We are in search of a stand mixer that is good for mixing bread dough. We have researched many, and find that stand mixers (many) found in the general market don't stand up to heavy duty dough mixing. We would be mixing between six and twelve loafs per week. Reviews we read of "market" mixers talk horribly of 'burning out' and 'breaking down'. We would appreciate any help, comments, and recommendations.

First time user of site -- so, I hope we put this in the correct location.

Thanks much, Maureen of Poestenkill

-- Anonymous, January 01, 2001

Answers

The subject of mixers is one that will inspire a soapbox to appear magically under any bakers feet. There are countless debates on what characteristics the "utopian" mixer would hold. As I see it there are only two species of mechanical electric mixers for this application. The first will do one thing incredibly well, the second will do many things, but not as well. So next is the obvious decision. Specialize or Jack of all trades.

I will mention a few of the pros and cons to both varieties, then mention prices. (estimated) Prices may be an issue, but like so many things, you get what you pay for. As a general rule for equipment; if confronted by crossroads of power/torque, go with the larger. A motor that is constantly under strain will not last as long. Plus consider the value of your time in repair/breakdowns.

Specialized-

Vertical Spiral Mixers-$700-3000 U.S. Bakery workhorse, very reliable, breakdowns are very rare. pros-Fantastic for breads, doughs, possibly even concrete cons-bowl/hook does not remove, initial cost, difficult to mix anything except breads.

Not so specialized- Hobart planetary Mixer-$200-2000 U.S. Restuarant workhorse will do breads, cakes, even mashers pros-versatile, removable bowls and attatchments, speeds. cons-does many things fair, bread being on the lower side of fair

Kitchenaid-$150-299 U.S. Popular with home gourmets, jack of all trades pros- same as above cons- the torque required to mix a stiff dough will make some noise with this mixer. If using for bread, get the Pro series (larger motor) will only mix a couple of loaves at a time. Consumer reports just did a great rundown on these mixers.

Bread machine-$100 U.S. I cannot think of any pros on this one. There are bulky, take up a lot of counter space and do not have a soul. You would be better to mix it by hand or buy from a store. Great if you do not like to touch your food when you make it. May be nice if camping?

Think of this as an investment where the very enjoyment, appreciation, and love for baking are at stake. Without the proper supporting cast, your interest will waver.

-- Anonymous, January 02, 2001

I've used the Bosch mixer for about 25 years. My first mixer lasted about 20 years. I replaced it with another Bosch. It has a 750 watt motor. The mixer comes with two different bowls: the plastic bowl holds 6-8 loaves of bread (9x5 pan) and the large metal pan (extra purchase) can easily accomodate enough dough for 12 loaves. When I bake, I use freshly milled whole wheat flour. These mixers will not burn out, even with a heavy, stiff dough.

I also make pizza dough-enough for 4 pizzas at one time. If I am just making a small batch of dough, I will use the Cuisinart. That's the main consideration with a Bosch: one cannot just use the mixer for a small quantity of dough. But it is a work horse with larger batches...handles it with ease.

I love mine. I almost bought the really large Kitchen Aid (650 watt), but decided to go with what had served me so well in the past.

Good luck!

Carla Riggs

-- Anonymous, January 19, 2001