The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bosch Universal vx. Electrolux

cjquilts6's picture
cjquilts6

Bosch Universal vx. Electrolux

Question: I am looking to buy either the Bosch or Electrolux, and would like infomation on both that would help me decide which to purchase. Thank you.

ehanner's picture
ehanner

I see you are a new member. The search tool here gives abundant information from recent threads discussing this very subject. Type "Bosch DLX" in the search box.

Welcome to the forum!

Eric 

ldivall's picture
ldivall

Sorry, i sent that too soon.

 We'd make a triple batch of oateal chocolate chip cookies in the mixer using the dough hook.  We added all the ingredients at once and the cookies were mixed together thoroughly in just a couple of minutes.  I love my little work horse---would recommend it to everyone.  I can't speak for the other machine, but I recommend the Bosch to my children and anyone who asks. 

By the way,  are you CJ from the Bernina 440 group?  Just curiou

ldivall's picture
ldivall

I typed up a great little message and lost it somehow---I thought I had sent it too soon so I sent the above message.  I'll try to remember what Ii wrote the first time----duh!!

 We bought a Boxch kitchen machine back in 1978 when our kids were little.  We ended up with four sons and 1 daughter---and that's a lot of bread over the years.  I ground my own wheat flour and mixed 4 to 5 loaves of bread every 4-5 days.  It was a staple at our house.  We still own the mixer and it is still serving us well.  It's been a little workhorse.  The dough hook and the stainless steel bowl are still making loaves of bread, only not nearly as many as in the past.  The wire whips didn't make it though the kids learning how to cook---I think it was a mis-use of the whips during a cookie baking attempt.

The "machine" is a great overall machine----for cookies, whipped cream, egg whites, cakes, etc.  If you are mainly interested in it for making bread---it's tremendous.  It gets my thumbs up every time.  I have a Kitchen Aid (purchased 5 years ago to make the icing for our daugher's wedding cake---it's a wonderful mixer, but it doesn't have near the power or effectiveness of the Bosch.  You mix the bread dough in the Bosch for 10 minutes and it's ready to put in loaf pans for a final rise---or make rolls or cinnamon buns, etc.  My very-biased opion is Bosch.

Mike Avery's picture
Mike Avery

Having owned a KitchenAid K45SS, a Bosch Universal, and a Electroluc DLX/Assistent/Magic Mill, I'll share my observations.

 

I still own the KitchenAid and the Electrolux.  I sold the Bosch on eBay.   A friend who owns a DLX wanted a second mixer and got a Bosch Universal to save some money.  She asked me to sell her Bosch on eBay also.  Little she said about the Bosch can be repeated in a polite family-friendly forum.

 

More detail...

I don't recommend the KitchenAid for bread making.  It has too limited a load size, it can't make more than two batches in a row without a rest, and the motors in recent models seem to burn out with a dismal degree of regularity.  However, in all other respects it is a great machine!  It does a great job making cakes, the attachments are solid, and the machine works very well and is very reliable within it's limits.  I bought my KitchenAid in 1978 or so and it's still going strong.  One thing that endears it to me is when I'm making a cake and need to soften butter, all too often I haven't thawed the butter (we buy it on sale and freeze it).  The KitchenAid will beat frozen butter very nicely.  It's a bit noisy, but the mixer and attachments have no trouble.  (I do this with the flat paddle, NOT the whisk.)  I wouldn't try this with either of the other two mixers.

 

The Bosch Universal tends to over work and overheat bread dough.  I don't care to put dough directly into the bread pans.  I strongly prefer two rises to develop flavor.  However, either the KitchenAid or DLX will also develop dough to a point where it can be put into a bread pan after fairly short mixing periods.  The beaters are very fragile. They warn you that butter must be at room temperature before being beaten, and they aren't kidding!  I never tried the frozen butter trick, but even some refrigerator temperature butter is enough to destroy the beaters.  The stock plastic bowl flexes ominously, and despite what some unscrupulous Bosch salespeople say, that doesn't emulate hand kneading.   I got an early stainless steel bowl for it.  One of my staffers didn't reassemble it correctly, and the drive shaft destroyed the bakelite center post.  I understand that the stainless steel bowl has been redesigned to not have a center post, but overall, I just never got to the point where I liked it.  My employees begged me to get rid of it.  We went through several sets of beaters.

 

I got a real sweetheart deal on my DLX.  I was teaching classes for Mountaintops milling, and she partially paid me (at my request) for a class with a mixer.  It works smoothly and well.  It develops dough well.  It has few bad habits and it can make batch of dough after batch of dough.  Even the long mixed coccodrillo.  I make large batches of bagels.  Last weekend, I finally used the smaller bowl and beaters to make cakes and icings and was very happy with the results.  I don't think the beater was up to the frozen butter trick, but it handled refrigerator temperature butter with no trouble.  After I sold my friend's Bosch on eBay, she got another DLX and she is very happy.  If I'd paid list price for the DLX, I would still be happy with it.  The DLX is burdened with a poor manual and a bit of a learning curve, but once you're used to it you won't want to use another mixer.

 

Mike