The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Burned up the KA mixer again, just ordered a Primo PM-10

Sweetie Pie's picture
Sweetie Pie

Burned up the KA mixer again, just ordered a Primo PM-10

My wife does a lot of baking at home of Filipino food.  She was using 3 bread machines at once to make dough.  Then I got her a KA Pro 6 QT,  That eats it's gears up too often.   I'll fix the KA one more time then sell it.  

I just ordered this guy: https://www.katom.com/163-PM10.html  It is 196# so I'm hoping it is better built that what we've been working with.  Will it do the work of three, 2 pound bread machines?  

https://d3ld6frh4bdurh.cloudfront.net/pdf/163-PM10.pdf

So did I make a mistake?  I can get KA parts, but they don't hold up.  Hopefully this will hold up, and maybe I can also get parts someplace if needed.  I'm planning on bolting it to a $50 Harbor Freight 500# capacity cart.

Thanks!   - Joe

barryvabeach's picture
barryvabeach

Joe, it got some great reviews on Amazon, they say it is a real brute, though at 200 pounds,  I would certainly expect it is pretty tough.  One surprising thing was a spec that said max was 3.3 pounds of flour, though the Amazon reviewers said they went as high as 5 pounds.    I think it will be a huge step up for the KA,  Post a review when you get it up and running.  

tgrayson's picture
tgrayson

The Ankarsrum supposedly will do up to 7.5 pounds of flour and I suspect it handles a broader range of dough than any machine with a dough hook.

the hadster's picture
the hadster

It can handle the larger amounts of dough because of how it's made.  Instead of the beater moving, it's the BOWL that moves.  I think that's easier for the machine to work that way.

I think the maximum amount of FLOUR that can be used is 5 pounds - so you can make a lot of bread dough.  I make challah in mine: 5 pounds of flour plus the eggs, honey, water, sugar etc.

I use the lowest power setting and use the timer to knead the dough.

I have a KA, but I don't even bother trying bread with it.

the hadster's picture
the hadster

Let us know how it works.

dabrownman's picture
dabrownman

there are bakers!  Just like there are more planets than stars and more moons than planets.  I figure if you need a mixer it is too much like work and cleaning and I try to keep work and cleaning as far from me as possible-)  So it is slap and folds but no more than 50:-)  Time and hydration take care of the rest of the gluten development.  Plus you save hundreds of dollars and that means hundreds of free loaves of bread.

IceDemeter's picture
IceDemeter

but when I checked on the link you gave for the mixer you ordered, it very clearly stated that there would be NO warranty if the mixer were for residential use.  Since it seems from your post that it is for your wife to use at home, please double check this before you use it, since you don't want to be caught with an issue and no warranty!

If this is the case, then you might want to consider returning it and looking in to an Ankarsum.

Sweetie Pie's picture
Sweetie Pie

It is just stupid disclaimer from the store that sells it.  They say repairmen should only go to commercial businesses to repair stuff.  That way they are covered by the businesses insurance.   It does not affect the manufacturer's 2 year parts, 1 year labor warranty.   And I bought it on a card that doubles that warranty.

- Joe

Sweetie Pie's picture
Sweetie Pie

This is Empanada dough.  I'm not sure how heavy it is, but it seems like it would be one of the denser ones she makes.  This is for 12, and she does orders for 15+ dozen at a time.  I know there is some type of % rating for how hard a dough is to mix,, but I'm not that good yet.

  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon distilled white vinegar