Help for a kitchen aid

Battitore libero said:

Hi , i,m from italy and i'm gonna buy for this xmas a kitchen aid stand
mixer.
I'm looking for a Kitchen Aid artisan and the classic i will use it for
pastry and some times for bread home making.
I'm scared that the classic 250 w could be damaged by a strong dough, but
its price is much more cheaper here instead of the artisan 300 w model.
Anyone knows the difference btw this two machines ??
The 50 W are really so important ??

Thanks in advance.

If you're going to be making a lot of bread dough I'd go
with more power than that even.

The extra power does make a difference. My first KA was a
475 W Epicurean, and a stiff lower hydration sourdough burned
it right out. I replaced it with a 525 W Pro 6 model and
it's been fine for many hundreds of batches of bread.

Some would say avoid KA and get something tougher like a
Kenwood. I like the KAs though, as long as it's not one of
underpowered ones.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

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Quoted message said:

Battitore libero wrote:

Some would say avoid KA and get something tougher like a
Kenwood. I like the KAs though, as long as it's not one of
underpowered ones.

Thanks reg, but here in Italy i can choose btw 2 models only:

Classic...... 229 euro
Artisan.......325 euro
kenwood KM005 1200 w .... 366 euro

I like better the KA models cause the shape but the Ken seems to be a killer
machine.
About Artisan and bread ??

Ty

"Reg" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Battitore libero wrote:

Some would say avoid KA and get something tougher like a
Kenwood. I like the KAs though, as long as it's not one of
underpowered ones.

Thanks reg, but here in Italy i can choose btw 2 models only:

Classic...... 229 euro
Artisan.......325 euro
kenwood KM005 1200 w .... 366 euro

I like better the KA models cause the shape but the Ken seems to be a killer
machine.
About Artisan and bread ??

Ty

"Battitore libero" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Reg" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Battitore libero wrote:

Some would say avoid KA and get something tougher like a
Kenwood. I like the KAs though, as long as it's not one of
underpowered ones.

Thanks reg, but here in Italy i can choose btw 2 models only:

Classic...... 229 euro
Artisan.......325 euro
kenwood KM005 1200 w .... 366 euro

I like better the KA models cause the shape but the Ken seems to be a

killer

Quoted message said:

machine.
About Artisan and bread ??

Ty

Just out of curiosity, how much is the big DiLonghi (Kenwood)? It is a nice
looking machine. I have a Hobart Kitchen Aid with the drop bowl, that is
over 30 years old and I would never think of replacing it, but the DiLonghi
looks nice. The DiLonghi, Kenwood and Viking all appear to be the same
machine BTW.

Charlie

Battitore libero said:

Hi , i,m from italy and i'm gonna buy for this xmas a kitchen aid stand
mixer.
I'm looking for a Kitchen Aid artisan and the classic i will use it for
pastry and some times for bread home making.
I'm scared that the classic 250 w could be damaged by a strong dough, but
its price is much more cheaper here instead of the artisan 300 w model.
Anyone knows the difference btw this two machines ??
The 50 W are really so important ??

Thanks in advance.

FWIW...I've had my Artisan for two years this Xmas and I love it. Can't
say that I use it for bread more than once or twice a month, though. It
's not recommended for breads using a large percentage of Semolina
flour...I've keep batches below about 30% and haven't had any problems.

Bubba

--
You wanna measure or you wanna cook?