There are many companies producing mixers like those, a made in Italy one for instance is the one from Vito Iacopelli Autencico… However the one that Ooni is going to release in April 2025 (Halo Pro Spiral Mixer) looks so super cool👍🏻
Glad it was helpful. The last pizza party we did I made three back to back batches in the KitchenAid. I had great concern about how hot it was getting and actually put a fan on the case and gave it a bunch of rest breaks. It took three hours elapsed time to make what could have been one batch in the spiral.
Nice video and informative. Whta is the lowest flour volume you can use? I would like to make 600 g flour batches if possible so that is about 975 g of dough weight when finished at 65% hydration.
I did look at the IM-5, I paid about half of what I see those sold for. I did order direct from the KYS USA website right before they consolidated and merged both sites together.
@DougKremer thanks. When I make dough I normally only make 5 balls at a time. So that's roughly 750g of flour. At a 70%hydration so I am thinking it will last long time as it's being used once a month. And if ever need to make a larger batch outside of the capacity just make 2 batches.
@@user-et3kk4tn4s For pizza I usually make six 250G balls, so 1.5Kg total batch which is nothing for the mixer. Bread though can be much more . it's nice to know it can easily do a lot more, and back to back batches are no big deal either as you mention.
@@DougKremer thank you for the response. Just trying to avoid having not enough dough in the mixer...so I am leaning towards the 5. Whenever it comes back in stock. I think you can get that in the U.S.
Can you mention some specs? Wattage? Bowl size? And does that particular KYS head tilt like others ive seen? Or ithere are different models. Thank you.
My intent was a spiral vs Kitchenaid comparison, not a commercial for KYS 🤣. This is the ProBaker 7+. 7.5L/8qt bowl, 750W inverter motor, 60lbs. This one does not tilt but they have just introduced a version that does.
The 7+ is rated for 3000g/6.6lbs of flour at 60% hydration. At 120g per cup that is exactly 25 cups of flour. I may have to get a big bag of the cheapest flour I can find and see what it will do.
MR KRAMER, I just ordered a KYSPRO 7 today. Can I ask how long did it take for delivery? Like you I have not found much information on KYS on UA-cam or for that matter anywhere. Any suggestions? Thanks
I couldn't find much so I made something! I plan to make more with it. I ordered this one via their old USA website on 10/1 with the free 'slow method' shipping. Shortly after that they merged into the one site and launched all the new models. It arrived on 11/1, exactly one month after ordering.
@@DougKremer yea you might be right. I also read that it can happen when the dough is over mixed, but not sure if that could be the only reason. How long does it usually take you from start to finish to make the dough?
@ Probably ten minutes. I’m uploading a video right now showing the minimum and maximum specified batch sizes for this machine. It did wad up in the spiral a bit at the minimum. Should be published later tonight once all the processing finishes.
It was mostly my tripod swaying slightly with the bounce in my floor, and UA-cam video processing causing weird distortion in response. Look at the countertop in the background, it looks like it’s breathing or something. There is a very slight runout on the bowl, barely perceptible.
This one is rated to a minimum batch of 500g flour, my testing shows it really wants at least 800-900. It mixed and kneaded just fine at less, but toward the end when the dough warms up it ended up wrapping up in the spiral.
I loved the KYS until the moment you came to clean it !!!! cant believe you cant remove the bowl for cleaning - surely you cant clean that bowl without removing it ? cant be hygenic long term ?
This is indeed a fixed bowl model, as are many spiral mixers. Honestly all of the big commercial mixers are fixed head and bowl the same way. It is pretty easily cleaned and sanitized with my flexible fingers. You can soap and bleach, just use a towel to remove the solution and dry it. KYS has introduced an "easy" version since I bought this, the head lifts up and the bowl can be removed.
Thanks for that video. Exactly what I was looking for.
Glad it was helpful. This is exactly why I made it.
There are many companies producing mixers like those, a made in Italy one for instance is the one from Vito Iacopelli Autencico…
However the one that Ooni is going to release in April 2025 (Halo Pro Spiral Mixer) looks so super cool👍🏻
I know of only KYS and Revo that are e belt drive and this quiet. Good to hear that will be more options.
Thanks for making this comparison. I have been worried lately about my kitchen aid burning up. Looks like I may have to step up my game.
Glad it was helpful. The last pizza party we did I made three back to back batches in the KitchenAid. I had great concern about how hot it was getting and actually put a fan on the case and gave it a bunch of rest breaks. It took three hours elapsed time to make what could have been one batch in the spiral.
thanks sooo much , that was very helpful
Thank you. I tried to show what I wanted to see when looking for a better way to make dough.
Thanks for the video.... KitchenAid had been on a downward spiral in the last 10+ years and I'm really ready to ditch them.
Mine is great for everything but heavy dough.
Nice video and informative. Whta is the lowest flour volume you can use? I would like to make 600 g flour batches if possible so that is about 975 g of dough weight when finished at 65% hydration.
It’s rated for 500g minimum at 60%, so 800g minimum dough. I've done several 1Kg batches with no problem.
How do you think this compares to a famag? It looks awesome. Did you order direct from the company?
I did look at the IM-5, I paid about half of what I see those sold for. I did order direct from the KYS USA website right before they consolidated and merged both sites together.
Thanks for doing this. How is it holding up in regards to quality? Just worried about it breaking in a year.
I love it. No issues yet but I’ve only had it two months.
@DougKremer thanks. When I make dough I normally only make 5 balls at a time. So that's roughly 750g of flour. At a 70%hydration so I am thinking it will last long time as it's being used once a month. And if ever need to make a larger batch outside of the capacity just make 2 batches.
@@user-et3kk4tn4s For pizza I usually make six 250G balls, so 1.5Kg total batch which is nothing for the mixer. Bread though can be much more . it's nice to know it can easily do a lot more, and back to back batches are no big deal either as you mention.
@@DougKremer thank you for the response. Just trying to avoid having not enough dough in the mixer...so I am leaning towards the 5. Whenever it comes back in stock. I think you can get that in the U.S.
@ I probably would have gotten the 5 if it was available at the time. When I ordered the 7+ was the only 120V model they had.
I’m sold
Spiral mixers are a whole different thing.
Can you mention some specs? Wattage? Bowl size? And does that particular KYS head tilt like others ive seen? Or ithere are different models. Thank you.
My intent was a spiral vs Kitchenaid comparison, not a commercial for KYS 🤣. This is the ProBaker 7+. 7.5L/8qt bowl, 750W inverter motor, 60lbs. This one does not tilt but they have just introduced a version that does.
That’s impressive! Would be very useful for home bakers.
You could definitely run a small hobby bakery with this machine.
in your opinion what is the max number of flour cups KYS can handle? do you think it can handle 25 cups?thanks
The 7+ is rated for 3000g/6.6lbs of flour at 60% hydration. At 120g per cup that is exactly 25 cups of flour. I may have to get a big bag of the cheapest flour I can find and see what it will do.
MR KRAMER, I just ordered a KYSPRO 7 today. Can I ask how long did it take for delivery? Like you I have not found much information on KYS on UA-cam or for that matter anywhere. Any suggestions? Thanks
I couldn't find much so I made something! I plan to make more with it. I ordered this one via their old USA website on 10/1 with the free 'slow method' shipping. Shortly after that they merged into the one site and launched all the new models. It arrived on 11/1, exactly one month after ordering.
When I try to do 70% hydration the dough climbs the spiral hook. Do you know why?
How much flour? I had that happen on a smaller batch. Just as it got to what I would consider "done" it just balled up on the hook.
@ at first 1 kq. Then 2 kg
@@DonSMP might be getting too warm maybe?
@@DougKremer yea you might be right. I also read that it can happen when the dough is over mixed, but not sure if that could be the only reason. How long does it usually take you from start to finish to make the dough?
@ Probably ten minutes. I’m uploading a video right now showing the minimum and maximum specified batch sizes for this machine. It did wad up in the spiral a bit at the minimum. Should be published later tonight once all the processing finishes.
You need to do Pro Baker 7+ vs food processor.
Great idea.
Thanks mate.
You're welcome!
Do you know whether they ship these from a US warehouse or is it international shipping ?
Mine took three weeks to appear on UPS tracking in California. So probably was on a boat first.
I just got my KYS 5 and it was shipped directly from China via UPS.
These dont come from Norway?
What make and where did you get the temperature sticker?
This one is made for computer cabinets. There are many similar out there often sold for fish tanks and terrariums.
When you are going to full speed it seems that the turning base has a runout. Is what i saw correct?
It was mostly my tripod swaying slightly with the bounce in my floor, and UA-cam video processing causing weird distortion in response. Look at the countertop in the background, it looks like it’s breathing or something. There is a very slight runout on the bowl, barely perceptible.
@DougKremer thank you very much for your response!
Nice. 12 pizzas 😋
😋
Wish there was a spiral that could do a small 650g of flour + 425g of water
Get the KYS 5 or 5 Easy (5L vs 7L)
Yes, I think the 5 is rated down to 330 or 350G flour.
This one is rated to a minimum batch of 500g flour, my testing shows it really wants at least 800-900. It mixed and kneaded just fine at less, but toward the end when the dough warms up it ended up wrapping up in the spiral.
@@mikes1330 what is difference between the 5 and 5easy?
Whats the difference between 7 and 7+?
I loved the KYS until the moment you came to clean it !!!! cant believe you cant remove the bowl for cleaning - surely you cant clean that bowl without removing it ? cant be hygenic long term ?
This is indeed a fixed bowl model, as are many spiral mixers. Honestly all of the big commercial mixers are fixed head and bowl the same way. It is pretty easily cleaned and sanitized with my flexible fingers. You can soap and bleach, just use a towel to remove the solution and dry it. KYS has introduced an "easy" version since I bought this, the head lifts up and the bowl can be removed.
What make and where did you get the temperature sticker?
@ : They are for computer cabinets. There are also many available marketed for aquariums.
Is this made in china?
I believe so.
I thought all KYS were made in Norway. Was yours made in China?
@@daWatcher All of them are from China.