Bamix M200 Superbox blender and the entire Bamix family of blenders

Skim milk is lighter than standard milk, so it is easier to saturate it with oxygen, and it holds the foam better, does not settle quickly.

somehow it doesn't fit with this information:

The density of skim milk is 1030-1035 kg / m³, which is slightly higher than that of whole milk (1028-1032 kg / m³), ​​the share of water is on average 91.5% versus 87.6% for the feedstock.

The source is not so hot - Wikipedia. But other sources also confirm this. For example:

Milk is heterogeneous in composition. As we remember, it is composed of water, protein, fat, carbohydrates (lactose), salts and minerals. And each of these components has its own density:
• water - 999.8 kg / cu. m.
• protein - 1451.1 kg / cu. m.
• fat - 931.0 kg / cubic meter. m.
• lactose - 1545 kg / cu. m.
• salt - 3000 kg / cu. m.

If we remove the lighter fat, then the milk with the same volume should become heavier. Or have I forgotten physics?

In my childhood, a milkshake was a liquid drink, whipped by a machine and then poured into glasses. Oxygen was also foamy.
I don’t remember such a thickness that it wouldn’t fall out of an inverted glass, if only market fermented baked milk / varenets in small jars.

[Galina]

It all depends on the ability of the device to grind milk components well and on the correct control of that device, well, and the temperature should be appropriate (almost ice).

Galina, if milk is normal with protein (as I understand it, protein keeps foam), then it is whipped well when heated. I warm up the milk for coffee and beat it already warm.

In my childhood, a milkshake was a liquid drink, whipped by a machine and then poured into glasses. Oxygen was also foamy.
I don’t remember such a thickness that it wouldn’t fall out of an inverted glass, if only market fermented baked milk / varenets in small jars.

By the way, yes. Milk cocktails were poured into glasses from a shaker glass. And they did not shift Yes, and how they would drink it through a straw, if it were so thick.

.

You probably mean ingredients other than milk. Because with the milk itself, its components, no mixer will do anything ...

No, it is milk components - milk fat balls are sprayed into smaller particles, the rest of the components in such a "meat grinder" also get it.

Galina, if milk is normal with protein (as I understand it, protein keeps foam), then it is whipped well when warmed up. I warm up the milk for coffee and beat it already warm.

How interesting! Boom to know :-)

[Mirabel]

Mirabel, Vika, take definitely more power. At 200. And taking into account everything you have, you can take it without special stages. But I would take it with 4 knives in a set (in principle, I did it)




Although I'm thinking about slicing myself now.

By the way, I really like the fact that some models come with a stand that is mounted on the wall. This was important in my choice. I don't know how for you

[in]

That is, you have two blenders and one of them with a whisk?

Natasha, to me on "you")

I have inmanual main worker - a submersible mixer Bosch MFQ 36480 for 450 w - super worker

Bamiks was bought in 11 as an assistant to the already very elderly SANYO food processor, 5500r was not a very bad price for a super unit + mini chopper, in general it was wow.

From the official site of bamix 🔗 with google translation:

How to make milk foam?

Heat milk, attach a whisk. Keep the protective casing under the milk surface. Turn on the first position. Hold on to the foam. Serve immediately.
/
How to whip cream?

Remove the cream from the refrigerator and fill a tall, narrow pitcher. Make sure that it is sufficient to cover the dome of the protective cover.

Attach the beater [attachment], immerse the cutter guard and switch to the first position. After 3 seconds, hold the bamix® at an angle (45 °) and slowly pull upwards. When the cream reaches its maximum volume, move up and down. Beat until desired consistency.

/


How to whip up "diet cream"?

Diet whipped cream with low / 0% milk fat. To successfully whisk low-fat milk, make sure the container you are using is clean and dry: residual fat or soap can make the process impossible.

The milk used should contain no more than 1.5% fat and be icy, almost frozen!

Pour milk into a tall, narrow jug. Attach the whisk. Submerge the protective cover and turn on the first position. After 3 seconds, hold the Bamix at an angle (45 °) and slowly pull upward. When the cream reaches its maximum volume, move up and down. Beat until desired consistency.

[recipes for a Soviet milkshake]

Uncle and aunties, don't argue, you better take a look recipes for a Soviet milkshake, you may be very surprised - fat content is needed and sweetness is needed and ice cream is needed - yeah .. that .. Soviet ...

🔗

somehow until now I haven’t been looking for recipes for a milkshake, I beat up all the available milk and berry, and preferably from under the cow and from the garden, and here again the debate about fat content / not fat content is straight forward))

🔗

[Irina]

Irina, and I have a book with recipes from Chadeyka, there is this cocktail recipe according to GOST Well, here on the forum, in the topic about cappuccinators, knowledgeable people just wrote that you need protein in milk for whipping. And I have made sure of this more than once in practice. And I also bought myself a French press, with which I whipped milk at first. Then I bought a small buzzer so as not to pour milk back and forth - my French press is with metal, you can't put it in the microwave on the heating.

Only now bamix will make the same cocktails easily for you in 15 years, if you don't mock it specifically. And mixers with nozzles on the body usually do not live so much ... Bushings fly there, articulation mechanisms, etc.

Which, by the way, was the reason for me to buy Bamiks at one time (and "write off" a stationary blender) + ease of caring for it (causally related to its design) ...

I studied physics only at school, but I made a cocktail in Bamiks only from skim and, accordingly, chilled milk (according to the instructions for Bamiks), when the volume increased by 4-5 times.
But I am glad for those who get it from milk of any fat content.

But I am glad for those who get it from milk of any fat content.

not not not, it will not increase so many times, from the strength of 2 times - my cow's milk is cold.
The cream is also not so strong, no more than 3 times the World Cup.
For me, not the volume is important, but the change in the taste of the after-whipping, it becomes more creamy.

But you still need to buy low% milk, then, suddenly, it will also increase by 5 times - amusing, although the taste is low-fat. but, probably, there will be normul in coffee, a hat))

suddenly, too, will increase 5 times - it's interesting, although the taste of fat-free

As for the taste of skim milk, it is not felt in such a cocktail (as for me).

change in taste after whipping, it becomes more creamy.

Yes, yes, it becomes more creamy (like a vanilla ice cream)
Although this is not only my opinion.
Immediately after I bought Bamix and my admiration for it, two of my friends bought Bamix, one of whom was visiting me with my daughter, and I treated them to this cocktail (from skim milk + sweetener + vanilla), after which she and bought myself a Bamix.
I don’t "eat" milk at all (only if in cereals and in the form of a cocktail).

and I treated them to this cocktail (from skim milk + sweetener + vanilla)

We urgently need to buy skim milk !!! Where can I find it only?



ahhh, I'm wildly delighted! Now Bamik has made a wonderful cocktail for me! Not even a cocktail, but a cream! Super easy
From frozen natural milk and cranberries pureed with sugar. Well, very tasty

We urgently need to buy skim milk !!! Where can I find it only?

Be sure to try, it turns out a gorgeous cream, as if you whipped 30% of the cream ...

I made a curd casserole today. The bamik coped with the cottage cheese perfectly, no worse than Kenwood, which just burned on the cottage cheese. And what air mass turned out
How else to make sure that the casserole does not fall off? That would be like a souffle.

Gata, the concept of "normal" is different for everyone. In this case, we are talking about cocktails with the consistency of Soviet times, when the entire volume of the cocktail is bubbled oxygen foam ...

The Soviet milkshake was still poured from a shaker into a glass, rather than shifted. And oxygen foam on the whole mass and so that it was thick - this is an oxygen cocktail not for sale. My grandmother had an apparatus for oxygen cocktails at work in the first-aid post, and they did it for themselves differently from other places where they were simply sold. It was quite thick, not just whipped cream, but flowed slowly. And in general, what is the dispute - I don’t need a cocktail from low-fat mall for nothing, I don’t like it and don’t drink it. In the USSR, when making a cocktail, the most ordinary milk was always poured into a shaker, ice cream and syrup were added and this mass was whipped. This does not fit into the theory of skim milk, because the Soviet ice cream was 20% fat.

I'll support Anna (Anchic), protein is more important.

How else to make sure that the casserole does not fall off? That would be like a souffle.

+ whipped egg white or semolina, or both. the cottage cheese itself does not hold itself.

[caprice23]

caprice23,

It is inconvenient to remove and hold the glass with one hand, but you can see everything ...)))

[Irina]

Irina , whipped the protein, then mixed it into the cottage cheese by hand, gently. And put the baking powder. Baked in a tortilla. It rose well, then fell out. Maybe you shouldn't bake in a tortilla? I also turned it over at the end. Maybe in the oven? Just in the tortilla faster in the morning
I saw in the subject Masha laid out her casserole, only baked in the cask. She is lush, lush. Already porosity is visible. I did everything according to her method, but that's not a fig.



Galina, super turned out! I'll go look for such milk

[Natasha]

Natasha, that's why I'm making a recipe

Cottage cheese casserole (recipe for catering establishments, 1968) (Scarecrow)

I do not fall. But I bake in the oven.

[marlanca-Galina]

It is inconvenient to remove and hold the glass with one hand, but you can see everything ...)))

marlanca-Galina, !
Everything is the same for me, and we did not invent that "milk" (if skimmed) increases 4 - 5 times when whipping Vamix for this cocktail, and, indeed, it turns out, as indicated in the instructions for Vamix, "Diet whipped cream ".
But, as they say, it is better to see once than read several times (Galina, thanks for the opportunity).

Can I boast here, maybe I did everything for the curd soufflé with Bamiks, bamik))
Whipped the whites separately, grated the cottage cheese with yolks and sugar. Then I added corn starch and vanilla sugar and 1 tsp baking powder and stirred with a disc with holes.
But she mixed the squirrels manually.
Hell is naturally in Stebus


You can even see how porous it turned out!

I wanted such a casserole. Look how fluffy she is!

[Natasha]

Natasha, in my opinion, it's not about bamik, but about Tortila.
Probably a stable soufflé she can't bake
Although I baked according to a different recipe in Kalorik in an additional form and nothing fell out.

And I bought Bamix mono!
And then she made Shayk with currants.
So my under-Bamix gave out a more stable and thick substance

[Mirabel]

And I bought Bamix mono!

So my under-Bamix gave out a more stable and thick substance

Mirabel, Vika, you can easily return it if the device disappoints you.

[Sveta]

Sveta, nooo! ,, I will not return.
Didn't disappoint at all! Very comfortable, not noisy. Moreover, I was planning to buy a new blender. Brown really wanted ...
And the cocktail ... thicker, thinner .. it's not a problem
Or maybe my milk was not chilled enough

[Vika]

Vika, gyyyyy. Scared! Do you want to part? In fact, I'm glad you liked it. Let it serve for a long time and only please. He can do it

[Vika]

I bought Bamix mono!

So my under-Bamix produced a more stable and thicker substance

Didn't disappoint at all

I didn’t even know whether to congratulate or not on the purchase!
But I think, Vika, right that they left. He's really cool Every day you fall in love with him more and more

So my under-Bamix produced a more stable and thicker substance

And yesterday I realized for myself that the density that my bamik gives out, I don't even need, too much. I want to chuuuut thinner. Blender less

Yesterday, closer to night, there was a continuation of the banquet in the form of a strawberry neck.
Ooooh you could eat it with a spoon
On simple cheap milk from a tetrapak, but from the refrigerator.
Girls,! How about making a simple milkshake from milk or adding Morozko?

[bangs]

How about making a simple milkshake from milk or adding Morozko?

I read somewhere in the subject that when ice cream is added, the cocktail liquefies

It seems to be bangs, Natasha, on the previous page wrote about a simple milkshake. Takes milk, vanillin and sugar.

Ooooh you could eat it with a spoon

Super!!!

How about making a simple milkshake from milk or adding Morozko?

chelokoshka, Natasha, on the previous page wrote about a simple milkshake. Takes milk, vanillin and sugar.

I like the milkshake (vanilla).
The one that is obtained with the help of Bamiks I immediately really liked: skim milk + sugar substitute crushed into "powder" + vanillin (for me it tastes the same as from McDonald's (this is the only thing that "went" from there)) ...

Somehow (it was a long time ago, when I just bought Bamix) I tried ... to improve it by adding an "ice cream", but nothing good came of it; or rather, it did not work out the way I was used to and the way it turns out from three selected ingredients.

Although sometimes, I supplement the "recipe" by dropping 1-1.5 tbsp into the Baileys cocktail. spoons, it turned out to be a very "interesting" dessert for adults.

[Natasha]

Natasha, Thank you! buy skim milk and try

[bangs]

bangs, Natasha, and skimmed milk - which is ultra-pasteurized, long-term storage?

[caprice23-Natasha]

Natasha, and skimmed milk - which is ultra-pasteurized, long-term storage?

caprice23-Natashaapparently, yes, that is.
Since I rarely drink milk, and sometimes I am drawn to a cocktail, I, as a rule, buy 0.2 l boxes in AUCHAN, and they seem to have a long shelf life.

As for the possibility of adding ice cream to this cocktail, I suppose that if it worked with the same result (or better) as without it, then the developers of Bamiks and recipes for it would suggest such a recipe in the Instructions.

That's what you will do! I went around 4 stores! No skim milk anywhere
The very minimum I found was 1.5%. Will this work?

[caprice23-Natasha]

The very minimum I found was 1.5%. Will this work?

caprice23-Natasha.. will go.

In the instructions for the Vamix, in particular in the recipe for the "Diet whipped cream" whipper, it is just indicated that you need preferably 1/2 liter of skim milk (if possible fat content no more than 1.5%).

.

[caprice23]

caprice23, Natasha, ABOUT! This is perdimonocle! I came to answer you iiiiii ... no question

Have you already resolved all your doubts? Everything is fine?

[Svetlenki]

Svetlenki, Light, no, not allowed. Why did you erase ...
Did you find any information?

Natasha, no, I wasn't looking. I am now far from my Bamiks, but I suspect that my Isano is not like yours, because it was bought in England. But I think you have no cause for concern. RF obliges manufacturers to "Russify" goods. This is wonderful.

I would call Bamix.Did you borrow from the officials? Ask them why the inscriptions are in Russian? Is it made for the Russian Federation at a separate plant? What will they answer you.

I thought, maybe someone will respond, in what language they write. At least understand when these changes began.

Girls and boys, OUCH !!! What language is written on the case on top of your bamix?

You took from the officials?

I took it from authorized dealers. Not from official representatives.
I took it on bamix. I don't know how official they are.

I thought, maybe someone will respond,

Silence ... So I deleted the post, which, I think, to hammer people's heads.

in what language they write. At least understand when these changes began.

on my inscription in native Bamiksovian language.
purchased in April 2011

this issue was discussed already, not earlier, as far as I remember, than 3 years ago

I will post again
This is on the box



Here on the blender.

this issue was discussed already, not earlier, as far as I remember, than 3 years ago

I have already read the whole topic several times. I haven't seen anything about this



What is pro-verag.ltd?

I have already read the whole topic several times. I haven't seen anything about this

Yes? well, somewhere I read it anyway

and so the conversation ended in that discussion = bamix began to russify

pro-verag.ltd

🔗 it seems to be related to the exchange of goods between countries

Decryption Ltd is actively used in all English-speaking countries, which include many European countries, and the United States, and Australia. The abbreviated meaning can also be seen on the documents of international companies. It is most often used in Ireland, Portugal, the Czech Republic and England, especially along with the widely used abbreviation PLC. Often, other meanings are put on documents, such as Inc., Corp., LDC, iBC, & Co, SA, LP and other abbreviations. The transcript of Ltd in English clearly indicates a traditional type of business. In the United States of America, the abbreviated meaning is used as part of the company name and must not be deleted or left out. Just like in Russia, every registered entrepreneur is required to indicate abbreviations and meanings, such as LLC, LLP or IE. - Read more at 🔗

= bamix began to russify

Well if so.
In general, I have no complaints about the machine itself, I like everything. I just want to be sure that I didn't buy a fake for that kind of money

Who has a slice, please measure the volume of the bowl. I decide if I need him or not




By the way, at the expense of Russian inscriptions on the blender. So it should be visible. Wildberry has a photo of the blender above

There is no one .... I will talk to myself.
Found 0.5% fat milk House in the village. After the freezer, the milk was perfectly whipped into a dense foam, when the glass was turned over, it did not pour out. added frozen strawberries. And .... no one understood my dessert. Mine, as it turned out, just need a cocktail. Drinking. Foam on top, liquid below. So that you can drink through a straw. And then there is only a spoon. And I didn't appreciate it either. In short, it can beat my bamik, but I don't need to. Now I think, why can we adapt this function of his? Where do you need such whipped milk?

and further,

Who has a slice, please measure the volume of the bowl. I decide if I need him or not

and the size of the hole for setting vegetables. If not difficult

[Natasha]

why can this function be adapted?

for coffee, in particular cappuccino, if a milk frother is not available.
Natasha, and you do not have any electric grinder-grater? I'm not discouraging against slicing at all. she looked at the bliss and seemed to calm down, deciding that my Phillips and sometimes Moulinex would be enough for me, and even Bella's spiralizer sometimes gets bored ..

[Vika]

for coffee, in particular cappuccino, if a milk frother is not available.

There is a coffee machine with a cappuccinatore
Vika, there is a vegetable cutter. There is also a kitchen attachment with three drums and a spiralizer. I don't use it at all. Not interesting And nothing else.
But a slice is not only a vegetable cutter, but also a processor with knives. I don't have any processor

I will talk to myself.

, don't worry, I read, I also want such a shaitan machine

Where do you need such whipped milk?

for ice cream, (I personally want, I do not have a freezer

Found 0.5% fat milk House in the village. After the freezer, the milk was perfectly whipped into a dense foam, when the glass was turned over, it did not pour out. added frozen strawberries. And ... no one understood my dessert

, damn it I wanted it more, dissuade me or teach me how to buy