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In article
therwhen.com>,
says...
> Her Subj. wrote:
>
> >I am in the market to buy a KitchenAid standing mixer, but am unsure
> >whether I should go for the 5qt (450watts) professional model or the
> >6qt (525 or the newer 575 watt) professional model. I generally do not
> >make too many cookies, but I do a lot of yeast breads and doughs --not
> >in large quantities, but frequently enough dough for 2-3 loaves at a
> >time.
> >
> >Any suggestions would be greatly appreciated.
> >
(snip)
>
> I'd look at the recommended maximum capacity of the mixers and see which
> can handle 3 loaves at a time. My old 4 1/2 quart KA can handle 2
> without any real problems.
>
> However, it's time to bring up the old KitchenAid reliability question.
> Lots of people have complained that KA's just aren't what they used to
> be. I don't know, since I bought mine in the 1970's and it's still
>
>
> You might look at eBay for a used Hobart N-50 or 20 quart mixer, or for
> a knock-off of these product at professional supply houses. Or you
> might look at some of the other mixers on the retail market, such as the
> Bosch (which I'm not crazy about) or Electrolux Assistent (which I've
> heard good things about).
No mention of the Magic Mill, the Swedish mixer? I swear by mine,
handles 10 cups of flour and barely gets warm, and the dough that comes
out is window pane wonderful. (I started out with the KitchenAid 5-quart
and gave up on it, because the only thing it had in common with Hobart
was the name.)
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