On Sun, 13 Feb 2005 19:39:18 -0800, Roy wrote:

Felix Kraften says,


The material handling problems of large quantities of dough are
irrelevant in a kitchen and the needed temperature controls are
different.

I do not think so.... When ever I create and develop a new dough
recipe I start in small scale batches using the Hobart 10 quart dough
mixer with just 500- 1 kilogram of flour in a test kitchen.

SNIP


That information would be even more interesting if it related to a
Kenwood Chef and not a Kitchen Aid mixer - since I own one of the
former and the latter is probably not available in Australia.

I am not particular fan of the kitchen aid mixer but it do works in
small quantities of dough but its robustness is not on par with the
similar institutional machines such as the Hobart N-50, C-100. etc..

Needless to say, this is news to me (and possibly to others that do
not enjoy hand-kneading). I too have great reservations about the
robustness of what I use. But beggars cannot be choosers. This is the
first reference that I have encountered to mixers that were built for
dough mixing. It remains to be seen if these mixers are available here
and will fit into a kitchen and a home budget.

Product development from lab-bench through pilot-plant to production is
a familiar model. My suspicions grow when the lab bench is located in a
microbiology laboratory.

Thank you for taking the time and the trouble to respond.

Felix Karpfen


--
Felix Karpfen
Public Key 72FDF9DF (DH/DSA)