The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Globe SP5

biglove's picture

Globe SP5

Hi Fresh Loaf members,

This is my first post.  I've been considering purchasing a Globe SP5 for some time now, but haven't pulled the trigger due to a lack of user reviews on the web.  I'm not interested in a KA, so please don't try to convince me.  I'm also well aware of the Bosch Universal machines (I have one, love it for bread, but it's a bit limited for the other uses I'm considering), and the Electrolux DLX.  The Hobart N50 is too expensive for consideration at this time.  So, the Globe is intriguing, high HP, gear driven transmision, shield, accessories, etc.  I haven't heard anybody tell how it mixes dough and other things though.  Please, if you have experience with this mixer, let me know your opinion.


Nickisafoodie's picture

I bought a used 20 qt globe mixer and love it.  Commercial grade and well built including all of the attachments re whisk, dough hook, and mixer paddle.  It doesnt even hesitate under a typical load -it rocks. 

I would think the SP-5 is as well made.  All of their machines have heavy housings and all metal gears. The SP-5 weights 33 lbs, the SP8 55 lbs, the SP10 is 132 lbs and the SP20 weighs 199 pounds (in the garage on a stand!).

The only issue aside from weight is to make sure you buy the right size machine.  The link below is a chart that shows the dough capacity of each of their machines and there are tons of spec on thier website.  I was originally looking at a 10 quart model, but that only handled 7.5 pounds of dough while the SP-20 handles 15 lbs - I make 11 pounds at a time of whole wheat bread for 6 loaves so went with the bigger machine. So determine the amount of dough you will make and then match to the capacity of the machine

The chart on their website per the link below looks at hydration percentage under each of its doughs.  The SP-5 will handle 4 lbs  at 55% Hydration, 5lbs at 60% hydration and only three pounts at 40% hydration.  If you are on the margin, should should move up to the next mixer size.

Hope this helps, see link below

biglove's picture

Thanks so much for your reply.  I'm new to bread-making and I'm not sure how to calculate hydration.  I did go through the mixer-capacity chart, and tried to convert my flour cups to weight, and the same with my liquid.  The chart said that the SP5 would be appropriate.  Do you have an easy way to calculate hydration, weight, etc?  One of the main reasons for looking at a new machine (I really do love my Bosch, but it's ugly in the kitchen:), is that I rarely make more than two loaves of bread at a time, often it's only one.  Also I want to expand my baking to more than bread.  The Bosch just doesn't do all that I want a mixer to do.  Do you use your Globe for anything else other than bread?  I want to know, when you're mixing, does it get to all the ingredients, is anything left in the bottom, do you need to stop the machine and scrape the sides and the bottom of the bowl?  Of course, I want the perfect machine, one that does everything I want it to do, quickly, powerflully and on the cheap:)



ananda's picture

Hi Biglove and welcome to the wonders of making bread.

Seriously, the single best piece of advice to you is to convert to using recipes based on actual weight only.

Buy some seriously good digital scales -they'll cost only a fraction of the price of these no-doubt excellent mixers.   Then weigh all your ingredients; including the water.

Then calculating hydration becomes as easy as guaranteeing you will produce perfectly weighed, and therefore balnced, recipes every time.

I'm from the UK, so use metric weighing, as that is so easy.   If you prefer to stick to Imperial fine.   But, I promise you this.   If you convert to weighing in this way, you will NEVER go back to volumetric measuring.

Best wishes


biglove's picture

Thanks Andy,

Great suggestion, and one I've also been contemplating.  I get so tired measuring salt by the 1/4 tsp.  Once I take the plunge, however, does anybody have an online conversion calculator they recommend?  All my recipes are based on cups tablespoons and teaspoons.  I'd probably weigh everything metric because it's sooo much easier to divide by 10!



ananda's picture

Hi David, my best advice is to buy some new books with decent recipes in them.

That said, there must be some converters out there.

Trouble is I don't believe they really mean anything, because the base of your old recipes is impossible to quantify by weight in the first place.

Buy "Bread" by Jeffrey Hamelman??   Suas is very good, also Reinhart, also Leader etc etc

Best wishes


greydoodles's picture

The conversions need to be based on the individual ingredients, and I found a couple of lists online. The following is based on the lists and a calculator to fill in missing info. Disclaimer: I have not verified these calculations, but they should be in the ballpark, and there is enough info here to get you started

Baking Powder
1 tablespoon = 13.8 grams
1 teaspoon = 4.6

Baking Soda
1 tablespoon = 13.8 grams
1 teaspoon = 4.6

1 cup = 227 grams
3/4 cup = 170.25
1/2 cup = 113.5
1/3 cup = 75.7
1/4 cup = 56.75
1 tablespoon = 14.2

1 cup = 245 grams
3/4 cup = 183.75
1/2 cup = 122.5
1/3 cup = 81.7
1/4 cup = 61.25
1 fl oz = 30.6

Flour, white, sifted
1 cup = 125 grams
3/4 cup = 93.75
1/2 cup = 62.5
1/3 cup = 41.7
1/4 cup = 31.25
1 tablespoon = 7.8

Flour, whole wheat
1 cup = 120 grams
3/4 cup = 90
1/2 cup = 60
1/3 cup = 40
1/4 cup = 30
1 tablespoon = 7.5

Milk, dry
1 cup = 68 grams
3/4 cup = 51
1/2 cup = 34
1/3 cup = 22.7
1/4 cup = 17
1 tablespoon = 4.25

Oil, olive
1 cup = 216 grams
3/4 cup = 162
1/2 cup = 108
1/3 cup = 72
1/4 cup = 54
1 tablespoon = 13.5

Oil, vegetable
1 cup = 218 grams
3/4 cup = 163.5
1/2 cup = 109
1/3 cup = 72.7
1/4 cup = 54.5
1 tablespoon = 13.6

Salt, table
1 cup = 292 grams
3/4 cup = 219
1/2 cup = 146
1/3 cup = 97
1/4 cup = 73
1 tablespoon = 18.25

Shortening, vegetable or lard, solid
1 cup = 205 grams
3/4 cup = 153.75
1/2 cup = 102.5
1/3 cup = 68.3
1/4 cup = 51.25
1 tablespoon = 12.8

Sugar, granulated
1 cup = 200 grams
3/4 cup = 150
1/2 cup = 100
1/3 cup = 66.7
1/4 cup = 50
1 tablespoon = 12.5
1 teaspoon = 4.2

1 cup = 236 grams
3/4 cup = 177
1/2 cup = 118
1/3 cup = 79
1/4 cup = 59
1 tablespoon = 14.75

Yeast, bakers, dry active
1 cup = 224 grams
3/4 cup = 168
1/2 cup = 112
1/3 cup = 74.7
1/4 cup = 56
1 tablespoon = 14
1 teaspoon = 4.7
1 ounce = 28
1/4 ounce = 7


biglove's picture

Thanks!  This really helps.  I was able to calculate the hydration ratio of the whole wheat bread I was making.  It's actually much wetter than I originally thought.  Any ideas on the Globe out there?


peterbl's picture



 I have got one, few months ago SP8 and I'm very happy with it. And I will not recommended to go smaller then that - 8 quart, it depends how much bread dough you want to mix at ones. Usually I make 3 loafs  (750-900g.) with no problem. Good luck

biglove's picture

Thanks for letting me know!  Does it get to all the ingredients in the bowl, or do you have to stop and use a spatula?  Have you used it for anything other than bread?  How thoroughly does it mix?  Does it seem to strain under a heavy load?  I'm looking forward to hearing more>


peterbl's picture


Hello David,

Before I have bought this mixer I used my 2lb.  bread machine to make dough,  and sometimes I have to mix 2-3 times to have enough dough for 3 loaves.  So I have started looking and searching the internet  like you  for a good mixer.  I was  also thinking about  Electrolux DLX.  and  The Hobart N50 , but at the end I got my SP8.  It has a dough hook, whip and beater and has 3 speed settings. In my opinion it works quite well for mixing all the ingredients, at first it may seem that the flour is sticking to the sides of the bowl but once the gluten begins to be worked in it will grab the ingredients from the side of the bowl and clear it up. It mixes quite well but in the process of bread making that I use, I only mix for about 6 minutes or so, stopping at times to allow the dough to autolyse. But if you're in a rush, you can go ahead and mix through and skip the autolisation process. The mixer itself has never shown any strain, and demonstrates a good heavy duty build. I mainly use it only to make bread but I have used the whip on occasion to make butter from cream and also performs admirably. The choice is up to you, but I wouldn't hestitate in recommending this piece of equipement.

biglove's picture

Thanks for the info.  It was very helpful.  Anybody else have a Globe Mixer?



del's picture

I just got a new Globe SP5 shipped directly from globalslicers. This replaced my broken KitchenAid HD Professional Mixer (made by Whirlpool) that in itself replaced a KitchenAid KA5 mixer (made by Hobart.)


First part of my review will be Globe 5 qt SP5 mixer vs KitchenAid HD 5qt Professional mixer then comments about the mixer per se. 


The Globe is heavy and very well made (sans the one "design flaw" mentioned later on). The bowl lifting is precision itself not that the KA was bad, just that the Globe's lifting design is smoother to me. When running, the Globe mixer itself is pretty silent compared to the "noise machine" aka KitchenAid HD Professional. This Globe reminds me of my original KA mixer that was made by Hobart --silent and powerful.


I just made my Portuguese Sweet Bread with my new Globe and the dough came out much more developed and quicker too compared to either of my previous KitchenAids. The clearance between the Globe paddle attachment and the stainless steel bowl is very small which makes for a thorough dough mixing process that beats the KitchenAid mixers. However, the Globe's highest mixer speed is way slower than KitchenAid's highest mixing speed. This may make a difference to some. Another thing is that putting on the Globe mixing bowl takes time to get used to; KitchenAid's bowl attachment was easy and quick. On Globe's side though, there are bowl locks ala professional mixers and your mixer bowl will stay on the mixer --I had cases in mixing some stiff doughs that the KitchenAid mixer bowl jumped out of its back locking spring! This won't happen with the Globe SP5.


Oh, the Globe also has a very soft clanking noise due to the bowl shifting against the back pin hold down on the mixer.  Clank sounds come from that pin! Later on I plan to experiment with crazy gluing some rubber gasket material around the back receiver pin mount to cut out this clanking sound. It isn't very loud though and to be honest, if the Globe's mixer motor was not so silent as it is, I've never would've noticed it --certainly if it was loud as present day KitchenAid mixers, you  would not notice it at all.


For those that say their new model KitchenAid is silent --all I can say is that you don't know the difference of other brands of mixers. Hmmmm. Oh yea, the Globe mixer will get hotter sooner compared to KA. Also the top of the Globe SP5 mixer is made of grey plastic whereas the KA is all metal on top. I dunno if this is a big point or not though. Last minor quibble: On the KitchenAids, you control the speed with a slider bar which makes going thru all the speed very quick and easy. The Globe has a rotary dial and going from stop to highest speed will take two turns (at least) with your wrist which makes speed changes slower than KA.


Okay, the "design flaw" of the Global SP5. At speeds higher than speed 4, the mixer will have a side to side wobble and at the highest speed (10) your Global will be doing the hula (there is no wobbling in the mixer at high speed if it isn't mixing something with some weight to it though.) This is due to the front base of the mixer being NARROWER than the rear. On the KitchenAids, it is just the opposite in that the front base of the mixer is WIDE which translates into stability. The KitchenAid's superior base is shaped like a triangle (wide in front) whereas the Globe SP5 is inexplicably shaped like an egg with the wider part of the egg shape in the back! WHY DESIGN IT LIKE THIS GLOBALSLICERS???????


Overall Impressions: If this is your first mixer this Globe will be your perfect baking companion for sure. Whereas my one batch recipe of Portuguese Sweet Bread was like the max for my KitchenAid, I believe this Globe can easily hand twice that as it is built that strong (haven't tried it yet though to be honest but the way it easily went thru the single batch leads me to believe it would be so.)


If I had a chance to get the old model KitchenAid KA5 made by Hobart (just as silent but with faster speeds and stabler) I'd pick that up instead of this Globe. 


But today's newer KitchenAid mixers are total noisy junks!




biglove's picture

Wow Del,

Thank you so much for the detailed review.  I really appreciate it!



MichaelH's picture

Bought mine last summer after burning up a 10 year old Kenwood. The Globe is a tank. I have mixed batches from 2 lbs to 6lbs and have no doubt it would do more. Throw some water and levain in the bowl and start adding your flour mix. The Globe doesn't change sound doesn't slow down and it doesn't get hot. It just keeps kneading the dough until you tell it to stop. No software, just 55 lbs of steel with direct drive gears. There are probably other mixers as good, but I doubt there are any better.


del's picture

Forgot to mention that the Globe SP5 has a "soft start" in that the mixer will start off somewhat slow and then after a pause, the mixer will ramp up to your desired speed.


This is like the BOSCH Universal (which I also have) and is handy when adding say lots of flour to your batter in that it prevents getting flour splattered on your face and thus looking like a clown.


Again, the Globe SP5 has a rotary dial that electronically controls the speed of your mixer thru 10 indent speed positions; however, this is just a infinite variable speed control and it is possible to position "in-between" the "official" speed indents to get half speeds. You could also do this to your KitchenAid to be honest. However the GLOBE SP5 will automatically increase the power to your mixer under load to keep to these speeds unlike the simpler KitchenAid speed controller. Depending on your dough mass if the mixer is delivering 100% power to the motor at a lower speed then your top indent speeds may all be the same as the power is maxed out (hope this is mud?)


You can buy direct from (Globe Equipment) or buy from a reseller --in both cases globalslicers will be doing the acutal drop shipping. Dunno which way is cheaper though. When I got my globe mixer via UPS, the top plastic cover was push off center (easily fixed) and the THIN front attachment cover was knocked off --be careful and don't throw your box shipping materials away as it is easy to miss it lying on the bottom of the box (very thin black plastic) if this happens to you.




judiandjeff's picture

Read all the reviews and am about to take the SP5 plunge. But, before I do, I want to make sure that it will mix batters for cookies, cakes, etc.  Will it cream? whip small amounts of egg white? Work like the Kitchenaid for non-bread items?

Do any of the reviewers have any follow-up comments or advice?



del's picture

It's a regular planetary mixer. Comes with a whisk attachment, dough hook and paddle attachment (all pretty heavy and substantial.)

Use it as you would a KitchenAid. Just expect more rocking than the KA when making cookie dough, bread dough etc.




berryblondeboys's picture

I was just looking at Globe too. I have an electrolux DLX2000 which I adore, but I broke the beaters on the smaller bowl with whisk when trying to mix too stiff of a batter.


I love the DLX for bread and heavy, heavy stuff, but for cookie dough and such, it's not the same. I've been going back and forth between just getting a KA for cookies and lighter fair, but I owned an artisan for a minute and sold it immediately. I hated how inconvenient it was to get ingredients into the bowl versus the more open design of the dlx machine with small plastic bowl. When you make cakes, you need to continually add and easy access is imporant.

How is the access for ingredients with the Globe? Also what about accessories? Anyone have them? That's another thing I keep looking at with the KA - meat grinder, pasta maker, etc. Yes, the DLX can get them too, but never secondhand and never cheap where you can always find people selling KA accessories for a lot cheaper on Craigslist and ebay. Of couse... globe will have the same issue as DLX - no cheaper accessories.

biglove's picture

It really pains me to write this review. I was so hopeful before my purchase. On paper, the Globe looks fantastic: large motor, gear driven transmission, durable; a real KA killer. Before I get to the problems, let me tell you the good. The mixer is handsome and looks great in the kitchen. The bowl lift mechanism works well and the bowl is held in place by clamps. The speed dial is continuously variable but notched for the 10 speeds advertised. The mixer attachments are well built, and the top cover is easily removed for access to the motor and planetary housing. Now for the bad. This mixer creates lots and lots of heat. Mixing a double batch of pizza dough (appx. 4 lbs) caused the machine to overheat and shut down. I had to split dough in half and finish. It creates lots of heat when I mix double batches of whole wheat dough, again 65% AR and 4.15 lbs. The hook and the paddle push ingredients to the outside of the bowl, never quite incorporating the ingredients into your dough. The ingredients at the bottom of the bowl are never quite incorporated either. The final straw for me was the climbing dough problem. The design of the hook causes the dough to climb. All in all, I am very disapointed with this mixer and I returned it to the retailer where it was purchased.

del's picture

Could a KA handle this amount of dough i.e. overloading with ease?


The KA doesn't have a overload switch which is good and bad -- good in that the mixer will overstrain itself but still keep on mixing and the bad in that this is the number one way of striping/tearing out your KA's gears that will mean a $200 service (at least here in Hawaii.)


What you could have tried with the GLOBE is a trick I learnt when I had my KA. If you have a ton of dough  that you want to knead, use the lifting handle and manually lower the bowl about 1/3 of the way down and have the mixer knead. Then adjust the vertical position (still  holding onto the handle) and gauge how much up or down the bowl needs to be in order for the mixer (either KA or GLOBE) to work without too much of a strain. (Incidentally this is why I insist on a bowl lift as oppose to the more "popular" pivot head of the lower end KitchenAids.)


Watch the development of the dough carefully. Counter-intuitively, I actually SPEED UP the dough hook speed and "lightly" press into the dough with my manual lifting bowl technique in dealing with large dough masses. Gluten development is just as fast (if not faster) if I'd used a smaller dough to begin with.


If you follow this method the Globe is better to do this on because:

1. You got that overload switch that will shut off the machine before you cause damage whereas the KA you just use your ears and listen to the strain you are putting on the KA mixer.

2. The Globe has the bowl locking levers so you don't have to worry about the bowl flying off the arms. The KA has a tendency to throw the bowl off under heavy stress conditions.

3. The Globe has a superior lifting bowl mechanism meaning less strain on your hand holding it up. Of course in both cases you could/should put some kinda armrest nearby such as an overturned plastic drinking cup, books, etc. to rest your arm. Or do like I do and put a towel over the top of the mixer and then place your forearm of the hand manually holding the lifting arm on. The towel is to keep the KA mixer motor's heat from burning you. With the plastic Globe top you don't need the towel.


It think overall the overload switch on the GLOBE mixer is a plus more than a minus. Again the overload switch is an improvement in protecting your mixer motor from expensive repairs.






bglwood's picture

Greetings Listers,

I just purchased the SP5 and as others have said, am very impressed with its quality and quietness. my very first batch of bread dough, a 3 lb batch (flour, water, salt and yeast... basic dough) with an AR of 60% went just fine until I got to the final kneading process with the dough hook. At first, the hook was encorporating the dry flour to the wet portion just fine. But once all the dough was incorporated into a single "ball", the dough hook simply doug a hole in the center and no longer functioned. That was disappointing. I had to remove the dough and use my Kitchenaid mixer (Professional HD 475 watt model) with its spiral dough hook to finish kneading and incorporating.

I thought I'd try a softer dough, hoping this would improve kneading. This batch included a bit more water and some oil. Using the flat paddle, everything went just fine, just as with my first batch. When I switched to the dough hook, it did incorporated the ingredients much better. But this time, instead of making a hole in the center, the dough began to climb up the hook, thus hindering proper kneading.

I decided to call Globe with my disappointments and see what they said. I was told the design department is currently working on a new dough hook design. The lead engineer is to call me next week with further details.

Meantime, I thought I'd see if any of you folks have had a similar problem with your SP5's. Also, those who have the larger SP8, can you comment on the effeciency of the dough hook on this machine? If Globe doesn't have a new hook for the 5, I was thinking on returning it for the SP8.



CanuckJim's picture

I use an Esmach SP5, not a Globe, but here's some thoughts to consider.  I literally blew up my Kitchen Aid in three months: stripped gears.  Orbital mixers, like the KA, generate a lot of friction (read heat) into the dough, which can result in overheated dough rather quickly, especially if heated water is used, which I don't.  My friction factor estimate for the late and very unlamented KA was 38 degrees F.  It wasn't particularly good at dough development, either.

The spiral SP5 I use has a friction factor of 26 degrees F, and is exceeding good at quick dough development.  From what I've read, the Global should be the same. My mixer is an industrial piece of gear, a horse in short, that does it's job exceedingly well.  Anybody considering a KA for bread making should read owner reviews on the web.  I know, I know, they've "improved" of late, but not enough.

My mother's KA was made in the 1950s and is still going strong.  Those made in the last ten years are nowhere near as well made.


emma's picture

I am considering buying a Globe sp5, my KA professional 600 bit the dust and will be costly to repair. The Globe is on sale for $659.00 cdn. I read all the above posts. Just wondering if there are any follow-up thoughts or info. Biglove, if you're still here, what kind of mixer did you settle on?

I've written to Globe to see if the dough-climbing-the-hook problem has been corrected.

bglwood's picture

I don't believe they have fixed the problem. I had two problems: first, it would climb and second: dough would puddle at the bottom of the bowl and would not mix. I ended up sending the machine back. I have a KitchenAid that I bought from my local Sams Club a few years back and although it does get bogged down with larger batches, their dough hook is simply unbeatable.  My suggestion is get another KitchenAid. But if you're always making large batches, then you might consider the larger Globe...I don't remember the number, but it is a fixed 3 speed mixer. It's the one that has a digital timer. Good luck, Bob