Kenwood kitchen machine: working with attachments

[Miranda]

Miranda, and this hook from induction will suit Kenwood 020?

[Sens]

Sens, when I googled a picture with hooks, I accidentally googled a test review in German, now I finished reading it with a google translator

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There, six devices are compared - the cool Häussler, Ankarsrum, Bosch, Kenwood induction, Kitchenaid, Thermomix. And additionally a hand mixer Krups.



Red Hasler is so powerful, but also handsome Kenwood
They make wheat and rye dough. They talk about time, temperature during kneading, how gluten develops, etc. So Kenwood is very much praised, and it is the spiral hook that they even give its name / cost and recommend to purchase if a Kenwood person has a large bowl, but not a spiral hook ...

Nobody beat Häussler, but Kenwood is in second place, in many respects he shares it with Ankarsrum, which is also praised, but they write that it took him almost twice as long as Hasler and Kenwood.

Bosch was praised in wheat but fell short on rye. Thermomix overheats, so ice water is strictly recommended for it. And Kitchen was in last place.

It is separately mentioned that on the forums everyone praises their own, because there is no way to compare, plus there is no understanding of how it should be.

Read, an interesting review, there are pictures of loaves and hooks.

Added on Tuesday 14 Mar 2017 7:53 PM

Skazi, yes, it will do.
For any cup 6.7 liters.

Kenwood does not change the geometry of the bowls, so whisks / hooks / flexi / k-shaped / soufflake are all interchangeable with large bowls. As well as attachments for small bowls, they are interchangeable.

[Miranda]

Miranda, thanks a lot for such a valuable review.
Yes, brioche also climbs up (especially if it is a little steeper) and this is very annoying. It is necessary to stop several times, remove the dough, so that everything is not only mixed well, but also kneaded too.
But I have no other options - I can't knead with my hands. Yes, brioche dough cannot be mixed with your hands.

Where else can you buy this spiral wonder hook? Nobody is going to organize a cn on it? I would join) otherwise I don't like the regular hook in the 020 cache so much ...

[leostrog]

leostrog, and I didn’t really start with my hands.
Briosne will have to be tasted somehow.

I also really liked the review, even with a crooked translator everything is clear. They compare not only the kneading, but the bread itself. Hasler (and I think the same devices as he) with the same amount of flour not only kneaded perfectly, but the bread turned out to be 30% more (more magnificent) than that of Kitchen and Bosch. Most struck! I also want such bread!



Kenwood was praised for the kneading, but the bread was still smaller than Hasler's, but a decent size, not as pictured by Bosch / Kitchen. Ankarsrum kneaded for a long time, but in terms of bread size it was only slightly ahead of Kenwood.

I understand that this is the conclusion.
Hasler is large and 29kg. for a family (or who does not trade) may not be suitable. And the main fight was between Ankarsrum and induction Kenwood. The authors of the review believe that for bread they are equal with hundredths of the difference, but due to the versatility of Kenwood, it is preferable for the household. And for some reason they say that Ankarsrum is more difficult to buy, but these are already German troubles.

And they also write that many non-professional users will not notice the difference anyway, because they have not seen another. And, they say, all devices are worthy Tolerant

Added on Tuesday 14 March 2017 20:40

Parallel, JV is my pain. Because she boasted, they say, I will organize.
And I have force majeure and I no longer boast. But when I solve the problem, I'll write right away. But hardly earlier than May, and in April it’s not a fact that I’ll go to the forum.

The new Titaniums have a spiral hook, but without a shoulder blade at the end. And it is for small bowls.But so far there are no reviews for them.

I have this miracle Titanium. I don't know how to bake bread. I read about bread. But I will not dare to start. I got to the forum when I was thinking about HP. But after reading the forum, I realized that I do not need it (now they will probably shower me with slippers for this conclusion) Although I have been baking paski for more than twenty years and it turns out very worthy. But practically, I don’t make yeast dough anymore in a year. With this hook, I kneaded gingerbread dough in large quantities. Everything messed up perfectly. Nothing went anywhere. I'm happy that I bought this particular Kesha! By the way, I have never needed induction. Why did I write all this, if I need to, I can test the hook. Just poke me which recipe to take (so maybe I will finally master the art of bread)

[Pupsen]

Pupsen, here is a recipe for ordinary white bread from Panasonic HP: 1, Dry yeast - 1.5 tsp, 2. Wheat flour - 500 g, 3. Salt - 1.5 tsp,
4. Sugar - 1.5 tbsp. l., 5. Vegetable oil - 1.5 tbsp. l, 6. Water - 330 ml. We are waiting for the result!

[Miranda]

Miranda, Thank you!
As I see Hasler has a rotating bowl, like a professional machine. By the way, why Kenwood, instead of induction, did not make a swivel bowl, I think there was a demand.

[Miranda,]

Miranda, very interesting and informative, thank you! At Alpha 2G (Hasler) the bowl rotates and there are only two speeds, the kneader is super, but golden, the price is too high. "Swede" also has a rotating bowl, and the same is too big, for these two kneaders and ovens should be appropriate - after all, you need to attach 5 kg of dough somewhere. Well, where should all this be placed? So our Kenwood is the leader - in the batch he was only a quarter of a step behind, but he still knows how much to do, 20 nozzles can be bought for him (already scary)!

By the way, why Kenwood, instead of induction, did not make a swivel bowl, I think there was a demand.

Vlad_Ru, I already "suggested" on our forum the company to make a rotating bowl on Kmiks. Not done yet, probably designing

[Peter Push]

Peter Push, And what to mix everything and everything? No hydrolysis?

Pupsen! Julia! 1. Pour 330 ml cold water into a bowl. 2. Put 500 g of sifted flour there. 3. Make two holes in flour, put yeast in one and sugar in the other. Put the bowl back in place, put on the protective cover, fasten the hook, lower Kesha's head and stir the contents of the bowl at a minimum speed for 5 minutes. Then give a pause (autolysis), if you have all flour, then 20 minutes. enough if 1 grade 30 min. Then knead the dough at a speed from minimum to 1, knead for 15 minutes, add salt in the last 5 minutes. Let the dough remain in the bowl for proofing. After 40-50 minutes (the guideline is the growth of the dough in two times), repeat its movement of the hook several times in a circle. Well, now you can shape it, put it in a mold, let it come up in a preheated oven for baking. Well, something like this. If you have the opportunity, take a photo of kneading and dough after kneading and proofing. Good luck!

Oh, after salt and oil, pour in a little bit
You can also google "Kneading the dough with a combine" from Admin, everything is detailed and with a photo.

[Peter Push]

swivel bowl, like a professional machine.

He is prof. car. Just not for a factory, but a mini-bakery due to its size.

That's how many different things I haven't read, everyone agrees that Halsler alpha is the pinnacle of what you can go home and to a mini-bakery, tk. in size it is also available in the house, and in its skills - for production.
But he is only and exclusively a kneader. Although you can bribe a whisk to it.
And it costs 2 thousand euros. Under the spoiler, a tiny video is kneading

Hasler not only produces excellent tetomes, but also an awesome pasta machine, to which there are about 50 disks and is also ok in size, but the price is just crying, tk. also 2 thousand euros.

Therefore, I completely agree with Peter Push,

So our Kenwood is the leader - in the batch he was only a quarter of a step behind, but he still knows how much to do, 20 nozzles can be bought for him (already scary)!

And with the review, which Kenwood recommends paired with a spiral hook (induction or buy a hook separately), as more economical in terms of money (compared to Hasler, of course) and more versatile for a small kitchen and amateur (i.e.when not to sell, but just for yourself / your family to get an excellent result) use.

Although the Ankarsrum is also a great car, it can be considered for purchase, but Kenwood is dearer to me in design and additional. opportunities.

What do you think about this hook nozzle

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[baby doll]

baby doll, it will be very interesting about the hook!
We were guessing and discussing everything here as soon as a few pages appeared about this new hook.

I have induction and this hook that everyone praises. And even considering that his work with wheat dough is quite liquid suits me 200%, I see no reason to use it with a mixture of pure rye. All the same, it's hard for him, there are impurities and what's the point of kneading them if no manipulations are needed with the dough for rye bread except how to mix all the ingredients well.
As for the fact that the wheat liquid creeps up, if you do not touch it, it slides down during the kneading process and not so high and rises along the hook. somehow you got deeper into the flaws.
I had a long dislike for the only nozzle - a mini chopper. Long and hard I tried to love her and understand what she is capable of, and when it is better to replace her with another device. Now it does not leave my desk, it is not ideal, but it is quite convenient for my tasks.

Katyusha, what have you adapted the shredder for? Share your experience

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Thanks for your review! Very interesting!
And they say that the dough crawls up the hook:

On the forums it is often reported that the dough is pulled by the Kenwood hook and the ball "Carousel" dough drives. Spiral dough hook Senior Cooking Chef, similar to the Häußler hook, which is not the case.

[But with a spiral hook]

As for the fact that the wheat liquid creeps up, if you do not touch it, it slides down during the kneading process and not so high and rises along the hook. somehow you got deeper into the flaws.

Agree.
The liquid cannot but crawl, it will certainly crawl to half of the hook, but under its weight it will crawl at a certain moment.

The same Hasler, if you watch the video, you can be surprised.
But it normal.

here until 1.45 first look, then it's about the bread itself

It seems to me that everyone has their own ideal vision in their heads.
I saw reviews for various planetary mixers, like Kenwood, that Bosch with Kitchen, that Chinese no-name, which are written almost immediately after the purchase. They say, fu, squirrels either did not wait at all, finished off by hand, or beat for a long time. But with a hand mixer and a blender whisk I took 1-2 minutes.

And no one promised planetary proteins in 1-2 minutes. 5-7 (from number) and there is a normal time. I, too, at first after the Bosch combine, everything seemed slow. But comparing the quality and reading different things, I can also say that any planetary mixer is not about space speed, but about quality.
***

I had a long dislike for the only nozzle - a mini chopper. Long and hard I tried to love her and understand what she is capable of, and when it is better to replace her with another device. Now it does not leave my desk, it is not ideal, but it is quite convenient for my tasks.

I immediately had love with her.
But it wasn't perfect for me until the second knife came along.

Because it was not very convenient for me to wash the knife, I was afraid to soak the back side, which I would hook onto the nest. I mean, you can wash it, but I do too much soap, so that after spices, sauces or herbs (I like to grind sticks from dill and into borscht) there is absolutely no smell left when coffee or powdered sugar.

And now I have a second knife. And a strict separation - one for coffee, sugar, nuts. And the second is for spices, sauces, herbs and the rest that has a strong aroma. Here the berries will go, I will think with what knife they used until the question arose.

I think it's at least good to have rubber pads as spare, even if only one knife. As a maximum, both a second knife and spacers. And there are enough cups and four. There would be more - good, but no, then okay.

Although, perhaps, about the second knife, the same troubles are mine, as reviews about a manual squirrel mixer in 1-2 minutes

Added Wednesday, 15 Mar 2017 02:31

And they say that the dough crawls up the hook:

Not quite an accurate translation.They just praise the hook, but the translator does not fully understand the turn of speech.

I looked at this piece with different translators, and asked a German friend, and here is the result.

Under the spoiler

The text itself

In den Foren wird häufig berichtet, dass sich der Teig am Knethaken der Kenwood hochzieht bzw. die Teigkugel "Karussell" fährt. Mit dem spiralförmigen Profi-Knethaken der Cooking Chef, der dem Häussler-Haken ähnelt, ist das nicht Fall. Er kann auch mit dem Modell Major (das günstigste Modell ist die Classic KM636 online ab 300 Euro, hochwertigerer ist das Modell Titanium KMM060, online ab 530 Euro.) Genutzt werden, die kein Induktionskochfeld hat. Der Profi-Knethaken KW711659 ist nur über den Service für ca. 50 Euro (125 Franken) zu beziehen.

Google
On the forums it is often reported that the dough is pulled by the Kenwood hook and the ball "Carousel" dough drives. Spiral dough hook Senior Cooking Chef, similar to the Häußler hook, which is not the case. He can also use the Major model (the cheapest model is the classic KM636 online from 300 euros, the higher quality is the Titanium KMM060 model, online from 530 euros.) It is used, which does not have an induction hob. Senior hook test KW711659 can only be obtained through the service for approximately 50 euros (125 francs).

Option 1
It is often reported on the forums that the dough at Knethaken Kenwood is pulling up or the ball of dough "carousel" is riding. With the spiraling Profi-Knethaken Cooking, a chef that sounds like a Häussler hook is not the case. He also knows how with the major model (the most favorable model is the Classic KM636 online from € 300, the Titanium KMM060 model online from € 530) is of higher quality. are used that do not have an Induction field. Profi-Knethaken KW711659 only needs to be borrowed about the service for about 50 euros (125 fr).
Option 2
It is often reported on the forums that the dough is being pulled high on the Kenwood dough attachment or that the carousel ball continues. With a spiral professional Boss Dough Cooking that looks like Häussler-hooks, this is not the case. It can also be used with the Major model (cheapest Classic KM636 online from 300 euros, higher quality Titanium KMM060, online from 530 euros.), Does not have an induction hob. The KW711659 pro test can only be obtained through the service for about 50 euros (125 francs).
And I asked a German friend.

The meaning is this.
On the forums they write that Kenwood pulls ...
But with a spiral hook induction Kenwood, which is similar to Hasler's hook, this is not the case.
And further, that this hook can be with any Major from cheap to medium, his name is that, the cost is such and such.
That is, the online translator does not understand the positive characterization expressed through negation

Good evening! Can you please tell me if the nozzles that are now in M ​​Video on the action for 096 Kenwood with induction are suitable. I am interested in AW20010006 sieve, AWAT973A01 and AWAT971A01 noodle cutters, AT970A (AWAT970A01) dough sheeter. A cube cutter and a high speed grater seem to work.

[Miranda]

Miranda, thanks for the review! Indeed, there it is about the fact that the dough does not crawl along the spiral hook, unlike the others. Although a little higher it is written that the rye crawled to the middle.
There is also a link to the blog of one of the participants, where he offers, together with the online store, the "ideal set of a baker", which necessarily includes KM (Cooking Chef or Chef Titanium XL), a professional hook, a grinder for cereals, a meat grinder, a second bowl and his book about bread And below are the reviews and questions about this set with his comments. So he writes there that KM with a large and a small bowl give too different results when kneading bread dough, and he considers it advisable to use only machines with a large bowl and a professional hook in baking, and to knead the dough at least 500 grams (i.e. e. from 300 grams of flour), otherwise the dough just spins like on a carousel. And he also recommends, if the dough is of the correct consistency, but still crawls along the hook, remove it and increase the speed to 1-2 in Cooking Chef and to 1 in the other Major, so that the centrifugal force prevents creeping.

So he writes there that KM with a large and a small bowl give too different results when kneading bread dough, and he considers it advisable to use only machines with a large bowl and a professional hook in baking, and to knead the dough at least 500 grams (i.e. e. from 300 grams of flour), otherwise the dough just spins like on a carousel. And he also recommends, if the dough is of the correct consistency, but still crawls along the hook, remove it and increase the speed to 1-2 in Cooking Chef and to 1 in the other Major, so that the centrifugal force prevents creeping.

I fully agree with the opinion of my friend. Having KM with a large and a smaller bowl, and spiral hooks for these machines, I completely refused to knead dough in a small bowl. Control sample of the test for 500 gr. flour is kneaded in a large bowl much better. Well, by the way, with a spiral hook compared to a simple one, the kneading is just fine.(when I bought a KM with a regular hook, there was a feeling of annoyance that the kneaded dough did not satisfy me, but when I changed the hook, that's it, there are no complaints. Now I am completely satisfied with the machine).

I am for advice: in the absence of a souffle nozzle, is it worth it to mix flour into the biscuit dough with the help of Kesha, or still not to risk it by hand in the old fashioned way: bottom-up, bottom-up (c)

By the way, about the souffleika. I have experience with both (AT511 and AT512). I was delighted with the little one and having changed Chef to Cook-Chef, I immediately bought AT512. And, sheer disappointment, the height adjustment did not bring anything, there is a lot of unmixed flour in the biscuit dough. I don’t find an explanation, what is the problem? I think that it is not in the nozzle, well, what could be wrong there? Most likely, in the machine itself, it just does not manifest itself during other operations.

[tia]

There is also a link to the blog of one of the participants, where he offers ...

tiathank you very important addition!

I fully agree with the opinion of my friend.

lou, thank you for such a prompt confirmation of the above!

I am for advice: in the absence of a souffle nozzle, is it worth it to mix flour into the biscuit dough with the help of Kesha, or still not to risk it by hand in the old fashioned way: bottom-up, bottom-up (c)

eye, my soufflake is still on the road, I mix the K-shaped one at a minimum speed, I put the flour in a spoon one after another in different places, the process is very fast, without impurities and flour at the bottom (I’m K-shaped from silumin, therefore it is twice as easy ) the result is noticeably better than the handles from bottom to top, but I did not use the stainless steel version of the K-nozzle. If you dare, write, pliz.

[Peter Push]

Peter Push, thank you, your response confirmed me in an attempt to try and, in my opinion, it worked. I haven't cut it yet, but the "Perfect" sponge cake was baked and rose evenly. The only thing: when putting the dough into the mold from the bowl, there was a noticeable impurity in the "western lobe", where the inscription is read. I'll watch, maybe with something centered. Neatly helped with a spatula, I hope saved, we'll see.

Today I cut a biscuit: the porosity is good, there are no impurities.
conclusion: good!

[lou]

lou, but share, please, where did you get the spiral hook to the small CM? Do you have it branded Kenwood, or from Dutch masters on ebay?

[tia]

tia, not yet lou I'll send you on pages 84 and 85, answers 1667 and 1682.

Katyusha, what have you adapted the shredder for? Share your experience

Ol, I grind spices like cinnamon, cloves, dry herbs. Conveniently, you can wash it unlike a coffee grinder. Nuts, seeds, when it doesn’t matter if unshredded pieces remain. And for sauces like sesame, where I first grind the sesame seeds and then add the oil, ginger and other liquid ingredients.

Conveniently, you can wash it unlike a coffee grinder.

Can the knife be in the dishwasher?
And I was afraid!

Good day! Today I went to all M-Videos hoping to buy the desired set of attachments. Many things are no longer available. As a result, in one of the stores, the manager said that in April a campaign is again planned for nozzles on Kenwood. To what extent this is objective, I do not know. But they offered to monitor the site. Eldorado is also now dropping display cases. So I bought a spice mill. If you see a rubbing sieve for 3699, then there is no knife, only a bowl and two inserts with holes. This is such a specimen in Medvedkovo.

Good day everyone!
Dear owners of the nozzle 400 (cube), please tell me, will the pumpkin be crumbled? Otherwise it is hard enough, it is difficult with a knife, but it is necessary

Good day everyone!
Dear owners of the nozzle 400 (cube), please tell me, will the pumpkin be crumbled? Otherwise it is hard enough, it is difficult with a knife, but it is necessary

we cut beets and raw potatoes, quickly enough.

[Alena_Sergeeva]

Alena_Sergeeva, I cut, but not very much - I froze the package. It cuts well, but after the zucchini, the pin began to fly out. But zucchini, on the contrary, is soft.

[tia]

tia, lou, and share, please, where did you get the spiral hook to the small CM? Do you have it branded Kenwood, or from Dutch masters on ebay?

Peter Push, tia, until there is no lou I will send you on pages 84 and 85, answers 1667 and 1682.

Peter Push, thanks for responding.
tia, Yes, gall. masters. There are no branded for small cars. The hook for the small bowl was not impressive. It is too big (too fat) for the bowl. I honestly can't recommend it for a small bowl. Although, the video was very impressed.

That year I shredded a hefty pumpkin with a cube, everything was alive, nothing fell off.

Added on Tuesday 21 Mar 2017 5:08 pm

[lou]

There are no branded for small cars. The hook for the small bowl was not impressive. It is too big (too fat) for the bowl.

lou , oh, what a pity! And what did you not impress with, badly kneads, worse than your own? Well, the branded ones will soon appear on sale, because the Chef Titanium KVC has been selling for six months already, in any case, let's hope.

[Peter Push]

Peter Push, it seemed to me that the head of the car began to twitch and scratch harder, and I felt sorry for Kesha, it would suddenly break. But if you close your eyes and plug your ears, then it kneads better than the regular one, but not very much. Moreover, I tried to adjust the height of the hook, but the head sagging did not disappear. But this is all about Kmix. Maybe the chief will be different.

I wrote a separate review about the mill

https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=1441&Itemid=296

[Miranda]

Miranda, simply amazing detailed review

The names of a specific kitchen machine (Kenwood KM 080) will most likely be removed in the near future.

[Chef]

Chef, Thank you so much

Miranda, simply amazing detailed review

Not a diploma, so a coursework for sure

[eye]

eye, Thank you

Before I started writing this review, I had no idea what Messerschmidt / Jupiter was doing for Kenwood mills. And by the way, the low-speed grater too. And, it seems, a meat grinder too. And for Ankarsrum, they do the same.

And now I'm wondering why Kenwood didn't agree on a muesli nozzle?
Boshi and Kitchens put it like a mill through an adapter, but for Kenwood they did not find an adapter, because it produces the mill directly.

This one


And how this mill grinds, and how it differs, is also a question
Kenwood SM 900 also makes Messerschmidt.
Maybe she's making muesli? Or is it no longer being released?



It is sold on the computer
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[Miranda]

so coursework exactly

Miranda, reading your review I thought "wow, term paper", with eye the opinion coincided exactly. Thank you, very informative, especially for those who have a dilemma need-not, take-do not take, read and all questions will disappear completely, because everything is said and shown about the nozzle!

And how this mill grinds, and how it differs, is also a question
Kenwood SM 900 also makes Messerschmidt.
Maybe she's making muesli? Or is it no longer being released?

As I understand it, the difference is in the material from which the millstones are made. In this one, in the photo, they are ceramic. In the one in the review, they are metal.

[Yutan]

Girls, good afternoon! She also became the happy owner of Kenwood. I tried to make a dough for a biscuit roll. Beaten eggs with sugar with a whisk. Then she began adding flour on a spoon, changing the nozzle to a mixing nozzle. Imagine my surprise when all the flour gathered at the bottom. Tell me which nozzle is better to use for a biscuit ?! Forgive me if I repeat myself and this has already been mentioned in the topic.

Out of laziness, at the minimum speed, sometimes I mix the flour with just a whisk, with which the eggs and sugar were beaten

Yutan, Tatyanauntil I had a souffleika, I mixed the flour only with my hands, adding flour on a spoon. Now I use a soufflake, although I have complaints about it - either flour sticks to it, or there are impurities at the bottom of the bowl. Although, I think, it’s not a mess because I didn’t adjust the height of the souffle. In general, the soufflake is a good thing.

Yutan, Tatyana, if there is no souffleika, then with pens.

Yutan, congratulations on your wonderful hardworking assistant!
You can knead flour into a biscuit at a minimum speed of 3-4 steps or with a K-shaped nozzle or a whisk. The process is very fast. To avoid flour at the bottom, be sure to adjust the attachments, except for the hook, in height, the key is attached, the process is described and drawn in the instructions. Good luck to you!

Girls, thanks for the advice! I did so. With my hands, I stirred and crunched lumps of flour right in the bowl. On the same day I made bread dough according to Bertine's recipe. The dough turned out just super! The bread, in the end, is also very fluffy and delicious. Even my husband, who was opposed to buying a new toy, referring to the fact that I already have an old Bosch, said that the bread turned out better than the one mixed with Boshik.

The girls in the M-video have two nozzles - the Kenwood AW20010007 and Kenwood AW20010006 wipers.
Which one is suitable for induction? Or both don't fit?
The price is good, but the problem with delivery to the regions in M-video

Kenwood AW20010007

For a large bowl

Kenwood AW20010006

For the little one.

Miranda, Kenwood AW20010007 will go induction?

Of course!
Induction is not induction - it doesn't matter.

This type of attachment (sieve, ice cream maker, all mixers - whisk, soufflake, etc.) have only one difference - a large bowl, a small bowl.

[Olga]

Girls, if anyone needs it, I will buy them in Voronezh and send them. But we only have a small bowl in stock. Kenwood AW20010006

Tell me who you use a citrus juicer? We also have it at a discount. I read somewhere in our topic, Cho she is not very ... Now there is no time to search.

Olga, I have, I liked it!

[Yutan]

With my hands, I stirred and crunched lumps of flour right in the bowl.

Actually, in this case, "by hand" - it should be using a spatula by folding.
By the way, Yutanwhat do you mean by "mixing attachment"?
In general, a lot of messages are devoted to biscuits in this topic, and there is a lot of useful information not only on methods of mixing flour. Read it - I'm sure you will learn a lot of interesting things.

Good day to all, I am writing for the first time on this forum, there was a question about using attachments for Kenwood kmx80, barcelona. I bought myself a KMX nozzle a meat grinder a long time ago, I had to file the hexagon with a file so that it would fit, literally 0.01mm, no one faced such problems? Found on the official Kenwood store a grater / shredder + auger juicer attachment, will there be no such problems through the adapter? who uses, is it convenient to use nozzles in general through the adapter?

I have everything without adapters, but according to reports in the topic earlier and from purely everyday reasoning, I believe that without any adapters it is more convenient than with them. But they also work with KM adapters, and I don't remember anyone complaining about the incorrect operation of the adapters.
As for filing, I don't remember anyone writing about it in the topic.

By the way, Yutan, what do you mean by "mixing attachment"?

This is the official name of what is called "souffleika" here.
By the way, it is problematic to adjust it. When rotating, it either touches the protruding part of the bowl in the center or does not reach the bottom in the recesses along the edges

[Yutan]

Actually, in this case, "by hand" - it should be using a spatula by folding.
By the way, Yutanwhat do you mean by "mixing attachment"?
In general, a lot of messages are devoted to biscuits in this topic, and there is a lot of useful information not only on methods of mixing flour. Read it - I'm sure you will learn a lot of interesting things.

I made according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=398519.0
And the mixer with the brand name mixed the flour very well during repeated execution. I have only owned a kitchen machine for three days, so I'm not quite familiar with the names yet.

[zhariks]

zhariks, Michael, the question was not for you. I asked it precisely because sometimes we call the same thing differently or, conversely, call different nozzles the same way. Perhaps this is incorrect, but in this case it was more important for me to understand what and why Tanya does not work.
About adjustment.
Try all 4 bowl and nozzle positions, alternating 180 each^about... Because their geometry and symmetry are not ideal, then it is quite possible that in some positions they cling to each other, and in some others they ideally coincide.
Good luck!

I made according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=398519.0

Tanyusha, Angela, of course, has very good recipes, but for the first experiments with CM it is better to choose more accurate ones, where the components are given in terms of weight, not volume, because the appearance and condition of beaten eggs in general and whites in particular is very different after different devices, therefore the condition of the finished dough is somewhat different. When you understand well for yourself what the biscuit dough should be after Kesha, you will be able to achieve excellent results by eye.
Look in this thread, about the nozzles, here the biscuits on Kesh are salted from all sides.

And the mixer with the brand name mixed the flour very well during repeated execution. I have only owned a kitchen machine for three days, so I'm not quite familiar with the names yet.

Of course, skill comes with experience. I am glad that everything worked out for you, and that the souffleika paid off.