Swede here and can verify that Ankarsrum is the real deal. My grandmother received one as a wedding gift, used it for her own little bakery and café business and still uses it to this day. It's quality through and through.
American here and ours is an Ankarsrum family. Most of my cousins and their kids have them, as do some of my friends; I have one as well. I hardly ever use the plastic bowl--the SS bowl with the roller does it all.
Dane here. I can confirm. They are real work horses and eminent at kneading dough. Plus really durable. In our wider family there is a model from the 1960s which still works like a charm even with its 250W.
Another swede here. I use my grandmothers Ankarsrum Assistent N4 from 1954. It's still going strong and handling doughs like it's nothing. It has two speeds - on and off.
@@GunnarRolander the Ankarsrum checks all the boxes for me. It's robust, it's beautiful, it handles anything you throw at it, and--with the exception of its logic board--it's manufactured entirely in Sweden. There are more expensive mixers, especially dedicated spiral dough mixers (e.g. Famag), but I don't think you can beat the Ankarsrum for an all-around household mixer.
@@HotVoodooWitch it handles anything you throw at it - that's exactly what it does. I've made tiramisu of 20 eggyolks, 500g sugar and 2,5 kg mascarpone in the plastic bowl with the double whisk. No problem, although it stressed the max volume of the bowl 😀
I killed a 3 month old kitchen aide pro mixer on a relatively small batch of whole wheat dough (5 cups of flour). I returned it and got an Ankarsrum, never looked back. That machine is a beast. I can make huge batches of bread, or whip one egg white. Not only is it powerful, but it's pretty quiet, and it fits under my cabinets. If you make bread, this is the machine to get. That roller, which is what you'll use most of the time, mimics kneading by hand beautifully. Easy access to the contents of the bowl is also remarkably convenient. Every detail is thoughtful and well engineered, right down to the bespoke scraper with all the right angles. It's odd, but it's fantastic
I have a 6 qt pro Kitchen Aide mixer that takes 14 cups of flour making sugar cookie (plus all the sugar, butter and eggs) and have had no issues whatsoever. It’s probably made 300 batches of dough (home bakery)…the thing is a beast. I bought it after trying a Bosch, which stalled first time using while making the dough. Returned it and bought the Kitchen Aide with no regrets. I now have a 20 year-old 5 qt tilt-head and a 6 qt pro Kitchen Aide. I just don’t understand why I’ve never had any issues and others have, given the thousands of sugar cookies doughs I’ve made.
@@samhugh4965 mixing whole wheat bread dough is like summoning The Hulk. I think the kitchen aide is a fine machine for normal dough. When I killed mine, on the first batch I tried mind you, it was only 2 (big) loaves. My ankscrum can do like 6 at a time. It's just a different use case. It also is unbelievably quiet, the direct drive motor whispers and the machine never tries to walk off the counter. I will say it's pretty damn weird when I use the top down attachments (like whipping cream or eggs), but I don't make sweets much.
I have 3 stand mixers. One is a 6 qt kitchen. The bowl will not adjust. It's too high off the bottom of the bowl. I will research the Ankarsrum. Thanks
I inherited my ankarsrum from my grandmother. Hers was from the 50s and I used it for everything, we did invest in a new plastic roller in the 90s. When it finally broke, in 2017, I cried a little, and got a new one within a month.
@@AlexKallalmost certainly the motor gave out. The copper coils will slowly degrade over time and with heat so after 60 years they where probably done. Rewiring the motor might have fixed the issue, but after 60 years there was probably also a lot of degration on other parts of the motor assembly.
I got one 15-20 years ago, my mom used to have one. I never knew burning out the motor was a thing on other baking machines because I have really abused mine and it works as well as when I got it.
@@hxhdfjifzirstc894 they're not made in China, they're assembled in the U.S. (you have to be aware of the semantics). However, you can bet that most of the components are made in China.
@@JamarWilliamsSE how many times do you think people want to be without an appliance while it's being serviced. In addition, what happens when it craps out once it's out of warranty?
I bought my ankarsrum after burning up 2 kitchen aid mixers while making bread. I love the ankarsrum. I make 2 loafs of bread every 10 days and have never come close to even straining the machine.
I have a 45 year old Hobart KitchenAid, plus a lot of attachments that I use regularly.. But I bake bread at least once a week, including low hydration doughs and large batches that my small KA really can’t handle (plus, I live in fear that I’ll burn it out.) So I splurged and bought the Ankarsrum about 10 years ago and that thing is a beast. For me, it’s not an either/or. I consider both the KA and the Ankarsrum to be essentials in my kitchen and well worth the money. I also splurged on All-Clad a few years ago after I realized how much money I’d thrown away on cheap cookware that just didn’t last. Same with the Vitamix. I would actually consider all of them to be frugal purchases, since they’re all built to last and you get your money’s worth.
Same here, my KA is 35 years old. Workhorse. If it ever goes, I'm going to look into Ankarsrum. I've heard that KA switched to plastic gears somewhere in the late 90s. Mine is all-metal gears.
my mom got a Ankarsrum as a parting gift when she moved away from home in the early 80's. she still got the machine and it runs just as well as it did 40 years ago!
Not only will the Ankarsrum not struggle with bread dough, it will handle a much higher volume of dough. My Kitchenaid struggles with two loaves, the Ankarsrum easily handles four. I make a lot of sourdough bread, and while I usually mix by hand, when I need a machine, the Ankarsrum makes it so easy; especially when working with high hydration or enriched doughs. I have a brioche recipe that is nearly impossible to mix by hand, the Ankarsrum makes it easy.
KitchenAid got lazy and hopefully this new brand coming in will wake them up. Their motors don't have anywhere near enough torque. The lower speed settings aren't using a lower gear like in a car; there's no transmission, it's just less power to the motor.
I'm a fan of the Ankarsrum too. I bought one after burning through three Kitchenaids over the years. The Ankarsrum... I'm wondering which of my kids will inherit it when I'm gone.
That's good to know, but why would you need four loaves of bread? I suppose you give 3 of them away to your neighbors and friends, and I commend you for that.
Swede here. I inherited an Ankarsrum (formerly sold under the brand Electrolux) from the 70’s. Use it every week, it has a great meat grinder attachment and it’s also amazing for pizza dough that requires a lot of kneeding. 10/10 would recommend.
We've had an Ankarsrum for about 4-5 years now after using a Kitchenaid and then Bosch before running into the limitations of both with our baking. I am so glad you checked this out and discovered what we have! The Ankarsrum is truly the best for bread baking of all sorts.
Thanks for covering the Ankarsrum. I had a hell of a time finding useful reviews of that machine before I got one, and I'm so glad I did. My KitchenAid was loud, it wobbled and walked, and soft doughs tended to climb up to the head while mixing. The Ank has none of those problems, and it's easier to see and manage your dough with the big open top.
Twinsies! Burned 2 kitchenaid pros making 100% whole wheat bread. My ankarsrum is only a year older than yours and still makes three large loafs of whole wheat bread without breaking a sweat.
After my 28 year old Kitchenaid broke, I received the Ankarsrum for Christmas. There is a learning curve, but I really like this mixer. It feels stronger, has a great warranty, and performed very well with sourdough bread, cookies, and cakes.
In the 80s, I bought a used Bosch Kitchen Machine in the US and used it for another two decades at least. The Ankarshrum has a design similar to the old Bosch. I even had attachments from my mother-in-law that were perhaps two decades older than mine. It really was a machine to pass on to the next generation. And as others have commented about the Ankarshrum, it could easily knead four loaves of bread in the large metal bowl. Putting the motor in the base lowers the centre of gravity, simplifies the power train, and eliminates the need for the moving arm you find in the Kitchen Aid. These days, I use a smaller Kitchen Aid - love it, but it is not as full-featured or as strong as the old Bosch.
My Ankarsrum is on its way to me! I look forward to sharing bread, cupcakes, dozens of Christmas cookies, and fruitcake with my friends. The KitchenAid will go to a new home but my 1972 Sunbeam Mixmaster (it still works) will stay here. I use it occasionally just because it's an old friend that served me well when my children were home.
When Ankarsrum was first introduced in Sweden around 1940 (then produced by Electrolux) it grew so popular they couldn't keep up with demand. At one point you needed a doctors note stating you needed one due to aches from kneeding dough to be allowed to buy one.😊
@@firedude5135 I believe that it's hard to understand just how liberating household appliances like this and dishwasher has been for women at the time.
I sent my Vitamix in for servicing with great results. It wasn't the most convenient thing to do, but it was much less expensive than replacing it and the turnaround was quick. I was able to keep something out of the landfill and I supported US-based labor. Repair when you can!
Same. Sending it off and waiting for it to be returned was kind of a PITA but the customer service was refreshingly flawless (I'm in Canada, not sure if I was talking to a customer service rep here or in the US), which stands out even more these days.
You should mention how old your Vitamix was at the time of service… My Vitamix is about 20 years old, used almost daily, and still working perfectly… Granted, the container/pitcher is heavily oxidized (and I wish accessories were not so expensive); but, one of the best investments in an appliance I have ever made!
@@EarlHayward my Vitamix was at least 10 yrs old when it needed some attention. It would jump to a very high speed when switched on, rather than me gradually increasing blender speed. It is used almost daily in the warmer months for a regular smoothie and regularly in cooler months for soups and sauces. I was very glad to have the option to have it repaired, the one small appliance repair shop in my area closed during the pandemic.
@@Lucysmom26this is good to hear! I'm looking for appliances that just work and are an actual investment. I've been limping along with free, gifted or yard sale appliances that really kind of suck while I'm saving money and researching and slowly getting better appliances (15 vs 200 kinda upgrades) When I called Breville customer service I had a good experience and I was Googling the numbers... it looks like their customer service might be based in Canada! I understand they're an Australian company but they came to United States and then Canada and then over to Europe and are a fully Global brand now. Not sure if it was really a Canadian service center though, I had trouble understanding one of the service Personnel because they had a thick accent but who knows with how easily people move about the planet nowadays.
As a Swede, it's nice to see the kitchen assistant from Ankarsrum getting some attention across the pond. Made and assembled by hand, it has an 80-year history behind it. Would probably buy one if I did not already own an Electrolux (which is also sturdy. And Swedish.)
The Electrolux Assistent is the same thing as the Ankarsrum Assistent. They changed the brand name in 2008, all accessories and spare parts are interchangeable.
I love the gear heads' reviews. Between them and Alton Brown, I've really streamlined my kitchen, reduced clutter and freed up valuable cabinet & counter space.
I didn’t see anyone mention this, but with my ankarsrum (actually Electrolux) I was recommended adding the bread ingredients “in reverse”. Add the liquid first and then add flour until you get the right consistency. This was much easier than the traditional way, and I didn’t have the problem of the dough climbing the wall as much.
This is how my swedish grandma has made cinnamon buns and saffron buns my whole life. I’m 26 now, I don’t know when she got her mixer but it looks ancient and always has that’s for sure
This is the first really good review I've seen of the Ank. I had my Ank for 20 years and then sold it as I needed a larger mixer. It works wonderfully, I made as many as 40 bagels in a batch (which I do not recommend - it was more dough than the bowl could hold, but the motor never hesitated). It is a great general purpose mixer! In addition to being able to mix at higher speeds, the Ank can make as many batches back to back as you want, KitchenAid recommends that their mixers (at least their smaller ones) rest for 45 minutes after 2 batches back to back.
It’s important to mention how much quieter the Ankarsrum is. Also with the bowl removed it is much lighter and easier to move. I have burned up several KA. This recommendation comes from a retired professional baker.
I’ve had my Ankarshrum for years & it was the best decision. I have invested in the attachments & they have saved my life in terms of ease & time. Best machine ever.
Some insight from someone who was a line cook for a long time, in a lot of different types of kitchens; High dollar, pans are for the most part a waste of money. Virtually every pro kitchen I've been in used relatively cheap "buy a stack at a time" ($8-20USD/ea depending on size) aluminum pans. Even the fine dining kitchens.
Which does not mean those same pans are ideal for every home cook. In skilled hands, the quality of the food cooked is little different. In unskilled or moderately skilled hands ... I want my skillet to help me maintain even temperature on an underpowered household burner. Clean up is also a difference. There are times when my skillet sits dirty for a day or two before cleaning (health issues, and I live alone). My $$$ stainless pan cleans up easily after soaking. [It's actually a titanium coated Hestan, which fits my personal needs even better than plain stainless.] When I used cheaper pans, cleaning could be a nightmare. I am also willing to pay more money for a pan that will last a lifetime. In a pro kitchen, nothing will last that long, so high durability doesn't make sense. I'm not saying low cost pans are bad ... they can be the exact right choice for many. They just are not right for me.
Love my Ankarsram..still cannot spell it. Went thru two kitchen aid and one Kenwood. This one fantastic. The meringue and whipping cream texture is so fine. Much faster on the shipping front. Bread dough is a snap. Totally worth he two hundred extra I paid for it.
Bought a used Ankarsrum just for dough. It was missing the extra whisking attachment. great for making pretzal and bagel dough. I can telll you it will never break. They are belt drive so you dont have to worry about the gears breaking. I also own a kitchenaid 4.5 qt that was built when Hobart owned them. They had metal gears back then and were more of a commercial machine.
My friend who bakes a tonne sold her KitchenAid in favour of an Ankarsrum and she’s been preaching about it endlessly. If you’re a hardcore baker yes it’s definitely worth it
I’ve had my Ank for 20+ years, it handles everything I’ve thrown at. When I make bread it easily hands 6 pounds of dough. Once I’m ready to knead I set the timer and walk away. The open bowl is a real plus, too.
That mixer was really interesting! To think a motor on the bottom mixer has been around since the 1940’s, and no American brand has copied it, amazes me!
@@HotVoodooWitch Patents expire at 17 years from record of invention. A simpler explanation is that manufacturers found the drawbacks outweigh the advantages.
A lot of the European mixers outperformed the gear driven style Americans prefer. If I remember correctly this one is actually belt-driven from a pretty heavy duty motor and a lot of the Kitchen Aids are just gear-driven which is actually a weaker transfer of power which is why they get so hot on top when you're trying to work very much heavy stuff or use them for very long. It's also why they tend to break down. I had a friend whose mixer head broke and a lady at work had one of her nylon sacrificial gears strip. I understand that's there because when you have too much load that gear will break so you don't burn up the motor, although she said she wasn't doing anything outside of what the manual said she could do so I don't know. I got my KitchenAid very lightly used, bowl lift pro version from a friend for $100 so I can't complain
I own an Ankarsrum and this thing is a beast. Fantastic for bread dough. I got tired of my Kitchen Aid sounding like it was struggling and trying to walk off the counter.
Regarding the Breville Pizzaiolo, the discolouration comes off with oven cleaner. And the mess made by corn meal or flour when launching can be solved by using parchment paper instead. Just use it for the first 1-3 minutes, and remove it when spinning the pizza. Trim it short to prevent it from being exposed and burning.
I have ankarsrum for 5 years now. I bake once a week and I use this to bake sourdough. I always got good dough with this machine to the point of reaching ”window pane test”. I mostly only use the roller because it really mimics the kneading with hands. This machine is really good if you bake a lot of bread. Really sturdy and above all it is made in Sweden. My father in laws wife has this machine that has been passed down from her mother and it is still working without problem. 👍
Another great thing about the Ankarsrum is that it can handle any volume of dough big or small, because the roller design will always knead the dough against the walls of the bowl, whereas smaller amounts of dough in the Kitchen Aid will simply bunch up around the dough hook and spin around in the air rather than knead.
@@chuckychuck8318 The roller compresses the dough against the wall of the bowl while the scraper attachment spins the dough around, so the size of the dough doesn't really matter. I can't see how anyone could struggle to knead smaller amounts of dough using the roller. Making small batches of rolls was actually one of the reasons I got this thing.
@@sigrid714 What is most appealing to me is the beater bowl which feels like it would also handle much smaller volumes way better than my kitchen aid does. If I want to cream butter, whip egg whites, or whatever, if I'm not making giant batches the whisk barely touches it.
I want one ! Actually my sister's kids for some crazy reason, don't cook. How they eat and stay alive I have no idea. But her youngest daughter, married a guy who loves to cook, so maybe one day I will save up enough money to buy them one of these......he will use it I am sure.
Ankarsrum are just the best. Solid build, easy to handle, easy to clean, easy to ad ingrediens, easy to se the dough develop, it looks good too. Top end product, quality. I love my Ankersrum. People talks about a leaning curve but watch a few videos and you will master this beast with ease.
I’ve had the Ankarahrum. Aka Magic Assistant made by Electrolux since 2005. It has been fantastic. Bought it from a company in New York and had it shipped to Canada. They have been in the USA for a long time just under the original name. Swedish made and the best bread mixer ever using the roller. Never bought attachments just too cumbersome.
Regarding high end mixers, I’ll also add, my KitchenAid 7qt pro line model with its DC motor, still only came with a one year warranty, Ankarsrum, a full seven years. Which really says a lot about what the companies themselves, think of their machines. So I’ll keep my KitchenAid for other baking tasks, but for bread baking, especially stiffer, whole grain doughs, my Ankarsrum does an outstanding job.
@@Michael-xz1nk bear in mind that you can use the Ankarsrum's roller and scraper for EVERYTHING. You can't imagine how beautifully it creams butter. My cousin's daughter started using their Ankarsrum when she was ~12--she went straight for the roller and hasn't looked back.
I think that "2,500 wattage range" comment on blenders needs to be verified. That would be over 20-amps which 99% of the outlets in the US could not support.
I love that you recommended the ankarsrum. I purchased one about 2 years ago, and I just love it! Super awesome appliance once you are past the learning curve.
Love my Thermomix! There are attachments now for food processing, peeling, chopping etc. I think the video was misleading on the smoothie- I never have an issue with chunks left if I run it for a minute. Ankarsrum, I totally agree and far prefer it over my Kitchenaid that caught on fire. Just know it is super heavy, so I swapped it out for the Bosch Universal Plus. Great torque on the Bosch as well and super light while still holding up quality wise. Can't go wrong with either.
I love my Ankarsrum, it can easily make BIG batches of dough without breaking a sweat. I think they are way easier to use than kitchenaid. They perform better too.
Been researching the Ankarshrum as well for a while. I highly recommend looking at their videos before purchasing. The thing that scares me is the learning curve. Don't look at any reviews until you watch the manufacturers videos on how to use it. The vast majority of bad reviews were people that expected it to work like a typical Kitchen Aid mixer and definitely did not learn how to use it.
Having grown up with Ankarsrum I struggle to see how anybody could be confused by it. No reason to make it sound complicated. It’s a super simple machine.
It's not difficult to use at all, it's just different. As stated in the review, it's a far superior bread dough making machine, about the same with cookie dough or mashed potatoes, a KitchenAid is better for whipping.
@1984harryman I don't think anyone said it was difficult to use. I actually did get one a short time ago. I am still adapting recipes to it. Ankarsrum had some great videos on how to use the mixer, but they appear to be replacing them, and the new ones aren't as good. It is definitely a much better machine for making bread dough. Cookies, cakes, and whipping are not as good. Scraping the bowl for whipping and cookie dough is tough and things don't always mix in correctly
@@ericjohnson3218I miss some of the older videos that Ankarsrum USA has pulled. I was told one reason was because they didn't think the video quality was good enough.
I love my Ankarsrum! I did enjoy using my KitchenAid for other things BUT my Ank is far better than it from the whipping of the eggs, fluffy batter and the bread dough is great. With the KA, I had to use more flour than the Ank. I mill my own flour and can make multiple batches of bread. Worth every penny!
My kitchen aid K5a is over 50 years old. I used it for cooking classes for 17 years and catering for more. Lots of baking and wedding cakes too. I have extra bowls, a copper liner, meat grinder, pasta attachment and extra whisks, paddle and dough hooks. It's a work horse. Love it. X
Yes, I really believe the older ones are better. I have one that’s about 35 years old but it’s too small for the kind of things I now make. And I’ve gone through 2 larger ones in the past few years and the one I have now doesn’t sound great.
Ah you have one of the old motors. I'd definitely compare this ankarsrum to an old kitchenaid. I had a KA pro and the gears are made of plastic ☹️. Old KAs are a different beast completely.
I'm looking forward to own my own house one day and be able to host an Ankarsrum and a Vitamix. My Tefal don't seems to want to die so it will complete the Ankarsrum perfectly if I really just need to beat a lot of eggs. I've dreamed of owning an Ankarsrum for 11 years now and I'm really glad to see you enjoyed it.
Ever since the '90s, my mom has used a Magic Mill DLX, which is now apparently known as the Ankarsrum mixer. She absolutely loved it for kneading bread, which she would make weekly and even would sell her bread at local stores for a while. I hope I'll inherit her Ankarsrum mixer _and_ her Vitamix blender someday!
Wow, you ladies and the rest of the presenters are absolutely, wonderfully informative and and no matter how casual or down to earth your presentation is, it's never silly or nonsensical. Your reviews address exactly the kinds of issues that people discover only after they use the products and discover the downsides of their purchases. Please, don't ever retire.
@@yvonnerahmes9618 specifics here on RUclips for starters: anything from AnkarsrumUSA and The Bread Beckers; for Thermomix, Richie TheFoodie and Cook With Janie (after that you can do your own research; they're not the only such RUclipsrs who do good demos). Vitamix--Blending with Henry. These are RUclipsrs I personally follow. They're all engaging and, perhaps more importantly, THEY ALL KNOW HOW TO USE WHAT THEY'RE DEMONSTRATING. Have fun! 😇
I make bread and pizza dough on the regular. I got the ankarshrum machine. Bake bread and pizza dough? 1550g of flour at a time! The open bowl is a revelation. Bake cookies? Fantastic results but do (with sticky dough) have to stop and wipe the bowl but much more easily than my KA. The machine is also a lot lighter than KA…and looks super cool on my counter!
I have the Ankarsrum and it is easily one of my Top 5 ever purchases. Have had it for well over five years and use it regularly. Still works and looks as new.
I have my mother's Vitamix that she bought in 1992. I had to replace the wet container about 10 years ago, but it's still going strong 30+ years later. I love it.
My outdoor grill ($450 Monument) gets up to about 600F after about 15 minutes of preheating and I can fit two 15" pizza stones $35 each from Amazon) on it. We get the dough from a local pizzeria and make our own pizzas on it often. Each pie takes only a few minutes to cook and the crust and thin and super crispy.
Well said. If you haven't some authentic Neapolitan dough recipes with imported or King Arthur 00 flour and fermenting a couple of days, it can be a step above a local pizza shop's NY style dough (or almost the same depending on your pizzeria)....
I’m surprised ATK never mentions the Bosch universal mixer which has design similarities to the Ankarsrum. The Bosch has been in the US for decades. I’m a serious baker and I’ve had mine for 26 years and make huge batches of dough in it (6 loaves of bread at a time) with never a problem. Never jumps around. Excellent attachments too. I love the blender, food processor/slicer/shredder, and juicer. Every bread baker I know loves their Bosch. A friend uses the one passed down from her mother.
have heard good things about the bosch, when my kenwood chef finally gives up l might buy one, but i wont hold my breath its 30 years old and i use it most days to peel spuds and make smoothies
@@salamanje i bought kenwood because my mothers one was over 50 years old and was passed down to my sister and it is still going, l did buy a kenwood stick blender a few years ago that broke,, plastic drive shaft, so l dont think the new kenwoods will last as long as the old ones, bit like sewing machines the old ones will last forever, but the new ones use plastic gears which break after a while.
I'm one of those bakers who burned out two KitchenAid mixers. The first one when it failed because the PLASTIC (??) housing for the transmission allowed the metal parts to warp and wear. Still I bought a larger, stronger KitchenAid mixer but burned it out making two loaves of my whole grain bread. My wife gifted me with an Ankarsum Assistant mixer and I have been so very happy with this excellent appliance. KitchenAid is relying on the original design and manufacture by Hobart who still makes giant commercial mixers. Hobart makes a countertop 3 speed mixer in one color that cost $1200 last I looked. That Hobart mixer is a real kitchen tool and much, much more than a countertop decoration. I still have a small KitchenAid stand mixer that is 40 maybe 50 years old that was a hand me down from my parents. It runs my attachments and works for light tasks. I expect that my Ankarsrum will be passed on when I'm gone.
I've burned through 2 Kitchenaid mixers mostly making breads where as the Ank has given no troubles at all. I would say that I still use an old semi-burned out Kitchenaid for more substantial cookie recipes where there are a lot of mixins :) The Ank will whip things better than any other mixer I've had!
I got the Ankarshrum specifically because of making sourdough, but it's so good that I barely use my 6 qt Kitchenaid (which, honestly, isn't much less expensive than the Ankarshrum) now. I'd even wanted to make sourdough bagels but I was warned off using the Kitchenaid because there's a good chance it'd burn out the motor; no problems whatsoever with the Ankarshrum. Besides that, it whips cream and eggs at least as quickly
You can use the stainless bowl for meringue and whipped cream, too. In fact, the roller is great for making butter because it forces the buttermilk out by squishing the butter against the bowl.
I love my Ankarsrum! There's a bit of a learning curve, but it makes quick work out of large quantities of bread and cookie doughs. I also ordered a metal bowl for the beaters, and prefer it to the plastic one. I replaced my ancient blender with the Ankarsrum blender attachment. I use it to puree soups and make milk shakes. Plenty of power for both. The mixer lives on the counter, so it's more convenient than a separate blender was.
People may overlook their outdoor grill for pizza making. Most grills have major btu's from gas or charcoal, and with a steel or stone, or honestly just on the grates (don't knock it 'til you try it) you can make fantastic pizza, and save the half or a thousand bux for a bulky device you use only a a number of times and then gets stuck in your storage for the rest of your life, waiting to rust out or end up in the trash or at a yard sale with a $10 tag on it.
I've had my Ankarshrum mixer for almost two years now, and I love it. I feel like I have my money's worth out of it each time I use it. I still have my Kitchenaid out, and I still use it as well, but for any dough (especially enriched ones) Ankarshrum out performs every single time. My Kitchenaid is still more efficient at whipping egg whites and whipping cream, and I like it for cookie doughs more (the paddles for that on the Ankarshrum are really delicate and can bend depending upon the additions you might use). But all-in-all I feel like my bread baking game has gone up several levels since I got it.
This was a very good, very comprehensive review of some expensive kitchen gadgets. I was quite surprised that ATK would publish such a lengthy YT video on these products. Would like to see more in-depth reviews like this one of ALL gear that ATK tests. All too often, these segments are just a 2 or 3 min. summary of their findings without much useful content.
I received my Assistant (Ankarsrum) about 20 years ago. After ruining 2 Kitchenaids. The learning curve is steep, but I dont think i would go back. Thank you for verifying my interest in Vitamix
Thank god Lisa and Hannah there isn’t an Amazon setting for “if Gear Heads say get then just auto-order it for me” I have invested in many of your top rated items over the years, and my Vitamix and Kitchenaid Mixer should be in my will. Oxo is an excellent brand, along with Lodge and All Clad and the amazing and versatile Nordic Ware half and quarter sheets which ATK has featured for many years. Love that you buy what you test! Michael Albuquerque NM USA
For serious bakers, I wonder if the better deal is not the BOSCH MUM 6 (Bosch Universal Plus) instead of the Ankarsrum. That machine is basically meant for doughts above 2 lb. It is tried and tested for decaded and fairly inexpensive (roughly half price of a Kitchen Aid).
The Ankarshrum is so intriguing! I'd never heard of it but I love that it makes it easier to add ingredients to the machine and seems to be much heavier duty than what we have stateside
If I were cooking for a large family (instead of just for myself) that built-in wall-scraping spatula would be worth the price of admission. What a helpful tool.
If you haven’t seen the comment about revers the adding order, just remember to start with the liquid and yeast first and then add flour, salt and what else you want to add 👍🏼
I really like that mixer! The constant bowl scraping is so helpful. Thanks for this segment... I know what I won't be spending my moolah on now, for sure. I ♥️ ATK.
@@SamSolasdonSaol Yes I apologize I should have checked the phrasing. I have had an Ankarsrum mixer for 7 1/2 years. They were exceedingly well. I believe the Americas test kitchen gets paid off by KitchenAid.
I have an electrolux version of the Ankarsrum. It is awesome. I used to hand-knead a lot of really dry dough for my mom. I'm glad I found a non-industrial appliance that can do it for me. Bit of a learning curve though.
We have a Vitamix and we love it. It's expensive, but we use it a lot. If you divide its cost by the number of operating hours, its per-hour cost is well below some other gadgets we bought for less money but hardly use. I tried making peanut butter in it, and now my wife says she can never go back to pre-made peanut butter. We put in unsalted nuts, sea salt, and a measured amount of honey. (If you do this, be sure to keep it in the fridge as there are no preservatives in this peanut butter.) The most amazing thing: the high-speed blender blade homogenizes the peanut butter and you don't have much peanut oil separating out.
It's so good but it's soooo ugly! When I was on the market for a mixer I really wanted a Bosch because it's so much cheaper than the ankarsrum, but I just didn't want to have that thing on my counter haha
I'm impressed. This is the first time you've actually taken the time to get past the learning curve on the Ankarsrum. You called it new, but you reviewed the Electrolux years ago and failed to make the effort to understand how it worked. I have owned both and Electrolux Assistent (equivalent to the Ankarsrum, old brand name) and KitchenAid mixers. The Electrolux is a far better mixer for bread dough and some other functions (attachments like the meat grinder are burly). The KitchenAid is probably better for things like whipping cream, mixing batters and egg whites, creaming butter, and some other things along those lines.
I broke down and bought a Vitamix about 20 years ago. I’m a cheapskate and couldn’t see how it could possibly be worth the expense. Two of my friends have always lived extremely frugally, we’re talking vanlife since the 90s, and I realized BOTH owned a Vitamix. Then I burned out my third blender in a year. One of my Vitamix owning frugal friends and I were at a food and wine festival where Vitamix had a booth. I bought one and have not looked back. We have used it almost daily since then. Every morning we make a smoothie, Hubby is making it as I write. I use it to make my own rice and oat flours. I make soups, sauces, and salsa. I don’t even wonder anymore if it can handle it, something I always wondered with my last blenders and the reason I burned so many out. It wasn’t that I was abusing the old ones, they just couldn’t handle a slightly heavier load. And I mean slight. I wanted to update my Vitamix with one of these newer models but my 20 year old one is working perfectly. I’d pass it along to a family member but, as of yet, I’m not ready to part with it. We also like to give them as wedding presents. I’m hard pressed to think of a better gift. Sounds like the Anksaurum is the Vitamix of mixers. I may have to exchange Big Blue, my KitchenAid, for one. I never knew you can’t go past 2 for mixing dough. That’s probably what did in Vader during tamale season some years back. This was a VERY well done video and answered a lot of questions I’d been mulling over for some time. Everything in one video. It answers the question, “If you’re a serious home cook and can afford to buy these appliances, does it mean you should?” Thank you! Maybe it’s just me, but I can’t find the Ankasrum video in the comments. I’m currently listening to that portion of the video (while drinking my Vitamix smoothie) waiting for the link to pop up. I’m old so maybe it’s in the comments but I’m not finding it or maybe I’m imagining seeing the link in the upper right.
If you review your pictures with regards to the Thermomix blender, it actually shows another blender as display for the thermomix. The thermomix have a brilliant blender, imho.
I've owned a blender for > 40 years. It was a must have in the late 70's.I think I've actually used a blender maybe all of 5 times, almost exclusively for a banana milk shake. I recently packed up to move and found my blender stuffed in the back of the cabinet above the fridge, out of sight, way in the back. Honestly, I didn't even know it was there. Don't recall when I last used it. It's an Oster, narrow bowl. I probably paid about 20 bucks for it. It still works. Boxed the thing up and away it went. Wonder if I'll ever even see, let alone use the thing again in my lifetime.
We've always had a blender and for the most part only have used one every few years, except when we realized the gasket had been lost, and the gasket with the blender was for something else. But when you need one you need one. I made hummus a lot for awhile, but I have this huge blendtec blender (i got it for free) and it just can't handle small amounts of food. It's way too wide and the blades are too high up. So I had to make way more than I wanted, to make the food hit the blades properly. They sell a smaller jar but it's expensive and they're famous for breaking. Now it's just sitting in my kitchen waiting to blend the mythical correct amount of food. It also smells like a house fire
I'm the same with blenders - just never use them. I actually owned the Vitamix model they recommended , but I ended up using it to grind wheat berries for flour more than anything else. Otherwise it never left the cupboard. It did a surprisingly good job at grinding wheat, but I felt a bit silly using such a fancy blender for that so I sold it and got a proper grain mill.
We definitely put the hurt on our KitchenAid stand mixer making bread in it. The bowl wouldn't stay latched when mixing heavy doughs, and a 3rd party meat grinder attachment we got for it kind of messed up something in the gearing. We upgraded to a bowl lift model and it is much more powerful and stable!
Yes, we love the Thermomix in Europe. It’s a great machine! They now also offer a slicing attachment. And yes, it has a learning curve: you learn to judge by sound instead of sight, and this becomes intuitive very quickly. Also, it is easy to adapt any recipe of your own for the Thermomix. It performs a lot of jobs in excellent fashion, that’s why the chefs use it (think any kind of sauce, purée, etc.). Other jobs it does merely well, eg it is not a vitamix but it compares to your trusted food blender. I don’t want to miss it in my kitchen anymore, I use it to aid in cooking daily, sometimes prepare whole meals with it.
I have a TM6 (and the TM31 I bought in Canada) here in the U.S. and I really like it a lot. Unfortunately, we don't get access to a lot of what you do in Europe, e.g. the Friend, plus I had to send to the UK to get a hard-copy recipe book because Thermomix U.S.A. no longer includes one. 🤬 (I've been a Cookidoo subscriber since the TM5 days). Chefs here aren't supposed to use them because they're not rated for commercial use (most states here are pretty strict about that) but do use commercial Vitamixes (I love my Vitamix as well). What's REALLY annoying though is that we have no access here to the Magimix Cook Expert--that's an appliance I'd really like to get my hands on. Unfortunately, L'Equip (Magimix's U.S. distributor) doesn't think it will sell here, so no Cook Expert. 🤬 🤬
@@HotVoodooWitch I once almost bought a magimix food processor, but where I live, even if you can order it online, they do not offer customer support or repairs, so I didn’t buy it in the end. The cook expert looks intriguing especially if you do large batches. It’s weird that through internet and social media, you learn about all the different appliances marketed around the world, but then you can’t get to buy them if you‘re in the wrong location. 😆 I always wanted to try Breville but they don’t market it here, so only in my dreams. 😁
@trilliand I am from the US so some things Breville offers here they don't offer quite the same as elsewhere. I watched a video from the UK on the Sage Bambino Plus and it comes with a Claro Swiss resin water filter. I bought the Breville Bambino Plus, as I really do appreciate a good coffee and I bought it at discount (my most expensive single purchase other than my home, car and snowblower up to this point.... but I'm looking at Vitamix 😂) and there was no way to get a filter with it, it wasn't advertised that it was even an option domestically. I explained all that to say I went and started searching European websites and after a little Googling I found Sage out of the Netherlands and navigated to the parts section and found the water tank and it has the same part number as the one available in the United States and then I looked into the filters and the filter holder is the same one they use in other espresso machines that are available in the United States. I just ordered one from the Breville website that was made for a different unit but will fit in my tank because of cross-compatibility and uniform design! So happy to keep the internals cleaner and hopefully lasting Longer! (you can actually use it as an instant countertop Kettle as well because you can pull a cup of hot water out of it after something like 3 seconds of turning it on. It's amazing 🎉 a double espresso in the morning and a cup of some caffeine-free tea for bed
@@ArmadilloGodzilla my mom has compromised mobility and I've considered several times getting her one of these but she is very stuck on convenience food or wanting to make her own recipe and I don't think she would transition well even though it would be so freaking simple for her to feed her and dad with minimal effort since the pot is dishwasher safe
I've got a smaller KitchenAid mixer as well as the earlier version of the Ankarshrum (bought from the King Arthur Flour in southern VT north of Boston, so it has been sold in the US before). The Ankarshrum is built like a tank, and as your video pointed out, it doesn't even "breathe hard" even with high-gluten doughs. It's also relatively quiet. It was Electrolux branded "back in the day". A sort of hybrid of a blender and Thermomix, we love the InstantPot "Ace" blender, which includes a heater and make great "hands off" soups. Unfortunately I believe they've dropped the product line. Another "expensive toy" you might investigate are chamber sealers. Much easier than home vacuum sealers for sous vide cooking and freezer storage, but they're big, heavy and expensive. But I use it almost every day, even if only to reseal stuff from the freezer.
My chamber is awesome. Not big, not heavy. (Not cheap) but I vacseal/freeze soup, stew, chili, meat, cheese. Saves a ton of $. After I get an Ank, will be able to freeze dough safely.
My wife got her Ank about 3 weeks ago after our 32 year old Kitchen Aid was really struggling while making bread. Wow, what a difference with the Ank. Highly recommended. We also own the Vitamix A2500 blender and the Cusinart 14 cup food processor…all ATK recommended. We are done for life. Buy great and buy once! Cheers!
At $1,000 USD, I'd say get the Breville pizza oven if you make a lot of pizzas. If it's something you're doing occasionally, a pizza steel would be a much better investment. You're not going to be as sad thinking about how much you paid for the pizza steel that sees usage once every couple of months. BUT, if pizza is on the menu quite regularly and you have a spare $1,000, sure get the oven.
A pizza steel is also spectacular for baking bread on. Doing "artisan" style bread gets a great bottom crust with a well preheated steel (and then no fiddling with a super hot dutch oven and lid for those types of recipes).
My mum has an ankarsrum and its probably as old as I am!! 33 years xD The only thing top watch for is flour flying xD Take it easy at the start if dry and it will do perfect!!
I grew up with a sunbeam stand mixer and it’s bowl moved and the beaters stayed in one position. When I got a kitchen aid I was mesmerized that the bowl didn’t spin. I got a kitchen aid about 30 years ago and I’m still using it. My mom also had an osterizer mixer. That was really different.
I grew up with a Sunbeam, too! I think my mom's eventually fell apart. I still have its big bowl; the smaller one must've gotten broken over the years. I loved how that mixer could churn through cold butter!
I have an Ankarsrum. I used to have the pro version of the KitchenAid. I make bread weekly sometimes two loaves or more and I find it works wonderfully for a quick breads or yeasted breads, cookies.😊. I love the ability to look in from the top, add ingredients, etc. I will never go back to KitchenAid
Thermomix now has a slicing attachment. Also, for chopping or dicing veggies, there is a guide built in so you don't have to peek. The only thing that's a bit of a pain for your 3 veggie blend you need to do one at a time, empty the bowl and then do the next. If you try to do them all at once you get a bit of an uneven chop.
@@HotVoodooWitchyes. Tm6 is the latest. And I'm pretty sure you can stop the blade and still cook. I know you can run it really slowly, and in reverse so it doesn't chop. I like the Thermomix except for having to be on the internet to access your recipes and having to subscribe to cookidoo. They should have tested the TM with sauces. That's where it takes shines.
I have an ankarsrum, and I have all of the accessories.. it has never let me down and works great.. a design that hasn't been changed much.. it went under the name Electorlux back then... I have a neighbor with the old models that was passed down from her grandmother..still works perfectly.. (that said.. Ankarsrum has been around for a long time also and the quality so far promises the same..)
My thermomix is... 15 years old?. It's second hand from a thermomix representative. They chop ice and make chickpea flour with this to sell it. Seriously, you put ingredients=get a meal out. Oats, rice pudding, custards, yogurt, dough, bolognese, white sauce in 8 min... seriously amazing. The only thing it can't do for me is creaming butter. But that is an american thing and is not that much used here in recipes. We have a thing here "croquetas" the thick bechamel used as a base, only with the thermomix. It is the best thing ever. It comes apart and goes on the dishwaser. Or drops of soap and some rinses with the machine running. The best thing ever.
I love my Thermomixes (TM31 and TM6). That said, you can actually cook bechamel in the Vitamix; I often use it to make roux, gravy, bechamel, et al. Depending on the temperature of your liquid at the start, 4 - 6 minutes and you're done.
@@HotVoodooWitch i've seen it done, but the bechamel for croquetas is more like mortar. It has to dry to be able to shape and then deep fry. You hace to mix in hot until it stiffens. It is "a thing"
@@HotVoodooWitch my recipe is a family thing but this one is very close. It has funny noises but the technic is this. He uses spanish jamón, but a bit of a strong flavor anything can be used. All cooked first. Musrooms, chopped sweet or salty deli meat, goat/blue chesse, shirmps... It is very common in Spain to add chopped egg to this as well.ruclips.net/video/bQhgRNqQ2tc/видео.html
Got the Ankashrum last week and it's a dream for everything-bread, cakes, cookies and egg white whipping. It's important to lock the roller head over a bit from the edge of the bowl so it doesn't bang back and forth with a stiff dough but that is about it. A couple of videos and you are good to go.
After I burned out the worm gear in my wife's KitchenAid making pasta dough - she has one of the old good ones with the Hobart motor - she got me an Ank and I love it. It does the toughest pasta dough without a whiff of complaint, double batches of sourdough, and whips cream super fast. Highly recommend if you plan on challenging your mixer.
As others have said, the Thermomix can now slice. I’d be interested to know what steps you used for making the smoothie as I’ve never had a problem getting the ingredients to come together. Lastly, did you discover the reverse function for the blades? That stops you over-processing things. You can also cook proteins and/or veg in the steaming basket to avoid that. The reverse/slow setting will just lightly move things around the bowl and give you the heat contact you wanted. I’ve had two different models over twenty years and love mine. They do have a learning curve but once you know how to work it, you can adapt any recipe easily enough.
I got my Ank mixer about 5 years ago, after burning through a few Kitchen Aid mixers, and being underwhelmed by my latest one (now made in China with plastic gears), which had a nasty high-pitched whine. I admit the Ank took a little learning (mostly through videos), but I’ve been making breads, butter, cookie doughs, etc., ever since with not one minute’s trouble. This will last longer than me!
Kitchen aid stand mixers are not made in China! And the only one with "plastic gears" is the Artisan 4.5 and 5 qts. The "plastic gears" is only one- the worm gear. It is designed to break when the mixer risks motor damage...the other mixers, the 3.5 mini, all metal gears and DC motor, all bowl lift models are all metal gears, and the old ProLine 7 and current Commercial 8, are DC motors...
I bought the 5 qt lift bowl model specifically to avoid the plastic gears! It also has a much better motor in it than the standard models. Sadly they sell the 'cheap' models on reputation while they're nothing like the KitchenAid models that earned them that reputation.
@@jblyon2 They sell the cheap models to people that don't do the research. Nothing wrong with having a cheaper model just to make cookies in at Christmas and the odd birthday cake if that's all you want. But it really should be clearer you shouldn't be making anything heavy in them.
As someone who has serviced a Kitchenaid stand mixer with "metal" gears, I can tell you they're nothing special. They're some of the roughest castings I've ever seen. That's why when they run they make a "whir-whir-whir" sound and not just "whir". The gears are so out of round that the tooth clearance changes radically while they rotate. That said... It works just fine for the job it does. 🤷♂ Anyhow... The ~$200 model I have experience with was probably as good as anything else in that price range. I don't think I'd pay what they're asking for the higher end models. I think most cooks should probably be in that range or the much higher end. The stuff in the middle doesn't seem to be a good value, IMHO.
I love my Ankarsrum. Once you understand how it works and how it engages with the dough, you can get great results with as little as 500g / 1 lb or as much as 3 kg / 6lb of dough. Just a few weekends back I cranked out two dozen 1 lb loaves of challah in a day, and my throughput limiter was my oven and proofing space, not my mixer. The only downside to the Ankarsrum is the lip on the bowl. It's great at keeping large batches from creeping over the lip and spilling outside, but that lip makes getting high hydration (i.e. very sticky) doughs out of the bowl. You can't just "tip it out"; it gets caught on the turned-in lip. I've found it best to let such doughs rest for 10 minutes after mixing is complete, then do two rounds of "stretch and fold" inside the bowl 15 minutes apart. After the second round, I've built up enough structure that I can easily get my hand under the dough ball and lift straight out. The Ankarsrum replaced my KA mixer (which choked on stiff doughs and didn't mix high hydration doughs very well) and my Nutrimill Artiste (lower-end Bosch Universal Mixer) which couldn't handle 6 lb of challah in a single batch.
Professional baker here. The Ankarsrum has an Advantage over the larger Kitchenaids in bread capacity not quality of kneading. However, the Kitchenaid (Hobarts) planetary design is far superior in about every other use. Cake batters, cookie doughs, meringues, etc.. The Ankarsrum does not have heavy a metal padel like KA.. Just those little whisks with a plastic head which is known to break. There is a reason why 140 Quart professional mixers in commercial bakeries look exactly the same as Kitchen just a lot larger. Not to mention the attachment variety, third party support, broader functionality and not needing to turn the entire unit on it’s side, is far superior in Kitchenaid.
The pizzaolo is pretty popular among pop up pizza shops in New York City lately. They're very space efficient compared to a normal pizza oven, so you make everything you need just by taking up half of a kitchen counter top. And apparently they make a great pizza too! Now I wanna get one...
@@armuk I would hope that the charring is just the metal getting seasoned as it cooks through some pizzas, but admittedly they probably couldn't stand up to a full production environment. Maybe not the prettiest appliance after some use, but I bet they're still usable for a long time.
Swede here and can verify that Ankarsrum is the real deal. My grandmother received one as a wedding gift, used it for her own little bakery and café business and still uses it to this day.
It's quality through and through.
American here and ours is an Ankarsrum family. Most of my cousins and their kids have them, as do some of my friends; I have one as well. I hardly ever use the plastic bowl--the SS bowl with the roller does it all.
Dane here. I can confirm. They are real work horses and eminent at kneading dough. Plus really durable. In our wider family there is a model from the 1960s which still works like a charm even with its 250W.
Another swede here. I use my grandmothers Ankarsrum Assistent N4 from 1954. It's still going strong and handling doughs like it's nothing. It has two speeds - on and off.
@@GunnarRolander the Ankarsrum checks all the boxes for me. It's robust, it's beautiful, it handles anything you throw at it, and--with the exception of its logic board--it's manufactured entirely in Sweden. There are more expensive mixers, especially dedicated spiral dough mixers (e.g. Famag), but I don't think you can beat the Ankarsrum for an all-around household mixer.
@@HotVoodooWitch it handles anything you throw at it - that's exactly what it does.
I've made tiramisu of 20 eggyolks, 500g sugar and 2,5 kg mascarpone in the plastic bowl with the double whisk. No problem, although it stressed the max volume of the bowl 😀
I killed a 3 month old kitchen aide pro mixer on a relatively small batch of whole wheat dough (5 cups of flour). I returned it and got an Ankarsrum, never looked back. That machine is a beast. I can make huge batches of bread, or whip one egg white. Not only is it powerful, but it's pretty quiet, and it fits under my cabinets.
If you make bread, this is the machine to get. That roller, which is what you'll use most of the time, mimics kneading by hand beautifully. Easy access to the contents of the bowl is also remarkably convenient. Every detail is thoughtful and well engineered, right down to the bespoke scraper with all the right angles.
It's odd, but it's fantastic
Whole wheat bread is what forever turned me off kitchenaids. I love my ankarsrum. Have had it for 7 years and still feels new.
@@Pinksugarelephant totally agree, it's a beast that never lets me down.
I have a 6 qt pro Kitchen Aide mixer that takes 14 cups of flour making sugar cookie (plus all the sugar, butter and eggs) and have had no issues whatsoever. It’s probably made 300 batches of dough (home bakery)…the thing is a beast. I bought it after trying a Bosch, which stalled first time using while making the dough. Returned it and bought the Kitchen Aide with no regrets. I now have a 20 year-old 5 qt tilt-head and a 6 qt pro Kitchen Aide. I just don’t understand why I’ve never had any issues and others have, given the thousands of sugar cookies doughs I’ve made.
@@samhugh4965 mixing whole wheat bread dough is like summoning The Hulk. I think the kitchen aide is a fine machine for normal dough. When I killed mine, on the first batch I tried mind you, it was only 2 (big) loaves. My ankscrum can do like 6 at a time. It's just a different use case.
It also is unbelievably quiet, the direct drive motor whispers and the machine never tries to walk off the counter. I will say it's pretty damn weird when I use the top down attachments (like whipping cream or eggs), but I don't make sweets much.
I have 3 stand mixers. One is a 6 qt kitchen. The bowl will not adjust. It's too high off the bottom of the bowl. I will research the Ankarsrum. Thanks
I inherited my ankarsrum from my grandmother. Hers was from the 50s and I used it for everything, we did invest in a new plastic roller in the 90s. When it finally broke, in 2017, I cried a little, and got a new one within a month.
I'm interested in knowing what broke (if you know)? Was it the motor that gave up?
@@AlexKall ikr, couldn't it had been fixed?
@@AlexKallalmost certainly the motor gave out.
The copper coils will slowly degrade over time and with heat so after 60 years they where probably done. Rewiring the motor might have fixed the issue, but after 60 years there was probably also a lot of degration on other parts of the motor assembly.
I got one 15-20 years ago, my mom used to have one. I never knew burning out the motor was a thing on other baking machines because I have really abused mine and it works as well as when I got it.
@@1wJan KA doesn't use the Hobart motor anymore (since 1986). I'm not sure if that's a factor, though.
After having three Kitchen Aid high end mixers fail in five years I bought an Ankarsrum. I do not regret it.
Kinda happy to hear I'm not the only one that has had lousy luck with kitchen-aid
Isn't it weird how the old ones lasted long enough to be handed down, and the new ones are probably made in China?
There's a warranty
@@hxhdfjifzirstc894 they're not made in China, they're assembled in the U.S. (you have to be aware of the semantics). However, you can bet that most of the components are made in China.
@@JamarWilliamsSE how many times do you think people want to be without an appliance while it's being serviced. In addition, what happens when it craps out once it's out of warranty?
I bought my ankarsrum after burning up 2 kitchen aid mixers while making bread. I love the ankarsrum. I make 2 loafs of bread every 10 days and have never come close to even straining the machine.
I have a 45 year old Hobart KitchenAid, plus a lot of attachments that I use regularly.. But I bake bread at least once a week, including low hydration doughs and large batches that my small KA really can’t handle (plus, I live in fear that I’ll burn it out.) So I splurged and bought the Ankarsrum about 10 years ago and that thing is a beast. For me, it’s not an either/or. I consider both the KA and the Ankarsrum to be essentials in my kitchen and well worth the money. I also splurged on All-Clad a few years ago after I realized how much money I’d thrown away on cheap cookware that just didn’t last. Same with the Vitamix. I would actually consider all of them to be frugal purchases, since they’re all built to last and you get your money’s worth.
Hobart is famous for restaurant mixers. The huge mixers are amazing. I worked in a bakery, and we had all Hobart equipment.
Exactly
Same here, my KA is 35 years old. Workhorse. If it ever goes, I'm going to look into Ankarsrum. I've heard that KA switched to plastic gears somewhere in the late 90s. Mine is all-metal gears.
my mom got a Ankarsrum as a parting gift when she moved away from home in the early 80's. she still got the machine and it runs just as well as it did 40 years ago!
Not only will the Ankarsrum not struggle with bread dough, it will handle a much higher volume of dough. My Kitchenaid struggles with two loaves, the Ankarsrum easily handles four. I make a lot of sourdough bread, and while I usually mix by hand, when I need a machine, the Ankarsrum makes it so easy; especially when working with high hydration or enriched doughs. I have a brioche recipe that is nearly impossible to mix by hand, the Ankarsrum makes it easy.
KitchenAid got lazy and hopefully this new brand coming in will wake them up. Their motors don't have anywhere near enough torque. The lower speed settings aren't using a lower gear like in a car; there's no transmission, it's just less power to the motor.
Ankarsrum
@@dtemp132 "new brand?" It's been available in the U.S. for at least the last 20 years. 🙄
I'm a fan of the Ankarsrum too. I bought one after burning through three Kitchenaids over the years. The Ankarsrum... I'm wondering which of my kids will inherit it when I'm gone.
That's good to know, but why would you need four loaves of bread? I suppose you give 3 of them away to your neighbors and friends, and I commend you for that.
Swede here. I inherited an Ankarsrum (formerly sold under the brand Electrolux) from the 70’s. Use it every week, it has a great meat grinder attachment and it’s also amazing for pizza dough that requires a lot of kneeding. 10/10 would recommend.
Love the Ank for mixing bread dough. I burned out two KAs and bit the bullet. No regrets.
We've had an Ankarsrum for about 4-5 years now after using a Kitchenaid and then Bosch before running into the limitations of both with our baking. I am so glad you checked this out and discovered what we have! The Ankarsrum is truly the best for bread baking of all sorts.
Thanks for covering the Ankarsrum. I had a hell of a time finding useful reviews of that machine before I got one, and I'm so glad I did. My KitchenAid was loud, it wobbled and walked, and soft doughs tended to climb up to the head while mixing. The Ank has none of those problems, and it's easier to see and manage your dough with the big open top.
"Bakers who have burned out machines know who you are." Yup, that's me. I bought an Ankarsrum 5 years ago, and love it.
Twinsies! Burned 2 kitchenaid pros making 100% whole wheat bread. My ankarsrum is only a year older than yours and still makes three large loafs of whole wheat bread without breaking a sweat.
After my 28 year old Kitchenaid broke, I received the Ankarsrum for Christmas. There is a learning curve, but I really like this mixer. It feels stronger, has a great warranty, and performed very well with sourdough bread, cookies, and cakes.
In the 80s, I bought a used Bosch Kitchen Machine in the US and used it for another two decades at least. The Ankarshrum has a design similar to the old Bosch. I even had attachments from my mother-in-law that were perhaps two decades older than mine. It really was a machine to pass on to the next generation. And as others have commented about the Ankarshrum, it could easily knead four loaves of bread in the large metal bowl. Putting the motor in the base lowers the centre of gravity, simplifies the power train, and eliminates the need for the moving arm you find in the Kitchen Aid. These days, I use a smaller Kitchen Aid - love it, but it is not as full-featured or as strong as the old Bosch.
My Ankarsrum is on its way to me!
I look forward to sharing bread, cupcakes, dozens of Christmas cookies, and fruitcake with my friends.
The KitchenAid will go to a new home but my 1972 Sunbeam Mixmaster (it still works) will stay here. I use it occasionally just because it's an old friend that served me well when my children were home.
When Ankarsrum was first introduced in Sweden around 1940 (then produced by Electrolux) it grew so popular they couldn't keep up with demand.
At one point you needed a doctors note stating you needed one due to aches from kneeding dough to be allowed to buy one.😊
awesome thank you for that cool bit of info!
That's awesome!!
@@firedude5135 I believe that it's hard to understand just how liberating household appliances like this and dishwasher has been for women at the time.
love this
I sent my Vitamix in for servicing with great results. It wasn't the most convenient thing to do, but it was much less expensive than replacing it and the turnaround was quick. I was able to keep something out of the landfill and I supported US-based labor. Repair when you can!
Same. Sending it off and waiting for it to be returned was kind of a PITA but the customer service was refreshingly flawless (I'm in Canada, not sure if I was talking to a customer service rep here or in the US), which stands out even more these days.
You should mention how old your Vitamix was at the time of service… My Vitamix is about 20 years old, used almost daily, and still working perfectly… Granted, the container/pitcher is heavily oxidized (and I wish accessories were not so expensive); but, one of the best investments in an appliance I have ever made!
@@EarlHayward my Vitamix was at least 10 yrs old when it needed some attention. It would jump to a very high speed when switched on, rather than me gradually increasing blender speed. It is used almost daily in the warmer months for a regular smoothie and regularly in cooler months for soups and sauces. I was very glad to have the option to have it repaired, the one small appliance repair shop in my area closed during the pandemic.
Good to know!! I’m talking to customer service now and was wondering if the repair is worth it. 😊
@@Lucysmom26this is good to hear! I'm looking for appliances that just work and are an actual investment. I've been limping along with free, gifted or yard sale appliances that really kind of suck while I'm saving money and researching and slowly getting better appliances (15 vs 200 kinda upgrades) When I called Breville customer service I had a good experience and I was Googling the numbers... it looks like their customer service might be based in Canada! I understand they're an Australian company but they came to United States and then Canada and then over to Europe and are a fully Global brand now. Not sure if it was really a Canadian service center though, I had trouble understanding one of the service Personnel because they had a thick accent but who knows with how easily people move about the planet nowadays.
As a Swede, it's nice to see the kitchen assistant from Ankarsrum getting some attention across the pond. Made and assembled by hand, it has an 80-year history behind it. Would probably buy one if I did not already own an Electrolux (which is also sturdy. And Swedish.)
The Electrolux Assistent is the same thing as the Ankarsrum Assistent. They changed the brand name in 2008, all accessories and spare parts are interchangeable.
I love the gear heads' reviews. Between them and Alton Brown, I've really streamlined my kitchen, reduced clutter and freed up valuable cabinet & counter space.
I didn’t see anyone mention this, but with my ankarsrum (actually Electrolux) I was recommended adding the bread ingredients “in reverse”. Add the liquid first and then add flour until you get the right consistency. This was much easier than the traditional way, and I didn’t have the problem of the dough climbing the wall as much.
Yes, I learned that way as well and it makes all the difference. I love my Ank!
That’s not reverse, that’s how you’re supposed to make bread in a blender, adding the flour to the water.
@@m.s.6586 well, then it would seem to be in reverse for a stand mixer.
This is how my swedish grandma has made cinnamon buns and saffron buns my whole life. I’m 26 now, I don’t know when she got her mixer but it looks ancient and always has that’s for sure
This is the first really good review I've seen of the Ank. I had my Ank for 20 years and then sold it as I needed a larger mixer. It works wonderfully, I made as many as 40 bagels in a batch (which I do not recommend - it was more dough than the bowl could hold, but the motor never hesitated). It is a great general purpose mixer! In addition to being able to mix at higher speeds, the Ank can make as many batches back to back as you want, KitchenAid recommends that their mixers (at least their smaller ones) rest for 45 minutes after 2 batches back to back.
Now you made me want a toasted bagel with butter.
@@kfl611 you're not supposed to toast bagels--I'm willing to guess you're not Jewish.
@@HotVoodooWitch how dare they! idc personally bagels are delicious toasted. with cream cheese
@@HotVoodooWitchugh, shut up
@@Pinksugarelephant oh, that was CLASSY.
There is a big advantage in placement of the Ankarsrum motor: No matter how much the dough climbs the beater, it won't get motor grease on it.
It’s important to mention how much quieter the Ankarsrum is. Also with the bowl removed it is much lighter and easier to move. I have burned up several KA. This recommendation comes from a retired professional baker.
I’ve had my Ankarshrum for years & it was the best decision. I have invested in the attachments & they have saved my life in terms of ease & time.
Best machine ever.
Some insight from someone who was a line cook for a long time, in a lot of different types of kitchens; High dollar, pans are for the most part a waste of money. Virtually every pro kitchen I've been in used relatively cheap "buy a stack at a time" ($8-20USD/ea depending on size) aluminum pans. Even the fine dining kitchens.
Which does not mean those same pans are ideal for every home cook.
In skilled hands, the quality of the food cooked is little different. In unskilled or moderately skilled hands ... I want my skillet to help me maintain even temperature on an underpowered household burner.
Clean up is also a difference. There are times when my skillet sits dirty for a day or two before cleaning (health issues, and I live alone). My $$$ stainless pan cleans up easily after soaking. [It's actually a titanium coated Hestan, which fits my personal needs even better than plain stainless.] When I used cheaper pans, cleaning could be a nightmare.
I am also willing to pay more money for a pan that will last a lifetime. In a pro kitchen, nothing will last that long, so high durability doesn't make sense.
I'm not saying low cost pans are bad ... they can be the exact right choice for many. They just are not right for me.
@@lizcademy4809 in addition, I have yet to see a disposable Pullman pan.
Love my Ankarsram..still cannot spell it. Went thru two kitchen aid and one Kenwood. This one fantastic. The meringue and whipping cream texture is so fine. Much faster on the shipping front. Bread dough is a snap. Totally worth he two hundred extra I paid for it.
Bought a used Ankarsrum just for dough. It was missing the extra whisking attachment. great for making pretzal and bagel dough. I can telll you it will never break. They are belt drive so you dont have to worry about the gears breaking. I also own a kitchenaid 4.5 qt that was built when Hobart owned them. They had metal gears back then and were more of a commercial machine.
You're lucky. I waited years to see if I could find a second hand one and never did. Ended up breaking my piggy bank for a new one.
My friend who bakes a tonne sold her KitchenAid in favour of an Ankarsrum and she’s been preaching about it endlessly. If you’re a hardcore baker yes it’s definitely worth it
I’ve had my Ank for 20+ years, it handles everything I’ve thrown at. When I make bread it easily hands 6 pounds of dough. Once I’m ready to knead I set the timer and walk away. The open bowl is a real plus, too.
That mixer was really interesting! To think a
motor on the bottom mixer has been around since the 1940’s, and no American brand has copied it, amazes me!
There may be a reason no American brand has copied it.
@@5610winston yeah, it's called "patent."
@@HotVoodooWitch Patents expire at 17 years from record of invention.
A simpler explanation is that manufacturers found the drawbacks outweigh the advantages.
@@5610winston patents can be renewed. And if it makes you happy to think that KitchenAids are superior to Ankarsrums, knock yourself out.
A lot of the European mixers outperformed the gear driven style Americans prefer. If I remember correctly this one is actually belt-driven from a pretty heavy duty motor and a lot of the Kitchen Aids are just gear-driven which is actually a weaker transfer of power which is why they get so hot on top when you're trying to work very much heavy stuff or use them for very long. It's also why they tend to break down. I had a friend whose mixer head broke and a lady at work had one of her nylon sacrificial gears strip. I understand that's there because when you have too much load that gear will break so you don't burn up the motor, although she said she wasn't doing anything outside of what the manual said she could do so I don't know. I got my KitchenAid very lightly used, bowl lift pro version from a friend for $100 so I can't complain
I own an Ankarsrum and this thing is a beast. Fantastic for bread dough. I got tired of my Kitchen Aid sounding like it was struggling and trying to walk off the counter.
I am coveting that Swedish mixer. Wow, I really, truly want that. My precious! ❤
Regarding the Breville Pizzaiolo, the discolouration comes off with oven cleaner. And the mess made by corn meal or flour when launching can be solved by using parchment paper instead. Just use it for the first 1-3 minutes, and remove it when spinning the pizza. Trim it short to prevent it from being exposed and burning.
I have ankarsrum for 5 years now. I bake once a week and I use this to bake sourdough. I always got good dough with this machine to the point of reaching ”window pane test”.
I mostly only use the roller because it really mimics the kneading with hands.
This machine is really good if you bake a lot of bread. Really sturdy and above all it is made in Sweden. My father in laws wife has this machine that has been passed down from her mother and it is still working without problem. 👍
Ankarsum vs. Kichenaid is like tank vs. car. I used Ankarsrum a lot for bread dough. It handles big volumes and never disappoints.
Another great thing about the Ankarsrum is that it can handle any volume of dough big or small, because the roller design will always knead the dough against the walls of the bowl, whereas smaller amounts of dough in the Kitchen Aid will simply bunch up around the dough hook and spin around in the air rather than knead.
@@sigrid714 I saw a RUclips video that said the opposite. The Ankarsrum can't handle small amounts
@@chuckychuck8318 The roller compresses the dough against the wall of the bowl while the scraper attachment spins the dough around, so the size of the dough doesn't really matter. I can't see how anyone could struggle to knead smaller amounts of dough using the roller. Making small batches of rolls was actually one of the reasons I got this thing.
@@sigrid714 What is most appealing to me is the beater bowl which feels like it would also handle much smaller volumes way better than my kitchen aid does. If I want to cream butter, whip egg whites, or whatever, if I'm not making giant batches the whisk barely touches it.
I want one ! Actually my sister's kids for some crazy reason, don't cook. How they eat and stay alive I have no idea. But her youngest daughter, married a guy who loves to cook, so maybe one day I will save up enough money to buy them one of these......he will use it I am sure.
Ankarsrum are just the best. Solid build, easy to handle, easy to clean, easy to ad ingrediens, easy to se the dough develop, it looks good too. Top end product, quality.
I love my Ankersrum.
People talks about a leaning curve but watch a few videos and you will master this beast with ease.
I’d love to hear more about the differences between the stand mixers. That is worthy of its own video in my opinion.
Hi, I think they have an entire video just on comparing stand mixers. Cheers!
Yes! And please include the Bosch Universal!
I’ve had the Ankarahrum. Aka Magic Assistant made by Electrolux since 2005. It has been fantastic. Bought it from a company in New York and had it shipped to Canada. They have been in the USA for a long time just under the original name. Swedish made and the best bread mixer ever using the roller. Never bought attachments just too cumbersome.
It has been around since WWII.
I have an Ankarsrum assistant from the 40s and one from the 70s. They work as well now as when they were new. quality pays off!
Regarding high end mixers, I’ll also add, my KitchenAid 7qt pro line model with its DC motor, still only came with a one year warranty, Ankarsrum, a full seven years. Which really says a lot about what the companies themselves, think of their machines.
So I’ll keep my KitchenAid for other baking tasks, but for bread baking, especially stiffer, whole grain doughs, my Ankarsrum does an outstanding job.
We are doing the same thing!
@@Michael-xz1nk bear in mind that you can use the Ankarsrum's roller and scraper for EVERYTHING. You can't imagine how beautifully it creams butter. My cousin's daughter started using their Ankarsrum when she was ~12--she went straight for the roller and hasn't looked back.
The Ank rules!
I think that "2,500 wattage range" comment on blenders needs to be verified. That would be over 20-amps which 99% of the outlets in the US could not support.
I love that you recommended the ankarsrum. I purchased one about 2 years ago, and I just love it! Super awesome appliance once you are past the learning curve.
Love my Thermomix! There are attachments now for food processing, peeling, chopping etc. I think the video was misleading on the smoothie- I never have an issue with chunks left if I run it for a minute. Ankarsrum, I totally agree and far prefer it over my Kitchenaid that caught on fire. Just know it is super heavy, so I swapped it out for the Bosch Universal Plus. Great torque on the Bosch as well and super light while still holding up quality wise. Can't go wrong with either.
I love my Thermomixes (I have a TM31 and a TM6) but I think my Vitamix does a better job on smoothies.
I love my Ankarsrum, it can easily make BIG batches of dough without breaking a sweat. I think they are way easier to use than kitchenaid. They perform better too.
Been researching the Ankarshrum as well for a while. I highly recommend looking at their videos before purchasing. The thing that scares me is the learning curve. Don't look at any reviews until you watch the manufacturers videos on how to use it. The vast majority of bad reviews were people that expected it to work like a typical Kitchen Aid mixer and definitely did not learn how to use it.
Having grown up with Ankarsrum I struggle to see how anybody could be confused by it. No reason to make it sound complicated. It’s a super simple machine.
As a chef and for that matter anyone it takes really no time to learn.❤ It.
It's not difficult to use at all, it's just different. As stated in the review, it's a far superior bread dough making machine, about the same with cookie dough or mashed potatoes, a KitchenAid is better for whipping.
@1984harryman I don't think anyone said it was difficult to use.
I actually did get one a short time ago. I am still adapting recipes to it. Ankarsrum had some great videos on how to use the mixer, but they appear to be replacing them, and the new ones aren't as good.
It is definitely a much better machine for making bread dough. Cookies, cakes, and whipping are not as good. Scraping the bowl for whipping and cookie dough is tough and things don't always mix in correctly
@@ericjohnson3218I miss some of the older videos that Ankarsrum USA has pulled. I was told one reason was because they didn't think the video quality was good enough.
I love my Ankarsrum! I did enjoy using my KitchenAid for other things BUT my Ank is far better than it from the whipping of the eggs, fluffy batter and the bread dough is great. With the KA, I had to use more flour than the Ank. I mill my own flour and can make multiple batches of bread. Worth every penny!
My KitchenAid K5 is now 32 years old, and still going strong. I love it!!
My kitchen aid K5a is over 50 years old. I used it for cooking classes for 17 years and catering for more. Lots of baking and wedding cakes too. I have extra bowls, a copper liner, meat grinder, pasta attachment and extra whisks, paddle and dough hooks. It's a work horse. Love it. X
Yes, I really believe the older ones are better. I have one that’s about 35 years old but it’s too small for the kind of things I now make. And I’ve gone through 2 larger ones in the past few years and the one I have now doesn’t sound great.
My KitchenAid mixer is 34 years old, still going strong.
Ah you have one of the old motors. I'd definitely compare this ankarsrum to an old kitchenaid. I had a KA pro and the gears are made of plastic ☹️. Old KAs are a different beast completely.
I'm looking forward to own my own house one day and be able to host an Ankarsrum and a Vitamix. My Tefal don't seems to want to die so it will complete the Ankarsrum perfectly if I really just need to beat a lot of eggs. I've dreamed of owning an Ankarsrum for 11 years now and I'm really glad to see you enjoyed it.
It took me a LONG time to finally get mine, but I did! I hope you can get yours sooner rather than later.
Ever since the '90s, my mom has used a Magic Mill DLX, which is now apparently known as the Ankarsrum mixer. She absolutely loved it for kneading bread, which she would make weekly and even would sell her bread at local stores for a while.
I hope I'll inherit her Ankarsrum mixer _and_ her Vitamix blender someday!
You can't go wrong with either one. Unless things have changed, the Ankarsrum factory makes some of Vitamix's motors for their household blenders.
Wow, you ladies and the rest of the presenters are absolutely, wonderfully informative and and no matter how casual or down to earth your presentation is, it's never silly or nonsensical. Your reviews address exactly the kinds of issues that people discover only after they use the products and discover the downsides of their purchases. Please, don't ever retire.
Oh, come on. I own a Vitamix, the NEW Thermomix, and an Ankarsrum and they're not demoing any of them properly.
@@HotVoodooWitch ? If you have ideas of what we need to see, please give specifics, we are interested :).
@@yvonnerahmes9618 specifics here on RUclips for starters: anything from AnkarsrumUSA and The Bread Beckers; for Thermomix, Richie TheFoodie and Cook With Janie (after that you can do your own research; they're not the only such RUclipsrs who do good demos). Vitamix--Blending with Henry. These are RUclipsrs I personally follow. They're all engaging and, perhaps more importantly, THEY ALL KNOW HOW TO USE WHAT THEY'RE DEMONSTRATING.
Have fun! 😇
Thanks Witch, we all need a good dose of negativity
@@joycemartin8354 SO happy to oblige you with a dose of the truth. 😘
I make bread and pizza dough on the regular. I got the ankarshrum machine. Bake bread and pizza dough? 1550g of flour at a time! The open bowl is a revelation. Bake cookies? Fantastic results but do (with sticky dough) have to stop and wipe the bowl but much more easily than my KA. The machine is also a lot lighter than KA…and looks super cool on my counter!
I have the Ankarsrum and it is easily one of my Top 5 ever purchases. Have had it for well over five years and use it regularly. Still works and looks as new.
I have my mother's Vitamix that she bought in 1992. I had to replace the wet container about 10 years ago, but it's still going strong 30+ years later. I love it.
My outdoor grill ($450 Monument) gets up to about 600F after about 15 minutes of preheating and I can fit two 15" pizza stones $35 each from Amazon) on it. We get the dough from a local pizzeria and make our own pizzas on it often. Each pie takes only a few minutes to cook and the crust and thin and super crispy.
Well said. If you haven't some authentic Neapolitan dough recipes with imported or King Arthur 00 flour and fermenting a couple of days, it can be a step above a local pizza shop's NY style dough (or almost the same depending on your pizzeria)....
@@zincfive
I'm on Long Island, so amazing, authentic pizza dough is just around the corner. :)
I’m surprised ATK never mentions the Bosch universal mixer which has design similarities to the Ankarsrum. The Bosch has been in the US for decades. I’m a serious baker and I’ve had mine for 26 years and make huge batches of dough in it (6 loaves of bread at a time) with never a problem. Never jumps around. Excellent attachments too. I love the blender, food processor/slicer/shredder, and juicer. Every bread baker I know loves their Bosch. A friend uses the one passed down from her mother.
I was thinking the same thing.
ATK without Chris isn’t a serious operation anymore
have heard good things about the bosch, when my kenwood chef finally gives up l might buy one, but i wont hold my breath its 30 years old and i use it most days to peel spuds and make smoothies
@@debeeriz I grew up with Bosch appliances at home. only replaced them on my 30th bd
@@salamanje i bought kenwood because my mothers one was over 50 years old and was passed down to my sister and it is still going, l did buy a kenwood stick blender a few years ago that broke,, plastic drive shaft, so l dont think the new kenwoods will last as long as the old ones, bit like sewing machines the old ones will last forever, but the new ones use plastic gears which break after a while.
I'm one of those bakers who burned out two KitchenAid mixers. The first one when it failed because the PLASTIC (??) housing for the transmission allowed the metal parts to warp and wear. Still I bought a larger, stronger KitchenAid mixer but burned it out making two loaves of my whole grain bread. My wife gifted me with an Ankarsum Assistant mixer and I have been so very happy with this excellent appliance. KitchenAid is relying on the original design and manufacture by Hobart who still makes giant commercial mixers. Hobart makes a countertop 3 speed mixer in one color that cost $1200 last I looked. That Hobart mixer is a real kitchen tool and much, much more than a countertop decoration. I still have a small KitchenAid stand mixer that is 40 maybe 50 years old that was a hand me down from my parents. It runs my attachments and works for light tasks. I expect that my Ankarsrum will be passed on when I'm gone.
I've burned through 2 Kitchenaid mixers mostly making breads where as the Ank has given no troubles at all. I would say that I still use an old semi-burned out Kitchenaid for more substantial cookie recipes where there are a lot of mixins :) The Ank will whip things better than any other mixer I've had!
I got the Ankarshrum specifically because of making sourdough, but it's so good that I barely use my 6 qt Kitchenaid (which, honestly, isn't much less expensive than the Ankarshrum) now. I'd even wanted to make sourdough bagels but I was warned off using the Kitchenaid because there's a good chance it'd burn out the motor; no problems whatsoever with the Ankarshrum. Besides that, it whips cream and eggs at least as quickly
You can use the stainless bowl for meringue and whipped cream, too. In fact, the roller is great for making butter because it forces the buttermilk out by squishing the butter against the bowl.
@@HotVoodooWitch thanks, I didn't realize, what a good idea!
I love my Ankarsrum! There's a bit of a learning curve, but it makes quick work out of large quantities of bread and cookie doughs. I also ordered a metal bowl for the beaters, and prefer it to the plastic one. I replaced my ancient blender with the Ankarsrum blender attachment. I use it to puree soups and make milk shakes. Plenty of power for both. The mixer lives on the counter, so it's more convenient than a separate blender was.
I have two clear bowls for baking with the Swedish mixer. Definitely expect it to last “forever”
People may overlook their outdoor grill for pizza making. Most grills have major btu's from gas or charcoal, and with a steel or stone, or honestly just on the grates (don't knock it 'til you try it) you can make fantastic pizza, and save the half or a thousand bux for a bulky device you use only a a number of times and then gets stuck in your storage for the rest of your life, waiting to rust out or end up in the trash or at a yard sale with a $10 tag on it.
thought the same thing
I didn't outlook my outdoor grill, I factored in that I like making pizza much more than I like grilling in the rain and cold.
I've had my Ankarshrum mixer for almost two years now, and I love it. I feel like I have my money's worth out of it each time I use it. I still have my Kitchenaid out, and I still use it as well, but for any dough (especially enriched ones) Ankarshrum out performs every single time. My Kitchenaid is still more efficient at whipping egg whites and whipping cream, and I like it for cookie doughs more (the paddles for that on the Ankarshrum are really delicate and can bend depending upon the additions you might use). But all-in-all I feel like my bread baking game has gone up several levels since I got it.
PS - Lisa is right, watching it mix dough IS hypnotic!!
Why aren't you using the stainless bowl for cookies? The roller/scraper does a fantastic job.
My Ankarsrum just arrived yesterday afternoon and I can’t wait to use it! Good to know I made the right choice
This was a very good, very comprehensive review of some expensive kitchen gadgets. I was quite surprised that ATK would publish such a lengthy YT video on these products. Would like to see more in-depth reviews like this one of ALL gear that ATK tests. All too often, these segments are just a 2 or 3 min. summary of their findings without much useful content.
I received my Assistant (Ankarsrum) about 20 years ago. After ruining 2 Kitchenaids. The learning curve is steep, but I dont think i would go back.
Thank you for verifying my interest in Vitamix
It's less steep now because the U.S. distributor/national sales manager knows the Ankarsrum like nobody's business and posts videos.
Thank god Lisa and Hannah there isn’t an Amazon setting for “if Gear Heads say get then just auto-order it for me” I have invested in many of your top rated items over the years, and my Vitamix and Kitchenaid Mixer should be in my will. Oxo is an excellent brand, along with Lodge and All Clad and the amazing and versatile Nordic Ware half and quarter sheets which ATK has featured for many years. Love that you buy what you test!
Michael Albuquerque NM USA
For serious bakers, I wonder if the better deal is not the BOSCH MUM 6 (Bosch Universal Plus) instead of the Ankarsrum. That machine is basically meant for doughts above 2 lb. It is tried and tested for decaded and fairly inexpensive (roughly half price of a Kitchen Aid).
The Ankarshrum is so intriguing! I'd never heard of it but I love that it makes it easier to add ingredients to the machine and seems to be much heavier duty than what we have stateside
Just get one, you will not regret it, and it will last **forever**
If I were cooking for a large family (instead of just for myself) that built-in wall-scraping spatula would be worth the price of admission. What a helpful tool.
If you haven’t seen the comment about revers the adding order, just remember to start with the liquid and yeast first and then add flour, salt and what else you want to add 👍🏼
Aside from being easier in adding ingredients, you can also stick your hand inside the bowl while it's running without losing it.
My Bosch was the same. I have never wanted the kitchenaid because of the motor in the way.
I really like that mixer! The constant bowl scraping is so helpful. Thanks for this segment... I know what I won't be spending my moolah on now, for sure. I ♥️ ATK.
Same boat, it was the most interesting novel product i saw.
The mixer works exceedingly well I have one and a half for the last seven years. I presume KitchenAid just pays them.
@@nathanjustus6659 Talk to text???
Thank you also. I had to read that 3 times to understand but I get your drift finally.
@@SamSolasdonSaol Yes I apologize I should have checked the phrasing. I have had an Ankarsrum mixer for 7 1/2 years. They were exceedingly well. I believe the Americas test kitchen gets paid off by KitchenAid.
@@nathanjustus6659 This is the first time I've seen one. I'm old and hard to impress. LoL 😜 Thanks for your clarification and your input.
I have an electrolux version of the Ankarsrum. It is awesome. I used to hand-knead a lot of really dry dough for my mom. I'm glad I found a non-industrial appliance that can do it for me. Bit of a learning curve though.
We have a Vitamix and we love it. It's expensive, but we use it a lot. If you divide its cost by the number of operating hours, its per-hour cost is well below some other gadgets we bought for less money but hardly use.
I tried making peanut butter in it, and now my wife says she can never go back to pre-made peanut butter. We put in unsalted nuts, sea salt, and a measured amount of honey. (If you do this, be sure to keep it in the fridge as there are no preservatives in this peanut butter.) The most amazing thing: the high-speed blender blade homogenizes the peanut butter and you don't have much peanut oil separating out.
I much prefer my Bosch Universal Plus mixer to Kitchenaid.
Surprised it’s rarely reviewed in mixer comparisons such as this
It's so good but it's soooo ugly! When I was on the market for a mixer I really wanted a Bosch because it's so much cheaper than the ankarsrum, but I just didn't want to have that thing on my counter haha
I'm impressed. This is the first time you've actually taken the time to get past the learning curve on the Ankarsrum. You called it new, but you reviewed the Electrolux years ago and failed to make the effort to understand how it worked. I have owned both and Electrolux Assistent (equivalent to the Ankarsrum, old brand name) and KitchenAid mixers. The Electrolux is a far better mixer for bread dough and some other functions (attachments like the meat grinder are burly). The KitchenAid is probably better for things like whipping cream, mixing batters and egg whites, creaming butter, and some other things along those lines.
I broke down and bought a Vitamix about 20 years ago. I’m a cheapskate and couldn’t see how it could possibly be worth the expense. Two of my friends have always lived extremely frugally, we’re talking vanlife since the 90s, and I realized BOTH owned a Vitamix. Then I burned out my third blender in a year. One of my Vitamix owning frugal friends and I were at a food and wine festival where Vitamix had a booth. I bought one and have not looked back.
We have used it almost daily since then. Every morning we make a smoothie, Hubby is making it as I write. I use it to make my own rice and oat flours. I make soups, sauces, and salsa. I don’t even wonder anymore if it can handle it, something I always wondered with my last blenders and the reason I burned so many out. It wasn’t that I was abusing the old ones, they just couldn’t handle a slightly heavier load. And I mean slight.
I wanted to update my Vitamix with one of these newer models but my 20 year old one is working perfectly. I’d pass it along to a family member but, as of yet, I’m not ready to part with it.
We also like to give them as wedding presents. I’m hard pressed to think of a better gift.
Sounds like the Anksaurum is the Vitamix of mixers. I may have to exchange Big Blue, my KitchenAid, for one. I never knew you can’t go past 2 for mixing dough. That’s probably what did in Vader during tamale season some years back.
This was a VERY well done video and answered a lot of questions I’d been mulling over for some time. Everything in one video. It answers the question, “If you’re a serious home cook and can afford to buy these appliances, does it mean you should?”
Thank you!
Maybe it’s just me, but I can’t find the Ankasrum video in the comments. I’m currently listening to that portion of the video (while drinking my Vitamix smoothie) waiting for the link to pop up. I’m old so maybe it’s in the comments but I’m not finding it or maybe I’m imagining seeing the link in the upper right.
If you review your pictures with regards to the Thermomix blender, it actually shows another blender as display for the thermomix. The thermomix have a brilliant blender, imho.
I've owned a blender for > 40 years. It was a must have in the late 70's.I think I've actually used a blender maybe all of 5 times, almost exclusively for a banana milk shake. I recently packed up to move and found my blender stuffed in the back of the cabinet above the fridge, out of sight, way in the back. Honestly, I didn't even know it was there. Don't recall when I last used it. It's an Oster, narrow bowl. I probably paid about 20 bucks for it. It still works. Boxed the thing up and away it went. Wonder if I'll ever even see, let alone use the thing again in my lifetime.
We've always had a blender and for the most part only have used one every few years, except when we realized the gasket had been lost, and the gasket with the blender was for something else. But when you need one you need one. I made hummus a lot for awhile, but I have this huge blendtec blender (i got it for free) and it just can't handle small amounts of food. It's way too wide and the blades are too high up. So I had to make way more than I wanted, to make the food hit the blades properly. They sell a smaller jar but it's expensive and they're famous for breaking. Now it's just sitting in my kitchen waiting to blend the mythical correct amount of food. It also smells like a house fire
I'm the same with blenders - just never use them. I actually owned the Vitamix model they recommended , but I ended up using it to grind wheat berries for flour more than anything else. Otherwise it never left the cupboard. It did a surprisingly good job at grinding wheat, but I felt a bit silly using such a fancy blender for that so I sold it and got a proper grain mill.
15:15 Not sure it is new to the US. I think Williams Sonoma had it in its catalogue as far back as the 1990s
We definitely put the hurt on our KitchenAid stand mixer making bread in it. The bowl wouldn't stay latched when mixing heavy doughs, and a 3rd party meat grinder attachment we got for it kind of messed up something in the gearing. We upgraded to a bowl lift model and it is much more powerful and stable!
Yes, we love the Thermomix in Europe. It’s a great machine! They now also offer a slicing attachment. And yes, it has a learning curve: you learn to judge by sound instead of sight, and this becomes intuitive very quickly. Also, it is easy to adapt any recipe of your own for the Thermomix. It performs a lot of jobs in excellent fashion, that’s why the chefs use it (think any kind of sauce, purée, etc.). Other jobs it does merely well, eg it is not a vitamix but it compares to your trusted food blender. I don’t want to miss it in my kitchen anymore, I use it to aid in cooking daily, sometimes prepare whole meals with it.
I have a TM6 (and the TM31 I bought in Canada) here in the U.S. and I really like it a lot. Unfortunately, we don't get access to a lot of what you do in Europe, e.g. the Friend, plus I had to send to the UK to get a hard-copy recipe book because Thermomix U.S.A. no longer includes one. 🤬 (I've been a Cookidoo subscriber since the TM5 days). Chefs here aren't supposed to use them because they're not rated for commercial use (most states here are pretty strict about that) but do use commercial Vitamixes (I love my Vitamix as well). What's REALLY annoying though is that we have no access here to the Magimix Cook Expert--that's an appliance I'd really like to get my hands on. Unfortunately, L'Equip (Magimix's U.S. distributor) doesn't think it will sell here, so no Cook Expert. 🤬 🤬
@@HotVoodooWitch I once almost bought a magimix food processor, but where I live, even if you can order it online, they do not offer customer support or repairs, so I didn’t buy it in the end. The cook expert looks intriguing especially if you do large batches. It’s weird that through internet and social media, you learn about all the different appliances marketed around the world, but then you can’t get to buy them if you‘re in the wrong location. 😆 I always wanted to try Breville but they don’t market it here, so only in my dreams. 😁
@trilliand I am from the US so some things Breville offers here they don't offer quite the same as elsewhere. I watched a video from the UK on the Sage Bambino Plus and it comes with a Claro Swiss resin water filter. I bought the Breville Bambino Plus, as I really do appreciate a good coffee and I bought it at discount (my most expensive single purchase other than my home, car and snowblower up to this point.... but I'm looking at Vitamix 😂) and there was no way to get a filter with it, it wasn't advertised that it was even an option domestically. I explained all that to say I went and started searching European websites and after a little Googling I found Sage out of the Netherlands and navigated to the parts section and found the water tank and it has the same part number as the one available in the United States and then I looked into the filters and the filter holder is the same one they use in other espresso machines that are available in the United States. I just ordered one from the Breville website that was made for a different unit but will fit in my tank because of cross-compatibility and uniform design! So happy to keep the internals cleaner and hopefully lasting Longer! (you can actually use it as an instant countertop Kettle as well because you can pull a cup of hot water out of it after something like 3 seconds of turning it on. It's amazing 🎉 a double espresso in the morning and a cup of some caffeine-free tea for bed
It's for people who can't or aren't interested in cooking.
@@ArmadilloGodzilla my mom has compromised mobility and I've considered several times getting her one of these but she is very stuck on convenience food or wanting to make her own recipe and I don't think she would transition well even though it would be so freaking simple for her to feed her and dad with minimal effort since the pot is dishwasher safe
I've got a smaller KitchenAid mixer as well as the earlier version of the Ankarshrum (bought from the King Arthur Flour in southern VT north of Boston, so it has been sold in the US before). The Ankarshrum is built like a tank, and as your video pointed out, it doesn't even "breathe hard" even with high-gluten doughs. It's also relatively quiet. It was Electrolux branded "back in the day".
A sort of hybrid of a blender and Thermomix, we love the InstantPot "Ace" blender, which includes a heater and make great "hands off" soups. Unfortunately I believe they've dropped the product line.
Another "expensive toy" you might investigate are chamber sealers. Much easier than home vacuum sealers for sous vide cooking and freezer storage, but they're big, heavy and expensive. But I use it almost every day, even if only to reseal stuff from the freezer.
My chamber is awesome. Not big, not heavy. (Not cheap) but I vacseal/freeze soup, stew, chili, meat, cheese. Saves a ton of $. After I get an Ank, will be able to freeze dough safely.
My wife got her Ank about 3 weeks ago after our 32 year old Kitchen Aid was really struggling while making bread. Wow, what a difference with the Ank. Highly recommended. We also own the Vitamix A2500 blender and the Cusinart 14 cup food processor…all ATK recommended. We are done for life. Buy great and buy once! Cheers!
At $1,000 USD, I'd say get the Breville pizza oven if you make a lot of pizzas. If it's something you're doing occasionally, a pizza steel would be a much better investment. You're not going to be as sad thinking about how much you paid for the pizza steel that sees usage once every couple of months. BUT, if pizza is on the menu quite regularly and you have a spare $1,000, sure get the oven.
You don't even need a pizza steel, an oven safe frying pan is more than adequate
@@sonnyboy2340 or a big cast iron pan. I just use an old cast iron and the pizza comes out fine
A pizza steel is also spectacular for baking bread on. Doing "artisan" style bread gets a great bottom crust with a well preheated steel (and then no fiddling with a super hot dutch oven and lid for those types of recipes).
My mum has an ankarsrum and its probably as old as I am!! 33 years xD The only thing top watch for is flour flying xD Take it easy at the start if dry and it will do perfect!!
I grew up with a sunbeam stand mixer and it’s bowl moved and the beaters stayed in one position. When I got a kitchen aid I was mesmerized that the bowl didn’t spin. I got a kitchen aid about 30 years ago and I’m still using it. My mom also had an osterizer mixer. That was really different.
My mom had the same Sunbeam - I still have it!
I also still use my Sunbeam, bought in the mid-80s. It was the first thing I bought on credit (to start establishing a credit rating).
I have both, and both are still working like the day they were bought.
I grew up with a Sunbeam, too! I think my mom's eventually fell apart. I still have its big bowl; the smaller one must've gotten broken over the years. I loved how that mixer could churn through cold butter!
I have an Ankarsrum. I used to have the pro version of the KitchenAid. I make bread weekly sometimes two loaves or more and I find it works wonderfully for a quick breads or yeasted breads, cookies.😊. I love the ability to look in from the top, add ingredients, etc. I will never go back to KitchenAid
This is my save to watch later video when I am ready to invest research ❤👏👏👏👏
I put my pizzas on a piece of parchment paper and cook them directly on the rack--works perfectly.
At what temperature? Gas or electric oven? Which shelf?
Thermomix now has a slicing attachment. Also, for chopping or dicing veggies, there is a guide built in so you don't have to peek. The only thing that's a bit of a pain for your 3 veggie blend you need to do one at a time, empty the bowl and then do the next. If you try to do them all at once you get a bit of an uneven chop.
They're not even using the most current model (although I saw one on their table) and you expect them to know from slicing attachments?
@@HotVoodooWitchyes. Tm6 is the latest. And I'm pretty sure you can stop the blade and still cook. I know you can run it really slowly, and in reverse so it doesn't chop. I like the Thermomix except for having to be on the internet to access your recipes and having to subscribe to cookidoo. They should have tested the TM with sauces. That's where it takes shines.
@@carlanderson4139 these people don’t know what they’re doing; you can’t expect them to make sauces. 🤣
I have an ankarsrum, and I have all of the accessories.. it has never let me down and works great.. a design that hasn't been changed much.. it went under the name Electorlux back then... I have a neighbor with the old models that was passed down from her grandmother..still works perfectly.. (that said.. Ankarsrum has been around for a long time also and the quality so far promises the same..)
My thermomix is... 15 years old?. It's second hand from a thermomix representative. They chop ice and make chickpea flour with this to sell it. Seriously, you put ingredients=get a meal out. Oats, rice pudding, custards, yogurt, dough, bolognese, white sauce in 8 min... seriously amazing. The only thing it can't do for me is creaming butter. But that is an american thing and is not that much used here in recipes.
We have a thing here "croquetas" the thick bechamel used as a base, only with the thermomix. It is the best thing ever.
It comes apart and goes on the dishwaser. Or drops of soap and some rinses with the machine running. The best thing ever.
I love my Thermomixes (TM31 and TM6). That said, you can actually cook bechamel in the Vitamix; I often use it to make roux, gravy, bechamel, et al. Depending on the temperature of your liquid at the start, 4 - 6 minutes and you're done.
@@HotVoodooWitch i've seen it done, but the bechamel for croquetas is more like mortar. It has to dry to be able to shape and then deep fry. You hace to mix in hot until it stiffens. It is "a thing"
@@elscullens is there a Cookidoo recipe? Sounds interesting!
@@HotVoodooWitch my recipe is a family thing but this one is very close. It has funny noises but the technic is this. He uses spanish jamón, but a bit of a strong flavor anything can be used. All cooked first. Musrooms, chopped sweet or salty deli meat, goat/blue chesse, shirmps... It is very common in Spain to add chopped egg to this as well.ruclips.net/video/bQhgRNqQ2tc/видео.html
@@elscullens thank you. I bought a Spanish-made pan to make potato-egg tortilla.
Got the Ankashrum last week and it's a dream for everything-bread, cakes, cookies and egg white whipping. It's important to lock the roller head over a bit from the edge of the bowl so it doesn't bang back and forth with a stiff dough but that is about it. A couple of videos and you are good to go.
After I burned out the worm gear in my wife's KitchenAid making pasta dough - she has one of the old good ones with the Hobart motor - she got me an Ank and I love it. It does the toughest pasta dough without a whiff of complaint, double batches of sourdough, and whips cream super fast. Highly recommend if you plan on challenging your mixer.
As others have said, the Thermomix can now slice. I’d be interested to know what steps you used for making the smoothie as I’ve never had a problem getting the ingredients to come together. Lastly, did you discover the reverse function for the blades? That stops you over-processing things. You can also cook proteins and/or veg in the steaming basket to avoid that. The reverse/slow setting will just lightly move things around the bowl and give you the heat contact you wanted. I’ve had two different models over twenty years and love mine. They do have a learning curve but once you know how to work it, you can adapt any recipe easily enough.
I'd love to invest in a Cook Expert but they're not available in North America.
I got my Ank mixer about 5 years ago, after burning through a few Kitchen Aid mixers, and being underwhelmed by my latest one (now made in China with plastic gears), which had a nasty high-pitched whine. I admit the Ank took a little learning (mostly through videos), but I’ve been making breads, butter, cookie doughs, etc., ever since with not one minute’s trouble. This will last longer than me!
Kitchen aid stand mixers are not made in China! And the only one with "plastic gears" is the Artisan 4.5 and 5 qts. The "plastic gears" is only one- the worm gear. It is designed to break when the mixer risks motor damage...the other mixers, the 3.5 mini, all metal gears and DC motor, all bowl lift models are all metal gears, and the old ProLine 7 and current Commercial 8, are DC motors...
I bought the 5 qt lift bowl model specifically to avoid the plastic gears! It also has a much better motor in it than the standard models. Sadly they sell the 'cheap' models on reputation while they're nothing like the KitchenAid models that earned them that reputation.
@@jblyon2 They sell the cheap models to people that don't do the research. Nothing wrong with having a cheaper model just to make cookies in at Christmas and the odd birthday cake if that's all you want. But it really should be clearer you shouldn't be making anything heavy in them.
As someone who has serviced a Kitchenaid stand mixer with "metal" gears, I can tell you they're nothing special. They're some of the roughest castings I've ever seen. That's why when they run they make a "whir-whir-whir" sound and not just "whir". The gears are so out of round that the tooth clearance changes radically while they rotate. That said... It works just fine for the job it does. 🤷♂
Anyhow... The ~$200 model I have experience with was probably as good as anything else in that price range. I don't think I'd pay what they're asking for the higher end models. I think most cooks should probably be in that range or the much higher end. The stuff in the middle doesn't seem to be a good value, IMHO.
Some parts for KA mixers are made overseas, but most are made in the USA, and all KA mixers are assembled in the USA...in Greenville, Ohio.
I love my Ankarsrum. Once you understand how it works and how it engages with the dough, you can get great results with as little as 500g / 1 lb or as much as 3 kg / 6lb of dough. Just a few weekends back I cranked out two dozen 1 lb loaves of challah in a day, and my throughput limiter was my oven and proofing space, not my mixer.
The only downside to the Ankarsrum is the lip on the bowl. It's great at keeping large batches from creeping over the lip and spilling outside, but that lip makes getting high hydration (i.e. very sticky) doughs out of the bowl. You can't just "tip it out"; it gets caught on the turned-in lip. I've found it best to let such doughs rest for 10 minutes after mixing is complete, then do two rounds of "stretch and fold" inside the bowl 15 minutes apart. After the second round, I've built up enough structure that I can easily get my hand under the dough ball and lift straight out.
The Ankarsrum replaced my KA mixer (which choked on stiff doughs and didn't mix high hydration doughs very well) and my Nutrimill Artiste (lower-end Bosch Universal Mixer) which couldn't handle 6 lb of challah in a single batch.
Once Hobart dumped Kitchenaid they went downhill quickly. I absolutely love my Ankarsrum, made 3650 grams of sourdough today and it laughed at me.
Professional baker here. The Ankarsrum has an Advantage over the larger Kitchenaids in bread capacity not quality of kneading. However, the Kitchenaid (Hobarts) planetary design is far superior in about every other use. Cake batters, cookie doughs, meringues, etc.. The Ankarsrum does not have heavy a metal padel like KA.. Just those little whisks with a plastic head which is known to break. There is a reason why 140 Quart professional mixers in commercial bakeries look exactly the same as Kitchen just a lot larger. Not to mention the attachment variety, third party support, broader functionality and not needing to turn the entire unit on it’s side, is far superior in Kitchenaid.
The pizzaolo is pretty popular among pop up pizza shops in New York City lately. They're very space efficient compared to a normal pizza oven, so you make everything you need just by taking up half of a kitchen counter top. And apparently they make a great pizza too!
Now I wanna get one...
wonder how durable/long-lasting they are though.
the severe charring/discoloration seen in the video after just a few bakes is concerning
@@armuk I would hope that the charring is just the metal getting seasoned as it cooks through some pizzas, but admittedly they probably couldn't stand up to a full production environment. Maybe not the prettiest appliance after some use, but I bet they're still usable for a long time.
Thanks for giving all this info, it is really helpful!