question re. buying a stand mixer
Hello and greetings. I'm new to this site and would like to ask re. what standmixer they might recommend for mixing heavy batters for baking and what wattage would be appropriate? Thanks for your suggestions.
I have a standard Kitchen-Aid standing mixer. My wife bought it for me as a birthday present a few years ago and I love it. It comes with a whip, hook, and paddle attachment as well as an attachment for adding powdered ingredients. You can also purchase seperately meat grinder attachments.
I upgraded a year ago from my old trusty standard Kitchen-Aid and we bought the professional 600 Kitchen-Aid. It is a little different in that you have to use the crank to lift and lower the bowl.That takes a bit of getting used to. It is perfect for the bread doughs I like to mix and I use it for the initial kneading as well.The staff at Cook's Central here in Westchester helped me determine which one was best for our use.
Yes, it is heavier and doesn't come in all the designer colors the Artisan model does. But, it doesn't get overheated as easily and can handle heavy doughs. I will say that the motor makes an unpleasant whine at some speeds. If you don't bake a lot of bread I wouldn't spend the extra money.
"heavy batters for baking" can be a problem. When I make cake batters, I just use a hand held, and it works great. If you are going to make cookies or pie dough, one of the Kitchenaids mentioned above is perfect.
If you are going to do bread or pizza dough, watch out. Over the years, I have never used a home mixer I trusted to make bread dough and last for many years. In this case, I use the 5 qt. Hobart N50 I got at a restaurant auction a few years ago. New, this puppy will set you back 2 grand.
I should also note that the 'wattage' ratings on mixers is a joke; the strength of the motor has nothing to do with this rating, which is made up by an advertising copy editor.
re: jerry i h
I have an ancient (25+ years) Kitchenaid K45 which I inherited from my grandmother. It'll knead 6 - 8 cups of dough for 30 minutes without so much as a whimper. Everyone I know who's purchased a KA recently, though, has had to replace it within a couple of years of moderate use. Apparently Hobart no longer manufactures the Kitchenaid "consumer" line, thus the decline in quality and durability.
If you plan to use this puppy to knead things, skip the Kitchenaids entirely and move up to one of the Hobart pro models. You can pick them up on Ebay.com for a reasonable amount (relatively speaking - this is high-end pro kitchenware which will probably last you to the end of your natural life).
Oh, and don't even bother with the Viking stand mixers. I know someone who had hers literally go up in smoke the first time she tried to knead dough with it.
re: jerry i h
A good used Hobart N-50 mixer from Ebay or a used restaurant supply store can be a great deal, if dependability and power are your main concerns. You will still pay anywhere from $300 to $600 for a used model.
The problem is that a lot of people just have to have a new shiny surface and it is their concern rather than the function/durability. They think the used mixer is not a good investment compared to a new one.
The truth is a slightly battered 1/6 hp Hobart N-50 will last 4 or 5 longer, and give lots more power, dependability, and better performance than a brand new 600 watt KA.
The KA's 600 watts only means that 600 watts go into the mixer from the outlet -- and has no relationship to the output [power] torque and is considerably less than the Hobart.
The Hobart's 1/6 hp rating is based on the amount of [power] torque of the mixer's beaters. It is gear driven and will handle much more strain on the motor.
Just lift a N-50 and compare the weight of the KA 600. The KA is flimsy isn't it? That is because the Hobart is engineered and built to hold up for commercial restaurant/bakery and other food service applications.