Speaking of KA mixers

Jean wrote on Tue, 08 Feb 2011 23:36:51 -0500:



Have you seen Hobart commercial mixers? They really look like
KitchenAids even if I have only seen the battleship grey color. The
Great Harvest bread store in Rockville, MD has one on display near the
door.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not
 
On 2011-02-09, James Silverton wrote:

Yeah. The way an Army HMMWV looks like a Hummer H2. NOT!!

http://www.youtube.com/watch?v=RTYt9Tk7iv0

And gee! .... the price has only increased $300-400 since I last
looked at that cute lil' N50. Jinkies! A price increase on par with
the cost of an entire new KitchenAid mixer.

Here's an interesting read:

http://www.cheftalk.com/forum/thread/37718/cuisinart-vs-kitchenaid-stand-mixers

(see robeezee3, second post down)

Note his info about wattage reflects what shelly has been saying all
along, although shel has been off-base on a couple issues. Part of
the wattage drain is due to design. KitchenAids have a 90 deg
gear set or bevel gear:

http://en.wikipedia.org/wiki/Bevel_gear

Kenwoods (Cuisinart) and Vikings have 2 bevel gear sets. Bevel gears
are very inefficient at transferring power (the lay term), so the less
bevel gear sets, the less power loss. Poor/cheap design and fit of
bevel gears also contributes to loss. Plastic gear housings do not
contribute to precision gear fit and alignment, critical to reducing
loss of gear efficiency. Easier/cheaper to jes add a bigger motor
than make gears more efficient. Makes for better marketing to the
rubes, too.

nb
 
On Wed, 9 Feb 2011 08:26:43 -0500, "James Silverton"
wrote:


The ones I am familiar with were huge, stand alone models with their
own floor stand - not at all like a kitchen aid other than it's a
mixer too.


I think we ran across Great Harvest (or a sound alike) while on
vacation last Fall. They're independently owned franchises? Great
bread and sandwiches, at least the one where we ate.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
My KA mixer thread drifted to cookie presses; this was the most recent
exchange between me and Squeaks:

Me:

She:

Me, with new topic:

Have you ever made the one that uses Jell-O (dry, mixed into the dough
as part of the sugar, I think , lemme find the recipe. Okay, here it
is. I wonder why it needs baking powder:


Fruity Cookies

Recipe By: Jell-O (General Foods) recipe from a magazine ad
Yield: 60 cookies

4 cups sifted all purpose flour
1 teaspoon baking powder
1 1/2 cups butter
1 cup sugar
1 ounce 3 pkg Jell-O gelatin any flavor
1 egg
1 teaspoon vanilla
additional gelatin

Sift flour with baking powder. Cream butter. Gradually add sugar and
gelatin, creaming well after each addition. Add egg and vanilla; beat
well. Gradually add flour mixture, mixing after each addition until
smooth.

Force dough through cookie press onto ungrased baking sheets. Sprinkle
with gelatin. Decorate as desired. Bake at 400? about 13 or 14
minutes, or until golden brown at edges.

Store in loosely covered container.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 2011-02-09, Melba's Jammin' wrote:


Jes one egg and some fat? Eww! Sounds like some sorta gummy biscuit
thingie. Wonder how it would roll out! Nevermind. ;)

nb
 
On 2011-02-09, Brooklyn1 wrote:


Yeah, there can be no doubt the N50 is a serious piece of machinery.
If I ever run across a used one at a decent price, I'll snag it, but I
don't do enough baking of any kind to be forking out two large.

nb
 
notbob wrote:

It's a well built machine but with it's puny five quart bowl it still
won't knead more dough than you can by hand... and the dough hooks at
the ends of your arms do a far superior job.
 
Brooklyn1 wrote:

In a commercial application where the size is appropriate, say a small
bakery making batches of different types of bread, the mixer is doing
it's thing while the baker is working on something else such as shaping
loaves of the previously mixed dough. In a home application, older
retired folks who like to bake may no longer have the hand strength to
manually knead heavy bread dough. I've also seen a N-50 sitting on the
back of a construction box truck mixing structural epoxy for anchors.
 
sf wrote:

Actually they are very much the same, same planetary drive to the mixer
attachment, same front end accessory drive hub, same bowl lift though
above 30qt the bowl lift is a multi turn crank and the really big ones
have a power lift button.

I have a 5qt N-50, and the bakery I work with has 30qt and 60qt Hobarts.
Line them up and they are a happy family of mixers identical except for
size.
 
On Wed, 09 Feb 2011 19:32:33 -0600, "Pete C."
wrote:


Even a small cottage industry bakery is going to have a mixer large
enough to work minimally 40 pounds of flour... no commercial
establishment bakes four pounds of bread at a clip... wouldn't pay to
light the ovens let alone turn on the lights. The N-50 isn't produced
for bakery work, its used mostly for industrial applications and used
by scientifc laboratorys... some corporate test kitchens may use it
but probably would use the KA... they could have six KAs for the price
of one N-50. Maybe a very small confectionary business would use an
N-50.
 
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