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DLX mixers
I have been researching mixers, since my bread machines are on their last leg. I am leaning toward the DLX but have noticed some places sell them as Magic Mill and some not. Also, the Magic Mill seems to be 450 watts and the DLX 600.
I just wondered if the mixer has any changes other than the wattage? I don't want to get into a situation like the Kitchen aid, where they have changed them into a less quality machine. Should I be considering getting one under the Magic Mill name while they still have them?
I would like to have the option of making more loaves of whole grain loaves than I can now. I currently use two bread machines and can only mix 2 loaves at a time. I also have an Ultra KA and it seems to only handle one loaf to bread dough. It has already been replaced by KA once. Thanks.
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Have you looked at the larger kitchenAids? I have the Artisan and the Professional 600. The Artisan has 350 watts and holds about 6 cups of flour- it's 5qt I think. The Pro has 575 watts ( I guess they rounded up for the name) and a 6qt bowl. I have used 5lbs of four in it - about 8 loaves. It can make 13 dozen cookies.
I use the Artisan all the time and find it easier to use. The Pro is mostly metal construction, so maybe it would be stronger. I've only had them for about 6 months, so I can't speak for their durability, but so far, they're great.
I've also heard good things about Bosch's mixer. It also holds about 5lbs.
I think another good question is:
If we use these mixers daily, with fairly heavy loads, how long should we expect them to last?
Good luck, I hope you find the perfect mixer.
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I just bought a new DLX from http://www.pleasanthillgrain.com/magic_mill_dlx_mixer.aspx
Zolablue suggested checking out the above source and they have been great. I didn't have any trouble but they were in stock and shipped the day I called. They seem to have all the add on accessories also.
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Marni, thank you for the info on the KA. I guess I am just wary of the KA since mine struggles with one loaf of WW. It is good to know the bigger ones don't seem to have the same problems. What is the price range of the Pro 600? I will definitely keep it on the list to investigate more.
Eric, did you get the 600 watt unit and is it the same as the one that uses the 450 watts except for power? Thanks
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I think the KA 600 is about $400. I like the dough hook on it, they've changed the style for the 600 series. I use the Artisan for most things becaue it is easier to deal with and has a lift head. The 600 has a bowl lift which nice.
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I got my KA 600 for about $340 plus a rebate for a free second bowl. Constant checking on nextag.com and waiting for a good deal pays off.
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The Consumer Reports web page lists the Hamilton Beach Eclectrics 6322 series as a Best Buy. Amazon.com has it for about $180.
Are there any opinions here on it?
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I have a KitchenAid 5 qt mixer and a Bosch Universal Plus. I really like both and have had no problems with either one. Here's my take on the choices:
If you are going to be making large batches or mixing stiff doughs, you want a more powerful motor than the KA Artisan. Once you are in the $400 ranger for a KA Professional, you might as well spend the same money for a DLX or Bosch Universal Plus and get more mixer. If you will just be making small batches of less stiff doughs or batters, the KA Artisan will serve you well. Just don't ask it to do more than it's able to do.
Having both the KA and Bosch, I still use the KA more. But for double bread recipes (more than 3.5 lbs of dough) or for bagels, I go with the Bosch.
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I agree with David in that if you want to mix larger batches you need to get the right equipment. I don't have any experience with a Bosch so I won't comment. I have had a KA for 25 years and it never gave me any trouble. Now that I am baking many breads I wanted to get a mixer that would handle a 8 pound batch of dough now and then. The DLX will do that and not break a sweat. The mystery of how it works is fun enough to watch that I am still surprised at how effective it is. Also you easily add flour and such from above without having to be careful or lowering the bowl/raising the head. I would say the DLX is the half way point to a Hobart 20 Qt.
I purchased the Electrolux Assistant from Pleasant Hill Grains in Aurora Nebraska on line. Very helpful and prompt.
Eric
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swtgran - The Magic Mill name has been dropped and is now called Electrolux DLX Assistant. There are still a lot of references to Magic Mill online because it was called that for so long and many people are more familiar with that name. The machine is the same except for a change in wattage. It speaks well of the design of the machine that it has remained the same for about 50 years or more.
I have some really great info from someone who actually "test drove" various mixers at King Arthur and spent the day doing it. If you are interested I can post it here as she has given me permission. She is a very experienced bread baker, who taught classes at one point and has made some incredible notes on this mixer and others.
Having dealt with both a KA Artisan and DLX it is comparing apples to oranges. I don't think it matter which KA you have it just isn't the same as having the capacity, strength and versatility of a DLX or that type of mixer if you are mixing bread dough.
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Zolablue, I would love to have you post the info you have. I'm sure others would learn from your post also. A new mixer strong enough to do more than one loaf of 100% whole grain breads is a big expenditure and it is for sure no one wants to waste money. Thanks in advance. Terry
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Me too! I have read and read so many opinions and it is truly confusing, so to hear from someone who has actually used the machines would be very helpful. Who knows, I may win the lottery,lol. I hear you have to buy a ticket to do that, A.
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I made my choice, based on the vendor's recommendation, and I am happy with my Bosch. But I would be interested in a detailed, documented side by side review by a KA baker.
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I did some research but in the end I trusted the advice of Zolablue who I know to be a very able baker. I haven't been baking long enough to say much about what works but I'll tell you this. When I made a 4 loaf batch of 50% rye bread the other day, the dough developed very well from the clear in the mix. It felt like a wheat dough and I was able to french fold it after it came out of the mixer. I've never ever been able to that with a Kitchen Aid Pro with half the batch size. The DLX is expensive but you won't be making any excuses when it's time to mix 54% bagel dough or whole grain mixes.
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How easy (or difficult ) is the DLX to clean? Any feedback on other mixers clean-ability?
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Guys, I was trying to figure out a way to excerpt the most pertinent info from these threads but after reviewing them again I felt it would just be easier and better to post the links here and you all can read what you wish from them. (I have copied these threads for later posting should they finally slide off and the info is lost.)
Note these were posted at the end of 2005 but the information is super. Please note the posts by TriciaE, who is very accomplished at bread baking and at one time even taught classes. I think her posts are so well written and helpful because while she is now biased towards the DLX she also has owned and loved the Bosch mixer.
Both Bosch and DLX are apples to KA oranges (and don't forget I loved my KA mixer for what it could accomplish). If you take the time to scroll to her posts you will see the arguments she makes in favor of DLX and against KA based on solid personal use and side-by-side comparisons. That was important to me when I was trying to make my own decision and because I knew her from another forum where she is very well respected and always very fair.
I hope it is acceptable to post these links and then maybe there can be some discussion based on the things that are still in question or maybe you feel were not addressed. I really do think all this info will help and don't be fooled by the thread titles because they all discuss the DLX:
TriciaE discusses "test-driving" mixers at King Arthur kitchens:
TriciaE compares Bosch to DLX:
The Curious Blogquat
A couple of weeks ago I ranted about my Kitchenaid dying just weeks after the warranty ended. I had read numerous similar tales on eGullet so its clearly not a unique problem. And while some people swear by their KAs, I'm ready to move on to something more reliable. When it comes to issues such as this I turn to an online friend, andiesenji, who's opinion I trust more than almost any other. She has quite the background and certainly knows her equipment. She suggested the DLX. Its a price jump, but time will tell if its worth it.
I bought it at PleasantMills which has the best price.
Let me take some of their description:
The Electrolux Magic Mill DLX Assistent has been a Swedish secret for over 50 years. An exceptionally strong dough mixer, the Electrolux DLX has an impeccable reputation for long term reliability and quality results whether you're mixing a cake, whipping a meringue, or baking ten loaves of fresh, light, scrumptious bread.
The Magic Mill DLX Assistent mixer creates smooth, silky, elastic dough quicklyand easily with its unique roller and scraper design. This method effectively mimics kneading by hand, minus the time and effort. As the stainless bowl revolves, the deeply fluted roller of the Magic Mill DLX acts as your fingers, with the scraper mimicking the palm of your hand.
The Magic Mill scraper folds the dough with a rhythmic motion while the roller provides a powerful massaging action. Dough comes out smooth and elastic, in large or small batches. Any speed from 40 to 140 RPM can be selected, and an electronic speed sensor automatically adjusts motor torque to the load. A timer is standard equipment, so the Magic Mill DLX will do its work while you do other tasks, stopping when you want it to. The control panel is angled for comfortable use, and the large timer and speed controls are attractive and easy to read.
The large 8 quart stainless steel bowl of the Magic Mill holds up to 28 cups of flour (7 lbs.), to make approximately 15 lbs. of bread dough (7-10 loaves). The efficient, high-torque 600 watt motor runs smoothly and quietly; coupled with an advanced transmission design, it providing ample power to mix and knead even the largest batch of heavy bread dough without straining. The Magic Mill was given its nickname, "The Workhorse Mixer" not by its manufacturer Electrolux, but by users who praise this powerful kitchen helper that's so enjoyable to use.
So far I agree with this description. I did a large batch of dough today and couldn't figure out whether I was supposed to use the roller or hook, but I made 12 batards where my old KA could only do 6. Its interesting that this machine moves the bowl, not the attachment. Makes sense to me - one big honkin' gear to do the job. Here's some more from their site:
The Magic Mill's whisk beater bowl (the white bowl in illustration above) will create beautiful meringues, beating up to 18 egg whites (or as few as one) with excellent results. You can also cream butter, margarine and shortening with sugar to the creamiest texture for all your cookie needs.
When white bowl is used, it is stationary (unlike the stainless bowl, which turns during use), and the whisks drive from below via a center column in the bowl (the white bowl is shaped something like a bunt cake.) This arrangement provides total access to the top of the Magic Mill bowl, with no overhead motor drive in the way. The beater bowl is sold separately by Magic Mill, but we include it with your mixer at no additional charge. When mixing with either this bowl or the stainless bowl, the only metal in contact with your food is food-grade stainless steel.
The Magic Mill DLX mixer measures 13.5"H x 10.5"W x 15.7"D, weighs only 19 lbs. with stainless bowl. It sits firmly on solid rubber feet, and will not walk on the countertop during use. The entire motor enclosure is made of metal, and is available in your choice of four attractive finishes. The Electrolux Magic Mill DLX mixer has a 3 year manufacturer's warranty on the power unit, 1 year on other parts.
The biggest difference between dense, heavy baked goods and the delightfully textured products you want to enjoy is proper development of the gluten in the dough. The Magic Mill kitchen mixer is unexcelled in its ability to turn out fantastic dough. With the array of available accessories displayed below, it offers to add a myriad of exciting dimensions to your cooking experience. The Magic Mill DLX is a lifetime investment.
I started to max out my bowl with a double batch of butter cream, but I survived. I'll continue reporting on what I think of this and if its worth the investment.
Magic mill dlx
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We're Havin' Us A Mixer Throwdown!
There are some classic big arguments among home bakers. Which flour is the best one? (The one I'm using, of course.) A close second is, "which mixer is the best one?" There are three contenders when American hobbyist bakers are talking. The KitchenAid, the Bosch Concept and the Electrolux DLX, now sold as the Ankarsum. I've used all of them, and presently own two of them, the KitchenAid K45SS and the Electrolux DLX, which was also marketed as the Electrolux Assistent (yes, that IS the way they spell it) and as the Magic Mill (which makes no sense at all, since it isn't a mill).
Since I no longer own a Bosch, I'll talk about it briefly and move on. We needed a mixer with more capacity than the KitchenAid for test bakes and to make icings and such for our bakery, and the Bosch was recommended to us. I wanted to like it. However, its whisks were very fragile - it REALLY couldn't handle even cool butter, and when making bread it overworked the dough. In less than two weeks, the bakery staff were begging me to get rid of it. eBay came to the rescue. Some people love the Bosch Concept series, I'm just not one of them.
I bought my KitchenAid K45SS in the late 1970's or early 1980's. I bought it on sale for $165.00 You can still buy it's descendant for about the same amount, even though the dollar is worth considerably less. Some people think that current KitchenAid mixers are poorly made as a result. I am not convinced. A friend bought a current KitchenAid and the motor sounded like it was ready to explode, but it kept going and going and going.
The KitchenAid mixers are great general purpose stand mixers. You can mix cake batters and beat egg whites all day long with them. However, their greatest limitations are their load and duty cycle. KitchenAid rates their mixers according to "Flour Power" or how many cups of flour you can mix at a time. They cut the load limits in half if you are using whole grain flours.
This is not good engineering since a cup of flour can vary from under 100 to over 200 grams depending on how the cups are filled. However, as long as Americans are married to cups, that is probably what they have to do.The largest mixers they make can handle 11 cups of flour, 5 1/2 for whole grains. Guessing how much bread this is can be tricky, since cups vary between bakers and different recipes call for more or less water. However, this is probably about 3 loaves of reasonably sized white bread. As you can see, you can't make very much bread in a KitchenAid at any one time, and, with most of them. you shouldn't make more than two batches in a row. If you have a KitchenAid and are a bread baker, READ THE MANUAL! Most of the sad stories about dead and dying KitchenAid mixers involve a large family gathering, a need to make a lot of bread, whole wheat bread, overloaded mixers and too many batches back to back. However, KitchenAid does stand behind their mixers while they are in warranty.
While I like my K45SS a lot, it is not approved for use in commercial kitchens. While KitchenAid calls a number of their mixers "Professional", only one of their mixers, the KSM8990ER Commercial mixer, is actually NSF certified. If something isn't NSF certified, kitchen inspectors most likely won't let you use it in a US commercial, or professional, kitchens. I think it is misleading, at best, to call something "Professional" when it can not legally be used in a professional setting. Still, the fact I still have and use my KitchenAid says a lot about how I feel about it.
Once we got rid of the Bosch, we still needed a mixer for test batches, frostings, icings, mixing starters and preferments and so on. Giselle, a good friend who owned Mountain Tops Milling suggested the Electrolux DLX. She had one I could play with, and taught me how she uses it. The Electrolux DLX, also called the Assistent (yes, that IS their spelling) and now the Ankarsum, was also marketed as the Magic Mill. (I never understood that name since it isn't a mill.)
The Electrolux has a heavy duty motor and can make back to back batches of bread. It doesn't strain when I make large batches of bagels, and it has a timer which is very, very handy. I usually knead doughs for 5 minutes, let them rest for 5 minutes to allow the flour to absorb moisture, and then knead for 5 more minutes. I set the mixer's timer for 5 minutes and a kitchen timer for 10 and then go off and do other things. VERY handy!
However, the Electrolux Assistent has two weak spots. One is the manual which I jokingly say was written in Swedish, translated into Mandarin, and then translated into English by people who weren't cooks or bakers and weren't native speakers of any of the languages in question. As Opus the penguin once said in "Bloom County", "Maybe it wasn't that bad, but lordy, it wasn't good!"
The other weakness is that it works very differently from the planetary mixers, like the KitchenAid, that most people are used to, so there is a learning curve, which is extended by the poor manual. However, once people get used to them, they don't want to part with them. According to Mountain Tops Milling, it will make about 15 pounds of bread dough at a time, or about 9 good sized loaves of white bread.
In the videos, I set up my KitchenAid K45SS and Electrolux DLX with the same sized batch of ingredients in each. It was a classic French bread recipe, and at the upper range of the KitchenAid's capacity and considerably less than half the Electrolux's capacity. Both developed the dough well, and in about the same amount of time.
If you don't bake all that often or intensively, you might consider the KitchenAid - it is very good for general kitchen chores and is considerably cheaper than the Electrolux. If bread is your main focus, I'd go with the Electrolux. The larger capacity, the ability to make back to back batches and the timer carry the day for me. Like the KitchenAid, it is an excellent general purpose mixer, and you can find many attachments for it to grind grain, flake grain, make pasta, shred veggies, stuff sausages and so on. If I had neither and had to choose one, I'd pick the Electrolux.
One other option is to not use a mixer at all. If you look at my page on the Stretch and Fold method, you'll see an elegant way to not use a mixer. There's a link on that page to a photo essay of me preparing doughs for a bake at Mike's bread, where I routinely made and baked over 220 loaves of bread in a night. The advantage of a mixer is you can just walk away and do other things, however you get a lot of that advantage with the stretch and fold also.
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