The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Haussler Mixer: Alpha 2

psient's picture
psient

Haussler Mixer: Alpha 2

I currently use a Globe SP10 to make bread formulas. I just saw a video of the Haussler Alpha 2. I was pondering what it would be like to replace the Globe with the Haussler for breadmaking.

Has anyone the Haussler for making bread at home. All of my baking is done in my home. I am not commercial although I do have a CSA and occasionally give out my bread as a bonus.

psient

Dutchie's picture
Dutchie

I have an Häussler Alpha but just a single speed. This machine is a beast. It is easy to use and kneads effortless. It kneads wet and dry doughs without you noticing it is working. The machine is at most lukewarm underneath at most after the kneading. Before I used a kitchenaid pro 600. Even though Kitchenaid had 600 watt as opposed to the 350 watt for the Häussler the Kitchenaid could not do the kneading. It starts smoking and getting hot after just two minutes of kneading. The Häussler is a total different league. It was a bit getting used to with how long to knead. I work with four loaves at a time (about 4 kg of dough) and found that 8 minutes of kneading is enough. It produces a beautiful silky dough. The machine is very heavy, but the build quality is amazing (which is to be expected with that price). The only downside is that dough tends to move up the spiral while kneading. There is a barrier in the dough hook to prevent that but that barrier is too small.

Hope it helps. 

Tstockton's picture
Tstockton

I know this is an old thread, but 1) does your model have an auto shut off when you lift the safety lid, if so 2) has it been an inconvenience for you at all, and if so 3) is there any way to bypass it by manually holding down a button or something? I am looking to purchase a haussler SP20 to expand to sell at market, but I feel like there are often times that I will either add things (like salt) while it’s mixing, or I just like to see the texture etc of the dough, and would find it frustrating if it always turned off when I lifted the lid. 

Tstockton's picture
Tstockton

I know this is an old thread, but 1) does your model have an auto shut off when you lift the safety lid, if so 2) has it been an inconvenience for you at all, and if so 3) is there any way to bypass it by manually holding down a button or something? I am looking to purchase a haussler SP20 to expand to sell at market, but I feel like there are often times that I will either add things (like salt) while it’s mixing, or I just like to see the texture etc of the dough, and would find it frustrating if it always turned off when I lifted the lid. 

psient's picture
psient

There is a micro-switch that is depressed when the chute is returned to the down position. This is a mechanical switch and can be disabled by anything that will serve to keep it under pressure when the lid is lifted. I cannot remember the exact location. Try tape over the contact-head to allow the chute movement without too much interference.

Tstockton's picture
Tstockton

Perfect, that's just what I needed to know! Thank you!