Bamix M200 Superbox blender and the entire Bamix family of blenders

[TG]

the bamix M200 I bought does not want to whip milk

TG, now I went and took milk, stood in the refrigerator, * House in the village *. as written 3.5-4.5% fat. 150 ml, at max speed, fluffy foam was whipped with a disc for 15 sec, and after another 30 seconds of whipping the opal and that's it - no more whipping.

The formation of foam does not depend on the unit, but on the qualities of the whipped product. Natural, not from the store, well-chilled milk is also not whipped every time in strong foam, although it is always whipped quickly.

That, what is sold in our stores under the guise of dairy products - not always exactly milk, if they contain vegetable fats, but they are, if milk is made from dry, and it is, because the taste of store-bought dairy products is not natural.

Even from the market homemade cream is already often with additives, what can we expect from industrial

Grinding porridge or soup to a puree state is also impossible.

My 160W Deluxe works great in a 5-8L saucepan with hot contents, breaking into cream and vegetables into ketchups, sauces and thick apple jam into jam, and porridge smashes, 4-blade knife attachment

power for bamix and power for other blenders = 1: 3 approximately, due to different design of motors

post of one forum member from the Osinka forum.

Question:I have doubts about the post where they write that with a low-power Bamix M200 blender, you can whip something at all. The power of this blender is only 200W, suitable only for mixing, but not for high-quality whipping. It is a pity for the young housewives who will lead to this misunderstanding.
Answer: If you have doubts, then you should not call something that you have no idea about as a misunderstanding. Have you personally whipped anything with a Bamix blender? If not, how can you write that Bamix is ​​not capable of high-quality whipping?! .. Bamix indicates the power of the blender is 200-250 W (depending on the model) ON THE SHAFT! It is a pity if you do not understand the difference between the power on the shaft and the maximum power consumption, which is indicated by many companies (those same 1400-1600 watts). Here is an excerpt from the message of one competent user of the Odessa forum, where there was a very detailed topic about blenders:
"The power of my Bamix blender is 250 W, while other blenders have a declared power significantly higher than -1400-1600 W. And now let's figure out what power we are talking about. My blender has 250 W - this is the power developed ON THE SHAFT, that is, this is the FORCE power (forces) of the engine on the shaft. Ever-squinting manufacturers-traders went to a marketing fraud in the struggle for a buyer and began to indicate not the power DEVELOPED BY THE ENGINE (mechanical), but the maximum CONSUMPTION power (electrical) by the engine before it burns out or stops.
If we compare two blenders, one of which is Bamix (from 250W), and the second is X (from 1600W), then if you measure the power on the shaft of the second blender, then it may be equal to or less than 250W.
And now the most interesting point in the significant difference in the work of these blenders. The Bamix has only two switching speeds. How are they achieved? The second speed is the fastest (17000 rpm) and the shaft with a nozzle works directly with the motor shaft. And the first speed is reduced and the speed of rotation is reduced (12000 rpm) due to the REDUCER (gears), that is, the speed of rotation of the engine shaft is reduced by the reducer. This is an analogue of a car gearbox. The first speed has much more ROTATION FORCE, but the speed of rotation is lower, while the second has the opposite.
Now let's deal with the speeds of blenders with 5-6-7-8 speeds. How does their speed decrease? And their speed is reduced by lowering the voltage supplied to the motor due to resistors (step rheostat). But in this case, with decreasing voltage, the speed of rotation of the shaft decreases, but at the same time the power on the shaft also decreases. Therefore, in my opinion, at the lowest speeds of rotation of the shaft, the power on the shaft drops significantly and it is much lower than 250 watts. That is, with Bamix, the shaft power is always constant, because the voltage does not change (the voltage is constant). And with other blenders, this power is variable, since the voltage changes (decreases or increases). Some of these blenders even have a SMOOTH change in rotation speed. Such blenders have an ordinary rheostat (variable resistance).
What conclusion can be drawn from this? And such that Bamix can mix something thick, viscous at low speed, but on other blenders it is difficult to do this, since at a reduced speed there may not be enough engine rotation power, since the engine will work with significant overloads, it will get very hot. may stop and in the end it will not withstand the load and burn out. What we often see. Bamix is ​​not particularly threatening, as there is enough power at low speed !!
Now for the quality of whipping, chopping, splitting at Bamix. And you pay attention to the DIFFERENCE in the configuration of the attachments. A round asymmetrical nozzle (!!!!) is used for whipping. This nozzle is in no way similar in shape to the whisk attachment of other blenders, where the nozzle is in the form of a whisk. The Bamix whipping attachment is patented and is not found on any blender except the Bamix (and the Zepter, which was licensed from Bamix). This attachment is fundamentally different from the whisk, as it whips and airs the mixture of whipped products. This mixture expands significantly in "a couple of seconds". The Bamix has four interchangeable attachments that differ in configuration and workmanship from the attachments of other blenders. And do not forget about the speed of rotation of the shaft - 17000 rpm !!! This is a very huge speed and is not yet achievable with other blenders. There are Bamix models with a speed of 21,000 rpm.
Due to this tremendous speed, quality and DIFFERENCE of attachments, the Bamix blender beats everything well, chops, chops, interferes.
These blenders, after assembly, EACH of them undergoes a bench test for a strictly defined time in various modes. Bamix blenders are NOT defective.
They work efficiently and for a long time, but they are also more expensive than other blenders.

Now the composition of the purchased products is so unpredictable ... that it is no longer necessary to talk about stability during their processing.

Added Wednesday 22 Mar 2017 11:41 am

Parmalat never took it, but sometimes I take * House *

, the foam is not worth it, but thick, I had the same

My country natural milk does not always whip up. And the cappuccino maker with natural milk is often capricious.

My country natural milk does not always whip up.

much depends on milk

and the smaller the layer of milk, the sooner it will whip, after all, milk is not cream

My country natural milk does not always whip up.

Real country milk is fatty. And for whipping it is recommended to use skim milk - 0.5% ... 1.0%. Two posts above, under the spoilers, posted videos from YouTube, where skim milk is whipped. I tried whipping 1% chilled milk - absolutely no problem, it whips quickly and steadily. And whipping milk with a fat content of 0.5% is even easier ... Only finding such skim milk can be a problem. Not everywhere it is ...

Real country milk is fatty.

does not affect the fat content of milk on whipping, then we wouldn't whip the cream? but the density of milk and protein content - yes, it affects

does not affect the fat content of milk on whipping

In theory, yes. In practice, milk with a fat content of 0.5% ... 1.5% is whipped into a stable foam in 100 cases out of 100.A higher fat content, from the standard 2.6% and above, is a lottery with a low probability of winning. Proven by experience and practice. Yes, and the Internet, although it talks in theory about the protein content, but all the videos on YouTube, where milk is whipped, were shot using skim milk. On the internet, you can find many posts with approximate content: Here parmalat 1.5% is whipped perfectly, and natural country milk HZ of what fat content (but certainly fatty) does not want to whip at all. Not a bubble. And it's not about curvature ...

[Kapet]

Kapet, the point is that milk behaves differently every time. And farmer's skim milk (I take only this for the yeast of the fungus) is also not always whipped. So I think there is no definite answer to the question of which milk is best for whipping.

[Irsha]

Irsha, Belka13, girls, I just voiced the recommendations found on the Internet, and verified by personal experience. Indeed, not everything is so simple. But, if someone does not manage to whip any standard store milk at all, then you can try skim milk ...
In any case, milk and milk are different, and success also depends on the weather on the lawn where the cows grazed, and on the location of the planets ...

In any case, milk and milk are different, and success also depends on the weather on the lawn where the cows grazed, and on the location of the planets ...

Here I am of the same opinion. Because milk from the same cow is whipped every other time.

[TG]

Milk needs to be frozen a little, until ice crust - it is whipped much better.

Added Thursday, 23 Mar 2017 2:57 PM

TG, try to freeze the milk, I whipped milk of any fat content like that! We have already discussed this, Temka has grown!

Added Thursday, 23 Mar 2017 15:00

Kara, Ira, I solved the issue of whipping a small amount of protein, if you are not afraid of experiments and you are in Viber, I can send you a video.

[Belka13]

Added Sunday, March 26, 2017 12:44 pm

Belka13, Kapet, Irsha, Loksa, Thanks for answers! Experiments with milk and desserts from frozen berries and milk - I continue, I'm worried that when whipping them at low speed (especially when it didn't work out for 30 seconds 😢 and try to beat further 😡, but within the 5 minutes allotted for the instrumentation) the blender begins to get very hot (it is very hot directly to the hands). Is it okay? Maybe there is something wrong with him?
Do I understand correctly that when we make dessert, we first break the frozen berries with a multifunctional attachment at high speed, and then beat with a disc at low speed?

but within the 5 minutes allotted for the instrument), the blender starts to get very hot (it’s very hot in the hands). Is it okay?

They speak normally on the trunk.
And so, Bamiks is of course "cool", but it is everyday

but within the 5 minutes allotted for the instrument), the blender starts to get very hot (it’s very hot in the hands).

no it's not ok

unless you scroll something very viscous-viscous

bamix works well min and 15

frozen - I beat berries and milk-cream with a bent knife, then I don't beat them with discs, it didn't even occur to me to beat ice cream with a disc, it doesn't go up badly with a knife

Ksyusha, yes I bought myself a mixer, inexpensive Bosch, whips me whites in 1 minute And if a large portion, then certainly Kenwood

bamix works well min and 15

N. A. Nekrasov "There are women in Russian villages ..."
Blender manually for 15 minutes

Posted Monday, 27 Mar 2017 2:26 pm

inexpensive Bosch, whips me whites in 1 minute

Boshu respect
Or the proteins are not correct, or maybe they are correct and therefore whisk in 1 minute

Michael, believe me, I know everything about proteins and their correctness!

Forum users, bamiksniki, is it true that now bamiks are not at all the same as before, that plastic smells and brittle, and the parts are plastic, not steel? I'm not for myself, a friend wants to buy bamix from me, she asks me, I'm an expert in kitchen for her. technique And I "neither sleep, nor spirit" True, I need a new blender, but for some reason I don't consider bamix ..

Lyudmila, really! But it probably still depends on the models

[Kara]

Kara, eh, sad ...

[Mandraik Ludmila]

Blender manually for 15 minutes

this is not often, and the word * blender * means holding a small unit in your hand, it is more difficult to chop by hand

Boshu respect

Boshiks are good guys, I don't let mine get off my hands, and they raise 1 egg and 6 proteins to glory, bamix on something hard, make ice cream in a glass, or hot, deep, wide - more often it buzzes with me during the preparation period, and I also beat squirrels with a barefoot, with a hand mixer

Added Monday 27 Mar 2017 4:57 PM

Mandraik Ludmila, there are a lot of bamix blenders

look - how is an electric dryer - how many analogues it has, and the plastic is different, and the control is different, and the price is different, but they look similar

Michael, believe me, I know everything about proteins and their correctness!

With a new mixer while I beat the whites, trust
So, 3-4 proteins with sugar (brown) are whipped until soft, stable peaks in 4 minutes, IMHO.

[Michael]

Michael,

Forum users, bamiksniki, is it true that now bamiks are not at all the same as before, that plastic smells and brittle, and the parts are plastic, not steel? I'm not for myself, a friend wants to buy bamix from me, she asks me, I'm an expert in kitchen for her. technique And I "neither sleep, nor spirit" True, I need a new blender, but for some reason I don't consider bamix ..

I have been working with Superbox 200 for several years and I am very pleased with it. I would like to buy another one (since I live on 2 houses), I went to the shopping center (there were 5-6 different models) - I did not see any difference. 200s are exactly the same as mine ...
The seller rushed to tell me about them, I corrected him, I corrected him, I realized that they were talking nonsense, just to sell.

Boshiki are good guys

The blue professional-tool Bosch is good and the native German Bosch washer has been working for 20 years.
About the mixer, I don't know, maybe.

So, 3-4 proteins with sugar (brown) are whipped until soft, stable peaks in 4 minutes, IMHO.

And you try to beat them correctly, you see, you will manage faster

Mikhail, have you forgotten what we discussed so hotly a couple of pages ago? With a mixer, I beat 1, maximum 2 proteins. Kenwood does an excellent job with 4. I need to whip 50g of protein until soft peaks while the syrup is boiling to 120 degrees. I start whipping when the thermometer is at least 100

[Kara]

And you try to beat them correctly, you see, cope faster

Kara
I never whisk the whites at a high speed at once, you generally need to start according to the rules on the 1st, maximum on the 2nd.
The rules are well-known about the initial speed of the mixer, mine starts at 350 rpm.
I thought about some other subtleties, for example, cane sugar or the temperature of the protein before whipping. The eggs themselves, although we always buy a la village eggs (127 rubles).
Whipping utensils.
Kara, soft peaks are inaccurate by eye. Now turn over the dishes with the whipped protein and see if it's more interesting. I turn over

I thought about some other subtleties, for example, cane sugar or the temperature of the protein before whipping.

It doesn't matter what kind of sugar, but it should be added after the whites have been beaten to their peaks. And the proteins themselves are perfectly whipped up to these very peaks in 1 - 2 minutes, well, unless of course there are 20 of them

[Kara]

It doesn't matter what sugar

I doubt about sugar, cane brown or white.

And the proteins themselves are perfectly whipped up to these very peaks in 1 - 2 minutes

The figure 2 minutes appeared
And yet, and add sugar to proteins, how and what to stir?
Plus, this action also takes time.
At the very beginning, I noted that I whipped 3-4 proteins with sugar.
Sugar brown added a little, on average after the first minute of whipping.
Kara, the whipping utensils are also not important?

[The rule]

It doesn't matter what kind of sugar, but it should be added after the whites have been beaten to their peaks.And the proteins themselves are perfectly whipped up to these very peaks in 1 - 2 minutes, well, unless of course there are 20 of them

The rule not everyone knows, but it always works. The biscuit dough is different, whipped according to this rule, it is lighter, higher than the cake, the break does not crumble, and the dough itself is silky in appearance, beautiful.The conversation on the topic about bamixes all the time goes astray - there are better blenders / mixers. There are, and there are also topics about other units. It is not for nothing that the topics are separate by units - so as not to find fault with what the neighbor has, but to analyze the pros and cons of his own.

[Michael]

Michael, this forum is attended by professional pastry chefs. If you want to argue with them about exactly when to add sugar when beating eggs / whites / yolks for different confectionery products, then it is better to go to the relevant topics. This same topic is dedicated to a specific blender.

Kara, is the whisker not important either?

You yourself know everything what to tell you

Mikhail, this forum is attended by professional pastry chefs.

Anya, he's a professional himself, you chooooo

The rule is not known to everyone, but it always works.

Interesting

It is not for nothing that the topics are separate by units - so as not to find fault with what the neighbor has, but to analyze the pros and cons of his own.

He was not even going to find fault with Bamiks, he with his pros and cons, which are available in any technique.

this forum is attended by professional pastry chefs.

We will know.

You yourself know everything what to tell you

Well

Anya, he is a professional himself, you chooooo

So far only a neophyte

Which recently bought professional technician, and really wants to talk about it. Therefore, he goes to related topics about household similar gadgets.

And so, Bamiks is certainly "cool", but it is everyday

But it doesn't work everywhere

I will not bore you with professional meat grinders against the background of Axions and Zalmerov

Forum users, bamiksniki, is it true that now bamiks are not at all the same as before, that plastic smells and brittle, and the parts are plastic, not steel?

Not true. Bamix is ​​still made in the same premises from the same components as 10-20 years ago. There are innovations in the form of updated model designs. Suggest any reason why Bamiks should lose the reputation it has built up over decades when the demand for their time-tested mixer is constant?
But it is possible that Chinese friends began to make clones of Swiss bamixes. So remember, there are no cheap Bamiks. A cheap bamix is ​​a replica that "both smells plastic and is brittle, and the parts are plastic, not steel."

[Michael]

Michael, be careful when quoting !!

is at the bottom of your post, and you click it on in post above your

Added on Tuesday 28 Mar 2017 3:02 pm

Constantin, and you too

Constantin and you too

And in me, in what sedition was formed?

[Mandraik Ludmila]

sedition

look: the text is taken from the post Mandraik Ludmila, and in your post a quote from Kara

take a look:

Fixed!

It's hard to change the habits developed over the years ...

But this is nonsense that the interface works out a phrase from a message using a button located in another message. Agree that this is a clear flaw. Therefore, such an embarrassment is formed ... It would be better if everything was left as it was before - and usability would not suffer ...

It's hard to change the habits developed over the years ...

in the subject Questions, comments and suggestions on the site and forum this issue is being discussed, but it looks like the button will remain at the bottom ... let's get used to

I just can't decide to buy or not, there are so many conflicting reviews, Who already has, please advise!

Who already have please advise!

I have a complete set of Bamiks-200. It has been working for 2-3 years, there are no complaints about it, every day I work almost exclusively with it.
For large jobs and workpieces, there are other high volume equipment

I am very attracted to the coiled cord.Does it look as decent over time as it does in a new blender? Or stretching and confusing?

[Admin]

Admin, Thank you! Are you satisfied with it? Whisking milk?

[Stavr]

Stavr, it all depends on why you need it. I have been using it for a long time, nothing is done with it. But I have a large stationary blender in pair with it. For different things I use different ones.

[Cifra]

Cifra, wanted to replace the old Brown submersible. I give them all the ingredients for the casserole, and after the meat grinder, beat the minced meat on the dumplings, and the batter for pancakes and bechamel.

Casseroles, pancakes (in the presence of a tall glass) and bechamel will definitely perfectly master, it is for this purpose + omelets are ideal, as for me. But I don’t know about minced meat, I haven’t tried to grind minced meat.

There is an additional knife for minced meat. They have not tried meat, but all sorts of fibrous vegetables such as celery beats with a bang

No whipping milk - no need

Minced meat should not be cut with your foot, but cut in a glass with knives, it turns out normally. Designed for small quantities, not for a bucket of minced meat.

[Admin]

Admin, no, I just grind the minced meat with my foot, until smooth. Brown was doing it. and of course not 2 kilos, but 700 grams

Konstantin, Bamiks will cope perfectly with the tasks you voiced!
Often a miracle is expected from such an expensive technology, but there is no miracle in it, it copes with all the functions hand blenderlike his brothers. But he will not fulfill the tasks of a mixer, dough mixer, etc. (he will not mix the squirrels on the meringue, he will not knock the dough onto a biscuit, he will not mix the meat into cutlets and sausage). If you do not count on these functions, buy boldly, you will be satisfied