Kitchenaid vs. Maxima MSM 8 - making Pizza dough
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- Опубліковано 22 лис 2020
- I made this video because my friends asked me why I bought a professional dough kneading machine when I have such a "great" Kitchenaid.
The Kitchenaid is totally overstrained with heavy yeast dough.
Apart from the fact, that after a few minutes it smells terribly like an overheated machine and gets brutally warm, the dough turns around the mixing hook completely unimpressed. This is no way to make a good pizza dough.
Take a look at the difference yourself, after that there are no more questions.
I was not paid for this video (unfortunately). :-)
Maxima MSM 8:
www.maximakitchenequipment.co... - Наука та технологія
I think quite a few commenters misses the point. Perhaps also misled by poster by clearly overloading the KA. What the point is that a spiral mixer makes better bread/pizza dough than a planetary mixer. The planetary mixers are typically more versatile making them suitable for most home-users.
The KA is a light to medium weight home multifunctional appliance compared to a very light commercial unit specifically meant for one thing. They are both good when used as designed.
Exactly the comparison I was looking for - thank you for doing this!
Thanks for this comparing, That’s why I changed my KitchenAid mixer to spiral 8kg Italian mixer , it’s really makes distinction when you made the dough 👍
Just picked up my first spiral mixer, I am so so so excited to not have to knead by hand anymore!! This video proves I made the right decision!
@goinghomesomeday1 Welcome to the good life!
Thank you for your video. It helped me decide what to buy for my pizza dough business.
Now do 3 egg whites whisking in the Maxima. That would be an equally pointless comparison to match this one
Great suggestions
I totally agree. Maxima is way better. To be honest though it does require a minimum of 1.5kg dough at a time. For an avid home baker that's not an issue. It is bigger and probably not as good looking which might have storage implications. The last thing I'd like to add that there are spiral stainless steel (third party) dough hooks for kitchen aid that do change the game a lot. I bought one for my kitchen aid and it does help, it's a serious upgrade. It won't cause kitchen aid to beat maxima but I can mill grain and squeeze fruit with my kitchen aid :). So nothing is black and white in life :) Thanks for the video I liked this comparison a lot. People seem to misunderstand why this video was created :)
This was very instructive. Thank you.
Brilliant comparison. If anyone doubts, I can confirm as I have seen this in real life. Professional spiral mixers make beautiful dough. "Cake mixers" make rubbish dough and end up just wasting your time and your flour. . Also, you can easily burn out your cake mixer's motor with a heavy dough.
Can confirm. Then I got a Hakka spiral mixer and never looked back since.
@@horserun2551 can i ask if you have any idea how spiral mixer would compare to horizontal mixer in terms of bread dough kneading?
@@johnyuna9098 Never used a horizontal mixer before, but I read that it generates more heat. On hindsight, a small commercial planetary mixer would also be good for me as I could freeze the dough hook for longer kneading. That would be what I will get if my Kenwood breaks down again beyond cost-efficient repair.
I just make smaller batches of dough with my kitchenaid and that solves that for me anyway
Thank you for posting this video.
Thanks for the video. I will send this to my wife AFTER I already buy a dough machine, because I know she will ask me why.
Thanks for this, albeit longer video of mixing dough then most videos out there. This is a way more realistic image on what it takes to make dough at home using consumer equipment.
Disagree with it being realistic. It's nothing like my bread making whether 50% hydration or 80%.
I routinely mix 1000-1600g of dough with my KA. Water, salt, flour, starter all in the bowl. Stir in 1 til mixed then knead on 3-4 for 8-15 min. No fussing, no gradually adding flour.
Hello @Cooking to the max, thank you for this video I already watched 2x ;).
Can the Maxima MSM8 also knead bread dough (small spelled or rye flour which makes a very hard dough) and natural leaven?
What is the minimum amount of flour to use?
Thx !
Great video, thanks!
I believe there is a valid point being made with this Video. The right mixer will do the job right.
It was made to do one job, it better do it right.
I just ordered a spiral mixer (Famag 8)but was using Kitchenaid up until now. Even if the spiral mixer should take the dough to the next level, I have to compliment our kitchenaid. It's done a fantastic job until now. But, instead of using the hook from the start try going through the 3 tools you have; the whip for water and flour until you have a pancake-like batter, then the 2nd tool and finish with the hook. That should help. Limit was 1kg of flour for me, however.
Great video! The difference is huge! I was wondering what size and brand your sipral mixer is. Thanks.
Great video. As a simple home baker, I have learned that I should be kneading my bread dough by hand for this exact reason. The KA just doesn't do well with bread dough. When my KA decides to breakdown I will replace it with a spiral mixer. I wish I would have known about them but I have had my KA for maybe 20 years. It's gotta break sometime.
It won't break that easily, but the KA is good for everything else just buy a spiral mixer and you an breath again
If he had used a spiral hook in the KA which can be purchased separately, it would have done a much better job - the C hook just isn't good for kneading dough. If you don't mind spending the dough, get the professional bowl lift KA 7qt or 8qt mixer with DC motor - you'll have beautifully kneaded dough in under 10 minutes every time, and they are also great for everything else, too.
@@NguyenQA Kenwood mixer
I think that the kitchenaid caused the earthquake that activates the volcano in La Palma.
How much flower did you use for this test on each machine?
Thank you so much for making this comparison video.
The spiral mixer is 16 minutes long when kneading machine.
How high is the dough temperature?
about 85 degrees fahrenheit (29 grad celsius)
This is exactly the way my kitchen aid preforms with any amount of dough over 500 grams, it’s not really intended for this kind of abuse, just ordered my Famag 8 ss - can’t wait for it to arrive !
How does the Famag work? Are you happy with it?
Does the Maxima also knead smaller amounts of dough? Like 1 kg in total? Because I got the same problems... my kneading machine is getting too warm und smells not really good... I think it's about to explode ;) Thanks for your reply in adv.! :) Love the middlefinger in the video :D
Sorry - never tried. But i think it works also with 1000 g in total.
Planetary mixers are just not the right tool for kneading bread dough. They're great at spinning it, but that's not kneading. It's a design issue. Planetary mixers have their place in a kitchen but kneading heavy bread dough is not what they are best at. One way I've found to get around this issue is to put only 3/4 of the flour in to mix with my Kitchen Aid. This keeps the dough sticky enough to cling to the sides of the bowl and stretches the dough enough to get a decent kneading action. The remainder of the flour I then knead in by hand. I've been watching a ton of videos reviewing mixers lately because I want a larger capacity mixer for making bread dough that will actually knead the dough and not just spin it. This machine frequently referred to as a spiral mixer seems to be the best way to go but they are not cheap.
Have you ever tried mixing meat for sausages in this mixer? I would be very interested if it works. Thx
Informative Content
I use the 8 Quart commercial Kitchen Aid. It makes a fine dough, and doesn't even get warm. The "civilian" Kitchen Aid mixers use plastic gears and are not intended for heavy usage. I burned up 3 of them before I discovered that.
Thanks, this was nice to see in action
I have the Kitchen-Aid pro.series 7 qt. Working flawlessly. Cheers 🍻 EH!🇨🇦👍😎🇨🇦👍
Me too. It ploughs its way through a whole heap of dough without flinching and finishes it off perfectly.
Mine got stuck 2 times in less than a month and was always struggling to mix the bread dough. I sent it to service.
Mini golf vs golf. That's a funny comparison. However if you've got the space then always buy the commercial product that's similar or close to the price of a smaller dough mixer. Most people don't have large space so choose the smaller dough mixer. Keep in mind the smaller dough mixer has a much smaller dry flour limit compared to the larger commercial unit so you can't have the same large volume in the smaller mixer.
how do you clean the bowl of the maxima if it can't be removed ?
I simply clean the bowl with a damp cloth - it only takes a few seconds. It is important to do this immediately after removing the dough, as nothing sticks yet and the dough has not dried up.
Change the hook for a spiral one and it will work much better
good afternoon. acquire a maxima msm8. but I don't know how to clean it. thanks
This is a good video. The kitchen-ade makes ok dough where a commercial mixer makes great dough. My kitchen-ade is on its last legs and as I mix a lot of dough I might go commercial rather than a more powerful kitchen-aid.
Yeah, great comparisment. I have Maxima 7l mixer, but looking for MSM 20. :) Thank you for video!
Do you have a planetarium mixer? Maxima mpm 7l? Can you recommend this for pizza dough?
@@christiang4151 yeah, we use it in restaurant kitchen. It works fine, you can easily mix dough, but max flour capacity is approx 2 kilos, so if you are baking for your family - it's really good and quite professional choise. ;)
@@Samogitian1 sounds good. 2kg is absolutely fine. And does the dough really knead or is it just shoved around in the bowl? Because this is what happens in kitchen aid. You don't have a video of making a pizza dough in it or maybe can make a short one? 😉
@@Samogitian1 that would be awesome
@@christiang4151 yeah, tommorow I'm planing to make a flat bread (whose dough has a similar thickness as pizza dough) and gonna upload it to my chanell.
Well I had the kitchen aid artisan and 2nd use making dough @ 500g per time it broke down and screeching and motor won’t work .
I do not recommend kitchenaid whatsoever, not made for dough making that’s for sure. !!
Their mixers are not what they used to be. Years ago, they were were quite strong, but now they can't handle bread dough well.
Does anyone know if the maxima is suitable for UK power current please
Where can I get this in the USA
good informative video.
What is the minimum fluor for maxima msm 8 to work properly? Thanks.
800 kg
If you want good results using the kitchen aid use the the batter attachment first. Its an multi-purpose mixer, not a dedicated dough machine.
The Kitchen Aid is a great home device for many applications. I've got one myself. Bur for dough making it is absolutely not suited compared to a spiral mixer like the MSM 8. Look at the doughs that pizzaiolos make in a spiral mixer. stretchable to as thin as a sheet. You'll never get such a result with the Kitchenaid. I speak from experience as hobby pizzaiolo...😊
That kitchenaid needs a spiral hook for a fair comparison. But, obviously, the dough mixer is better overall. Also, the Maxima site has it on sale for 750, and that KA is 300 on sale right now. 1250 and 400 not on sale.
Could those prices be related to import taxes? because on their official website here its for sale at €480 while the kitchenaid is at €370 during this weeks black friday sales, and €500 throughout the year.
The Kitchenaid is a planetary mixer. Homegrade.
The Maxima is a Spiral mixer. Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity.
Planetary mixers are primarily designed for whipping up cream, mixing cookie dough and cake batter ect. Maybe small batch of bread or pizza dough.
Spiral mixes are designed for mixing bread and or pizza dough only including high hydration doughs.
You won't find a Spiral mixer in a cake factory or cake store. Likewise you won't find a planetary mixer in a Pizzeria or bread bakery.
They are two different types of mixers that compliment each other. Not meant to compete against each other. Let alone compare a knock off of an Italian commercial mixer to a homegrade mixer designed for women to bake cookies, muffins and cakes.
If somebody wants to make Chapatis/Rotis what type of equipment does one need. neither of those above machines qualified one was too sticky other one was with air bubbles for pizza. I want to know about chapati dough please let me if you know one. will be obliged.
Surprised how affordable the Maxima is, it's obviously too big for most peoples home kitchens but it's not far from the price of a Kitchenaid and a lot heavier duty while doing a more thorough job of kneading dough.
I find with most kitchen stand mixers I dangerously have to jam in a stiff spatula to force the dough off the hook and to knead properly, it's not recommended but it works if you're careful. I always thought a dough bowl with a plate standing out inside the bowl that does a similar job to my spatula would help these kitchen machines knead dough, it'd knock it off the hook better.
I think a Kitchenaid professional with a spiral hook would be a better comparison. Also it’s best to weigh all ingredients.
You should read the load limits of the Kitchenaid. This is a poor comparison.
Essa masseira grande é top e tem muita eficiência na sova da massa o que já não acontece com a Kitchenaid Artisan , porém a melhor mesmo é a poderosa Bosch Universal Plus da Alemanha .
For the spiral mixer is that 20 quarts???
It looks like an 8 quarts
@@waheboudoumi4145 the maxima msm8 is an abbreviation for maxima spiral mixer 8 liter so yea approximately 8 quarts:)
There is a better hook for kitchenaid !
Very nice video. Obviously the spiral machine works much better. But with 36Kg it needs a permanent space on the desktop.
please, can you make 80% hydratation video with the maxima? please
I would like to try it with my msm 8.
I think that work. Because the spiral rotation is faster than classic italian machine with 1 speed. 159rpm.
How many RPM is set KA and how many RPM is set MSM8?
Msm 8 :
- spiral -> 159 RPM
- bol -> 21 RPM
Did any else notice him flipping off the KA @11:14 i was dying of laughter. So true i went through this then i have to finish it by hand anyway I've finally bought a spiral dough mixer and have never looked back
In the USA the 5qt bowl lift sells for about the same as the Artisan tilt head.
The bowl lift comes with a proper spiral dough hook and a 525W motor (not 325W).
it easily kneads 1600g dough, nothing like you show with the tilt head.
I regularly do it. I don't have to add the flour slow.
All the water, then the salt, then the flour and finally the yeast (though I normally use sourdough starter).
Turn on to speed 1 till it's shaggy, then 3 or 4 for ~10 min.
Any bread you can think of.
I don’t understand why people who want to make dough buy the artisan when it isn’t strong enough to knead heavy doughs and like you said the artisan and the pro 5 plus are the same price, which is odd, but so is the way kitchenaid nickels and dimes it’s customers. How is this video a fair comparison? Idk.
@@vanitylaviscount3097 it's not a fair comparison. A generic multipurpose tool vs a specialized tool. And the worst example of that generic tool.
Its not comparable because the dough capacity is not the same. The kitchen aid is lower capacity than the spiral.
Whats the difference between a Kitchenaid Professional and this then 🤔
Pros have 525 to 575 watts and the artisan has 325 and is for small to medium batches. The pros also don’t have that awful shaking because the heads are stationary and it has more kneading power due to watts. The downside is the pros are too big and bulky and intimidating for those with small kitchens. It’s like what is this industrial s**t in my kitchen, it doesn’t look right, lol.
let you all know in Poland kitchenaid artisan 5 cost 2800 PLN. It is 700$.
All you guys that are complaining about your kitchenaid's if you are selling them tell me,but i live in Europe.
I have a KitchenAid I make pizza dough in it all the time. Admittedly it's not a very large batch and it's only about three and a half cups of flour for that particular recipe.
@@robertknight4672 Do you have an older model?
Someone told me that older models still have metal bearings and newer have more plastic parts. Im trying to figure out which models are better quality.
Buy Kenwood chef mixer instead.
Hi man. Thanks for sharing. Can i ask you, how many revolutions for minute does maxima do? Thanks a lot
Great from italy
Bye
i count it for you: 24
@@cookingtothemax2375
Thanks a lot.
@@cookingtothemax2375
Thanks. I've order maxima msm8.
So may be arrive this week.
So, i've a question, please.
Which is the max idratation dough can do? Can the spiral do 80% idratation dough? How much turner the spiral for minute?
I read in the istruction 160.
Do you confirm?
Thanks a lot
Cheers
@@lucabonomo241 Hi Luca, please a question, have you tried to make masses of high hydration at 80%?? I am very interested in buying this kneader, and I have the doubt if with a speed it will be able to make high hydration doughs
Please, I ask you please, could you make a video making a mass at 80%? I would appreciate it so much... my economy is not too high and I do not want to fail in the election, thank you very much and I look forward to your response
@@josegonza4867 hi jose. I tried to do 75 % dough and i can say that, if you use water and flour from fridge can do the dough. I hightly reccommanded the mixer...
Bye bye
Wondering if i can buy that in the US?
You can buy a Famag an Italian made spiral mixer sold in the US a company called pleasant hill grain.
Good luck.
Can I get some to buy
Gut das meine Frau Küchenmaschinen hasst aber mein Brot liebt 😝 Ich verbacke jeden Sonntag etwa 2,3 kg Roggenteig und da war dieses Video schon recht hilfreich
It’s not fair. Look at the difference beetween bowl size KA is 5 qt and your spiral mixer is propably like 10 qt
I think it has less to do with bowl size and more to do with plenary mixing vs spiral mixing action.
Plenary mixers like KA are good for cakes pastries and cookies. Spiral mixers are good for pizza, bread doughs.
What is not fair is the price of the Kitchenaid.
@@darshankumardave7485 Yeah but he’s usune same amount of ingridients to both mixers and If that would be fair he should have like cut down the proportions to both bowls sizes
@@darshankumardave7485 por favor usted me puede decir que referencia tiene la grande las que tienen las gracias que Dios los bendiga llas
Backe auch selber oft Brot.Das mit dem Karusellfahren trift es bei meiner Maschine leider auch.Das ist zwar gerührt, aber nicht geknetet.Ich bin genau jetzt am schauen, was ich kaufen soll.Gehe auch Richtung Spiralkneter, da ich damit nur Brotteig machen will.
Genau so sieht es aus…hab mir jetzt auch einen Kneter gegönnt
How many people watched till the end?
A big difference in technology, I wonder what the price difference is?
The spiral mixer is much bigger and possibly overkill for a home enthusiast, in a commercial setting the spiral mixer would save so much time and effort
Well, you obviously didn't watch till the end. Because at the end of the video the price of the different machines is actually shown. The spiral mixer is ~50€ cheaper but it has also less utility as you can't beat eggs etc. which the Kitchenaid can do, so it's not a replacement when you use the machine for more than kneading dough.
@@johaine2977 thank you for sharing, I did my own research and found the spiral mixer more expensive in my local area. Due to the size, I didn’t have the space or need for such large batches either
the kitchenaid dough hook is horrible. I did the same. Don't use KA for dough kneading but bough a professional mixer with a proper spiral hook, etc. Huge difference in the quality of the dough.
what's the min dough you can knead with the maxima? thx
It says 1.5kg of dough so I reckon, minimum flour quantity would be 1kg
vevor products are amazing!
I'm kind of depressed we paid a ton of money for our new KitchenAid and it smells like I burnt up the house making some Udon noodle dough. It still seems to work but I'm not sure if I should ever make hard dough again with it. Not sure our kitchen can fit this thing though. Love the middle finger lol!
KA mixer is in NO WAY designed to mix pizza dough. simply, it is NOT a "dough machine." i even bought a really good stainless dough hook off amazon for my KA, but it still only gets the dough about 80% there before the dough starts to overheat. so... i forked out the $500 for the vevor spiral dough mixer, which is the same mixer as the MSM... identical in every way and made in the same factory. yep, the MSM / Vevor gets.it.done. !!! my pizza dough is definitely pro-level now and i didn't have to buy an $1850 famag 8. i have perfect gluten structure development. best $500 i ever spent. cleaning the MSM / Vevor is actually not that much of a pain. just buy it if you're serious about your pizza dough. that, and make sure to use caputo red flour. cheers!
Great demo. Only now I understand, why my Kitchen Aid is definitely NOT the right machine for dough making.
That's just what my Kitchen aid does that's why I am buying Famag IM 8s
sorry but instructions with kitchenaid also state that you should not go over soeed 2 with that kind of dough. It looks too fast in the video.
Also maybe get the heavy duty one, no problem at all
M8 👍👍👍
Während eine Maschine im maximal Betrieb ist, ist die andere im minimal Betrieb. Das ist als wenn ich einen Umzug mit einem Van und einem Truck vergleichen würde und jedem Glauben lassen würde es ginge nur mit einem Lkw anstelle von zwei mal fahren.
Which model artisan? I assume the 5 quart? If so, you far exceeded its capacity….
I think you destroyed the gluten in the bigger mixer.
Use the proline series....
Is Kitchenaid a North Korean brand?
Lol, what? I don't get the joke. xD
Spiral mixers are definitely the better design for mixing dough compared to Planetary mixers. Planetary mixers are better for cakes and lighter mixtures.
Spiral mixer is European design and have different wheat flour than us
@uberdash007 The OP is correct.
The Kitchenaid is a planetary mixer. Homegrade.
The Maxima is a Spiral mixer. Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity.
Planetary mixers are primarily designed for whipping up cream, mixing cookie dough and cake batter ect. Maybe small batch of bread or pizza dough.
Spiral mixes are designed for mixing bread and or pizza dough only including high hydration doughs.
You won't find a Spiral mixer in a cake factory or cake store. Likewise you won't find a planetary mixer in a Pizzeria or bread bakery.
They are two different types of mixers that compliment each other. Not meant to compete against each other. Let alone compare a knock off of an Italian commercial mixer to a homegrade mixer designed for women to bake cookies, muffins and cakes.
@@edstar83 That's what I said in my reply.
Planetary are OK for American baking, like making cookies and sponge/cup cakes. But limited to make gluten requiring doughs. Just don't get an Ankarsrum, it's even worse for bread making.
I always hear that you should either buy the Ankarsrum Assistent or the Bosch Universal for consumer/hobby bread making. What's your opinion on the Bosch? Keep in mind, most consumers aren't going to be interested in spending $600 on a commercial dough mixer that does one thing, is at least 2x the size, and weighs over 80lbs (37kg).
I have the maxima MSM 8 too, and it's great for the dough. My kitchenaid now just serve me to make cream or creme patissière or eggs white etc etc. By the way, the unique thing i'm a litle sad about the maxima is the cleaning we can't up the spiral part.
Is Maxima an Italian brand ?
Even for whipping cream or egg whites, the Kitchen Aid is an over priced, low quality machine. Never again.
Have you had your KA for long? I've had mine since 1989 and it still works beautifully, just like when I bought it. However, after reading one-star reviews on KitchenAid's own site, I don't think I would buy a new one. Whirlpool has made changes to the original designs.
Come on, you can't compare a spiral mixer with a small kitchenaid with a "C" type hook. At least compare a kitchenaid model that has a spiral dough hook (such as the professional 600 series). I own both and you have to use the planetary in a completely different way like adding water slowly so the "carousel" will loosen up and absorb the water better, forming a better smooth gluten etc.. However, you cracked me up with the caption "knead" and "ride a carousel" 😂
Please can spiral mixer do both cakes and dough perfectly. I want to know
@@augustinaamo-annan1678 spiral mixers are mostly for harder doughs like bread, pizza, croissants etc. For cakes you are better off using a KitchenAid or any planetary stand mixer with beater attachments.
Thank you so much for this,because am about purchasing one .
I don't know much about these things, am grateful for your help
That was funny¡ 😂
I see your point and agree but it is not really a fair comparison. If you're mixing the same exact amount of dough in both mixers there's no doubt that the MSM 8 is going to leave a 5 qt KitchenAid in the dust. It's like putting a Volkswagen Bug up against a Ferrari in a quarter mile race! Even the larger KA mixers are questionable compared to a spiral mixer. They are just not that reliable for heavy duty dough mixing. I certainly do appreciate your showing of the quality of the Maxima so thank you for that. It is a really nice looking mixer. I haven't heard of that brand. I just finished watching a video on another spiral mixer Famag which is very similar to the Max. Either one would mix a large quantity of dough with ease as you demonstrated. The only advantage a more traditional mixer would have over a spiral mixer is the ability to mix cake batter, cookie dough, whip cream & egg whites, etc. Other than that the spiral mixer beats the pants off the KA and others if your looking for a straight dough machine and nothing else (providing you have the cash and the counter space!). Thank you for the comparison.
Ecxackly right
And thank you by the way
Very important point.
KitchenAid is also a scaled-down version of multi-purpose commercial planetary mixers.
@@robertknight4672 Correct! The mixers you are referring to such as Hobart will mix anything and give years of good dependable service in the commercial (or home) setting. I worked in a bakery and those mixers ran non stop mixing everything from light creams & fillings to heavy bread doughs with out breaking a sweat. But I don't have the space or the cash (or the need) for something along those lines for what I have to mix.
Ankarsrum beats them all by a mile..
maybe in some other category, but in dough mixing, maxima beats them both by a light year...
Regarding kitchen aide there is written literature about speed and maximum flour. Watching I think you have overtaxed the machine so that is not a fair comparison.
Aspiral 🍕🍕🍕🍕👈👈👈👈
11:14 desnecessário
Test with this model KitchenAid Prof 1.3 HP 5KSM7990X
The movement is the same. What do you expect to be different?
@@puretoronto Yeah the movement is the same but the hook is not a stupid "C" type hook (which KA should discontinue immediately) but a spiral-type hook. It's a lot better...but yeah, still not as good as a professional spiral mixer. However if the KA is in good hands, it can do a way better dough than this one in the video made with this professional spiral mixer 😁
Very good! really amazing ! But If noone paid you why did you put a link?? It seems a little strange this!!!! I look at the machine and the minimum quantity of dough is 1,5 kg !!! if 1.5 kg refers only to flour, it is really too much to make dough for brioches, croissants or waffles! I saw machines thats cost 3,5 time the costs of this so this maxima should not be the excellence! But sure better than the toy Kitchneaid! That is a very poor mixer!!! I use my hands!! and a mixer manual for the long mix better than any mixer toy like kitchenaid!!!
1.5kg minimum is for the whole dough/mix, so I reckon minimum flour is about 1kg
Anfängerfehler! Hefeteige werden immer linksherum geknetet, damit die Wasserstoffmoleküle besser von den Sauerstoffmolekülen abgespaltet werden können und der Teig mehr Wasser aufnehmen kann. ;)
this comparison is not ok. You have to use the spiral hook, not the c-hook!
About that.... The KA artisan doesn't have one. Only the professional versions
@@fernosan Yes and no - you can buy it! I have the kitchenAid 4,9 litres and use the spiralhook (sorry, my english is not so good). With that hook, the KitchenAid performs very good (for small loads). The Problem with the MSM8 is, that you have to use 1,5kilograms at least! For 3 persons that is to much!
@@tobiasxxx1742 mine arrived today, and I was searching for that spiral hook. Only found some used that was custom made in the past. Any hints? Do you think the spiral hook wears the machine? some force is applied upwards, is this force negligible?
@@tobiasxxx1742 you can freeze your dough...
I made some excellent dough from 55 till 90% of hydration with kitchen aid and spiral dough machine. We have to know how machine works
There is a procedure for yeast dough in the KA manual, you should read it.
But even then, the outcome is not perfect, of course.
I worked with the KA, but I got a used one for 100€.
I'd never buy one for 500€. Because for dough kneading that's rubbish.
You can use it to mix the dough. Then for example fold by hand.
Ah and thank you for the video !
Please use a more stable table.