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I tried the 1k dough in my KA. While it did work I did not care for the dough squeezing out the top and it did over work the mixer. I think next time I will try doing a standard 500g recipe and after the dough mixes for autolysing I will transfer it to a small container for 20 minutes and start on the next dough. I can make as many as I need then move them back into the mixer to finish the process. It may take a little more work but it beats waiting 20 minutes for each dough to autolyse. My 2 cents.
Who said anything about big batches? I just want something that will mix the batter (aka half dried concrete) without burning out the motor!
Making oatmeal cookies is a good way to kill a lesser mixer - or yourself if you're stupid enough to try by hand. The combination of oatmeal and molasses is so viscous that it's just this side of solid. Most standard industrial mixers and extruders can't handle commercial (200 lb) batches. One company had an extruder with a motor the strength of an SUV engine - much, much more powerful than standard.
If they weren't so darn good no one would make oatmeal cookies. It's amazing that anyone ever survives the attempt!
"He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot
"Success isn't permanent and failure isn't fatal." -Mike Ditka
Sounds good - keen to hear your opinion of it once you've done some testing.
My KA has been protesting LOUDLY after doing a whole lot of dough this weekend. Will definitely have to find a stronger alternative.
Rossco
Yep, pretty much the reason I got this unit. As I said in an earlier post, my other half makes all our pasta these days and the KA has already been in for repairs once..seems thay use a plastic cog in them somewhere which tends to break if overloaded...I guess it must be cheaper to replace then the motor burning out.
I don't have a WFO as yet, but the plan down the track is to make our own breads as well.. though I'm looking forward to a roast goats leg ( is there a Homer drool smilie)..
It seems that even very small amounts of dough cause stress to the machine. I had to tighten the bolts that hold the bar (that allows the head to flip up) several times along the way. Sorted that out by using some threadlock though though...
Several years ago we had a 4 1/2 qt KA. It's all but worthless for bread. When it kneads, it walks all over the counter. I have a 6 qt professional now, and while it's too big for some of the small things I wish I had the old one for, it handles bread and pizza dough without a strain.
Joe
Joe
Member WFOAMBA Wood Fired Oven Amatueur Masons Builders America
It has a 4.8 Litre capacity bowl but it would appear that it is only good for general household baking - and not really the stiff dough that we encounter making bread and pizzas.
I think the 10 L planetary type is what I am after...
Rossco,
I thik that you are spot on there.
My wife gave me hell when trying to make dough in her treasured Kenwood Chef. A great mixer for the kitchen, cakes, whipping etc, but lack badly when asking it to do 'real work' and larger batches and relatively often.
It's a bit like carrying 2 tons on a one tonner, it will do it but not continuously. Better to get a 3-4 tonner and it will last forever!
Keep checking ebay every week or so for a 10l dough mixer. they do come up occasionally. Anything bigger will be like getting a 10 t truck for a 2 ton load!
Neill
Prevention is better than cure, - do it right the first time!
The more I learn, the more I realise how little I know
Any report on this beast's performance Himzo? I did give the seller a call last week and he said that more were coming in in a few weeks time (shipping to Perth was about $150 I think). Still a good deal though.
I will wait for your feedback before I make a move.
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