The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Assistent VS. Globe 10qt

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ntosaj's picture
ntosaj

Assistent VS. Globe 10qt

Hey there everyone, I'm new here and I've been trawling the forum and reading up on mixers. Two that have stuck out to me are the globe 10qt and the Ankarsrum Assistent.

I'd be using the mixer to make significant batches of bread, croissants and brioche, possibly on a small commercial scale and was wondering what you folks might suggest?

Mechanically I like the engine belt on the Assistent and don't mind the learning curve, however there seems to be an awful lot of plastic in its construction which I'm a tad leery of, also while it seems great for bread, how is it for doughs with a lot of butter in them? Croissants being my main concern.

As pertains to the Globe, while it is powerful, I fear it would suffer from the same overheating issues as a KA (I have a 600, ick!), also I'm afraid that it won't be able to reach the dough should I choose every now and then to make a small recipe of something.

I'd likely be making croissants 40 or 80 at a time so I'd be using one or two kilos of flour respectively, can the Assistent handle the latter?

I'm looking for a mixer that will last me a lifetime and which can be repaired instead of chucked out.

Thanks for the feedback everyone!

Nick

 

gary.turner's picture
gary.turner

I can't speak for the Globe, but I've had no issues with high butter content doughs. Your 2kg of flour at usual hydration, sugar and butter ratios is about 3.6+kg of dough which is easily handled by the DLX. With high fat doughs, I like to melt or at least soften the butter and premix it with the water (or milk) prior to adding the dry ingredients.

cheers,

gary

ntosaj's picture
ntosaj

What a relief! Thanks Gary! If you don't mind me asking, how long have you had the DLX for?

gary.turner's picture
gary.turner

The older you get or the faster you go, the more time contracts. It doesn't seem that long, but I got it in November, 2010, give or take a month.

ntosaj's picture
ntosaj

Well I'm glad to hear it's still going strong after four years or so and while aging is ever an issue, aging with a good mixer and better bread must certainly take at least some of the edge off!

SLKIRK's picture
SLKIRK

I HAVE HAD THIS MIXER FOR AT LEAST SIX MONTHS AND IT HAD PERFORMED BEAUTIFULLY --- WHEN MIXING DOUGH OF SIX LBS. OR MORE I SUGGEST ADDING THE FLOUR INTO THE BOWL AS YOU MIX THE DOUGH --- I HAVE MIXED 8+ LBS. MANY TIMES ---NO STRAIN AT ALL --

 

SLKIRK

ntosaj's picture
ntosaj

In terms of mixers, does anyone have any feedback on 10 qt omcans? I searched through but a lot of what's been posted is a tad old!

 

Thanks!

SweetMK's picture
SweetMK

If that is the correct weight, I would guess that is double the weight of a Hobart 10 quart.

I can move my Hobart 10 quart myself (not far,,, LOL!!) but, I could not get 190 pounds off the ground!!

We run the 10 quart for a family activity, maybe twice a year, the Hobart N-50 does most of our duties!

ntosaj's picture
ntosaj

Thanks SweetMK!

Good to think of the weight, though it isn't the biggest issue to me. My worry tends to lie in that I'm afraid it might be a dud!