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)