Nice video and informative. Whta is the lowest flour volume you can use? I would like to make 600 g flour batches if possible so that is about 975 g of dough weight when finished at 65% hydration.
Glad it was helpful. The last pizza party we did I made three back to back batches in the KitchenAid. I had great concern about how hot it was getting and actually put a fan on the case and gave it a bunch of rest breaks. It took three hours elapsed time to make what could have been one batch in the spiral.
The 7+ is rated for 3000g/6.6lbs of flour at 60% hydration. At 120g per cup that is exactly 25 cups of flour. I may have to get a big bag of the cheapest flour I can find and see what it will do.
I did look at the IM-5, I paid about half of what I see those sold for. I did order direct from the KYS USA website right before they consolidated and merged both sites together.
@@DougKremer yea you might be right. I also read that it can happen when the dough is over mixed, but not sure if that could be the only reason. How long does it usually take you from start to finish to make the dough?
@ Probably ten minutes. I’m uploading a video right now showing the minimum and maximum specified batch sizes for this machine. It did wad up in the spiral a bit at the minimum. Should be published later tonight once all the processing finishes.
MR KRAMER, I just ordered a KYSPRO 7 today. Can I ask how long did it take for delivery? Like you I have not found much information on KYS on RUclips or for that matter anywhere. Any suggestions? Thanks
I couldn't find much so I made something! I plan to make more with it. I ordered this one via their old USA website on 10/1 with the free 'slow method' shipping. Shortly after that they merged into the one site and launched all the new models. It arrived on 11/1, exactly one month after ordering.
It was mostly my tripod swaying slightly with the bounce in my floor, and RUclips video processing causing weird distortion in response. Look at the countertop in the background, it looks like it’s breathing or something. There is a very slight runout on the bowl, barely perceptible.
This one is rated to a minimum batch of 500g flour, my testing shows it really wants at least 800-900. It mixed and kneaded just fine at less, but toward the end when the dough warms up it ended up wrapping up in the spiral.
I loved the KYS until the moment you came to clean it !!!! cant believe you cant remove the bowl for cleaning - surely you cant clean that bowl without removing it ? cant be hygenic long term ?
This is indeed a fixed bowl model, as are many spiral mixers. Honestly all of the big commercial mixers are fixed head and bowl the same way. It is pretty easily cleaned and sanitized with my flexible fingers. You can soap and bleach, just use a towel to remove the solution and dry it. KYS has introduced an "easy" version since I bought this, the head lifts up and the bowl can be removed.
Nice video and informative. Whta is the lowest flour volume you can use? I would like to make 600 g flour batches if possible so that is about 975 g of dough weight when finished at 65% hydration.
It’s rated for 500g minimum at 60%, so 800g minimum dough. I've done several 1Kg batches with no problem.
Thanks for that video. Exactly what I was looking for.
Glad it was helpful. This is exactly why I made it.
Thanks for making this comparison. I have been worried lately about my kitchen aid burning up. Looks like I may have to step up my game.
Glad it was helpful. The last pizza party we did I made three back to back batches in the KitchenAid. I had great concern about how hot it was getting and actually put a fan on the case and gave it a bunch of rest breaks. It took three hours elapsed time to make what could have been one batch in the spiral.
in your opinion what is the max number of flour cups KYS can handle? do you think it can handle 25 cups?thanks
The 7+ is rated for 3000g/6.6lbs of flour at 60% hydration. At 120g per cup that is exactly 25 cups of flour. I may have to get a big bag of the cheapest flour I can find and see what it will do.
How do you think this compares to a famag? It looks awesome. Did you order direct from the company?
I did look at the IM-5, I paid about half of what I see those sold for. I did order direct from the KYS USA website right before they consolidated and merged both sites together.
thanks sooo much , that was very helpful
Thank you. I tried to show what I wanted to see when looking for a better way to make dough.
When I try to do 70% hydration the dough climbs the spiral hook. Do you know why?
How much flour? I had that happen on a smaller batch. Just as it got to what I would consider "done" it just balled up on the hook.
@ at first 1 kq. Then 2 kg
@@DonSMP might be getting too warm maybe?
@@DougKremer yea you might be right. I also read that it can happen when the dough is over mixed, but not sure if that could be the only reason. How long does it usually take you from start to finish to make the dough?
@ Probably ten minutes. I’m uploading a video right now showing the minimum and maximum specified batch sizes for this machine. It did wad up in the spiral a bit at the minimum. Should be published later tonight once all the processing finishes.
MR KRAMER, I just ordered a KYSPRO 7 today. Can I ask how long did it take for delivery? Like you I have not found much information on KYS on RUclips or for that matter anywhere. Any suggestions? Thanks
I couldn't find much so I made something! I plan to make more with it. I ordered this one via their old USA website on 10/1 with the free 'slow method' shipping. Shortly after that they merged into the one site and launched all the new models. It arrived on 11/1, exactly one month after ordering.
That’s impressive! Would be very useful for home bakers.
You could definitely run a small hobby bakery with this machine.
What make and where did you get the temperature sticker?
This one is made for computer cabinets. There are many similar out there often sold for fish tanks and terrariums.
When you are going to full speed it seems that the turning base has a runout. Is what i saw correct?
It was mostly my tripod swaying slightly with the bounce in my floor, and RUclips video processing causing weird distortion in response. Look at the countertop in the background, it looks like it’s breathing or something. There is a very slight runout on the bowl, barely perceptible.
@DougKremer thank you very much for your response!
Do you know whether they ship these from a US warehouse or is it international shipping ?
Mine took three weeks to appear on UPS tracking in California. So probably was on a boat first.
I just got my KYS 5 and it was shipped directly from China via UPS.
These dont come from Norway?
Wish there was a spiral that could do a small 650g of flour + 425g of water
Get the KYS 5 or 5 Easy (5L vs 7L)
Yes, I think the 5 is rated down to 330 or 350G flour.
This one is rated to a minimum batch of 500g flour, my testing shows it really wants at least 800-900. It mixed and kneaded just fine at less, but toward the end when the dough warms up it ended up wrapping up in the spiral.
@@mikes1330 what is difference between the 5 and 5easy?
Whats the difference between 7 and 7+?
Nice. 12 pizzas 😋
😋
I loved the KYS until the moment you came to clean it !!!! cant believe you cant remove the bowl for cleaning - surely you cant clean that bowl without removing it ? cant be hygenic long term ?
This is indeed a fixed bowl model, as are many spiral mixers. Honestly all of the big commercial mixers are fixed head and bowl the same way. It is pretty easily cleaned and sanitized with my flexible fingers. You can soap and bleach, just use a towel to remove the solution and dry it. KYS has introduced an "easy" version since I bought this, the head lifts up and the bowl can be removed.
What make and where did you get the temperature sticker?
@ : They are for computer cabinets. There are also many available marketed for aquariums.
Is this made in china?
I believe so.
I thought all KYS were made in Norway. Was yours made in China?
@@daWatcher All of them are from China.