Selecting the right stand mixer
Hello folks. I'm a bit new here, posting from the UK. I have a stand mixer-related question.
I am currently using a Matfer Alphamix (French), but where dough is concerned it is a bit of a sheep in wolf's clothing ("I will not meex your horrid Eenglish dough, I say 'poof' to zat!") with a capacity of only 750 grams (1.6 lbs) of flour dry weight.
I am looking at the two smaller Hobarts, 12 quart and 20 quart respectively. My average dough batches are 1-2 kg (2.5-4.5 lbs), so the 20 quart would seem to be overkill, but I am being offered one at a good price. So my question is, does a larger mixer such as a 20 quart Hobart work ok with a batch smaller than its full capacity, or would it be better to go for the smaller model?
(As I understand it, the only difference between these two is that the 20 quart has a deeper bowl and (presumably) a longer dough hook.)
Any comments on small dough mixers welcome.