The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bosch vs. Electrolux

swtgran's picture

Bosch vs. Electrolux

I just talked to a sales person about the differences in the Bosch and the Electrolux.  I am still in a quandry, as I was pretty much set on the DLX, but after talking to the sales person that owns both I am second guessing myself. 

Points she brought up in favor of the Bosch included, better customer service, less learning curve, and price.  The only real con she brought up was it is slightly more difficult to clean.  I have read elsewhere the Bosch has difficulty with smaller batches.  The DLX seems to have very poor customer service, a higher price, and a much greater learning curve, especially when you don't know anyone that has the machine to help demonstrate it.  When I asked her if both broke and she could replace it with only one, which would she choose, she said the Bosch.  

Once again, I ask, why, besides price, did you choose the one you did?

I also learned there is to be a $50 increase in the DLX very soon, so if anyone has made up their mind they want a that brand, now might be the time to take the plunge.

AnnieT's picture

swtgran, thank you for your posting. I have been thinking about buying a Bosch (if I ever get my big check from the government!) but kept wondering about the DLX. Nice to hear that you got some straight talk from a sales person - not trying to sell you the more expensive mixer. I wonder what "slightly more difficult to clean" means? The lower price is definitely a factor, especially if the DLX is going up. I guess I'm not really convinced I should spend so much money but I would love to be able to make some of the really high hydration doughs. Pretty expensive ciabbata! A.

Mike Avery's picture
Mike Avery

A friend sells both the Bosch and Electrolux and tells me she makes a lot more on the Bosch than the Electrolux.  She has seen other dealers say, and do, all sorts of outrageous things to steer people to the Bosch.


Some people who claim to have both aren't even Electrolux dealers, they just say they are so they can get people to their web pages.


Some people will tell you the Electrolux isn't good for making bread, which is patent nonesense.  Some will tell you the flexing of the Bosch plastic bowl simulates hand kneading, which again is total nonsense.


I've owned both.  I sold my Bosch on eBay.  A friend who has an Electrolux and needed a second mixer.  She was reluctant to spend that much again, so she got a Bosch.  She sold it on eBay after using it twice and bought an Electrolux.


When I had a Bosch in my bakery, all the employees who used it begged me to get rid of it.


My observations were that the Bosch overworked the dough pretty quickly, and overheated it.  The Electrolux handles larger loads, and is gentler on the dough.


If you look around at TFL, I think you'll see several threads that go something like this.  Someone bought an Electrolux and hates it.  They are ready to sell it for enough to buy a Bosch.  A few Electrolux fans make suggestions.  A week later someone asks if the Electrolux is still for sale as they're not too far away.  The original poster has by this time figured out how to use the DLX and won't be parted from it at any price,


Overall, I think they're both good mixers, but the Electrolux is better, and I've never heard of anyone who stayed unhappy about buying an Electrolux.



Rock's picture

I bought my Bosch right before the newest model came came out, mostly because the store wanted to make room for the new and almost gave it away. I've owned just about every home machine but the DLX and a few comercial ones.

In addition to my regular weekly two loaf batches of bread, I make a small batch (about 1.25 lb) of pizza dough twice a week. It works great for both. I've heard others say that the Bosch won't handle small batches before, but never got an explaination. From where I stand that is not true.

As far as clean-up goes, I understand that on the new model the center section sort of snaps out for easy cleaning. On my model, if you get dough down the center section (and you will with a very wet large batch) you have to remove the 4 screws at the bottom of the shaft to clean it; takes me about a 60 seconds. Your time may vary.

I don't thing you'll be disappointed in either the Bosch or DLX. Happy shopping!


AnnieT's picture

Dave, thank you for the info. on small batches - I had heard that the Bosch couldn't handle them and I don't often make huge amounts of dough. Nice to know from someone who speaks from experience, A.

swtgran's picture

AnnieT, Dave is right about the center post.  On the newer model, the post does snap out.  I guess there are teeth that hold the whipper blade and sometimes you have to take a little brush to them, but the lady I talked to said it was no big deal. 

I guess I am still a bit undecided and need to decide right away if I lean to the DLX.  Terry

qahtan's picture




amazonium's picture

 that is one amazing machine...


"omnia vincit amor"

Russ's picture

I have the DLX. I have my doubts that there's any better machine for bread, unless you need professional quantities.

For me it was also a choice between the DLX and the Bosch. I had originally planned just to upgrade to the 6 qt KitchenAid, but after reading more about it I decided I needed to find something better. One reason I went for the DLX was the Bosch's small batch issue (I'm not going to debate whether it's true, just saying I read it and the woman at the company I ended up ordering from confirmed it and it was a factor in my decision). I should add that this issue turned out to be a non-issue for me anyway, as I've found that when I make a single loaf batch I usually just do it by hand anyway. The bigger reasons for my decision to go with the DLX were:

  • I did a lot of googling around and reading reviews and experiences - as Mike said, the only negative reviews for the DLX were people who hadn't yet figured out how to use it. Nobody complained of its ever being unable to handle a job.
  • There was just something about it that I liked. I probably won't explain this well, but the more I read about mixers, especially the DLX and the Bosch, since I had mostly narrowed it down to those two pretty early in the process, the more I liked the DLX. It's different way of working just appealed to me. It just made sense to me in a way that made me wonder why others didn't do it that way.

That said, I haven't quite gotten the hang of everything on the DLX yet (got mine in March of this year). I've only tried creaming butter twice so far, once in the big bowl using the roller/scraper and once in the whisk bowl. In the big bowl, it wasn't quite as simple as it had been in my KitchenAid. I spent a bunch of time getting butter out of the roller's grooves so it would mix in with the other ingredients. In the whisk bowl, creaming butter and sugar and then making banana bread worked OK, but the center post required a good deal of scraping down and it wasn't very convenient to get at to scrape.

I hear it won't make pie crust. But then I've never made a pie crust, and I have a food processor to use if I decide to try.

When it comes down to it, I bought the mixer for bread, and it does that very well. I'm very glad to have it. I can't think of any other machine I would be willing to trade it for (unless it was something I could sell and get another DLX and keep a profit - so if you happen to have a Rolls Royce or a Ferrari you've been wanting to trade for used Electrolux DLX, look me up!).


Oldcampcook's picture

I have no experience with Electrolux.  I bought my used Bosch Universal through Ebay and I couldn't be happier.

Someone mentioned flexing of the bowl?  I have not experienced that, but I also never use it without the top ring being in place on the bowl.

I have no problem cleaning it.  I just put it in the sink, run water into it and use a small brush where necessary, rinse it out and let it dry.  I also run bleach water down the center post about once a month as suggested in the user's manual.

I make small batches in it and it whips the bejesus out of an egg white.

If you want to get into the middle of an ongoing war, log into the Yahoo owners-users group.  You would think you stepped into a battle during the Crusades!!!!


Russ's picture


If you want to get into the middle of an ongoing war, log into the Yahoo owners-users group. You would think you stepped into a battle during the Crusades!!!!


Not sure what you're talking about there. I've only been a member for a few months, but I've scanned the archives a bunch and from what I've seen everyone there is very civil. I'd even say they are careful to the point where they usually avoid saying anything negative about the other mixer (for those who don't know the mixer-owners group is almost completely populated by owners of Bosch and Electrolux mixers).



dougal's picture

I have a DLX. I gather its about six years old. It works beautifully.

I was given it most generously by someone who was going to replace it with a KitchenAid. (¿)

I'm worried they might ask for it back!


For a domestic mixer, it can deal with a BIG quantity of dough. A kilo of flour is still a bit lost in that bowl. Under about 700g of flour, I use the roller. More than that the dough hook.

The machine is SOLID. It seems everything is simple (and really chunky), rather like railway engineering. (Do people say that about the Bosch?) And it doesn't seem to be working hard. Even with strong flour and a bit of rye.

Has anyone needed any repairs or warranty work? (The machine isn't sold in the UK, but lack of 'customer service' doesn't seem like a problem - and my machine came with a manual in various Scandinavian languages that I don't speak, or even read.)


The thing that wasn't obvious until it was in my hands is that the arm is sprung outwards, and the lock knob doesn't lock the arm - it sets the position of the end stop that the arm is sprung against, so it is used to set a bigger minimum gap between the roller and the side of the bowl. The arm isn't locked - its still able to move inwards (against the spring) to ride over any excessively hard lumps (it'll get it next time round, or the next time...)

Trust me, its simple when you see it.

Judging a suitable gap setting is the difficult bit!

But it barely matters, as you can waggle the arm by hand until it gets the idea (and you do too).


Peter Reinhart's "epoxy method" (combining 2 rather stiff doughs, extra yeast and extra liquid) has been the thing that has required the most such 'hands-on' attention. (The extra liquid acts as a lubricant, making it hard for the mixer to get a grip on those hard lumps...) But it seems perfectly happy to do the hard work - though it needs direction to make that work effective for such awkward mixes.

swtgran's picture

Well, I just did it. I made up my mind and ordered the DLX. I hope I do not become obnoxious with questions while I am in the "learning curve". I also ordered a couple of videos that demonstrate it and 3 cookbooks containing recipes using this mixer. I figured, since I wasn't paying shipping and tax, I would use the savings to get the books and videos, when I didn't have to pay shipping on those either. I am hoping it will mean less questions to those of you that own this mixer. Terry

AnnieT's picture

Good for you, Terry, look forward to hearing all about your experiences when you start using it. Lots of DLX owners here to help you and you already know how TFL members are willing to assist. I'm thinking I need to make a decision because I heard mutterings about Washington state charging sales tax even on items bought elsewhere, A.

AnnieT's picture

Well, Terry, I did it too! I went to Pleasant Hill because some of the TFL people raved about them and found that they are getting the last shipment of the older model Bosch - for $339! So that is what I ordered, plus the cookie paddles, and I don't feel so guilty about spending my kids' inheritance! So we will both be on the learning curve - when will you get your DLX? A.

qahtan's picture

 Hi would you like to tell us what books information you bought to go with your

 D L X...

 I have had my DLX 3 years now and really like it... qahtan

beeman1's picture

Doe's anyone know the difference between the Bosch Universal and Universal Plus other than cosmetics?

swtgran's picture

AnnieT, congratulations on your purchase.  Aren't you excited?  They said it would take 3 working days, so I am guessing Tues. or Wed. 

I am a bit nervous about using a mixer to make the bread.  I have always done it by hand or let the bread machines mix the dough.  The thing cost so daggone much I really feel I must learn to use it to it's maximum bread capabilities.

I really wanted to start making some larger quantities so they can be mixed and baked with one oven heating.  It will help with summer energy consumption.  Instead of turning the oven on ever day or two, I can do several loaves and freeze them.  Doing several at once should help keep the utility bills down, thus I am managing to justify, at least in my mind, the large outlay of money.

AnnieT's picture

Thanks, Terry. Yes, I am excited but I have to wait because they don't even have them in stock yet. So you will be racing ahead of me! I have never used any type of mixer for bread and as you say, I will have to learn to use it properly to justify the cost. My grandaughters think I should have a little stand out in front of the house to sell fresh bread - they don't know about the Bosch yet. I REALLY want to try ciabatta and other wet doughs. Let us know how it goes, A.

Paddyscake's picture

Good for both of you!! How both sound like very generous and caring people..don't feel any guilt, or need to justify..I know you will both be giving away the fruits of your labor! Can't wait to hear about your bread adventures! 

AnnieT's picture

Hi Paddyscake, I know it's silly to have to justify a big purchase, especially when I think about the cars my sons have bought over the years! I love to give people a loaf of bread and hopefully the machine will help me avoid the doorstops I still come up with now and again. Thanks for the good thoughts, A.

dmsnyder's picture

Terry and Annie. 

When I got my Bosch, the very first thing I did was to bake a double recipe of a bread which was too much dough for my KitchenAid when made as a single recipe. And the six loaves were to be holiday presents for my office staff. Go for broke, eh?  

It worked out wonderfully well. 

I've never used a DLX, but I know owners love them. The Bosch was easy to use productively right out of the box. That said, I'm sure there are nuances I still have to learn. 

I'm waiting to hear how you like your new tools and seeing what you make with them. 


Russ's picture

Agreed, congratulations!


When I got my Bosch, the very first thing I did was to bake a double recipe of a bread which was too much dough for my KitchenAid when made as a single recipe.


You sound just like me! When I got my DLX, I went back to the (single loaf) 100% WW recipe that almost killed my KA and tripled it as my first bread in the new mixer, then I went and made Floyd's cinnamon raisin oatmeal bread (which is a 3 loaf batch) which overflowed my 4.5 qt KA's bowl and made that in it. Both were handled effortlessly by the DLX.



ehanner's picture

I'm sure you will both have fun learning how to use your new tools. Something I discovered is that I wasn't used to being able to actually develop the gluten to a window pain stage before. I probably could have done it with my KA but it takes so long I rarely waited for it to occur. Now with the DLX I routinely get smooth well developed dough that rises well and is not over worked.

The hook on the DLX is a huge time saver. Mike pointed out that with the hook you can set the timer and leave it for some other task. No need to hover over the bowl to make sure it's doing the job you bought it for. I have begun mixing larger batches and delaying baking by refrigerating half the batch. The result is I get better flavor from the extended cold fermenting and it isn't any harder to mix 8 pounds than 4. Floyd's WW Oatmeal Cinnamon raisin is a good example, I mix a double batch and bake it over 2 days.


swtgran's picture

Thanks to everyone for your good wishes on our new machines.  These are just the encouragement I need.  Knowing there will be help out there makes the expenditure not quite so daunting. 

I think I am kind of worried about it because I have a small KA and it is such an aggravation to me.  I have had it about two years and still usually get out the trusty hand mixer.  Maybe the fact that I learned to cook, never using one for 35+ years, has something to do with it.  I am just hoping this old dog can still learn some new tricks.  Terry 

cheesecake man's picture
cheesecake man

Where did you purchase your DLX?
Noticed Annie bought hers from Pleasant Hill.

swtgran's picture

I, also, purchased my mixer at Pleasant Hill and they were kind enough to let me know about the upcoming price increase on the DLX.   Terry

swtgran's picture

Qahtan, I am sorry, I didn't see your post until just now.  I purchased the 3 books by Beth Holland.  They are supposed to have a lot of very natural, and whole grain kind of recipes.  They are not just bread.  She is supposed to describe how to make a lot of the recipes in Vol. 2, with the DLX. 

I didn't want to take any chances on not being able to figure this machine out, so I also purchased her videos on using it.

Pleasant Hill was kind enough to give me a bit of a discount because I was buying a big ticket item, as well as multiple items at once.  I figured with the $50 savings over waiting, and the discount I received, I paid for the books and videos.  By purchasing them at the same time as the mixer, I also saved by not having to pay shipping, since I already was purchasing an item over $99.  Terry