed, and the rest, yes, the windows were vastly improved.  But if I am baking in large quantities, time becomes much more crucial.


Also, I agree that the KA is fussy, limited to dough loads and I almost burned out the motor with the first 6 lb load of sourdough I put in it!!! I have had to learn how to manipulate this mixer, thanks to help from websites such as these.


Thirdly, I am expecting 2 mini-spirals...and boy...there will be a learning curve with these as well....


Finally, as a testament to how some of you have made the DLX work...I ordered the dough hook this weekend.  The mixer is a workhorse and if I can figure out how to use it, I will have another large capacity mixer to use as I expand my bread mixing capacity.  I do realize, that if I go back and re-read some of your DLX mixing postings, there will be plenty of tips for me.


I guess I am thinking that when someone responds to a specific posting with such strong reaction, try to start at the beginning of the thread....maybe there will be a little more background there that will help explain statements that might seem to be slamming others, when it really is explaining that one person's experience...


Thanks, nova

bassopotamus's picture
bassopotamus

I bought a DLX for farmer's market baking, have been using it for about 3 months, and I actually prefer my KA but for the fact that it doesn't have adequate capacity for what I need it to do. My gripe with the DLX is there is that it really doesn't mix big batches very evenly. In particular, there is little vertical agitation. It seems like more of a kneader than a mixer for bigger quantities, and this is after trying pretty much every combination of speed, roller placement, dough hook, and order of adding ingredients.I can get decent results out of it, but it needs almost constant attention to provide it some vertical agitation.


I find it ineresting that neither the KA nor the DLX can handle anywhere near their stated capacities. AT least the DLX doesn't start eating itself when you overload it. From my experience though, 15 lbs of dough won't even fit in the DLX bowl, let alone mix. It is a decent enough mixer I guess, but If we do the market again next year, I'll probably be mixer shopping again.

toyman's picture
toyman

Nova - this is the statement that got the juices flowing "The DLX, given the "fingerknob" and its rotary motion (like a doughnut hole), can't develop gluten...but a great device for mixing rye doughs." 


The DLX definitely develops gluten, just not the same way as other mixers. 


Everything has it's tradeoffs.  I know that I need about 45 minutes to put together a batch of dough, of which 20 minutes is an autolyze.  I find it easier to add ingredients to my DLX than my KA, and my DLX can mix much larger batches.  On the other hand my DLX won't do so well with a 1 or 2 loaf batch, which I rarely make. 


I normally start with 2500 grams of flour which ends up being just under 10# of finished dough.  It handles that without issue.  I agree that if you need a professional mixer that's what you should get, but that doesn't mean that other mixers don't work.  The speeds you reference, 300 & 600 rpm would concern me about getting the dough above 80*.  (The DLX ranges from 40 to 140 rpm) 


This is my procedure:


Add all water & oil to mixing bowl set up with roller & scraper


add 75% of flour until it comes together 


20 min autolyze


Change out roller for dough hook


Add balance of dry ingredients, (flour last)


Run mixer until dough is smooth and incorporated, and temps <80*.  This is usually the full timer of 14 minutes, give or take. 


 

Russ's picture
Russ

Not sure why you don't think the DLX doesn't do well with small batches. I've made 1 and 2 loaf batches in my DLX, it does just fine. The only reason i don't do it more often is that it is just as easy to make a larger batch, so I usually do.

toyman's picture
toyman

Russ, I stand corrected and guilty of the same issue that I posted about.  I should have said, "I've read that the DLX doesn't do well with small batches, 1-2 loaves, but I have no first hand experience with small of a batch"


My future plans will now include a 500g and 1000g batch and I will post my thoughts and results.


I did mix up my largest batch to date, last nite.  I'm making bread and buns to take to the beach in a week.  The mixer performed flawlessly, but I will say that I did have to manage the dough to keep it from climbing into the spring loaded arm.  Here are my quantities:


3000g flour (1/2 AP, 1/2 Caputo)


1920g water (64%)


18g IDY (.06%)


40g Salt (1.33%)


30g Brown Sugar (1%)


5008 g total or 11.041 pounds.  I think I could get to 15#, just to do it, but this was pushing the limits of the bowl/dough hook.  (Not the motor)

Russ's picture
Russ

Hey Toyman, Just wanted to let you know, I'm not offended by what you said, I just wanted to point out that small loaves are not outside the DLX's capabilities. I hope that when you do try out a smaller load that you find, as I have, that the DLX does just fine with those amounts. (for small loads I recommend the roller/scraper, though I have a feeling there are others here who prefer the dough hook even for small batches)


 


Your big batch sounds great. I've never made one quite so large - it's more than my oven could handle.

toyman's picture
toyman

Russ, thanks!  The big batch turned out great.  I ended up with 6-500g loaves and 18 100-g buns.  I'm getting more patient and letting my shaped loaves & buns rise a little longer and its working out with a more open crumb and great oven spring.  When I bake in my wood fired oven I can comfortably get 6-500g loaves in at a time and approximately 2 dozen buns.  If I really need to do large loads, I've done 10 loaves at a time.  When I cook in my indoor oven, I can do 3 loaves or a dozen buns. 


That being said, for me, a home baker, I don't have an issue spending an hour from start to finish 'processing' my dough, then letting it rise in the fridge for 24 (or so) hours, and then spending another 4-5 hours, rise time included, shaping & baking. 


 

nova's picture
nova

All,


thanks for the details on how U R using the DLX for larger loads, with or without dough hook.  Just got the dough hook this past week and will try sometime in the next few weeks.


I am really interested in using the DLX as another mixer since I am increasing outputs...so another learning curve, which is just fine...I feel like I am always learning when baking bread!


nova