I feel like I am BURNING through KitchenAid mixers with the heavy dutiness of cookie dough. I have to mix multiple batches of dough every week, but bake at home in my kitchen. Any advice on mixers that stand up to dough but fit in my kitchen at home?
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Hi, Brenda Elliott, Congrats on making your first post. I look forward to many more to come!
I know Bosch gets lots of great reviews, but mine is a lemon. When it works correctly it’s amazing, but mine is off balance or something. I’ve called twice and they have given me free parts despite my warranty having expired. I just wanted you to have The information.
Hi, @Brenda Elliott, congrats again on making your first post here! I hope you enjoy the site, and that someone comes to your rescue here fast! 
Unfortunately, I don't have a great answer for you either. I've been spoiled for many years, because I mix my dough in a large commercial-grade Hobart that I bought with my bakery when I bought it in 1997 or so. It must have been 30 years old at that time, and it's still going strong, with never a breakdown and rarely any routine maintenance. I now work with it in my home (though big - 20 quarts - it is still a tabletop mixer), and I love it. I can mix multiple batches of dough in it at a time. The only issue is the lever is really hard to push up into place, because I've been very remiss in getting it oiled. I really need to do that, considering it's been at least 10 years since that happened! 
This picture is the modern-day equivalent of what I have. Mine definitely has more patina! The price obviously prevents this one from being practical for occasional home use . . . even the Hobart 5-quart (used in many culinary schools because of its durability) is more than twice as expensive as the KitchenAid-equivalent. But my bet is it would last a lifetime.
Best of luck! I'm interested to hear what others have to say on the topic.
Econlady posted:I know Bosch gets lots of great reviews, but mine is a lemon. When it works correctly it’s amazing, but mine is off balance or something. I’ve called twice and they have given me free parts despite my warranty having expired. I just wanted you to have The information.
Thank you for always looking over our forums and being so speedy to lend your help!
Julia is right that like royal icing there is not one answer. I do hear repeatedly that the old kitchenAids were amazing and reliable. I believe the old Hobarts were made my KitchenAid. When KitchenAid stopped making their mixers in the U.S. the quality suffered.
Julia M. Usher posted:Econlady posted:I know Bosch gets lots of great reviews, but mine is a lemon. When it works correctly it’s amazing, but mine is off balance or something. I’ve called twice and they have given me free parts despite my warranty having expired. I just wanted you to have The information.
Thank you for always looking over our forums and being so speedy to lend your help!
Thanks!
Hi Brenda, I am not expert but you can find used mixers through places that sell used kitchen appliances and restaurant items. Perhaps you can check online in your area. Just a thought and good luck.....
Econlady posted:Julia is right that like royal icing there is not one answer. I do hear repeatedly that the old kitchenAids were amazing and reliable. I believe the old Hobarts were made my KitchenAid. When KitchenAid stopped making their mixers in the U.S. the quality suffered.
Actually, Hobart used to make the old KitchenAids, which is why they were so good. Over the years, Hobart became more specialized in commercial equipment and, in 1986 or so, they sold KitchenAid to Whirlpool, which was focused more on the home market. People say KitchenAid began to deteriorate in quality under the new ownership - they use a less powerful motor, etc. I had an old KitchenAid for the longest time too; it lasted about 30 years. I finally replaced it, and am using a new-era one now, but only for light jobs like mixing one batch of icing at a time. I haven't burned out the motor yet (I've had it for at least 10 years), but I have gone through many whip attachments. Admittedly, I mix my thick icing with the whip for various reasons, so I really subject the whip to more battering than it is designed for.
Julia M. Usher posted:Econlady posted:Julia is right that like royal icing there is not one answer. I do hear repeatedly that the old kitchenAids were amazing and reliable. I believe the old Hobarts were made my KitchenAid. When KitchenAid stopped making their mixers in the U.S. the quality suffered.
Actually, Hobart used to make the old KitchenAids, which is why they were so good. Over the years, Hobart became more specialized in commercial equipment and, in 1986 or so, they sold KitchenAid to Whirlpool, which was focused more on the home market. People say KitchenAid began to deteriorate in quality under the new ownership - they use a less powerful motor, etc. I had an old KitchenAid for the longest time too; it lasted about 30 years. I finally replaced it, and am using a new-era one now, but only for light jobs like mixing one batch of icing at a time. I haven't burned out the motor yet (I've had it for at least 10 years), but I have gone through many whip attachments. Admittedly, I mix my thick icing with the whip for various reasons, so I really subject the whip to more battering than it is designed for.
Yes you are right. Thank you for correcting me!
When my old faithful KA started to sound a little strange, I looked at what my options were. I had heard and read that the new KAs were not as good and ran across a Bosch mixer video. I took the plunge! I have been very happy with it and only recently needed to upgrade to a Hobart.
I learned a few tricks with the Bosch though. For dough, I whipped the butter, sugar, eggs, and flavor with the cookie paddles, but then switched to the dough hook to finish it and had to stop and scrap about three times to get a good mix. I did manage to cram about 4 #'s of flour, 3 c of sugar, 2# of butter, and all the rest in there though! For RI, I whipped the water and meringue powder with a hand blender first and then would use the cookie paddles to mix in the sugar. I added half first and the a quarter and a quarter. Then would let it come together, just barely so it wouldn't over mix.
I would still be using my Bosch if I hadn't increased in orders. It worked really well for me for over a year before I out grew it. I did have to replace the scraper as the part was a flimsy plastic, but it wouldn't mix the same with out it. I did crack a cookie dough paddle once, but just once.
Hope that helps and best of luck on your decision!
Oh, I forgot to mention: I worked with an Ankarsrum mixer on the recent Cookie Rehab Ahoy (only briefly), but those doing the heavy icing mixing for this event loved it. It mixes in a unique way, pushing the icing against and up the sides of the bowl, that seems to incorporate less air even while mixing a lot at once.
Julia M. Usher posted:Oh, I forgot to mention: I worked with an Ankarsrum mixer on the recent Cookie Rehab Ahoy (only briefly), but those doing the heavy icing mixing for this event loved it. It mixes in a unique way, pushing the icing against and up the sides of the bowl, that seems to incorporate less air even while mixing a lot at once.
I’ve been wondering about that mixer
Econlady posted:Julia M. Usher posted:Oh, I forgot to mention: I worked with an Ankarsrum mixer on the recent Cookie Rehab Ahoy (only briefly), but those doing the heavy icing mixing for this event loved it. It mixes in a unique way, pushing the icing against and up the sides of the bowl, that seems to incorporate less air even while mixing a lot at once.
I’ve been wondering about that mixer
I sell the Ankarsrum mixer and I love mine. If you go to my Instagram page (creative Cookier) I have a few video clips on there. Don't hesitate to contact me if you have any questions!
I bought an anskarsrum from amazon and I was disappointed. Because it was so expensive I returned it.
Very, very interesting topic !!
It is also here in Germany that the very old kitchen machines run best! Unfortunately, these no longer exist too.
Bosch and Kenwood are here rated "very good".
I myself have a Klarstein TK2. The dough hook is metal, the Ising paddle is metal and silicone. I would not use them for large dough masses. It is sufficient for my use.
