Electrolux Assistent in FB Store

[james]

We've been talking with the folks at Electrolux USA, and Forno Bravo is going to become a dealer for the Electrolux Assistent (previously known as the DLX 2000).

They have reworked the mixer a little to improve it and to get it passed by UL, and they will have the new units in stock in October. It comes in White, Grey, Blue, Champagne, Black and Chorme. The older DLX 2000 is sold out everywhere.

The mixer will have a published retail price, and a minimum price that Internet merchants can offer -- which is the price we will offer. I thought we would bundle the Forno Bravo CD ROM ($25) for free with the mixer.

This is very cool. I will keep you up to date on pricing and inventory as it becomes available.

This product is no longer available through the Forno Bravo Store.

[rlf5]

Re: Electrolux Assistent in FB Store

This is really good news, as I've had my eye on one for a while. Just haven't bit the bullet yet.

[telehort]

Re: Electrolux Assistent in FB Store

that is fantastic!

[james]

Re: Electrolux Assistent in FB Store

Now we have to wait until October. :-(

You know how you get excited about making a decision, then you have to wait. Oh well. This time it's worth it.
James

[asudavew]

Re: Electrolux Assistent in FB Store

I'm gonna start saving!

[james]

Re: Electrolux Assistent in FB Store

I have a question for those of you who already have one.

How large of a batch of pizza dough can you make? For a party now, I am running three 1kg batches of Caputo through the KitchenAid, then mixing it all together. That's a lot of work.

What's the maximum load in the Electrolux?
James

[telehort]

Re: Electrolux Assistent in FB Store

I use Reinharts neo-neopolitan dough which calls for 22.5 oz of flour and 16 oz of water per batch. I have pushed 4x this recipe in one run before with some flour spilling out as it mixed, and even distribution was a bit of an issue (nothing that a little hand kneading couldn't fix) but almost weekly I make a 3x batch of this. I like that I can get about 12-15 8oz doughs per batch

[nissanneill]

Re: Electrolux Assistent in FB Store

James,
I did a Google search on the Electrolux DLX 2000 and found models with 450Watt and 600Watt motors.
I am interested as the one listed below seems to be significantly cheaper than others found with a 3 year warranty and the 600 Watt motor. Prices vary over $100 for the same unit, so one needs to shop around. See one at:

Magic Mill DLX 2000 Mixer (Electrolux Assistent or Assistant)

They are claiming an 8 quart capacity and 15lb, but I doubt that any domestic style mixer could handle that quantity of dough without failure.
I will get my son to check his sources within Electrolux as he was high up in their quality/imported goods here in Aus and see what deal I can get on one.

Neill

[mian]

Re: Electrolux Assistent in FB Store

James,
I have a Swedish Electrolux Assistent model called N24, which might be the Swedish equivalent of the DLX2000 model mentioned, although I know they sell several different models here. It looks the same, and it says 600 W on the plate underneath the machine. I have had it for nine years now, baking at least once a week. The instruction book says it can handle a dough of 1 litre liquid with the dough roller, and 1.5 with the dough hook attachment (which I don't have), but when I read that I had already been making 1.5 litre dough for several years in my grandmother's old (ca 50 years, the second or third year model) one, without dough hook, so I just kept doing that. You have to be careful at the beginning before the dough is mixed, or there will be flour everywhere, and it takes a bit longer to work the dough than with 1 litre, but it can definitely be done.

I have not gotten the hang of calculating bakers percentage, but I usually make my dough with 1.5 litre (1500 grams) cool water, 25-50 g fresh (cake?) yeast and/or about 1 cup of starter, 1.5 T salt, olive oil (about 2-3 T), and flour, not exactly sure how much, but I use a little more than one bag, and a bag here is 2 kg. If anyone is interested I can measure more carefully next time.
I once by accident made a dough with 1.8 litre of water, but that was a bit much, I had to push down the dough the whole time to keep it from traveling up. Hard on the hands!

I can really reccomend the Assistent to the average home baker. We are four in my family, and I bake all of our bread, usually on weekends and put in the freezer for use during the week.

Mari

[weaponx]

Re: Electrolux Assistent in FB Store

Excellent news, i've been wanting one of these for a while.
Will you ship these to Australia?
They are not available down here (AFAIK), we have Kitchenaid and im not real happy with mine for dough work.

[Frances]

Re: Electrolux Assistent in FB Store

Are you talking about one of these? I just got it on the Swiss equivalent of ebay...

https://www.ricardo.ch/accdb/viewitem.asp?IDI=547007146

[Frances]

Re: Electrolux Assistent in FB Store

Why do they have to give them a different name in every single country anyway ??!

[PizzaPolice]

Re: Electrolux Assistent in FB Store

WTG James!

Yeah... 15# of dough is the absolute max. It tends to spill over a little but it can be done without strain. I have the older 450 watt model. With the 600 watt and a deeper or larger bowl, this would be perfect as a Prosumer model.
I usually stick to a 8.25 lb. (3.74 Kg) = 12 / 11 oz. doughs.
Now I'd like to find the cool attachments at a decent price.

[james]

Re: Electrolux Assistent in FB Store

Frances,
That looks right to me. The product have been renames and slightly redesigned (at least for the U.S. market). I'm not sure what they are doing globally.

Electrolux is still wrestling with the good folks at UL (I can relate with that), and we are still waiting for availability dates in the U.S. I've decided to wait it out. I am really looking forward to getting mine.
James

[Frances]

Re: Electrolux Assistent in FB Store

Uh, this may be a really stupid question, but...

The mixer arrived yesterday and I tried it this morning for pizza dough, with 60 % hydration. It just seems so inneficient compared to hand kneading... the dough clumps up and sticks to the central kneading thing while the turning bowl rubs against it, and once in a while the dough scrapes past under very mild pressure from the kneading thing.

Am I doing something wrong? Or is this just how machine kneading works? Can I only make higher hydration doughs with the machine?

Just at the moment I'm a little bit disapointed - and I sincerely hope that its just a matter of finding out how the bleeding thing works, now that I've got it.