The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

New Electrolux Assistant Mixer - HELP!

mariajef's picture

New Electrolux Assistant Mixer - HELP!


I just received the Electrolux Mixer Assistant in the mail yesterday from the Pleasant Hill Grain company.  Wonder if anyone could provide some tips on how to position the arm and to use the unit in general.  Pointing me in the direction of useful videos would also be appreciated.





ehanner's picture

The best first help I would suggest is to search here under the terms of "DLX Help". There you will find a considerable amount of discussion on how to use the DLX. If you have questions regarding a specific issue, ask away.


loydb's picture

Put your liquid ingredients in first. Beyond that, just experiment. I start out with the roller arm completely unlocked so it's riding the rim of the bowl. As things firm up, I might lock it further out, depending on how things are looking. If the dough mass starts just spinning around the roller, loosen it up some.

I've had mine a month or so, I'd never go back to my KA (even putting aside the fact that I've nearly set two KAs on fire...)



mizrachi's picture

put my liquid ingredients in first and slowly introduce the dry ingredients, leaving the roller arm to ride the side of the bowl as well.  occasionally i swing the arm toward the middle of the bowl to help incorperate the mixture, but this machine needs very little help, and i find that once you learn to trust the dlx you'll be amazed at how well it performs.  for what it's worth, i never use the dough hook attachment, regardless of how much i'm preparing, nor have i used this machine on a speed higher than medium.  aside from the helpful threads on this site you can find other dlx owners to assist you on the yahoo groups stand-mixers forum.  in time, you'll wonder how you ever got along without the dlx and will look askance at owners of other, less powerful, machines.

ciabattaventi's picture

I've been using a DLX for a couple of months and generally I like it alot, but I've encountered a problem. I wonder if anyone else has had this experience--I make large batches of pizza dough at 65 or 70% hydration using either Caputo's or Giusto's 00 flour. Sometimes the dough is just lumpy, as if the flour has clumped up--the dough never becomes smooth. I've tried readjusting the arm to various positions and I do start the mixing by adding dry ingredients to the liquid in 3 or 4 parts. PLEASE don't tell me I need to sift the 10 pounds of flour! : (


bassopotamus's picture

I've had the same problem. An autolyse helps some, as does following the above guide for speeds/positions, but it is a fairly consistent problem for me. I'm thinking semi seriously about giving mine the boot for something else. I'm just not a fan.

FaithHope's picture

 Hey everyone!  I'm new to TFL and excited to have found this great site!  I also just got a new DLX mixer about a week ago.  I think it's great?  I'm trying not to give up and re-learn how to do this.

 I have Peter R.'s the BBA book and totally love it!  I'm just trying to figure out how much water to add to the DLX at first.  With the KA I was used to just pouring in the water until it came into the ball and consistency I knew was right.  So sometimes I wouldn't need to use all the water.

 With the DLX I have to add all the water first.  I feel like this is messing me up.  I made the Kaiser Roll formula and the crumb came out all dry and stale.  The two times I had made it before in the KA they came out perfect.  What am I doing wrong?

The DLX Kaiser Roll dough was still wetter than I would have made it with the KA.  But it was such a huge mass, I had to stop adding flour and take it out.  When it came time to shaping my rolls the dough was very light, wet, and airy, so I thought it would be even softer, chewier, and moist.  Nope!

Ah...I'm new to this whole thing, so be patient with me!  Thank you all for your help and insight!  I greatly appreciate it!  I really do want to get this mixer thing down!  I was doing so awesome until I killed my KA.  I know I'll be glad about this DLX, I just have to figure it out!

Thanks so much!


ehanner's picture

twgiffin: The only note I would make on your use sheet is that when using the Hook, I find the knob needs to be tightened with the hook as far to the edge of the bowl as possible. It will pull back but should be started there, at low speed.

farina22: When I do large batches, I always use the hook. I usually start with the scraper in and look for the first indication it is getting in the way. At that point, I remove the scraper. I place all the dry ingredients in and pour all the liquid in as it begins to turn. Keeping a small hand spatula handy to keep everything in the bowl is useful.


ehanner's picture

It sounds like you are using the roller and scraper. When using the roller, it is generally easier to start with the liquid and add the dry ingredients as they will be incorporated into the mix. I like to use a 1/2 Cup measure to scoop the flour into the bowl as quickly as it can be absorbed. All this on the lowest speed. It's a good idea to stop once the flour is all in the bowl and the dough is more or less incorporated into one rough looking mass. At this point, stop the mixer and cover the dough with a towel for at least 15 minutes and as long as an hour. This will give the water the chance to be absorbed. Regardless of what mixer you use or even if mixing by hand, this is a good practice.

After the resting period, you can start the mixer on low or medium speed to begin to develop the gluten. Playing with the roller position will show you how to get the best "Ring" as the bowl turns.

In any case, anything you do past this point can also be done by manually folding the dough in a bowl or on the counter. The dough can be developed more quickly using the mixer but not better.

Concerning how much water to use and when to add it; While it is easier to start with the liquid first when using the roller, in the end it is the amount that you use that matters. I suggest getting an inexpensive digital scale ASAP and start measuring the weight of the ingredients. This is the only way you will be able to confidently add ingredients and expect a reliable outcome. Most of the authors and recipes found here refer to weights and not volumes (cups). It will be much easier for you to arrive at a good result if you follow suit and use weights.

I hope this helps faith. Welcome to The Fresh Loaf.


FaithHope's picture

 Great!  Thanks Eric for the tips!  I'm going to give those a try.  I think I will go out and get a scale too.  I need to learn all this baker math stuff!  I hate math!

 Another question!  I made my bram for sourdough.  I hate throwing so much away every 3 days, and then having to feed it double flour.  Can I just save like ¼ a cup and add ½ cup flour and water to feed it?  I don't really get how that all works?  I just use like 2/3 a cup of bram at a time and then I don't have anything else to do with it.  I don't want to start all over, but I don't want to freeze it, and it only lasts 3 days.

 So I'm just wondering if I just save a little, and add a little, if that still works.  And then, can I use it the next day?