Bread-Bakers v111.n021.4

I've had the Electrolux/AEG/Magic Mill DLX/ etc., since the mid 
'90s.  I posted about it on this list about 9 years ago and I haven't 
changed my opinion.

At that time I still had a larger Hobart (20 qt) but have since got 
rid of it because I no longer do any commercial work as I am now 72 
and "retired" other than doing some volunteer classes.

I still use the Electrolux two or three times a week and I have never 
had a problem with it.  I did have to get a new plastic beater bowl a 
few years ago because a helper put it in my old (Hobart commercial) 
dishwasher and it deformed from excessive heat.

I realize that there is a definite learning curve with using the 
Electrolux because it simply does not work like a planetary mixer.

My routine is to put all the liquids in first, add half the dry 
ingredients and allow the resulting "slack" dough to work well - to 
develop the gluten - and then gradually add the remainder of the dry 
ingredients.

I think the stiffest dough I make is the Struan bread (Peter 
Reinhart's Crust & Crumb) and even with this the motor does not 
strain.  I burnt out the motors on two Kitchenaids trying to work 
this dough, which was the reason I got the Electrolux.  I also wanted 
the greater capacity without having to roll out the 20qt Hobart.

In my opinion it is well worth the extra cost - I have certainly got 
my money's worth out of it.

Andie Paysinger
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http://www.asenjigalblogs.com/