Delonghi BDM-125S or Kenwood BM450 - pros and cons. The agony of choice

Good day to all.
I am new to the forum, I have read a lot of information in search of my "ideal" stove, but I still cannot decide which one to buy. The choice is between two - DeLongey 125 and Kenwood 450. At first, after reading many topics, the choice fell on Panasonic 255, but its price confused me. After I felt the aforementioned models in the store with my hands, a more pleasant impression was left from Kenwood 450 (and my husband insists only on buying it). I have no experience in handling bread makers, nor have my friends. After reading various information, the conclusion was asked (yes the owners of Delongy 125 will forgive me, maybe I'm not right) that this manufacturer does not have a very resistant coating of the bucket, it is very quickly erased, the minus is that warm air comes out through the dispenser hole. The very design of Kenwood is also more impressive, it seems more reliable and impressive. The paddle at Kenwood seems to me to be more functional compared to DeLongey. The difference in price between our models is 45-50 dollars (this, of course, tempts me to buy Delonga). The possibility of more programming is also to Delongy.
I am going to bake mainly from flour of the 1st - 2nd grade, the highest - less often (because I like more "gray", not white bread), I also want to bake with various additives and flour, buckwheat, corn, also use the oven to knead buns and dumplings.
Which of these ovens, in your opinion, will cope better with these tasks (here on the forum many people write about baking rye bread - this is not important for me). In general, help me, please, make a decision and, if it's Delongy, convince my husband that she is "the best", because he, I repeat, as he put it "toy", did not like Delongy's plastic case, but all that the information on the topic about this oven that was posted on the forum did not really convince him.
Yes, also about the manufacturer: on the forum I read that Delongy is a "real Italian". So, I don’t know, maybe you’re where you live — and from Italy, but all our stoves are made in China ...

Thanks to everyone who will answer.

I've been a Delongy user for 1.5 years. Yes, the bucket is shabby, it is problematic to replace it, but it does not affect the quality of baking. I was tempted with the purchase precisely by the cost and the programming ability. I can change the existing program at any time, lengthen the time of kneading, proofing, lifting ... Greasing the top of the bread and closing the window just with a towel while baking solved the crust problem. Now I realized that the standard baking time can also be reduced by 10-12 minutes, so that the bread sides are not too tanned. By now, I would be guided mainly by the cost of the stove than everything else. And after a year of baking in a bread machine, she began to get carried away with baking in the oven (if there is time). So I mostly use the "dough" mode. Panasonic would not have bought it anyway because of the high price for it. In any case, you will decide.

What do you want to be dissuaded from Delongy? You have already decided, you yourself felt, looked, and made a conclusion. Regarding gray bread, what's the difference what color it is, the oven can't see it. Everyone bakes.

[Lubasha]

Agree with Lubasha ... Focus on your finances and your feelings. Everything you would like to know has already been written by the owners of the stoves you are asking about in the relevant topics. This is, in fact, a dispute about which came first - the chicken or the egg ...
From myself, I can add that I have been using Delongey 125 for a year now. The bucket is not peeled off. I use it carefully, I dissolve the salt-sugar in the liquid beforehand. I would not cook jam in HP.The "toy" body does not affect anything and does not manifest itself in any way in operation. The programming is very satisfying. My friend Kenwood is also very happy. Yes, by the way, HP Delongey are Italian, in any case, their barcode confirms this.

Thank you all for your participation and advice.

First, I will explain about the color of bread: when I was trying to study the problem of bread makers, I read on various sites that for them (especially for some reason it was emphasized for Panasonic), high-quality flour is needed for baking, if the bread did not work out, it is mainly to blame or bad flour or yeast. And since I am still an amateur in these matters, I thought that it was necessary to buy premium flour for baking. I have not read the forum devoted to baking issues, because now it is more important for me to decide on the model of the oven.

As for the production of Delonga, Lena V07 is lucky for you, I live in Nikolaev and in our stores (I specifically asked this question to the sellers) and I myself looked at the inscriptions on the stoves, only made in China. The sellers said that there are no others. Apparently they are being taken to us from another place. I'm already thinking, maybe I can place an order through the online store? It is much cheaper there, even taking into account delivery, than just in electronics supermarkets. For example, if you take Kenwood, the difference in price between an online store and a supermarket is 600 UAH !!!

I'm not going to cook jam and bake muffins in a bread maker either.

On the question of DeLonghi and Kenwood:

DeLonghi's 2001 acquisition of British home appliance rival Kenwood gave DeLonghi access to Kenwood in China. As a result, many DeLonghi products are now manufactured in China, although development continues in Italy.

Information taken from the English version of Wikipedia

I'm going to bake mainly from flour of the 1st - 2nd grade, the highest - less often (because I like more "gray" rather than white bread), I also want to bake with various additives and buckwheat flour, corn, also use the oven to knead buns and dumplings.
Thanks to everyone who will answer.

I think the Kenwood 450 can do these things just fine. I myself bake mostly white and whole grain bread in it. True, I also use the main mode for baking whole grains. Apparently, because I use live yeast, and in the Wholegrain mode, the "roof" of the bread falls off.
Personally, I really like this stove. The quality of baked bread in it is comparable to that of Panasonic. Before that, I had Ariete, which is in many ways similar to the De Longhi 125 (but not programmable and smaller in size), the bread in it turned out much worse.

Good evening!

Continuing the theme of my choice.
Today I went to the supermarket and asked the sellers to get me both models and began to examine them carefully.
The impressions are as follows: pluses (in my opinion) of Kenwood 450 in comparison with DeLongey 125
1. The paddle is wider and longer, which suggests better mixing quality
2. The quality of the coating of the bucket is visually more reliable, the shape of the bucket itself tends to a square more, that is, again, it can be assumed that the batch will be done more thoroughly, without leaving flour in the corners
3. Email the ten is more powerful and is located not on the bottom, but as if along the perimeter and slightly to the sides of the tank in which the bucket is attached (I don’t know how to put it more precisely, but who paid attention will understand), the very distance between the walls of the tank and the bucket is wider, which gives more uniform air flow and heating
4. The metal case is definitely more durable, since Delongy noticed that the exhibited samples on the silver plastic already have some scratches, black streaks.

Doubt was caused by the attachment of the bucket at Kenwood (this was already mentioned on the forum). When I installed it and tugged it, I didn’t like that it was staggering too much in its nest, it was static on Delongy’s clamps and that made it somehow calm for him

If we talk about the pros of the Delongy 125, then the obvious plus is that it is much cheaper than the Kenwood 450.
I am not going to talk about programming and baking results, because there is nothing to compare with.

If the owners of these models have something to refute or support from my observations, I will be glad to read.

I have 125th Delongy for 1.5 years. I didn't know anything about the stoves, first I bought it, and then came to the site
The bucket is securely attached, scratches in it only from the knife. which children tried to pick out a hot loaf faster. Received on the necks. but the bucket was ruined. For a year, the scratches did not "grow" - so they remained crisp and clear.
The plastic body of the oven has not peeled off or darkened. Where do scratches and potholes come from? we don’t prick wood with a bread-baker - it’s worth to ourselves on the sly, puffs with a new bread
The shape of the bucket suits me more oblong, traditional "loaf" rather than square. In the corners, nothing remains 100% on any kind of bread from any flour.
I don't know how the issue with the display in the new Kenwood is resolved. but at 250 I don't like the display at all! Poorly readable, small-sized trumpet-pointer runs around the corners. Delongy has the most informative and easy-to-read display of all ovens. which I have used. Large contrast icons, all phases of dough making are highlighted. It is very convenient to come up and find out at what stage baking is now. The vaunted Panas cannot boast of this
Finally, there is one more advantage. A large bucket allows you to make a large batch of dough at once - for my eaters the pie is just right! In other ovens (except for Mulka with 2 stirrers), do not add dough to a large pie at a time.

I don't know how the issue with the display in the new Kenwood is resolved. but at 250 I don't like the display at all! Poorly readable, small-sized trumpet-pointer runs around the corners. Delongy has the most informative and easy-to-read display of all ovens. which I have used. Large contrast icons, all phases of dough making are highlighted. It is very convenient to come up and find out at what stage baking is now.

I don’t know which one in Delongey, but you’re describing the 450 Kenwood display. So the new Kenwood is all right with that too.

I don't know how the issue with the display in the new Kenwood is resolved. but at 250 I don't like the display at all! Poorly readable, small-sized trumpet-pointer runs around the corners.

It was I who described the display in Kenwood 250 that my neighbors bought.

I don’t know which one in Delongey, but you’re describing the 450 Kenwood display. So the new Kenwood is all right with that too.

I understand that the 450-m Kenwood has the same display? Also, a triangle jumps along the edge - can you see figs?

I understand that the 450-m Kenwood has the same display? Also, a triangle jumps along the edge - can you see figs?

No, no, you misunderstood, quite the opposite! Huge, bright, all current processes are shown. Better and hard to come up with, except for a full-color monitor ... Apparently as in Delongey.
There is also a triangle (arrow), more precisely 2, the 1st shows the type of crust, the 2nd weight of the bread.

Ahhh ... Well, then Kenwood finished his obvious flaw! (y) Well done!
In general, according to the statistics of the forum, Kenwood is the most reliable stove, as a percentage (to the purchased stoves of this brand), the smallest percentage of breakdowns. This is what my neighbors guided when buying. And by the way. very happy even with the 250th! Although there is a small bucket ...
I recently saw the new 450 Kenwood in Technosila. Looks extremely presentable! But I am absolutely in love with my Delongy and will never cheat on her!

In general, according to the statistics of the forum, Kenwood is the most reliable stove, as a percentage (to the purchased stoves of this brand), the smallest percentage of breakdowns.

Ummm ........ Really? Before buying, I watched this vote, Kenwood was not up to par! But this did not stop me. The most reliable was Panas. Which is quite logical. I was pondering between the Panasonic 255 and the Kenwood 450 ...

Opened a survey topic "which manufacturers are the most reliable bread makers"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2899.0
I divide the number of "working without breakdowns" by "there were breakdowns", revealing the ratio of wholes to faulty.The smaller the resulting number. the worse the result, respectively. That is, they break more often.
Delongues 26/4 = 6.5
Kenwood 46/7 = 6.57
Panasonic 233/10 = 23.3
Moulinex 108/25 = 4.32
Probably, people vote all the time, because six months ago the preponderance was in the direction of Kenwood. But. as well as six months ago, in the tail-Moulinex. How many grudges she has !!!!

Good day to all!

If anyone is interested, I would like to tell you how my "throes of choice", started with this topic, ended.
In general, in the end, we decided and settled on the Kenwood 450. But .... in online stores at an affordable price, they sold out. It turns out that people with terrible force "sweep away" bread machines. I would never have thought that this type of product is in such demand!
And suddenly, in one of the city's supermarkets, our beauty appears, but the price .... is higher than that of Panasonic 255. Naturally, there can be no question of buying. Well, this is where the fun begins. In general, I am shocked by our sellers, how they increase the prices of the goods: when we come to the store in a couple of weeks, we find that the price has already been reduced by $ 90? !! (apparently not a single unit was sold, the managers rummaged in the internet, found out the real price and reduced them at home). But in this store there is a system of discounts on Wednesdays at 3%, we put off the stove for ourselves until Wednesday, but as always life makes its own adjustments and before buying we had to urgently leave for Kiev, and when we returned and came to the store (a week later), it turned out that the price was reduced by another 35 dollars and all the stoves "flew away". Can you imagine if, in less than a month, a seller can reduce the cost of an item by $ 125, how much do we overpay for everything? But that's another topic.
So, in the continuation of our adventures with the bread maker: the manager, when asked when the next batch will be delivered, replied that on order, if we pay the full amount now, our oven will be delivered to us within a week. Naturally, we were delighted (of course, we have not seen such a price even in online stores), paid for the purchase and left to wait. And now - it happened, yesterday they called from the store and said to come for a purchase. But, having come to the store, and opening the package, we find .... on the front of the right end of the case there is a dent of a decent size, about 5 mm by 5, which changes the profile, and another small one, on the very side part. Can you imagine our disappointment? The manager really tried to convince that this was okay, the packaging is intact, so it was not dropped, and even during the assembly, apparently such a body was installed, well, stuff like that. But we did not dare to buy it, something big doubts about the assembly. And yet, I already downloaded a collection of recipes in Ukrainian on the Internet. language translated by the manufacturer for our market, that is, a real, colorful booklet. In the same stove that we were offered, all the documentation is only in foreign languages. languages ​​(I don't even know, only in Italian or there are others). Therefore, I think most likely the product is probably not certified.
So it's not destiny ...

Well, my "throwing" from one model of a bread machine to another has ended (I was considering buying, in addition to these 2 brands, Tefal OW 5001, Quigg Medion and Panasonic 254). But it so happened that after “weeding out” all the models, except for Panas, I could not find it in Ukraine at an affordable price, and the next delivery was said to be unknown when. I lost interest in the Kenwood 450 after what happened to this model from Mr. Flashera. But the desire to have a bread maker still overcame all my doubts about the choice, and for two weeks now I have been the owner of the model on which my first glance stopped, namely the Delonghi 125 S, which, so far, I do not regret a bit.

Thanks to the forum, they taught me how to deal with a pale upper crust. I immediately began to set the mode on a dark crust, lengthen the baking time, grease with sweet milk and cover (though outside) the window with foil. Here is a photo of my first bread:



So far, I baked bread on wheat flour, with small options - either on premium flour, then on the first and second grade, or making a mixture of these varieties.I also changed the liquid - then milk, milk with water, sour milk. The most beautiful bread was made with milk and flour from the highest grade, but when I mixed flour of the first and second grade, for some reason the "roof" fell, although the taste of the bread was good. ... I will continue to experiment and look for the reason for the failure.
The first bread was baked according to the recipe from the book for my bread maker, but according to the proposed proportion of flour to liquid (for 410 g of milk - 680 g of flour) I didn't really like the crumb - it turned out a little dense, in the next bread I reduced the amount of flour by 50 g and it came out as I wanted - fluffy and soft.
I also made dough on dumplings, here, in my opinion, on the contrary, it is necessary to add flour to the recipe, the dough was soft.
The dough for pies in the "pizza" mode turned out to be ideal, but I already did the proportions of the recipe by eye, about as before with my hands.
Yesterday I made bread on "live" yeast and from flour of only the first grade, the roof did not fall, but in the process of cooling, it seemed to be covered with "ripples", did not remain smooth and shiny. Maybe the "pros" will tell you how to achieve the hardness of the crust?

Yes, also, about the work of the bread machine itself.
I read on the forum that it works noisily, and the dispenser shoots "like a cannon shot." I can't say anything like that about mine: it works very quietly, opening the dispenser is also not shocking.
The only thing that surprised me when I baked bread for 700 g yesterday (before that I baked for 1 kg and 1300), it was how Mr. Delonghi 250 gram pitch? Still, the bucket of this model is more designed for a larger size of bread and a small one (even by 700 g) looks less aesthetically pleasing.

I tried to change the order of laying in the bread maker, following the example of Panasonic, laid the products as suggested for their model - first loose, and then liquid, but .... send a shovel to shovel flour to the center of the "puddle" that was created. As some members of the forum noted, I did not notice the differences between baked breads in different ways of bookmarking products.

I do not like the fact that the dispenser hopper has ventilation slots that do not allow filling in fine additives such as sesame seeds and caraway seeds.
Regarding the advice on the forum about covering the dispenser with a towel to improve the color of the crust, I disagree with this, because the oven is ventilated through the slots of the dispenser and closing the holes can lead to overheating and possibly deformation of the outer surface of the lid.

Well, these are my first impressions of my purchase. In general, the bread maker is a very big help to the hostess, I will hope that my oven will not disappoint me further, and the bucket cover will not wear off soon

Thanks to all the members of the forum for the information posted, which helped me a lot in choosing.

Sazalexter, thanks for the kind words. Baking is a really fun, creative process. I will try to master the basics on a bread maker, since I seemed to do a good job by hand, but everything was a little different there.

[Val]

Congratulations on your purchase,Val !
Over time, you will find answers to your questions about the "not very beautiful" type of bread. "Causal relationships" will be developed
I would like to advise you to get a separate notebook with recipes for a bread machine. Only that it was on a spring, and not on paper clips. You write out a new recipe there, make bread. If you liked the bread, write your notes below and leave it in your notebook, if not, pull it out painlessly and forget. At first, I wrote a lot of everything at once. then I liked something, something I didn't ... and all this scribbled and crossed out scribble remained. Then I had to rewrite my favorite recipes separately. And so all the good recipes with your comments will remain, will lie in the kitchen and even in your absence, any family member will be able to make delicious bread.
Another tip: small additives like cumin. sesame seeds, poppy seeds, sprinkle immediately with flour. You won't feel the difference, and the tights are smaller.
And the last thing. No matter how much I was tormented with raisins, it is still a little broken by a spatula in the dough and the baking is obtained with a dark crumb.Therefore, if you need a "exemplary" sweet bread with raisins, it is still better to remove the dough after full kneading and gently insert the raisins with your hands. Well, if they just gobble up a dark one for breakfast

And in Delonghi BDM-125S, what I like most of all is the ability to change the duration of the modes in the process of making bread - you need to change something, stir it up - not a problem if the batch has already ended, set the mode again, set the first batch-0, the second - 3-5 minutes that you need to interfere. I see the bread would not hurt to rise before baking - added minutes, no - reduced it. So it is with baked goods. I understand that there are no such opportunities in other stoves, but I like to keep everything under control. I have not made my own programs yet, while the built-in ones are enough.

Hello girls, I'm new to your site, please help me figure it out, how can I order different things for robots with mastic? Thank you very much in advance !!!!!

Try to find out here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9131.0