Also the ankarsrum was not being used correctly. It is a beast with the right rollers fitted. Most people are intimidated by the unique way that it works. You have to read the manual.
Absolutely agree. The Ankarsrum was not used correctly in this dough test at all. There is a learning curve with the Ank mixer. It's not a "throw all the ingredients in the bowl and mix". This type of equipment needs proper usage for best results .
As people say, a very poor test of the Ankarsrum using the wrong attachment and the wrong technique. It would have managed the 3.4kg dough without problems.
@@rot0261 you have to wait until the dough is mixed and then position the roller. After that the machine works all by itself. A little more hands-on to start with, but then the machine delivers durability. No need to let the machine cool between batches even when using it at full capacity.
@@khrenaud You stil have to work with the machine al the time. I am i the possession of both the ANk and the wilfa . and i newer going back to the ank. I have uesed big Bjørn and hobart machins as a prof. and I do not like to be standing over the machin ,and not be abel to do something els. (and it is LAUDER the the wilfa by a big margin ) The KYS is better i making a dough , but that is all it does , and kleening is a nightmare
Agree 100%. I would love to see a true side by side from someone who actually knows how to run the Ankarsrum. This was so poorly done, it appears to be a set-up to promote the KYS machine and intentionally denigrate the Ankarsrum. Video should be taken down.
@@THerd-um5tl Obvious set-up. KYS logo is located on the exhaust flue above the wood fired oven door. I have no dog in this fight as I mix my dough by hand because I like the tactile feel and the kneading process in general.
The thing with the ankarsrum is the technique of mixing the dough is different. If you would have gradually added the flour instead of putting it all in at once the results would be different. I saw a demonstrational video by them where they showed how to add in the dry ingredients little by little and not all at once.
I would be interested in watching your videos if you considered doing English closed captions (not trying to push for it but it might open up your audience). As for the Ankarsrum, you appear to be using the wrong attachment and every other video I have seen online seems to have no problems with the types of dough you are making. It sounds like user error, not an issue with the Ankarsrum
Yes you did not use the Ankarsrum properly at all. You didn’t know how to use it thus it was hardly a valid comparison. The KYS machine looks much to large to fit under normal kitchen space. With the guard it is definitely built for a commercial kitchen. The comparisons weren’t exactly valid for those reasons.
Sorry leider eine falsche Anwendung bei der Ankarsrum. So kann kein vernünftiger Test ablaufen! Sorry unfortunately a wrong application at the Ankarsrum. No reasonable test can run like this!
So with the Ankarsrum, you need to use the dough roller, and with that much dough, position it close to the center of the mixer and let it go for like 4 mins, after that you can position your dough roller closer to the side and let it go for as long as you want.
The KYS and the Wilfa is the only two that are similar to real bakery machines. The spiral hooks are the key for any bakery doughs. Nothing else will do the job properly! But the machine is just not the only thing that are important - what also are very important is how to mix the dough, the temperature of the ingredients and the temperature of the dough and how long is takes to mix the dough and time of mixing is different regarding the types of dough. So it is not only the machine that are important - the rest of it is just as much important. If you want to get closer to bakery bread then you have to buy the right machine to begin with and then learn the rest of it. Best wishes from a baker from Denmark.
Danke für Deinen super Test. Obwohl die KYS die Beste ist, entscheide ich mich jetzt für die WILFA. Du hast mich vor der Ankersrum und Kenwood bewart. Vielen Dank für die genaue Durchführung des Test. Sehr gut gemacht!
Ja, ich würde heute auch die Wilfa nehmen, obwohl ich vor knapp über einem Jahr aus Überzeugung die Ankersrum gekauft habe, nachdem ich ein Video von Marcel Paa gesehen habe, wo er eine Heussler, eine Kenwood und die Ankersrum vorstellte. Die Heussler, die natürlich über jeden Zweifel erhaben ist, kam allein aus Kosten-u. Platzgründen für mich nicht in Frage. Die Kenwood knarzte mir zu arg und bewegte sich, meiner Beobachtung und Meinung nach wohlgemerkt, bei großer Menge schwerem Teig doch zu sehr im oberen Teil und da machte die Ankersrum den stabileren Eindruck und dann punktete sie noch durch ihren geringen Platzbedarf. Sie ist Preis/Leistungsmässig wirklich eine Topmaschine, die ich mit über 4 Kilo Teig schon öfters belastete. Was mich allerdings sehr und auch oft nervt, ist die Tatsache, dass man sehr aktiv "mitarbeiten" muss, um eine solche Menge Teig zu verarbeiten - bis ca 1,5 Kilo Mehl und die entsprechende Menge (ca. 1 - 1,3 Liter) Wasser dazu, ist noch ok, alles andere wird oftmals zur "Wutprobe" (Wut, stimmt schon 😅), da rede ich dann schon mit ihr🙈 und drohe ihr, sie auszurangieren/zu verkaufen 😂 Kurz vor Weihnachten 2023 hat dann Marcel Paa die Wilfa vorgestellt und ich dachte mir, "shit, die hätte ich eher genommen, genau so, wie ich immer eine suchte" 🤷♀️ Absolut klasse finde ich da, dass der Teig nicht dem Knethaken hoch wandert, was man durchwegs, bis auf die Heussler und auch hier nun die KYS, bei fast allen Knetmaschinen beobachten kann und mich auch tierisch nerven würde. Kann aber "passieren", dass ich mir irgendwann doch eine Wilfa zulege, wenn ich einen Abnehmer für die Ankersrum finde. Dir wünsche ich viel Spaß und Freude mit der Wilfa 👍 Mit herzlichen Grüßen Micha
Ich habe die Wilfa seit einigen Wochen und bin begeistert. Ich nutze sie für Brot- und Pizzateige und mit dem Kenwoodadapter für Nudeln, Gemüse raspeln, etc. Die Kombination ist genial! Die möglichen Teigmengen bis 5kg mit der wirklich guten Knetfunktion auch bei kleinen Mengen plus Küchenmaschinenfunktion ist top. Die Optik ist klasse und das Laufgeräusch ist angenehm. Ein absolut zweckmäßiges Schmuckstück, das mit den teuren Teigknetmaschinen mithalten kann, dabei aber kleiner und sogar günstiger ist. Würde ich sofort wieder kaufen!
@@rudimaas3691 ah lieben Dank🙏Du hast dann nur die als Kuchenmaschine oder? Ich hab ja nen Thermomix und bin da echt öfters mal unzufrieden, gerade mit Biskuit, Buttercreme oder sämtlichen Hefeteigen. Liegt an dem Messer... Hab jetzt nur noch Platz für eine weitere Maschine, die das besser kann, was der Thermomix nicht kann😅
It seems the rehydration rate on the Ankarsrum is less, also I tried reaching KYS office in the states and I get a fast busy signal. I was interested but without support, I cannot not buy the KSY.
Ville nok gitt Ankarsrum en sjanse til, den er tross alt lagd for å elte deig, men prøv rulla, den er nok bedre. Også er det en litt mer hands on maskin enn de andre men gir et veldig godt resultat hvis brukt korrekt.
What a hatchet job! Not only is the wrong hook being used for the type of dough in the Ankarsrum, It was also not technically implemented correctly. Bad show. of the rest, two are aimed at being "pro" style bread dough machines - one trick ponies. Lastly, the way each machine kneads the dough is different, with 3 tearing and beating the dough, and the Ankarsrum, (with finger roller) kneading in a more "hand-like" manner, and the newer machines are not meant to be used for dough at the higher speeds. I so wanted to like this video, but it was clear from the outset that it is a shill for Kys.
Very good comparison! Do you consider the Kenwood and Wilfa more professional level vs home kitchen? Have you tried using the roller + scraper combo with the Ankarsrum? I think the reason the Ankarsrum is so appealing to many home cooks/bakers is that it is multi-purpose - good with many tasks besides bread. It makes great mashed potatoes, cookies, meringue, cakes, and other basic tasks. ~Michele
This test is incredibly misleading and fraudulent. Pardon my language: 1. You do not declare that you are the primary reseller of Kys Mini Pro Baker 2. In a comment you specify that you have read Ankarsrum user manual. Despite this you do not add the flour in increments 3. You base your judgment of Ankarsrum on a 60% hydration. Fair enough that given your test’s premises you do not think it does a good job with this level. But you then exclude it from the 70% hydration test. Ankarsrum is known for being lesser with low hydration doughs so simply excluding it from the 70% test based on the 60% test is consumer fraud. I would expect for you to redo this test as it is being referenced on the internet and people are not aware of the above mentioned points.
Als erstes wurde die Ankersrum falsch bedient. Zweitens hätte ich gerne gesehen, wie der Teig aus der Schüssel kommt bzw, wie die Schüsseln zu händeln sind. Ich vermute nämlich, dass die Schüssel der KYS nicht abnehmbar ist, was ein absolutes NoGo wäre und ein fettes Minus - obendrein noch die Größe dieser KYS, das ist enorm viel Platz für einen "Ottonormal-Haushalt". Eigentlich wäre die Wilfa die Nummer Eins, gefolgt von der Ankersrum.
The tester probably can't read that's why. On a different note, I didn't read the manual when I bought mine over 3 years ago. I simply watched a couple of videos here from reputable testers and knew what to do when I first used it.
Right? I just watched a video of an Ankarsrum kneading a wonderful dough before this one. Obviously even the tool he chose is wrong 💁🏻♀️ To say this heavy-duty machine is just to whisk is a joke 🙄
Also the Kenwood is a planetary mixer. Homegrade. The two in the middle are Spiral mixers. 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. Besides the Maximum amount of dough the Kenwood can handle is 2kg of total dough. Not 3.6kg. The KYS Pro Baker is Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity. The Kenwood is a good planetary mixer more powerful than the Kitchenaid planetary mixer, but both need to be used properly if you don't want to break them.
You have condemned the Ankarsrum when you used the wrong attachment and you havent had any practice with it either so you also condemn it when you don't know it!
I have an Ankarsrum machine and it does work very well but until the dough is formed it does require a bit of interaction, which is OK as the the machine is very safe and you could safely put your hands in it whilst it is running!, it needs to be learned to get the best from it, I do like the very professional KYS machine but it would too big and heavy for most domestic applications. I also have a kitchen Aid planetary mixer, but it has limited capacity, and if overloaded you have to chase it around the kitchen!
I have used a Kenwood Major for over 30 years for heavy duty home use. However, if I were making dough in volume on a daily basis. A specialty commercial unit be a better choice.
This is very interesting. Thank you for providing this. Would it be possible to use the CC (Closed Captioning) option for future videos? It might expand your audience. May I ask what brand of mixer is sitting on the back countertop? It sort of looks like a KitchenAid, but I know the controls are different. Thanks again. 🌻
Detta står i bruksanvisningen: ”Bruk Bruk eltekroken til hvetebrødsdeiger og løse brøddeiger med 1-1,5 liter flytende ingredi- enser. Start maskinen på lav hastighet.” Lösa degar står det att kroken är till för, ni kan inte läst så noga?
Übrigens war die Ankersrum nur mit Rolle bedacht. Der Knetkaken kam nachträglich, auf Wunsch der amerikanischen Kundschaft, die diesen bevorzugen. Ich nutze den auch lieber bei größeren Mengen, hauptsächlich bei feuchten und schweren Roggenteigen.
Nice comparison. But the Kenwood isn’t fit here. I have a Kenwood, great machine for everything but heavy dough. Eggwhite, Cream, cookie dough bether then Kitchenaid. Here in the Netherlands consumer organisations test regulary all kind of kitchen machines. Kitchenaid never, but really never got out as the best machines. But for more heavy dough I would go for the Kys or something like that. For me I go for the Famag Grilletta with a tilted head. It can do the job with just 300 gramms dough, up to five kilo (but that’s to heavy) and with more moist dough the tilted held makes it just easy to remove and clean. Why not the Wilfa because no one could tell me for sure what’s the minimum weight of dough.
Die Kitchen Aid ist ein gepuschtes "Modepüppchen". Bei 5 KG Teig wird es allerdings für die meisten Maschinen, die einigermaßen erschwinglich und handlich sind, schon recht problematisch.
Good test, a Kitchenaid would be a nice addition here as well. The Heavy Duty model for example has about the same price tag as the Wilfa and Ankarsrum at least, so that would be interesting
Stay from the Kitchen Aid Pro-- I spent north of $600 and it the motor start to smoke after the first batch of high gluten dough. Complete waste of money. I am eyeing the Ankarsum --it's warrantied for 7 years.
I signed up your channel and, in the middle of the video, I just unfollowed and quit. You should be ashamed for comparing machines without reading the manual. OBVIOUSLY ANKARSRUM IS BEING USED WRONG 😡
Fattar inte ideen med den här videon. Det är väl klart från början att spiral degblandare är best på blanda deg, både med hög och låg hydration, men så kan de användast uteslutande för detta ändamål, annars än Ankarsrum samt Kenwood.
Your demonstration and evaluation are very unfair to the Ankarsrum . Your wrong usage should not be mske under value to the machine that can passed down to three generations. l had one myself for eight years, l had no problem to mixed any kind of hydration dough in less then 10 mins by just the dough rolls. Din demonstration och utvärdering är mycket orättvis mot Ankarsrum. Din felaktiga användning bör inte vara undervärderad för maskinen som kan överföras till tre generationer. Jag hade en själv i åtta år, jag hade inga problem att blanda någon form av hydratiseringsdeg på mindre än 10 minuter med bara den degrullarna.
I have to agree. I never have any problem with any hydration using the roller/scraper. One needs, however, to start with liquids, salt, fats, sweetener; then add half the flour, then the yeast, then add flour until the "doughnut" forms. Add a bit more flour and you're good to go.
Learn to use the ankarsrum correctly before you demonstrate the machine.For small batches you use the roller.Your tests are biased to sell you machines.
The Kenwood is a planetary mixer. Homegrade. The two in the middle are Spiral mixers. 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. Besides the Maximum amount of dough the Kenwood can handle is 2kg of total dough. Not 3.6kg. The KYS Pro Baker is Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity. The Kenwood is a good planetary mixer more powerful than the Kitchenaid planetary mixer, but both need to be used properly if you don't want to break them.
Сравнивать не сравненное, так можно сравнивать знания студентов первого и последнего курса. Кенвуд это бытовой прибор, на одну семью, другие профессионально целевые для небольших предприятий общепита.
Any chance you could turn on the close captioning so we could translate it to English sub titles? thank you - Könnten Sie Untertitel aktivieren, damit wir über RUclips ins Englische übersetzen können?
una de las formas de utilizar la ANKANSRUM es que debes mover manualmente el brazo o amasar con el rodillo y el resultado es excelente,entiendo que el señor que ha hecho el video quiera vender esta marca!!!!
Kys and ankarsrum are so much quieter and they don't seem to suffer the same strain as the other two - i go along with the other comments that suggest you use the proper attachment before reviewing the ankarsrum - this review was a total fail for the ankarsrum - read the manual
Sehe ich auch wie die meisten: Bei Wilfa überknetet (zu lang) und bei Ankarsrum falsches Werkzeug: da hätte die Rolle rein müssen. Kannst Du das nochmal entsprechend verfilmen? der Haken bei Ankarsrum ist ja ursprünglich für den amerikanischen Markt gewünscht / gemacht worden und funktioniert für weiche und sehr weiche Teige. Nicht für 60% / TA160 also nicht für so harte Teige wie hier. Dafür ist eben die Rolle. Wenn neues Video: bitte nur kneten bis fertig also nicht so schnell / lange. Verrühren und Kneten heißt: die Kleberstruktur aufbauen. Beim überkneten reißt man das fertige Klebergerüst wieder auseinander und der Teig wird wieder klebrig und unstabil. Die KYS ist bestimmt super wenn man den Platz hat. Das Ergebnis sieht toll aus. Danke! freu mich auf realistischeres Video, falls das kommt. Gruß, Raphael
Dette er ikke en helt fair sammenligning. A fungerer ikke så godt ved så lav hydrering (60%). I Danmark bager mange med 80% hydrering, og der fungerer A langt bedre
Thanks a lot for this video - it helps a lot to choose the right machine. Kenwood is attractive, but has the most annoying noise. On the other side, it usually comes with lots of accessories and is therefore more versatile then the others. So if dough mixing is not the primary use case ... KYS has definitely the best, most intensive, mixing result. However, the Wilfa is not far behind, Ankarsrum appearently does not knead - it just stirrs; more or less. On the con side of the KYS is the much less attractive design and the power connection that is located at the worst, space wasting, position. From what I see in this video KYS is just a labeled semi-pro machine from Italy - available without the KYS label in gastro shops for 500-600 €, which appears to be a fair price. The biggest advantage of the WILFA is design - if used in a household kitchen, as well as the capability to rise the mixing head for a most simplified cleaning process. If I have an extra room and have to make plenty of dough, a pro machine like those KYS siblings would be my preferred choise. If placed in a kitchen, the Wilfa climbes up on the scale. With the Kenwood I have serious doubts that I run into quality issues, since the machine apprears to be heavily overloaded - beside of the poor mixing result.
He is probably using the wrong attachment for the Ankarsrum. I think you are supposed to use the roller for this kind of use, and the roller does knead the dough. As I understand it the roller is the original attachment intended for doughs, the hook that he uses was only added to make the machine more recognizable to the American market. At least from what I learned researching the machine for the last week.
He’s using the wrong attachment for mixing and kneading the bread. The dough hook is for higher hydration doughs than he is mixing up. The Ankarsrum does a great job kneading when using the right tool for the dough hydration
Bei der Ankarsrum muss das dritte Werkzeug mit eingespannt werden, damit sie wenigstens etwas den Teig kneten kann, sie aber mit einem Spriralkneter zu vergleichen macht keinen Sinn
25 anni di lavoro come artigiano fornaio ho imparato a usare impastatrici a forcella a spirale con braccia tuffanti planetarie x pasticceria,ankarsrum mi mancava conoscendo le dinamiche della formazione di un impasto non la reputo all'altezza del lavoro che dovrebbe fare!
The test is not at all correct, they compare professional cars with home ones. The power is completely different. And the focus is on professional cars - they stand in the center and on a special stand, thus playing with the viewer's attention and misleading him. I am disappointed.
Kitchen chef? Not likely. More like Kitchen dish washer, even then he would be Frisbeeing the dinner plates across the kitchen to dry them faster. Wait! Maybe stick wheels on them and turn them into a rally car!
Hier sieht man wieder Ankarsrum ist nicht für schwere Teige geeignet , immer wieder wird in den Vorgang eingegriffen . Egal welcher Einsatz ob Haken oder Rolle . Der Teig wird nicht geknetet .
Well, Ankarsrum what a deception! You were more expensive than my dreams... so I got myself a Kitchenaid Artisan and I thank you for being so expensive, you saved me from a nightmare of buying you! This is what I call a true independent comparison, congratulations for the excellent job. SUBSCRIBED, OF COURSE! Warm greetings from Tel Aviv!
You should have researched better. The sad fact of the matter is that you swallowed this bad demonstration whole, undoubtedly prompted by the possibility of saving a few shekels. I can’t tell you how many frum wives own Ankarsrums here in the U.S. because they have large families and also make their own challah weekly. You DESERVE your KitchenAid. 🤣
These dudes are dumb with the Ankarsurum, i ordered one and it'll be here in two weeks and i already know they messed up using it. Great job learning the machine ya dingus.
Kann denn die Ankarsrum nun vernünftig schweren Teig (TA 150) kneten? Auch hier sagen einige, dass sie es auch nicht kann, wenn man den Teigroller benutzt. Was sagt der Praktiker?
Som ett enda stort norgeskämt. Ni kallar er "kitchenpro" och sen så vet ni inte ens hur ni använder en ankarsrum som har funnits i över 80 år. Är påväg att köpa en nu och utav 10 youtube videor är ni dem enda som inte vet hur man hanterar en sådan maskin. Säger mer om hur professionella ni är än om maskinen. 😂
For starters, thats not how an Ankarsrum mixer is used for kneading dough. So the first test had a major flaw. Secondly, no professional baker makes bread or any dough like that. Kneading almost any dough, takes alot of variables into the kneading process. Thre amount of flour you use depends on temperature, climate and dough type. DUMPING A SACK OF FLOUR in any mixer is not how bread or almost any dough is kneaded. 😂😂
This is a fair test because the Ankarsrum cannot knead any dough below 70 percent hydration. With the hook, the dough just sits there and without prodding it, nothing happens. The roller is worse. When making 60 percent dough, it just rides around with the bowl, and goes thump, thump as it passes the roller. This is not kneading. The Ank was a huge letdown. Mine is going back. The only mixer worth getting is a spiral, like the KYS in this test. Only problem is that most of these machines weigh about 200 pounds. A bit much for the kitchen.
Definiere schwere Teige. Die Ankersrum ist sehr stabil, robust und stark, mit ihr habe ich auch schon über 4 Kilogramm schwere Roggenteige verarbeitet.
He's not using the mixer correctly. The dough hook is used for whole wheat flours and very high hydration doughs. He should have used the dough roller instead.
@@latui7350 I almost always use whole-grain flours and even my "white" breads have some whole wheat. Have never used the hook and probably never will. This guy doesn't know what he's doing.
You need to add the flour last into the liquid, yeast, what have you and then the Ankarsrum would work just as well with the set up they used in the clip.
Also the ankarsrum was not being used correctly. It is a beast with the right rollers fitted. Most people are intimidated by the unique way that it works. You have to read the manual.
EXACTLY.
Absolutely agree. The Ankarsrum was not used correctly in this dough test at all. There is a learning curve with the Ank mixer. It's not a "throw all the ingredients in the bowl and mix". This type of equipment needs proper usage for best results .
Typical male, doesn't read the instructions.
Is the dirt tie I see the Ankarsrum working with the hook aloe
Excatly...it's not being used correctly. Also find with the ankasrum best to gradually add flour.
I never use the dough hook. The dough roller works just fine. The dough hook was added the the assistant was available in the U.S.
As people say, a very poor test of the Ankarsrum using the wrong attachment and the wrong technique.
It would have managed the 3.4kg dough without problems.
Yes ,but you have to work with him all the way
@@rot0261 you have to wait until the dough is mixed and then position the roller. After that the machine works all by itself. A little more hands-on to start with, but then the machine delivers durability. No need to let the machine cool between batches even when using it at full capacity.
@@khrenaud You stil have to work with the machine al the time. I am i the possession of both the ANk and the wilfa . and i newer going back to the ank. I have uesed big Bjørn and hobart machins as a prof. and I do not like to be standing over the machin ,and not be abel to do something els. (and it is LAUDER the the wilfa by a big margin )
The KYS is better i making a dough , but that is all it does , and kleening is a nightmare
Agree 100%. I would love to see a true side by side from someone who actually knows how to run the Ankarsrum. This was so poorly done, it appears to be a set-up to promote the KYS machine and intentionally denigrate the Ankarsrum. Video should be taken down.
@@THerd-um5tl Obvious set-up. KYS logo is located on the exhaust flue above the wood fired oven door. I have no dog in this fight as I mix my dough by hand because I like the tactile feel and the kneading process in general.
The thing with the ankarsrum is the technique of mixing the dough is different. If you would have gradually added the flour instead of putting it all in at once the results would be different. I saw a demonstrational video by them where they showed how to add in the dry ingredients little by little and not all at once.
It would have also helped had he used the dough roller I think instead of the hook too. Bummed he quit cause I really wanted to see the results.
@@CombatWalnut005 true
Hook dough is for higher hydration.
Absolutely accurate.
It's a deterrence for me.. if I have to add flour slowly little by little.. why would I go for that..
I would be interested in watching your videos if you considered doing English closed captions (not trying to push for it but it might open up your audience). As for the Ankarsrum, you appear to be using the wrong attachment and every other video I have seen online seems to have no problems with the types of dough you are making. It sounds like user error, not an issue with the Ankarsrum
I have a Ankarsrum, made pizza dough yesterday, 70% hydration. No problems, never had. It's a very good machine.
70% hydro is fine, for lower hydration doughs 65% and less the roller is a better choice as David tried to explain.
Yes you did not use the Ankarsrum properly at all. You didn’t know how to use it thus it was hardly a valid comparison. The KYS machine looks much to large to fit under normal kitchen space. With the guard it is definitely built for a commercial kitchen. The comparisons weren’t exactly valid for those reasons.
just a heads up that English captions are here now!
Sorry leider eine falsche Anwendung bei der Ankarsrum. So kann kein vernünftiger Test ablaufen!
Sorry unfortunately a wrong application at the Ankarsrum. No reasonable test can run like this!
So with the Ankarsrum, you need to use the dough roller, and with that much dough, position it close to the center of the mixer and let it go for like 4 mins, after that you can position your dough roller closer to the side and let it go for as long as you want.
Too much work
The KYS and the Wilfa is the only two that are similar to real bakery machines. The spiral hooks are the key for any bakery doughs. Nothing else will do the job properly! But the machine is just not the only thing that are important - what also are very important is how to mix the dough, the temperature of the ingredients and the temperature of the dough and how long is takes to mix the dough and time of mixing is different regarding the types of dough. So it is not only the machine that are important - the rest of it is just as much important. If you want to get closer to bakery bread then you have to buy the right machine to begin with and then learn the rest of it. Best wishes from a baker from Denmark.
Not true…I guess you never worked with a 140 quart Hobart. Same planetary setup as the Kenwood or kitchenaid
Finally a test which really shows the noise differences etc.
Danke für Deinen super Test. Obwohl die KYS die Beste ist, entscheide ich mich jetzt für die WILFA. Du hast mich vor der Ankersrum und Kenwood bewart.
Vielen Dank für die genaue Durchführung des Test. Sehr gut gemacht!
Ja, ich würde heute auch die Wilfa nehmen, obwohl ich vor knapp über einem Jahr aus Überzeugung die Ankersrum gekauft habe, nachdem ich ein Video von Marcel Paa gesehen habe, wo er eine Heussler, eine Kenwood und die Ankersrum vorstellte.
Die Heussler, die natürlich über jeden Zweifel erhaben ist, kam allein aus Kosten-u. Platzgründen für mich nicht in Frage.
Die Kenwood knarzte mir zu arg und bewegte sich, meiner Beobachtung und Meinung nach wohlgemerkt, bei großer Menge schwerem Teig doch zu sehr im oberen Teil und da machte die Ankersrum den stabileren Eindruck und dann punktete sie noch durch ihren geringen Platzbedarf.
Sie ist Preis/Leistungsmässig wirklich eine Topmaschine, die ich mit über 4 Kilo Teig schon öfters belastete.
Was mich allerdings sehr und auch oft nervt, ist die Tatsache, dass man sehr aktiv "mitarbeiten" muss, um eine solche Menge Teig zu verarbeiten - bis ca 1,5 Kilo Mehl und die entsprechende Menge (ca. 1 - 1,3 Liter) Wasser dazu, ist noch ok, alles andere wird oftmals zur "Wutprobe" (Wut, stimmt schon 😅), da rede ich dann schon mit ihr🙈 und drohe ihr, sie auszurangieren/zu verkaufen 😂
Kurz vor Weihnachten 2023 hat dann Marcel Paa die Wilfa vorgestellt und ich dachte mir, "shit, die hätte ich eher genommen, genau so, wie ich immer eine suchte" 🤷♀️
Absolut klasse finde ich da, dass der Teig nicht dem Knethaken hoch wandert, was man durchwegs, bis auf die Heussler und auch hier nun die KYS, bei fast allen Knetmaschinen beobachten kann und mich auch tierisch nerven würde.
Kann aber "passieren", dass ich mir irgendwann doch eine Wilfa zulege, wenn ich einen Abnehmer für die Ankersrum finde.
Dir wünsche ich viel Spaß und Freude mit der Wilfa
👍
Mit herzlichen Grüßen
Micha
No link for the KYS mixer provided, why? Oh wait, I can't find it anywhere; just one website and it's sold out. What's the point?
Skulle brukt deigrullen til Ankararsrumen - tror den hadde gjort en bedre jobb da. Wilfa sin ser utrolig bra ut
Han er klov, skulle først ha brugt dejrullen😅
Ich habe die Wilfa seit einigen Wochen und bin begeistert. Ich nutze sie für Brot- und Pizzateige und mit dem Kenwoodadapter für Nudeln, Gemüse raspeln, etc. Die Kombination ist genial! Die möglichen Teigmengen bis 5kg mit der wirklich guten Knetfunktion auch bei kleinen Mengen plus Küchenmaschinenfunktion ist top. Die Optik ist klasse und das Laufgeräusch ist angenehm. Ein absolut zweckmäßiges Schmuckstück, das mit den teuren Teigknetmaschinen mithalten kann, dabei aber kleiner und sogar günstiger ist. Würde ich sofort wieder kaufen!
wieviel Kg Teig bei einem Brot hast du in etwa in der Maschine? Danke
Wie ist die Wilfa für Biskuit und Rührteig etc? Oder ist sie nur zum Kneten richtig gut?
@@79andream Biskuit und Rührteig geht gut. Nicht so herrausragend wie schwerer Teig, aber auch gut.
@@rudimaas3691 ah lieben Dank🙏Du hast dann nur die als Kuchenmaschine oder? Ich hab ja nen Thermomix und bin da echt öfters mal unzufrieden, gerade mit Biskuit, Buttercreme oder sämtlichen Hefeteigen. Liegt an dem Messer... Hab jetzt nur noch Platz für eine weitere Maschine, die das besser kann, was der Thermomix nicht kann😅
It seems the rehydration rate on the Ankarsrum is less, also I tried reaching KYS office in the states and I get a fast busy signal. I was interested but without support, I cannot not buy the KSY.
Ville nok gitt Ankarsrum en sjanse til, den er tross alt lagd for å elte deig, men prøv rulla, den er nok bedre. Også er det en litt mer hands on maskin enn de andre men gir et veldig godt resultat hvis brukt korrekt.
Men må si at Kys Frister med tanke på lydnivået
I absolutely love my Ankarsrum. There is a learning curve to it. You were using it incorrectly.
Please learn how to use the Ank properly and retest
Du har jo brukt feil instrument til ankarsrum
What a hatchet job! Not only is the wrong hook being used for the type of dough in the Ankarsrum, It was also not technically implemented correctly. Bad show. of the rest, two are aimed at being "pro" style bread dough machines - one trick ponies. Lastly, the way each machine kneads the dough is different, with 3 tearing and beating the dough, and the Ankarsrum, (with finger roller) kneading in a more "hand-like" manner, and the newer machines are not meant to be used for dough at the higher speeds. I so wanted to like this video, but it was clear from the outset that it is a shill for Kys.
Very good comparison! Do you consider the Kenwood and Wilfa more professional level vs home kitchen? Have you tried using the roller + scraper combo with the Ankarsrum? I think the reason the Ankarsrum is so appealing to many home cooks/bakers is that it is multi-purpose - good with many tasks besides bread. It makes great mashed potatoes, cookies, meringue, cakes, and other basic tasks. ~Michele
He definitely should have used the roller for this type of dough. The hook is really best for whole wheat and very high hydration doughs. User error.
This test is incredibly misleading and fraudulent. Pardon my language:
1. You do not declare that you are the primary reseller of Kys Mini Pro Baker
2. In a comment you specify that you have read Ankarsrum user manual. Despite this you do not add the flour in increments
3. You base your judgment of Ankarsrum on a 60% hydration. Fair enough that given your test’s premises you do not think it does a good job with this level. But you then exclude it from the 70% hydration test. Ankarsrum is known for being lesser with low hydration doughs so simply excluding it from the 70% test based on the 60% test is consumer fraud. I would expect for you to redo this test as it is being referenced on the internet and people are not aware of the above mentioned points.
Als erstes wurde die Ankersrum falsch bedient.
Zweitens hätte ich gerne gesehen, wie der Teig aus der Schüssel kommt bzw, wie die Schüsseln zu händeln sind.
Ich vermute nämlich, dass die Schüssel der KYS nicht abnehmbar ist, was ein absolutes NoGo wäre und ein fettes Minus - obendrein noch die Größe dieser KYS, das ist enorm viel Platz für einen "Ottonormal-Haushalt".
Eigentlich wäre die Wilfa die Nummer Eins, gefolgt von der Ankersrum.
It appears that the tester didn’t read the user’s manual for the Ankarsrum mixer, which is unfortunate because the test results are biased.
The tester probably can't read that's why. On a different note, I didn't read the manual when I bought mine over 3 years ago. I simply watched a couple of videos here from reputable testers and knew what to do when I first used it.
Learn how to use the Ankarsrum and you'll talk differently🙂
Right? I just watched a video of an Ankarsrum kneading a wonderful dough before this one. Obviously even the tool he chose is wrong 💁🏻♀️
To say this heavy-duty machine is just to whisk is a joke 🙄
Amen
Also the Kenwood is a planetary mixer. Homegrade.
The two in the middle are Spiral mixers.
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.
Besides the Maximum amount of dough the Kenwood can handle is 2kg of total dough. Not 3.6kg.
The KYS Pro Baker is Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity.
The Kenwood is a good planetary mixer more powerful than the Kitchenaid planetary mixer, but both need to be used properly if you don't want to break them.
Erst das Mehl und während sie dreht das Wasser, langsame Geschwindigkeit, dann klappt es
You have condemned the Ankarsrum when you used the wrong attachment and you havent had any practice with it either so you also condemn it when you don't know it!
I have an Ankarsrum machine and it does work very well but until the dough is formed it does require a bit of interaction, which is OK as the the machine is very safe and you could safely put your hands in it whilst it is running!, it needs to be learned to get the best from it, I do like the very professional KYS machine but it would too big and heavy for most domestic applications. I also have a kitchen Aid planetary mixer, but it has limited capacity, and if overloaded you have to chase it around the kitchen!
I have used a Kenwood Major for over 30 years for heavy duty home use. However, if I were making dough in volume on a daily basis. A specialty commercial unit be a better choice.
I have a Kenwood chef xl I am very disappointed with it
You are not using the ankarsum correctly. This is not a good comparison.
Will this smaller KYS be back in stock anytime soon? It seemed the best suited for kneading. Thank you.
Look up hm-5td it's a Chinese model
die kenwood cooking chef xl hat ebenfalls einen spiral knethaken. dann wäre der test vergleichbarer gewesen.
This is very interesting. Thank you for providing this. Would it be possible to use the CC (Closed Captioning) option for future videos? It might expand your audience. May I ask what brand of mixer is sitting on the back countertop? It sort of looks like a KitchenAid, but I know the controls are different. Thanks again. 🌻
CC now in place!
@@kitchenchef2285 Thank you very much!
Han har ingen anelse om hvordan man betjener en Ankarsrum, prøv rullen næste gang.
Hei. Takk for tips. Det er mulig vi har brukt maskinen feil, men vi fulgte bruksanvisningen.
Detta står i bruksanvisningen: ”Bruk
Bruk eltekroken til hvetebrødsdeiger og løse brøddeiger med 1-1,5 liter flytende ingredi- enser. Start maskinen på lav hastighet.” Lösa degar står det att kroken är till för, ni kan inte läst så noga?
Übrigens war die Ankersrum nur mit Rolle bedacht.
Der Knetkaken kam nachträglich, auf Wunsch der amerikanischen Kundschaft, die diesen bevorzugen.
Ich nutze den auch lieber bei größeren Mengen, hauptsächlich bei feuchten und schweren Roggenteigen.
❤ i go for KYS .. so calm and quite... and reliable ❤
Kenwood Chef XL can't handle more than 2,5 kg total, so this is a bit misleading. I am extremely happy with mine.
Can I* buy KYS Pro baker with US plug?
Tror du måste lära dig att använda Ankarsrum maskinen ... Skulle ha använt rullen istället....
+1
Bei der Ankarsrum musst der Knetharken auch raus, die Rolle dafür rein 👍🏻
Nice comparison. But the Kenwood isn’t fit here. I have a Kenwood, great machine for everything but heavy dough. Eggwhite, Cream, cookie dough bether then Kitchenaid. Here in the Netherlands consumer organisations test regulary all kind of kitchen machines. Kitchenaid never, but really never got out as the best machines.
But for more heavy dough I would go for the Kys or something like that. For me I go for the Famag Grilletta with a tilted head. It can do the job with just 300 gramms dough, up to five kilo (but that’s to heavy) and with more moist dough the tilted held makes it just easy to remove and clean. Why not the Wilfa because no one could tell me for sure what’s the minimum weight of dough.
If you want to make 5 Kg of pizza dough, forget the wilfa. Mine already has problems with 2.8 Kg. It simply stops after a while.
Die Kitchen Aid ist ein gepuschtes "Modepüppchen".
Bei 5 KG Teig wird es allerdings für die meisten Maschinen, die einigermaßen erschwinglich und handlich sind, schon recht problematisch.
no encuentro el lugar donde comprar la amasadora KYS 1200,SI PUEDES INFORMAME POR FAVOR,GRACIAS,HABLO ESPAÑOL.
The spiralhook on the KitchenAid in the back, which one is that? And where did you get it?
Maybe this one?
Hi, is it possible to buy the KYS Pro Baker in Germany?
Of course! Send a mail to post@kitchenchef.no
Using the ankarsum incorrectly would fail the test so it isn’t a true comparison
Do any of these sell using 110-120 volts, which is used in America?
The KYS shows that option on their website. But the page didn't translate properly, so I don't know the cost, shipping details, etc.
Is 2Kg is above the weight that the Kenwood is meant to manage?
Good test, a Kitchenaid would be a nice addition here as well. The Heavy Duty model for example has about the same price tag as the Wilfa and Ankarsrum at least, so that would be interesting
I have both and honestly the Kitchenaid is not even close in league with these mixers, especially the Ank.
Here is a test between Ankarsrum and Kitchenaid Pro that I just found: ruclips.net/video/AMBXj3_sdCE/видео.html
@@IngvildPfeffer I love you.
@@latui7350 I was just thinking the same thing.
Stay from the Kitchen Aid Pro-- I spent north of $600 and it the motor start to smoke after the first batch of high gluten dough. Complete waste of money. I am eyeing the Ankarsum --it's warrantied for 7 years.
Comment to the video itself: Well done. Camera work and sound level as well as the kind of ambient music were perfect.
the KYS has a great curb appeal.... by that, it looks like a beast!
I signed up your channel and, in the middle of the video, I just unfollowed and quit.
You should be ashamed for comparing machines without reading the manual. OBVIOUSLY ANKARSRUM IS BEING USED WRONG 😡
The Kenwood was the smaller model. If he had used the 7 quart model, it would have had no problem with the 2 kilos of flour.
Die andersrum brauch am Anfang etwas Hilfe, dann aber macht sie einen unschlagbaren Teig. Und, nehmt die Rolle!
Fattar inte ideen med den här videon. Det är väl klart från början att spiral degblandare är best på blanda deg, både med hög och låg hydration,
men så kan de användast uteslutande för detta ändamål, annars än Ankarsrum samt Kenwood.
Have you ever tried a Sunmix??
Brukte helt feil tilbehør på Ankersum...
Your demonstration and evaluation are very unfair to the Ankarsrum . Your wrong usage should not be mske under value to the machine that can passed down to three generations. l had one myself for eight years, l had no problem to mixed any kind of hydration dough in less then 10 mins by just the dough rolls.
Din demonstration och utvärdering är mycket orättvis mot Ankarsrum. Din felaktiga användning bör inte vara undervärderad för maskinen som kan överföras till tre generationer. Jag hade en själv i åtta år, jag hade inga problem att blanda någon form av hydratiseringsdeg på mindre än 10 minuter med bara den degrullarna.
I agree 100% with you, I have an ank and have ZERO problems
@@leonard984
❤️
I have to agree. I never have any problem with any hydration using the roller/scraper. One needs, however, to start with liquids, salt, fats, sweetener; then add half the flour, then the yeast, then add flour until the "doughnut" forms. Add a bit more flour and you're good to go.
@@HotVoodooWitch Yes, this! Add the flour last, into everything else. Then it works like a charm even with the set up they used.
Learn to use the ankarsrum correctly before you demonstrate the machine.For small batches you use the roller.Your tests are biased to sell you machines.
The Kenwood is a planetary mixer. Homegrade.
The two in the middle are Spiral mixers.
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.
Besides the Maximum amount of dough the Kenwood can handle is 2kg of total dough. Not 3.6kg.
The KYS Pro Baker is Chinese knock off of an Italian commercial grade mixer. The *Famga IM-8.* 8 for 8 kg dough capacity.
The Kenwood is a good planetary mixer more powerful than the Kitchenaid planetary mixer, but both need to be used properly if you don't want to break them.
You just demonstrated how not to use the Ank mixer-instructions not followed. Use the roller for kneading.
Сравнивать не сравненное, так можно сравнивать знания студентов первого и последнего курса. Кенвуд это бытовой прибор, на одну семью, другие профессионально целевые для небольших предприятий общепита.
Das ist die Ankersrum und Wilfa auch, liegen auch preislich in etwa auf einer Höhe.
What ! this guy is authorized dealer or seller of Kys Pro Baker, no wonder he tried to screw up Ankarsrum in this test.
Any chance you could turn on the close captioning so we could translate it to English sub titles? thank you - Könnten Sie Untertitel aktivieren, damit wir über RUclips ins Englische übersetzen können?
una de las formas de utilizar la ANKANSRUM es que debes mover manualmente el brazo o amasar con el rodillo y el resultado es excelente,entiendo que el señor que ha hecho el video quiera vender esta marca!!!!
On the Ankarsrum....You Used The Wrong Tool.
Kys and ankarsrum are so much quieter and they don't seem to suffer the same strain as the other two - i go along with the other comments that suggest you use the proper attachment before reviewing the ankarsrum - this review was a total fail for the ankarsrum - read the manual
Sehe ich auch wie die meisten: Bei Wilfa überknetet (zu lang) und bei Ankarsrum falsches Werkzeug: da hätte die Rolle rein müssen. Kannst Du das nochmal entsprechend verfilmen? der Haken bei Ankarsrum ist ja ursprünglich für den amerikanischen Markt gewünscht / gemacht worden und funktioniert für weiche und sehr weiche Teige. Nicht für 60% / TA160 also nicht für so harte Teige wie hier. Dafür ist eben die Rolle. Wenn neues Video: bitte nur kneten bis fertig also nicht so schnell / lange. Verrühren und Kneten heißt: die Kleberstruktur aufbauen.
Beim überkneten reißt man das fertige Klebergerüst wieder auseinander und der Teig wird wieder klebrig und unstabil. Die KYS ist bestimmt super wenn man den Platz hat. Das Ergebnis sieht toll aus. Danke! freu mich auf realistischeres Video, falls das kommt. Gruß, Raphael
Dette er ikke en helt fair sammenligning. A fungerer ikke så godt ved så lav hydrering (60%). I Danmark bager mange med 80% hydrering, og der fungerer A langt bedre
Para mim a melhor é a KYS.
Thanks a lot for this video - it helps a lot to choose the right machine.
Kenwood is attractive, but has the most annoying noise. On the other side, it usually comes with lots of accessories and is therefore more versatile then the others. So if dough mixing is not the primary use case ...
KYS has definitely the best, most intensive, mixing result. However, the Wilfa is not far behind, Ankarsrum appearently does not knead - it just stirrs; more or less. On the con side of the KYS is the much less attractive design and the power connection that is located at the worst, space wasting, position. From what I see in this video KYS is just a labeled semi-pro machine from Italy - available without the KYS label in gastro shops for 500-600 €, which appears to be a fair price.
The biggest advantage of the WILFA is design - if used in a household kitchen, as well as the capability to rise the mixing head for a most simplified cleaning process. If I have an extra room and have to make plenty of dough, a pro machine like those KYS siblings would be my preferred choise. If placed in a kitchen, the Wilfa climbes up on the scale. With the Kenwood I have serious doubts that I run into quality issues, since the machine apprears to be heavily overloaded - beside of the poor mixing result.
He is probably using the wrong attachment for the Ankarsrum. I think you are supposed to use the roller for this kind of use, and the roller does knead the dough. As I understand it the roller is the original attachment intended for doughs, the hook that he uses was only added to make the machine more recognizable to the American market. At least from what I learned researching the machine for the last week.
He’s using the wrong attachment for mixing and kneading the bread. The dough hook is for higher hydration doughs than he is mixing up. The Ankarsrum does a great job kneading when using the right tool for the dough hydration
Is the KYS available in the USA? And is there an identical clone to the KYS without label?
We ship to USA. Just contact our customer care :)
mycket intressant jämförelse👍
👍👍👍👍👍👍👍👍👍
Bei der Ankarsrum muss das dritte Werkzeug mit eingespannt werden, damit sie wenigstens etwas den Teig kneten kann, sie aber mit einem Spriralkneter zu vergleichen macht keinen Sinn
Mit Halbwissen über Ankarsrum so zu urteilen… vielleicht liegt es die Werbezahlung oder einfach nur an null Kenntnis,,, oder beides 🤷🏼♂️🤔🤣
25 anni di lavoro come artigiano fornaio ho imparato a usare impastatrici a forcella a spirale con braccia tuffanti planetarie x pasticceria,ankarsrum mi mancava conoscendo le dinamiche della formazione di un impasto non la reputo all'altezza del lavoro che dovrebbe fare!
The test is not at all correct, they compare professional cars with home ones. The power is completely different. And the focus is on professional cars - they stand in the center and on a special stand, thus playing with the viewer's attention and misleading him. I am disappointed.
Kitchen chef? Not likely. More like Kitchen dish washer, even then he would be Frisbeeing the dinner plates across the kitchen to dry them faster. Wait! Maybe stick wheels on them and turn them into a rally car!
You use the roller. on the Ank All wrong the way you did it. Rigged
Always RTFM! 😉 at best before you publish 🤭
Where to buy the kys machine?
Hier sieht man wieder Ankarsrum ist nicht für schwere Teige geeignet , immer wieder wird in den Vorgang eingegriffen . Egal welcher Einsatz ob Haken oder Rolle . Der Teig wird nicht geknetet .
Well, Ankarsrum what a deception! You were more expensive than my dreams... so I got myself a Kitchenaid Artisan and I thank you for being so expensive, you saved me from a nightmare of buying you! This is what I call a true independent comparison, congratulations for the excellent job. SUBSCRIBED, OF COURSE! Warm greetings from Tel Aviv!
Not really. He obviously did not know how to use the Ankarsrum. It works really well once you know which attachment to use.
You should have researched better. The sad fact of the matter is that you swallowed this bad demonstration whole, undoubtedly prompted by the possibility of saving a few shekels. I can’t tell you how many frum wives own Ankarsrums here in the U.S. because they have large families and also make their own challah weekly. You DESERVE your KitchenAid. 🤣
These dudes are dumb with the Ankarsurum, i ordered one and it'll be here in two weeks and i already know they messed up using it. Great job learning the machine ya dingus.
You won't regret buying the Ank. Great choice.
The Anka needs the role… you do not use it correctly
Please, try to learn to read a manual. The Ankarsrum works differently - the way you tried to use it was all wrong and your test is awkward !!!
One of the worst comparison video on the internet. How can people be so incompetent is beyond me.
Man muss schon wissen, wie man eine Ankarsrum richtig benutzt! Das war ja ein Armutszeugnis 🤦♀️
Kann denn die Ankarsrum nun vernünftig schweren Teig (TA 150) kneten? Auch hier sagen einige, dass sie es auch nicht kann, wenn man den Teigroller benutzt. Was sagt der Praktiker?
This test does not represent the way anyone makes a dough. I am not sure what you want to accomplish with this test.
Som ett enda stort norgeskämt. Ni kallar er "kitchenpro" och sen så vet ni inte ens hur ni använder en ankarsrum som har funnits i över 80 år.
Är påväg att köpa en nu och utav 10 youtube videor är ni dem enda som inte vet hur man hanterar en sådan maskin.
Säger mer om hur professionella ni är än om maskinen. 😂
Your channel is called kitchen chef but looking at this video it should be kitchen novice! 😑
The Kenwood sounds like it's dying.
For starters, thats not how an Ankarsrum mixer is used for kneading dough. So the first test had a major flaw. Secondly, no professional baker makes bread or any dough like that. Kneading almost any dough, takes alot of variables into the kneading process. Thre amount of flour you use depends on temperature, climate and dough type. DUMPING A SACK OF FLOUR in any mixer is not how bread or almost any dough is kneaded. 😂😂
l want mechine
Hahah komedie. Inkompetanse på høyt nivå.
Pretty embarrassing for you.
Kenwood it’s rubbish
This is a fair test because the Ankarsrum cannot knead any dough below 70 percent hydration. With the hook, the dough just sits there and without prodding it, nothing happens. The roller is worse. When making 60 percent dough, it just rides around with the bowl, and goes thump, thump as it passes the roller. This is not kneading. The Ank was a huge letdown. Mine is going back. The only mixer worth getting is a spiral, like the KYS in this test. Only problem is that most of these machines weigh about 200 pounds. A bit much for the kitchen.
There is a definite void in the marketplace just waiting for a 4-5 quart spiral dough mixer for home use.
Ankarsrum is not good for heavy dough. Overrated
Definiere schwere Teige.
Die Ankersrum ist sehr stabil, robust und stark, mit ihr habe ich auch schon über 4 Kilogramm schwere Roggenteige verarbeitet.
The Ankarsrum is a piece of junk.
My goodness what a bad performance of the Anka machine. Put it into trash.
He's not using the mixer correctly. The dough hook is used for whole wheat flours and very high hydration doughs. He should have used the dough roller instead.
@@latui7350 I almost always use whole-grain flours and even my "white" breads have some whole wheat. Have never used the hook and probably never will. This guy doesn't know what he's doing.
You need to add the flour last into the liquid, yeast, what have you and then the Ankarsrum would work just as well with the set up they used in the clip.
Ankarsrum er jo såå dårlig.
Nah, they probably hadn’t read any of the recipes, then they’d know you should add the flour last, into everything else.