Fomag IM-10 Mixer
Greetings to all,
Like everyone else it seems, I too have had my KA give up the ghost recently, and now I find myself in the market for a new home use mixer. After many years of a love hate relationship with my KA I find that there is a overwhelming plethora of choices from which to pick from when considering a new mixer! My needs are for a twice a week bread bake of 4 loaves or so. Mainly sourdough, white, wild rice and onion, and a rye bread now and then. I do pass loaves onto family and friends. I’m trying to research the pros and cons of the planetary and spiral styles, but haven't come to a final conclusion. One mixer that I find appealing and haven’t found too much in the way of like or dislike comments on is the Famag IM-10 Spiral Dough Mixer sold through Pleasant Hill Grain here in the U.S. https://pleasanthillgrain.com/famag-im-10-spiral-dough-mixer There are some YouTube videos of this mixer in action which look good.
Since I’m strictly a bread baker, I don’t see the need for the versatility of the planetary mixer with the paddle and whisk etc. for cakes, cookies and the like.
At this time I’d like to ask some of you die hard bread makers to look over the site and specs of the mixer above and tell me if there is anything that you see or don’t see with this mixer that causes you concern with this mixer fitting in with my weekly schedule. Or perhaps you own this particular mixer and could offer some first hand knowledge of its use! I might mention also that at 66 years young, I want this to be the last mixer I’ll ever have to purchase. The KA served me well for many years, but I’m sure there are mixers out there that I’d be much happier with, and could satisfy the addiction of my bread making hobby. Perhaps even something that might allow me to double my weekly amounts or multiple varieties if I so desired. Something that also wouldn’t require the starting and stopping for cool down like the KA needed from time to time. Many thanks for your help and happy baking!