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In today's (Oct. 11) New York Times, Florence Fabricant reviewed the new
Cuisinart food processor in her Test Kitchen column. The machine has a
special setting for mixing and kneading yeast doughs at slower rpm's than
usual (less aeration). It also has a new shape of metal dough blade, and
enough power and capacity to process at least six cups of flour at a time.
The review is available in the web edition of the paper. I had all but
decided to get the new KitchenAid processor, but now I'm not so sure!
Mary B.
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