The KA is a light to medium weight home multifunctional appliance compared to a very light commercial unit specifically meant for one thing. They are both good when used as designed.
Unrealistic, since MSM 8 is designed for 3 kg of flour and KA for 1 kg of flour. Repeat the test with 333 grams of flour in the KA, then both machines are loaded to 1/3 of their capacity.
I think quite a few commenters misses the point. Perhaps also misled by poster by clearly overloading the KA. What the point is that a spiral mixer makes better bread/pizza dough than a planetary mixer. The planetary mixers are typically more versatile making them suitable for most home-users.
KA mixer is in NO WAY designed to mix pizza dough. simply, it is NOT a "dough machine." i even bought a really good stainless dough hook off amazon for my KA, but it still only gets the dough about 80% there before the dough starts to overheat. so... i forked out the $500 for the vevor spiral dough mixer, which is the same mixer as the MSM... identical in every way and made in the same factory. yep, the MSM / Vevor gets.it.done. !!! my pizza dough is definitely pro-level now and i didn't have to buy an $1850 famag 8. i have perfect gluten structure development. best $500 i ever spent. cleaning the MSM / Vevor is actually not that much of a pain. just buy it if you're serious about your pizza dough. that, and make sure to use caputo red flour. cheers!
Same. I have the Vevor. I paid $360 for it used in like new condition. A beast, night and day versus my wimpy Kitchenaid. I saw a KA lift bowl at Costco today for $399, and the Vevor sells for about $480 new. There really is no comparison. Also you can pretty much do 90% of what most people do with in a KA with a cheap hand mixer, or even a hand wisk!
I did the same. I stepped up from a Kitchenaid to the Maxima. Actually mine is a Vevor as sold here in the US, but it's the same mixer. I think a lot of people are quite happy with the Kitchenaid, but they are not all alike. There are so many different models. Mine was constantly stripping the plastic driven gear. I hate it. The Maxima is a great mixer for the price, but it is a one trick pony designed specifically for dough, and is very heavy. If all you are mixing is pizza or bread dough it's hard for me to recommend a Kitchenaid when the Spiral is almost the same price, and so much better at the job. Vito Iacopelli actually recommends mixing for 20 minutes in the Spiral. I've found that is a good target, although it really seems to come together at around 17-18 minutes.
The Kitchenaid is a planetary mixer. Homegrade. The Maxima is a Spiral mixer. Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity. Planetary mixers are primarily designed for whipping up cream, mixing cookie dough and cake batter ect. Maybe small batch of bread or pizza dough. Spiral mixes are designed for mixing bread and or pizza dough only including high hydration doughs. You won't find a Spiral mixer in a cake factory or cake store. Likewise you won't find a planetary mixer in a Pizzeria or bread bakery. They are two different types of mixers that compliment each other. Not meant to compete against each other. Let alone compare a knock off of an Italian commercial mixer to a homegrade mixer designed for women to bake cookies, muffins and cakes.
I totally agree. Maxima is way better. To be honest though it does require a minimum of 1.5kg dough at a time. For an avid home baker that's not an issue. It is bigger and probably not as good looking which might have storage implications. The last thing I'd like to add that there are spiral stainless steel (third party) dough hooks for kitchen aid that do change the game a lot. I bought one for my kitchen aid and it does help, it's a serious upgrade. It won't cause kitchen aid to beat maxima but I can mill grain and squeeze fruit with my kitchen aid :). So nothing is black and white in life :) Thanks for the video I liked this comparison a lot. People seem to misunderstand why this video was created :)
I just ordered a spiral mixer (Famag 8)but was using Kitchenaid up until now. Even if the spiral mixer should take the dough to the next level, I have to compliment our kitchenaid. It's done a fantastic job until now. But, instead of using the hook from the start try going through the 3 tools you have; the whip for water and flour until you have a pancake-like batter, then the 2nd tool and finish with the hook. That should help. Limit was 1kg of flour for me, however.
An excellent video! Exactly the reason why I resisted to buy such a kitchen machine on the left side (even when my wife wanted to have one). It may be useful for many things (except dough!)..
It is amazing the ammount of errors you made in this dough recipe. first and most important you are using a very weak motor kitchen aid mixer which is not reccommended to make pizza dough, and secondly the quantity of flour, a complete dissaster..., with the right ingredients and the right mixer there is no need to mix longer than 10 minutes, otherwise you are killing the glutten structure because the temperature it will reach by mixing for almost double the time.
Kitchen aid looks nice and it is very stable on your counter top but not a good mixer for bread. The motor of the spiral kneaders are less powerful and the dough will not heat up so much.
Thanks for this comparing, That’s why I changed my KitchenAid mixer to spiral 8kg Italian mixer , it’s really makes distinction when you made the dough 👍
Great video. As a simple home baker, I have learned that I should be kneading my bread dough by hand for this exact reason. The KA just doesn't do well with bread dough. When my KA decides to breakdown I will replace it with a spiral mixer. I wish I would have known about them but I have had my KA for maybe 20 years. It's gotta break sometime.
If he had used a spiral hook in the KA which can be purchased separately, it would have done a much better job - the C hook just isn't good for kneading dough. If you don't mind spending the dough, get the professional bowl lift KA 7qt or 8qt mixer with DC motor - you'll have beautifully kneaded dough in under 10 minutes every time, and they are also great for everything else, too.
Planetary mixers are just not the right tool for kneading bread dough. They're great at spinning it, but that's not kneading. It's a design issue. Planetary mixers have their place in a kitchen but kneading heavy bread dough is not what they are best at. One way I've found to get around this issue is to put only 3/4 of the flour in to mix with my Kitchen Aid. This keeps the dough sticky enough to cling to the sides of the bowl and stretches the dough enough to get a decent kneading action. The remainder of the flour I then knead in by hand. I've been watching a ton of videos reviewing mixers lately because I want a larger capacity mixer for making bread dough that will actually knead the dough and not just spin it. This machine frequently referred to as a spiral mixer seems to be the best way to go but they are not cheap.
If you want to make a lot of pizza dough, then the bigger device is the better one from kitchenaid. The larger one has an attachment that kneads the dough onto the floor. Here the comparison is really weak. The right device can only dough. Make egg white with it :D
That kitchenaid needs a spiral hook for a fair comparison. But, obviously, the dough mixer is better overall. Also, the Maxima site has it on sale for 750, and that KA is 300 on sale right now. 1250 and 400 not on sale.
Could those prices be related to import taxes? because on their official website here its for sale at €480 while the kitchenaid is at €370 during this weeks black friday sales, and €500 throughout the year.
This is an obvious example of several things: 1) KitchenAid cannot handle more than 850g of flour, 2) mobile workstations are not fit for a stable, safe work environment, 3) Spiral commercial mixer will always beat a KA
The Kitchenaid isn’t kneading the dough. It’s caught in the hook and is just spinning. I’ve been messing around with pizza dough for about 15 years now in the KitchenAid is just a multipurpose machine that is great for all kinds of things, but in terms of dough itself, it definitely has a hard time unless you do a small amount. I just blew a commercial KitchenAid mixer doing 1.3 kg of flour on a 60% hydration pizza dough. My spiral mixer on the other hand doesn’t work half as hard because of the design. The whole dough is never placing a load on the hook at one time, so the machine is never under as much load.
Mini golf vs golf. That's a funny comparison. However if you've got the space then always buy the commercial product that's similar or close to the price of a smaller dough mixer. Most people don't have large space so choose the smaller dough mixer. Keep in mind the smaller dough mixer has a much smaller dry flour limit compared to the larger commercial unit so you can't have the same large volume in the smaller mixer.
Brilliant comparison. If anyone doubts, I can confirm as I have seen this in real life. Professional spiral mixers make beautiful dough. "Cake mixers" make rubbish dough and end up just wasting your time and your flour. . Also, you can easily burn out your cake mixer's motor with a heavy dough.
@@johnyuna9098 Never used a horizontal mixer before, but I read that it generates more heat. On hindsight, a small commercial planetary mixer would also be good for me as I could freeze the dough hook for longer kneading. That would be what I will get if my Kenwood breaks down again beyond cost-efficient repair.
I simply clean the bowl with a damp cloth - it only takes a few seconds. It is important to do this immediately after removing the dough, as nothing sticks yet and the dough has not dried up.
In the USA the 5qt bowl lift sells for about the same as the Artisan tilt head. The bowl lift comes with a proper spiral dough hook and a 525W motor (not 325W). it easily kneads 1600g dough, nothing like you show with the tilt head. I regularly do it. I don't have to add the flour slow. All the water, then the salt, then the flour and finally the yeast (though I normally use sourdough starter). Turn on to speed 1 till it's shaggy, then 3 or 4 for ~10 min. Any bread you can think of.
I don’t understand why people who want to make dough buy the artisan when it isn’t strong enough to knead heavy doughs and like you said the artisan and the pro 5 plus are the same price, which is odd, but so is the way kitchenaid nickels and dimes it’s customers. How is this video a fair comparison? Idk.
Thanks for this, albeit longer video of mixing dough then most videos out there. This is a way more realistic image on what it takes to make dough at home using consumer equipment.
Disagree with it being realistic. It's nothing like my bread making whether 50% hydration or 80%. I routinely mix 1000-1600g of dough with my KA. Water, salt, flour, starter all in the bowl. Stir in 1 til mixed then knead on 3-4 for 8-15 min. No fussing, no gradually adding flour.
Well I had the kitchen aid artisan and 2nd use making dough @ 500g per time it broke down and screeching and motor won’t work . I do not recommend kitchenaid whatsoever, not made for dough making that’s for sure. !!
I like most have a KA. Works well, Ill mix the flour water till incorporated together then let sit 15 minutes to hydrate. Then mix on setting 1 or tops 2 for 10 minutes (ball should form and pull away from bowl around 6 or 7 minutes or so depending). Let resy hand knead for a minute do a set or two of stretch and folds. Works fine for me but that seriously is still one nice dough mixer for sure!
Does the Maxima also knead smaller amounts of dough? Like 1 kg in total? Because I got the same problems... my kneading machine is getting too warm und smells not really good... I think it's about to explode ;) Thanks for your reply in adv.! :) Love the middlefinger in the video :D
This is exactly the way my kitchen aid preforms with any amount of dough over 500 grams, it’s not really intended for this kind of abuse, just ordered my Famag 8 ss - can’t wait for it to arrive !
Hello @Cooking to the max, thank you for this video I already watched 2x ;). Can the Maxima MSM8 also knead bread dough (small spelled or rye flour which makes a very hard dough) and natural leaven? What is the minimum amount of flour to use? Thx !
Backe auch selber oft Brot.Das mit dem Karusellfahren trift es bei meiner Maschine leider auch.Das ist zwar gerührt, aber nicht geknetet.Ich bin genau jetzt am schauen, was ich kaufen soll.Gehe auch Richtung Spiralkneter, da ich damit nur Brotteig machen will.
Surprised how affordable the Maxima is, it's obviously too big for most peoples home kitchens but it's not far from the price of a Kitchenaid and a lot heavier duty while doing a more thorough job of kneading dough. I find with most kitchen stand mixers I dangerously have to jam in a stiff spatula to force the dough off the hook and to knead properly, it's not recommended but it works if you're careful. I always thought a dough bowl with a plate standing out inside the bowl that does a similar job to my spatula would help these kitchen machines knead dough, it'd knock it off the hook better.
I think it has less to do with bowl size and more to do with plenary mixing vs spiral mixing action. Plenary mixers like KA are good for cakes pastries and cookies. Spiral mixers are good for pizza, bread doughs.
@@darshankumardave7485 Yeah but he’s usune same amount of ingridients to both mixers and If that would be fair he should have like cut down the proportions to both bowls sizes
Pros have 525 to 575 watts and the artisan has 325 and is for small to medium batches. The pros also don’t have that awful shaking because the heads are stationary and it has more kneading power due to watts. The downside is the pros are too big and bulky and intimidating for those with small kitchens. It’s like what is this industrial s**t in my kitchen, it doesn’t look right, lol.
I use the 8 Quart commercial Kitchen Aid. It makes a fine dough, and doesn't even get warm. The "civilian" Kitchen Aid mixers use plastic gears and are not intended for heavy usage. I burned up 3 of them before I discovered that.
There's no contest between the two types of machines; the spiral mixer is superior. A tip for its use: employ ice water and limit the mixing time to a maximum of 12 minutes, as the dough will heat up otherwise.
If somebody wants to make Chapatis/Rotis what type of equipment does one need. neither of those above machines qualified one was too sticky other one was with air bubbles for pizza. I want to know about chapati dough please let me if you know one. will be obliged.
This is not the right device... Take the Kitchenaid 6.9l bowl lift from the professional range (Professional Artisan, Heavy Duty or Professional). It is really made for working with heavy doughs and not this one.. In addition, the kneading whisk is different and much more effective! There will be no difference with the Maxima except that the latter will be able to work in greater quantities because it has a much larger bowl...
It was a comparison to illustrate the differences. Spiral has its place as does a Planetary mixer. Why are you getting so upset, you need to chill a little.
@@figjam5181😂😂😂😂😂😂that’s always ya’ll go to. Why you so upset😂😂😂😂imagine being upset over a RUclips video about a mixer. Seems you’re far more upset about my comment t than anything…..
@@cookingtothemax2375 Thanks. I've order maxima msm8. So may be arrive this week. So, i've a question, please. Which is the max idratation dough can do? Can the spiral do 80% idratation dough? How much turner the spiral for minute? I read in the istruction 160. Do you confirm? Thanks a lot Cheers
@@lucabonomo241 Hi Luca, please a question, have you tried to make masses of high hydration at 80%?? I am very interested in buying this kneader, and I have the doubt if with a speed it will be able to make high hydration doughs Please, I ask you please, could you make a video making a mass at 80%? I would appreciate it so much... my economy is not too high and I do not want to fail in the election, thank you very much and I look forward to your response
@@josegonza4867 hi jose. I tried to do 75 % dough and i can say that, if you use water and flour from fridge can do the dough. I hightly reccommanded the mixer... Bye bye
What a joke of a comparison it makes no sense to add the same amount of ingredients on 2 machines that hat vastly different sizes. BTW just FYI you're not following instructions of how to work yeast doughs in KA. We've had a KA in my house for over 30 years, I was a kid when bought and we use it often in my house and works perfectly. What pe7dont understand is the difference between the C hook of Artisans and smaller KA against the Spiral hook on Bowl lift models. You can compare small KA against a dough making machine. In the end the KA is still a more versatile kitchen appliance against the MSM that can only mix dough. This ìs a terrible video almost offensive is like comparing Dimaggio and a 3rd grade playing Baseball its just about humiliation of course this are inanimate objects but the animosity of the video is horrible. I'll make you do a Sprint race against Usain Bolt and see who wins
@@christiang4151 yeah, we use it in restaurant kitchen. It works fine, you can easily mix dough, but max flour capacity is approx 2 kilos, so if you are baking for your family - it's really good and quite professional choise. ;)
@@Samogitian1 sounds good. 2kg is absolutely fine. And does the dough really knead or is it just shoved around in the bowl? Because this is what happens in kitchen aid. You don't have a video of making a pizza dough in it or maybe can make a short one? 😉
@@christiang4151 yeah, tommorow I'm planing to make a flat bread (whose dough has a similar thickness as pizza dough) and gonna upload it to my chanell.
Did any else notice him flipping off the KA @11:14 i was dying of laughter. So true i went through this then i have to finish it by hand anyway I've finally bought a spiral dough mixer and have never looked back
The Kitchen Aid is a great home device for many applications. I've got one myself. Bur for dough making it is absolutely not suited compared to a spiral mixer like the MSM 8. Look at the doughs that pizzaiolos make in a spiral mixer. stretchable to as thin as a sheet. You'll never get such a result with the Kitchenaid. I speak from experience as hobby pizzaiolo...😊
How many people watched till the end? A big difference in technology, I wonder what the price difference is? The spiral mixer is much bigger and possibly overkill for a home enthusiast, in a commercial setting the spiral mixer would save so much time and effort
Well, you obviously didn't watch till the end. Because at the end of the video the price of the different machines is actually shown. The spiral mixer is ~50€ cheaper but it has also less utility as you can't beat eggs etc. which the Kitchenaid can do, so it's not a replacement when you use the machine for more than kneading dough.
@@johaine2977 thank you for sharing, I did my own research and found the spiral mixer more expensive in my local area. Due to the size, I didn’t have the space or need for such large batches either
I'm kind of depressed we paid a ton of money for our new KitchenAid and it smells like I burnt up the house making some Udon noodle dough. It still seems to work but I'm not sure if I should ever make hard dough again with it. Not sure our kitchen can fit this thing though. Love the middle finger lol!
I see your point and agree but it is not really a fair comparison. If you're mixing the same exact amount of dough in both mixers there's no doubt that the MSM 8 is going to leave a 5 qt KitchenAid in the dust. It's like putting a Volkswagen Bug up against a Ferrari in a quarter mile race! Even the larger KA mixers are questionable compared to a spiral mixer. They are just not that reliable for heavy duty dough mixing. I certainly do appreciate your showing of the quality of the Maxima so thank you for that. It is a really nice looking mixer. I haven't heard of that brand. I just finished watching a video on another spiral mixer Famag which is very similar to the Max. Either one would mix a large quantity of dough with ease as you demonstrated. The only advantage a more traditional mixer would have over a spiral mixer is the ability to mix cake batter, cookie dough, whip cream & egg whites, etc. Other than that the spiral mixer beats the pants off the KA and others if your looking for a straight dough machine and nothing else (providing you have the cash and the counter space!). Thank you for the comparison.
@@robertknight4672 Correct! The mixers you are referring to such as Hobart will mix anything and give years of good dependable service in the commercial (or home) setting. I worked in a bakery and those mixers ran non stop mixing everything from light creams & fillings to heavy bread doughs with out breaking a sweat. But I don't have the space or the cash (or the need) for something along those lines for what I have to mix.
I have a KitchenAid I make pizza dough in it all the time. Admittedly it's not a very large batch and it's only about three and a half cups of flour for that particular recipe.
@@robertknight4672 Do you have an older model? Someone told me that older models still have metal bearings and newer have more plastic parts. Im trying to figure out which models are better quality.
sorry but instructions with kitchenaid also state that you should not go over soeed 2 with that kind of dough. It looks too fast in the video. Also maybe get the heavy duty one, no problem at all
Planetary are OK for American baking, like making cookies and sponge/cup cakes. But limited to make gluten requiring doughs. Just don't get an Ankarsrum, it's even worse for bread making.
Essa masseira grande é top e tem muita eficiência na sova da massa o que já não acontece com a Kitchenaid Artisan , porém a melhor mesmo é a poderosa Bosch Universal Plus da Alemanha .
the kitchenaid dough hook is horrible. I did the same. Don't use KA for dough kneading but bough a professional mixer with a proper spiral hook, etc. Huge difference in the quality of the dough.
This is a good video. The kitchen-ade makes ok dough where a commercial mixer makes great dough. My kitchen-ade is on its last legs and as I mix a lot of dough I might go commercial rather than a more powerful kitchen-aid.
Regarding kitchen aide there is written literature about speed and maximum flour. Watching I think you have overtaxed the machine so that is not a fair comparison.
There is a procedure for yeast dough in the KA manual, you should read it. But even then, the outcome is not perfect, of course. I worked with the KA, but I got a used one for 100€. I'd never buy one for 500€. Because for dough kneading that's rubbish. You can use it to mix the dough. Then for example fold by hand. Ah and thank you for the video !
Have you had your KA for long? I've had mine since 1989 and it still works beautifully, just like when I bought it. However, after reading one-star reviews on KitchenAid's own site, I don't think I would buy a new one. Whirlpool has made changes to the original designs.
The KA is a light to medium weight home multifunctional appliance compared to a very light commercial unit specifically meant for one thing. They are both good when used as designed.
Unrealistic, since MSM 8 is designed for 3 kg of flour and KA for 1 kg of flour. Repeat the test with 333 grams of flour in the KA, then both machines are loaded to 1/3 of their capacity.
I agree
I think quite a few commenters misses the point. Perhaps also misled by poster by clearly overloading the KA. What the point is that a spiral mixer makes better bread/pizza dough than a planetary mixer. The planetary mixers are typically more versatile making them suitable for most home-users.
KA mixer is in NO WAY designed to mix pizza dough. simply, it is NOT a "dough machine." i even bought a really good stainless dough hook off amazon for my KA, but it still only gets the dough about 80% there before the dough starts to overheat. so... i forked out the $500 for the vevor spiral dough mixer, which is the same mixer as the MSM... identical in every way and made in the same factory. yep, the MSM / Vevor gets.it.done. !!! my pizza dough is definitely pro-level now and i didn't have to buy an $1850 famag 8. i have perfect gluten structure development. best $500 i ever spent. cleaning the MSM / Vevor is actually not that much of a pain. just buy it if you're serious about your pizza dough. that, and make sure to use caputo red flour. cheers!
Same. I have the Vevor. I paid $360 for it used in like new condition. A beast, night and day versus my wimpy Kitchenaid. I saw a KA lift bowl at Costco today for $399, and the Vevor sells for about $480 new. There really is no comparison. Also you can pretty much do 90% of what most people do with in a KA with a cheap hand mixer, or even a hand wisk!
I did the same. I stepped up from a Kitchenaid to the Maxima. Actually mine is a Vevor as sold here in the US, but it's the same mixer. I think a lot of people are quite happy with the Kitchenaid, but they are not all alike. There are so many different models. Mine was constantly stripping the plastic driven gear. I hate it. The Maxima is a great mixer for the price, but it is a one trick pony designed specifically for dough, and is very heavy. If all you are mixing is pizza or bread dough it's hard for me to recommend a Kitchenaid when the Spiral is almost the same price, and so much better at the job.
Vito Iacopelli actually recommends mixing for 20 minutes in the Spiral. I've found that is a good target, although it really seems to come together at around 17-18 minutes.
The Kitchenaid is a planetary mixer. Homegrade.
The Maxima is a Spiral mixer. Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity.
Planetary mixers are primarily designed for whipping up cream, mixing cookie dough and cake batter ect. Maybe small batch of bread or pizza dough.
Spiral mixes are designed for mixing bread and or pizza dough only including high hydration doughs.
You won't find a Spiral mixer in a cake factory or cake store. Likewise you won't find a planetary mixer in a Pizzeria or bread bakery.
They are two different types of mixers that compliment each other. Not meant to compete against each other. Let alone compare a knock off of an Italian commercial mixer to a homegrade mixer designed for women to bake cookies, muffins and cakes.
The spelling is Famag IM-8, btw
I totally agree. Maxima is way better. To be honest though it does require a minimum of 1.5kg dough at a time. For an avid home baker that's not an issue. It is bigger and probably not as good looking which might have storage implications. The last thing I'd like to add that there are spiral stainless steel (third party) dough hooks for kitchen aid that do change the game a lot. I bought one for my kitchen aid and it does help, it's a serious upgrade. It won't cause kitchen aid to beat maxima but I can mill grain and squeeze fruit with my kitchen aid :). So nothing is black and white in life :) Thanks for the video I liked this comparison a lot. People seem to misunderstand why this video was created :)
Now do 3 egg whites whisking in the Maxima. That would be an equally pointless comparison to match this one
Great suggestions
I don't recommend using a KA Artisan style mixer for yeast doughs. Their bowl lift machines work just fine for doughs. Extremely unfair comparison.
Just picked up my first spiral mixer, I am so so so excited to not have to knead by hand anymore!! This video proves I made the right decision!
@goinghomesomeday1 Welcome to the good life!
I just ordered a spiral mixer (Famag 8)but was using Kitchenaid up until now. Even if the spiral mixer should take the dough to the next level, I have to compliment our kitchenaid. It's done a fantastic job until now. But, instead of using the hook from the start try going through the 3 tools you have; the whip for water and flour until you have a pancake-like batter, then the 2nd tool and finish with the hook. That should help. Limit was 1kg of flour for me, however.
An excellent video! Exactly the reason why I resisted to buy such a kitchen machine on the left side (even when my wife wanted to have one). It may be useful for many things (except dough!)..
It is amazing the ammount of errors you made in this dough recipe. first and most important you are using a very weak motor kitchen aid mixer which is not reccommended to make pizza dough, and secondly the quantity of flour, a complete dissaster..., with the right ingredients and the right mixer there is no need to mix longer than 10 minutes, otherwise you are killing the glutten structure because the temperature it will reach by mixing for almost double the time.
Finally, someone agrees with me.
Kitchen aid looks nice and it is very stable on your counter top but not a good mixer for bread. The motor of the spiral kneaders are less powerful and the dough will not heat up so much.
Exactly the comparison I was looking for - thank you for doing this!
Thanks for this comparing, That’s why I changed my KitchenAid mixer to spiral 8kg Italian mixer , it’s really makes distinction when you made the dough 👍
Great video. As a simple home baker, I have learned that I should be kneading my bread dough by hand for this exact reason. The KA just doesn't do well with bread dough. When my KA decides to breakdown I will replace it with a spiral mixer. I wish I would have known about them but I have had my KA for maybe 20 years. It's gotta break sometime.
It won't break that easily, but the KA is good for everything else just buy a spiral mixer and you an breath again
If he had used a spiral hook in the KA which can be purchased separately, it would have done a much better job - the C hook just isn't good for kneading dough. If you don't mind spending the dough, get the professional bowl lift KA 7qt or 8qt mixer with DC motor - you'll have beautifully kneaded dough in under 10 minutes every time, and they are also great for everything else, too.
@@NguyenQA Kenwood mixer
I just make smaller batches of dough with my kitchenaid and that solves that for me anyway
Planetary mixers are just not the right tool for kneading bread dough. They're great at spinning it, but that's not kneading. It's a design issue. Planetary mixers have their place in a kitchen but kneading heavy bread dough is not what they are best at. One way I've found to get around this issue is to put only 3/4 of the flour in to mix with my Kitchen Aid. This keeps the dough sticky enough to cling to the sides of the bowl and stretches the dough enough to get a decent kneading action. The remainder of the flour I then knead in by hand. I've been watching a ton of videos reviewing mixers lately because I want a larger capacity mixer for making bread dough that will actually knead the dough and not just spin it. This machine frequently referred to as a spiral mixer seems to be the best way to go but they are not cheap.
Change the hook for a spiral one and it will work much better
what speed is it set to? how much pizza dough is this? hmm.
maybe I should go for the bowl lift model afterall.
If you want to make a lot of pizza dough, then the bigger device is the better one from kitchenaid. The larger one has an attachment that kneads the dough onto the floor. Here the comparison is really weak. The right device can only dough. Make egg white with it :D
That kitchenaid needs a spiral hook for a fair comparison. But, obviously, the dough mixer is better overall. Also, the Maxima site has it on sale for 750, and that KA is 300 on sale right now. 1250 and 400 not on sale.
Could those prices be related to import taxes? because on their official website here its for sale at €480 while the kitchenaid is at €370 during this weeks black friday sales, and €500 throughout the year.
This is an obvious example of several things: 1) KitchenAid cannot handle more than 850g of flour, 2) mobile workstations are not fit for a stable, safe work environment, 3) Spiral commercial mixer will always beat a KA
The Kitchenaid isn’t kneading the dough. It’s caught in the hook and is just spinning. I’ve been messing around with pizza dough for about 15 years now in the KitchenAid is just a multipurpose machine that is great for all kinds of things, but in terms of dough itself, it definitely has a hard time unless you do a small amount. I just blew a commercial KitchenAid mixer doing 1.3 kg of flour on a 60% hydration pizza dough. My spiral mixer on the other hand doesn’t work half as hard because of the design. The whole dough is never placing a load on the hook at one time, so the machine is never under as much load.
Mini golf vs golf. That's a funny comparison. However if you've got the space then always buy the commercial product that's similar or close to the price of a smaller dough mixer. Most people don't have large space so choose the smaller dough mixer. Keep in mind the smaller dough mixer has a much smaller dry flour limit compared to the larger commercial unit so you can't have the same large volume in the smaller mixer.
You should read the load limits of the Kitchenaid. This is a poor comparison.
Brilliant comparison. If anyone doubts, I can confirm as I have seen this in real life. Professional spiral mixers make beautiful dough. "Cake mixers" make rubbish dough and end up just wasting your time and your flour. . Also, you can easily burn out your cake mixer's motor with a heavy dough.
Can confirm. Then I got a Hakka spiral mixer and never looked back since.
@@horserun2551 can i ask if you have any idea how spiral mixer would compare to horizontal mixer in terms of bread dough kneading?
@@johnyuna9098 Never used a horizontal mixer before, but I read that it generates more heat. On hindsight, a small commercial planetary mixer would also be good for me as I could freeze the dough hook for longer kneading. That would be what I will get if my Kenwood breaks down again beyond cost-efficient repair.
Great video! The difference is huge! I was wondering what size and brand your sipral mixer is. Thanks.
how do you clean the bowl of the maxima if it can't be removed ?
I simply clean the bowl with a damp cloth - it only takes a few seconds. It is important to do this immediately after removing the dough, as nothing sticks yet and the dough has not dried up.
How much flower did you use for this test on each machine?
In the USA the 5qt bowl lift sells for about the same as the Artisan tilt head.
The bowl lift comes with a proper spiral dough hook and a 525W motor (not 325W).
it easily kneads 1600g dough, nothing like you show with the tilt head.
I regularly do it. I don't have to add the flour slow.
All the water, then the salt, then the flour and finally the yeast (though I normally use sourdough starter).
Turn on to speed 1 till it's shaggy, then 3 or 4 for ~10 min.
Any bread you can think of.
I don’t understand why people who want to make dough buy the artisan when it isn’t strong enough to knead heavy doughs and like you said the artisan and the pro 5 plus are the same price, which is odd, but so is the way kitchenaid nickels and dimes it’s customers. How is this video a fair comparison? Idk.
@@vanitylaviscount3097 it's not a fair comparison. A generic multipurpose tool vs a specialized tool. And the worst example of that generic tool.
Thanks for this, albeit longer video of mixing dough then most videos out there. This is a way more realistic image on what it takes to make dough at home using consumer equipment.
Disagree with it being realistic. It's nothing like my bread making whether 50% hydration or 80%.
I routinely mix 1000-1600g of dough with my KA. Water, salt, flour, starter all in the bowl. Stir in 1 til mixed then knead on 3-4 for 8-15 min. No fussing, no gradually adding flour.
Thank you so much for making this comparison video.
The spiral mixer is 16 minutes long when kneading machine.
How high is the dough temperature?
about 85 degrees fahrenheit (29 grad celsius)
Well I had the kitchen aid artisan and 2nd use making dough @ 500g per time it broke down and screeching and motor won’t work .
I do not recommend kitchenaid whatsoever, not made for dough making that’s for sure. !!
Their mixers are not what they used to be. Years ago, they were were quite strong, but now they can't handle bread dough well.
There is a better hook for kitchenaid !
I like most have a KA. Works well, Ill mix the flour water till incorporated together then let sit 15 minutes to hydrate. Then mix on setting 1 or tops 2 for 10 minutes (ball should form and pull away from bowl around 6 or 7 minutes or so depending). Let resy hand knead for a minute do a set or two of stretch and folds. Works fine for me but that seriously is still one nice dough mixer for sure!
I think that the kitchenaid caused the earthquake that activates the volcano in La Palma.
Does the Maxima also knead smaller amounts of dough? Like 1 kg in total? Because I got the same problems... my kneading machine is getting too warm und smells not really good... I think it's about to explode ;) Thanks for your reply in adv.! :) Love the middlefinger in the video :D
Sorry - never tried. But i think it works also with 1000 g in total.
If you want good results using the kitchen aid use the the batter attachment first. Its an multi-purpose mixer, not a dedicated dough machine.
Where can I get this in the USA
I think a Kitchenaid professional with a spiral hook would be a better comparison. Also it’s best to weigh all ingredients.
This is exactly the way my kitchen aid preforms with any amount of dough over 500 grams, it’s not really intended for this kind of abuse, just ordered my Famag 8 ss - can’t wait for it to arrive !
How does the Famag work? Are you happy with it?
Hello @Cooking to the max, thank you for this video I already watched 2x ;).
Can the Maxima MSM8 also knead bread dough (small spelled or rye flour which makes a very hard dough) and natural leaven?
What is the minimum amount of flour to use?
Thx !
Backe auch selber oft Brot.Das mit dem Karusellfahren trift es bei meiner Maschine leider auch.Das ist zwar gerührt, aber nicht geknetet.Ich bin genau jetzt am schauen, was ich kaufen soll.Gehe auch Richtung Spiralkneter, da ich damit nur Brotteig machen will.
Genau so sieht es aus…hab mir jetzt auch einen Kneter gegönnt
Surprised how affordable the Maxima is, it's obviously too big for most peoples home kitchens but it's not far from the price of a Kitchenaid and a lot heavier duty while doing a more thorough job of kneading dough.
I find with most kitchen stand mixers I dangerously have to jam in a stiff spatula to force the dough off the hook and to knead properly, it's not recommended but it works if you're careful. I always thought a dough bowl with a plate standing out inside the bowl that does a similar job to my spatula would help these kitchen machines knead dough, it'd knock it off the hook better.
It’s not fair. Look at the difference beetween bowl size KA is 5 qt and your spiral mixer is propably like 10 qt
I think it has less to do with bowl size and more to do with plenary mixing vs spiral mixing action.
Plenary mixers like KA are good for cakes pastries and cookies. Spiral mixers are good for pizza, bread doughs.
What is not fair is the price of the Kitchenaid.
@@darshankumardave7485 Yeah but he’s usune same amount of ingridients to both mixers and If that would be fair he should have like cut down the proportions to both bowls sizes
@@darshankumardave7485 por favor usted me puede decir que referencia tiene la grande las que tienen las gracias que Dios los bendiga llas
Have you ever tried mixing meat for sausages in this mixer? I would be very interested if it works. Thx
For the spiral mixer is that 20 quarts???
It looks like an 8 quarts
@@waheboudoumi4145 the maxima msm8 is an abbreviation for maxima spiral mixer 8 liter so yea approximately 8 quarts:)
Whats the difference between a Kitchenaid Professional and this then 🤔
Pros have 525 to 575 watts and the artisan has 325 and is for small to medium batches. The pros also don’t have that awful shaking because the heads are stationary and it has more kneading power due to watts. The downside is the pros are too big and bulky and intimidating for those with small kitchens. It’s like what is this industrial s**t in my kitchen, it doesn’t look right, lol.
good afternoon. acquire a maxima msm8. but I don't know how to clean it. thanks
you can't compare apples with oranges
Its not comparable because the dough capacity is not the same. The kitchen aid is lower capacity than the spiral.
Thank you for posting this video.
please, can you make 80% hydratation video with the maxima? please
I would like to try it with my msm 8.
I think that work. Because the spiral rotation is faster than classic italian machine with 1 speed. 159rpm.
Which model artisan? I assume the 5 quart? If so, you far exceeded its capacity….
I have the Kitchen-Aid pro.series 7 qt. Working flawlessly. Cheers 🍻 EH!🇨🇦👍😎🇨🇦👍
Me too. It ploughs its way through a whole heap of dough without flinching and finishes it off perfectly.
Mine got stuck 2 times in less than a month and was always struggling to mix the bread dough. I sent it to service.
I use the 8 Quart commercial Kitchen Aid. It makes a fine dough, and doesn't even get warm. The "civilian" Kitchen Aid mixers use plastic gears and are not intended for heavy usage. I burned up 3 of them before I discovered that.
Thanks for the video. I will send this to my wife AFTER I already buy a dough machine, because I know she will ask me why.
Is Kitchenaid a North Korean brand?
Lol, what? I don't get the joke. xD
There's no contest between the two types of machines; the spiral mixer is superior. A tip for its use: employ ice water and limit the mixing time to a maximum of 12 minutes, as the dough will heat up otherwise.
कहां से हे बड़ा स्पॉयलर कितने का है
If somebody wants to make Chapatis/Rotis what type of equipment does one need. neither of those above machines qualified one was too sticky other one was with air bubbles for pizza. I want to know about chapati dough please let me if you know one. will be obliged.
Thank you for your video. It helped me decide what to buy for my pizza dough business.
Does anyone know if the maxima is suitable for UK power current please
This is not the right device...
Take the Kitchenaid 6.9l bowl lift from the professional range (Professional Artisan, Heavy Duty or Professional).
It is really made for working with heavy doughs and not this one..
In addition, the kneading whisk is different and much more effective!
There will be no difference with the Maxima except that the latter will be able to work in greater quantities because it has a much larger bowl...
Was the home use c hook max load mixer supposed to stand up to the commercial heavier load spiral mixer? What a stupid comparison.
price is the key here. for less money you'd get a nicer dough mix!
It was a comparison to illustrate the differences. Spiral has its place as does a Planetary mixer. Why are you getting so upset, you need to chill a little.
@@figjam5181😂😂😂😂😂😂that’s always ya’ll go to. Why you so upset😂😂😂😂imagine being upset over a RUclips video about a mixer. Seems you’re far more upset about my comment t than anything…..
let you all know in Poland kitchenaid artisan 5 cost 2800 PLN. It is 700$.
I believe there is a valid point being made with this Video. The right mixer will do the job right.
Hi man. Thanks for sharing. Can i ask you, how many revolutions for minute does maxima do? Thanks a lot
Great from italy
Bye
i count it for you: 24
@@cookingtothemax2375
Thanks a lot.
@@cookingtothemax2375
Thanks. I've order maxima msm8.
So may be arrive this week.
So, i've a question, please.
Which is the max idratation dough can do? Can the spiral do 80% idratation dough? How much turner the spiral for minute?
I read in the istruction 160.
Do you confirm?
Thanks a lot
Cheers
@@lucabonomo241 Hi Luca, please a question, have you tried to make masses of high hydration at 80%?? I am very interested in buying this kneader, and I have the doubt if with a speed it will be able to make high hydration doughs
Please, I ask you please, could you make a video making a mass at 80%? I would appreciate it so much... my economy is not too high and I do not want to fail in the election, thank you very much and I look forward to your response
@@josegonza4867 hi jose. I tried to do 75 % dough and i can say that, if you use water and flour from fridge can do the dough. I hightly reccommanded the mixer...
Bye bye
Yeast should be desolved in water first
What a joke of a comparison it makes no sense to add the same amount of ingredients on 2 machines that hat vastly different sizes. BTW just FYI you're not following instructions of how to work yeast doughs in KA. We've had a KA in my house for over 30 years, I was a kid when bought and we use it often in my house and works perfectly. What pe7dont understand is the difference between the C hook of Artisans and smaller KA against the Spiral hook on Bowl lift models. You can compare small KA against a dough making machine. In the end the KA is still a more versatile kitchen appliance against the MSM that can only mix dough.
This ìs a terrible video almost offensive is like comparing Dimaggio and a 3rd grade playing Baseball its just about humiliation of course this are inanimate objects but the animosity of the video is horrible. I'll make you do a Sprint race against Usain Bolt and see who wins
Yeah, great comparisment. I have Maxima 7l mixer, but looking for MSM 20. :) Thank you for video!
Do you have a planetarium mixer? Maxima mpm 7l? Can you recommend this for pizza dough?
@@christiang4151 yeah, we use it in restaurant kitchen. It works fine, you can easily mix dough, but max flour capacity is approx 2 kilos, so if you are baking for your family - it's really good and quite professional choise. ;)
@@Samogitian1 sounds good. 2kg is absolutely fine. And does the dough really knead or is it just shoved around in the bowl? Because this is what happens in kitchen aid. You don't have a video of making a pizza dough in it or maybe can make a short one? 😉
@@Samogitian1 that would be awesome
@@christiang4151 yeah, tommorow I'm planing to make a flat bread (whose dough has a similar thickness as pizza dough) and gonna upload it to my chanell.
Did any else notice him flipping off the KA @11:14 i was dying of laughter. So true i went through this then i have to finish it by hand anyway I've finally bought a spiral dough mixer and have never looked back
How many RPM is set KA and how many RPM is set MSM8?
Msm 8 :
- spiral -> 159 RPM
- bol -> 21 RPM
The Kitchen Aid is a great home device for many applications. I've got one myself. Bur for dough making it is absolutely not suited compared to a spiral mixer like the MSM 8. Look at the doughs that pizzaiolos make in a spiral mixer. stretchable to as thin as a sheet. You'll never get such a result with the Kitchenaid. I speak from experience as hobby pizzaiolo...😊
True. This video serves as a warning for anyone who wants a dough mixer for bread/pizza no waste their money on a planetary mixer.
Can I get some to buy
How many people watched till the end?
A big difference in technology, I wonder what the price difference is?
The spiral mixer is much bigger and possibly overkill for a home enthusiast, in a commercial setting the spiral mixer would save so much time and effort
Well, you obviously didn't watch till the end. Because at the end of the video the price of the different machines is actually shown. The spiral mixer is ~50€ cheaper but it has also less utility as you can't beat eggs etc. which the Kitchenaid can do, so it's not a replacement when you use the machine for more than kneading dough.
@@johaine2977 thank you for sharing, I did my own research and found the spiral mixer more expensive in my local area. Due to the size, I didn’t have the space or need for such large batches either
Wondering if i can buy that in the US?
You can buy a Famag an Italian made spiral mixer sold in the US a company called pleasant hill grain.
Good luck.
I'm kind of depressed we paid a ton of money for our new KitchenAid and it smells like I burnt up the house making some Udon noodle dough. It still seems to work but I'm not sure if I should ever make hard dough again with it. Not sure our kitchen can fit this thing though. Love the middle finger lol!
I see your point and agree but it is not really a fair comparison. If you're mixing the same exact amount of dough in both mixers there's no doubt that the MSM 8 is going to leave a 5 qt KitchenAid in the dust. It's like putting a Volkswagen Bug up against a Ferrari in a quarter mile race! Even the larger KA mixers are questionable compared to a spiral mixer. They are just not that reliable for heavy duty dough mixing. I certainly do appreciate your showing of the quality of the Maxima so thank you for that. It is a really nice looking mixer. I haven't heard of that brand. I just finished watching a video on another spiral mixer Famag which is very similar to the Max. Either one would mix a large quantity of dough with ease as you demonstrated. The only advantage a more traditional mixer would have over a spiral mixer is the ability to mix cake batter, cookie dough, whip cream & egg whites, etc. Other than that the spiral mixer beats the pants off the KA and others if your looking for a straight dough machine and nothing else (providing you have the cash and the counter space!). Thank you for the comparison.
Ecxackly right
And thank you by the way
Very important point.
KitchenAid is also a scaled-down version of multi-purpose commercial planetary mixers.
@@robertknight4672 Correct! The mixers you are referring to such as Hobart will mix anything and give years of good dependable service in the commercial (or home) setting. I worked in a bakery and those mixers ran non stop mixing everything from light creams & fillings to heavy bread doughs with out breaking a sweat. But I don't have the space or the cash (or the need) for something along those lines for what I have to mix.
what's the min dough you can knead with the maxima? thx
It says 1.5kg of dough so I reckon, minimum flour quantity would be 1kg
All you guys that are complaining about your kitchenaid's if you are selling them tell me,but i live in Europe.
I have a KitchenAid I make pizza dough in it all the time. Admittedly it's not a very large batch and it's only about three and a half cups of flour for that particular recipe.
@@robertknight4672 Do you have an older model?
Someone told me that older models still have metal bearings and newer have more plastic parts. Im trying to figure out which models are better quality.
Buy Kenwood chef mixer instead.
Le impastatrici maxima hanno tutte 1 sola velocità?????
sorry but instructions with kitchenaid also state that you should not go over soeed 2 with that kind of dough. It looks too fast in the video.
Also maybe get the heavy duty one, no problem at all
This was very instructive. Thank you.
Planetary are OK for American baking, like making cookies and sponge/cup cakes. But limited to make gluten requiring doughs. Just don't get an Ankarsrum, it's even worse for bread making.
Ankarsrum works great for all kinds of bread making. Give a reason why it's so bad....if you even have one.
Missing some ice water After 10 Minutes
Essa masseira grande é top e tem muita eficiência na sova da massa o que já não acontece com a Kitchenaid Artisan , porém a melhor mesmo é a poderosa Bosch Universal Plus da Alemanha .
Use the proline series....
the kitchenaid dough hook is horrible. I did the same. Don't use KA for dough kneading but bough a professional mixer with a proper spiral hook, etc. Huge difference in the quality of the dough.
Great video, thanks!
Great demo. Only now I understand, why my Kitchen Aid is definitely NOT the right machine for dough making.
A smart person who understands the purpose of the whole video. Sadly, most comments here look like they need more braincells.
This is a good video. The kitchen-ade makes ok dough where a commercial mixer makes great dough. My kitchen-ade is on its last legs and as I mix a lot of dough I might go commercial rather than a more powerful kitchen-aid.
Very nice video. Obviously the spiral machine works much better. But with 36Kg it needs a permanent space on the desktop.
Regarding kitchen aide there is written literature about speed and maximum flour. Watching I think you have overtaxed the machine so that is not a fair comparison.
Please use a more stable table.
There is a procedure for yeast dough in the KA manual, you should read it.
But even then, the outcome is not perfect, of course.
I worked with the KA, but I got a used one for 100€.
I'd never buy one for 500€. Because for dough kneading that's rubbish.
You can use it to mix the dough. Then for example fold by hand.
Ah and thank you for the video !
Way to much flower in the planet airy mixer, that is a big overload on the capacity of the mixer
flour
Common. It is Not only for Pizza dough… Buy the more expensive kitchenaid Artistin which pushes the dough to the ground…. Bad comparison
I have the 4.8 litre Heavy Duty and unfortunately the dough result is very similar to the Artisan.
The dough is simply not kneaded.
Even for whipping cream or egg whites, the Kitchen Aid is an over priced, low quality machine. Never again.
Have you had your KA for long? I've had mine since 1989 and it still works beautifully, just like when I bought it. However, after reading one-star reviews on KitchenAid's own site, I don't think I would buy a new one. Whirlpool has made changes to the original designs.
I think you destroyed the gluten in the bigger mixer.
BS