Amaterasu
I propose to separately discuss the choice of inexpensive kneaders for working with a small dough volume, which is now on the market.
I ask to share the experience of who uses or used what.

To choose thoughtfully, you can describe the model by the characteristic flaws and features that different models have.
1. Noise level.
2. The presence of two attachments-screws for kneading the dough and other features of the design of the attachments for mixing.
3. Power level, both formal and actual, how easily handles under high loads. Duration of continuous work. Overheating.
4. Ability to cope with different tests and small volumes. I'm interested in dough for noodles / dumplings, rye dough for bread. For pasties and other thin shells, I usually need a small amount of steep dough at the exit, but some models can be convulsed when performing such a task.
5. Features of the bowl + adjacent elements. Work in the mode of a planetary mixer, when mixing occurs not only due to the rotation of the attachments along one of its axis, but also simultaneously in additional directions. It is not at all scary that the bowl will be large, it is more important that the machine works with a small dough weight and up to, probably, 1.5 kg. As far as the dough is smeared on the walls, they get the nozzle close to the bottom of the bowl. Formal characteristics: volume, material, additional bowl lid.
6. Mechanical disadvantages. Bad attachments, jumping over the table, inconvenient fixation of the bowl, scattering flour from the bowl Durability or fragility of individual technological units of the unit.
7. Additional functions. Overloaded models will not fit into the budget range. But some nice things for working with the dough can happen, for example, the dough rolling.
8. Budget up to 9000r. Personally, I hope to buy even cheaper

Bread makers for kneading small amounts of dough, please do not offer
If someone has their own thoughts on supplementing the "questionnaire" for budgetary and "meager" ones, write.

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