Planetary mixer Klarstein Bella Nera

It took a long time and painfully to choose a planetary mixer. As a result, my choice settled on KLARSTEIN BELLA NERA.
Since this brand is not sold in Russia, I had to wait for a parcel from Germany.

Posted [time] Thursday 23 March 2017 09:37 [/ time]

The volume of the bowl is 5 liters, the power is 1000-1200 watts. He did not notice one squirrel, he tried to hook two squirrels, but since I needed three, I did not wait for a long time, I added a third.

The rest of the attachments have also been tried. Pelmeni dough, very steep, was kneaded for 4-5 minutes. I didn't mix it with my hands. The mixing attachment also coped very well with the task of preparing the dough for the capital's cake in accordance with GOST. Carried away by the process, the photo did not.
I forgot to add. This miracle of technology cost me a little more than six thousand, taking into account the delivery from Germany to my city.

After a hard day at work, you don't have enough energy for cooking, and any baking? This problem can be solved very quickly and easily, for this you just need to buy a Klarstein Bella Nera 1200W kitchen mixer. It will help you in the best way, and you, in turn, will be able to feel the real taste of homemade baked goods. The first thing you need to pay attention to is the mixer power, which is 1200W. Thanks to this indicator, the cooking process will take place as quickly and efficiently as possible. In addition, it must be said about the special planetary mixing system, which will allow you to combine all the ingredients in the best way. It is worth mentioning about 6 mixer speeds, which will help you choose the most optimal one. Also, a special transmission will help in this, which will stabilize all work and will control the whole process. This model has received a fairly large number of different hooks that are suitable for various operations. Do not forget about the compactness of the mixer, because its dimensions are only 39 x 36 x 23 cm, and the weight does not exceed 8 kg.

Information

efficient harvester power 1200 W (1.6 PS) very quiet operation
6-step, manual speed control by adapting to the corresponding nozzles
stainless steel bowl, capacity 5.2 liters per max. 2 kg of dough
easy nozzle exchange system
improved end product provided through a planetary mixing system
dimensions: about 39 x 36 x 23cm
weight: about 8kg
castable pressure mixers - even mixing of even large quantities of dough
castable pressure hook for kneading heavy dough - yeast or bread
to churn down fluffy masses such as protein meringues or biscuit dough
unlocking mechanism of the multifunctional arm, can be tilted upward for easier placement of the bowl and exchange of accessories
special gear - stable operation thanks to electronic speed control, adapted to the encumbrance
suction cups to prevent the device from moving
power supply: 230V, 50Hz

Delivery kit

1 x stainless steel bowl
1 x kneading hook
1 x mixing hook
1 x to foam

Photo copy of Kitchen ...

Photo copy of Kitchen ...

The price is more humane) svet_lana, and the dough was not kneaded?

Is it metal or plastic?
And how is it in the dumplings dough mode, does it get very hot and, in general, how does it heat up?

I kneaded the dough, dumplings, for about five minutes, during this time I did not have time to warm up. while it did not work for me for more than 10 minutes.for the longest time, the capital's cake was kneaded, but the process there is lengthy. the body is slightly warm. The body is plastic.

[svet_lana]

svet_lana,
Thank you!
And the cake was kneaded for a long time and at what speed?

I wrote about the cake dough above. I have nothing to add - 10 minutes.

[svet_lana]

svet_lana, ordered on whisper?

I wrote about the cake dough above. I have nothing to add - 10 minutes.

Why knead muffin dough for so long? I beat eggs with sugar with my planetary shinbo for 4 minutes and it makes no sense longer.

Yes, through whispers

[svet_lana]

svet_lana, Sveta tell me how to order?

Today I kneaded bread according to my favorite recipe of Italian bread, although I took 40-50 grams of flour more than usual. I tried to photograph to show the work of the mixer. Don't judge the quality, the operator is still the same for me. I immediately kneaded with a hook, the third speed for such a test, what the doctor ordered. Kneads well, does not jump, does not ride, shakes his head slightly. I tried to turn on the 4th, the beginning of the sausage was not childish and the suckers did not save. There is no fourth on the video, the third goes right away, then at the end the second and the first. For already kneading, the first and second speed, it seems to me, is not enough, but for the beginning of the kneading, everything is smooth, nothing is dusty, does not jump out. As you can see, the protective cover is clean, after use it did not even soap. On the video it seems that he is sausage more, but in fact everything is much more beautiful.

Then it seemed to me that the dough, as for Italian, does not last long enough, before I used to knead it only with bitter. I risked changing the nozzle as an experiment. I tried to turn on the fourth speed (you can see it in the video), the sausage is less than a hook, but for a long time I did not dare to interfere. With Saturn, I kneaded such a dough, that and practically everything, at maximum speed. So now I can say with confidence that Klarstein has more power. At maximum with such a test, he would simply take off. Well, in general, I kneaded for 7-10 minutes, the kneader practically did not heat up, it became only slightly lukewarm. There were no extraneous odors. In general, the first impression is positive. Of course you have to adapt what, when, what and how much to knead.

[Eva3]

Eva3 , as for me, it is better to knead dough even with high humidity with a hook, it mutuzit it more. Next time, try mixing all the ingredients at the lowest speed, so that all the flour is moistened. Then pause for 20 to 30 minutes and the main batch. I mix until the hook picks up all the dough and the bottom of the bowl becomes visible, but at the same time the dough touches the bottom and moves along it behind the hook.

[Peter Push]

Peter Push, I simply did not describe this moment, but I always do this, the first kneading is 30 seconds, before moisturizing and 20-30 minutes of rest. Then the main one. It's just that in Saturn it turned out like this, but here it is probably really better to let the speed be lower and the time a little more. Well, I'll just regret my bitter for such a test. I will adjust to the hook. In principle, he does a good job. By the way, the bowl and stirrers remained almost clean, so they didn't have to wash them too much.

[Eva3]

Eva3, smart girl, has already kneaded the dough for bread. I'm just going to.
Is the bread tasty?

[Tatalo4ka]

Tatalo4ka, yeah, delicious. True, there was no light for a long time yesterday, but there was bread on the railway, there was not enough time to get up. Well, nothing, definitely better than a store one.
This mixer of course needs to be constantly on the table, then you will regularly use it. Fortunately, I have such an opportunity. And to constantly get out of the locker, then you won't want bread either.

[Eva3]

Eva3, that's for sure, it should be in sight.
I will also try bread dough on the weekend, I just can't wait.
How much flour did you mix with? Where can I find the recipe for this Italian bread? here on the forum?

[Tatalo4ka]

Tatalo4ka, https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13642.0 , I bake exactly according to this recipe, but corrected it with my own flour, I take 300-315 g of water, I can put 10-20 g more sourdoughs and a maximum of 4-6 g yeast (I look at the activity of my sourdough).Well, if you bake only with yeast, then replace the leaven with water and flour (50 to 50) and take yeast according to the amount of flour. The first kneading is 30 seconds, the dough will be slightly thicker than for pancakes, and the second batch will form a ball (conditionally), stop sticking to the walls. Then I dump it into the saucepan of the multicooker and at 30 degrees proofing for 1-1.5 hours, watch the rise. Then I pour a little vegetable oil on the table, my hands are also in oil, I dump the dough from the saucepan and carefully form the ball without stirring, you can gently stretch and fold it a couple of times, I form the ball with quick light movements so that it does not stick to my hands, I put the bed on the parchment non-stick and in a bowl for proofing, cover with cling film greased with butter on top so that it does not wind. I bake in a cast-iron wok, because when it comes up, I preheat the oven with a wok, then I take it by the paper and carefully put it into the red-hot wok together with the paper (the bowl should be smaller in volume than the wok). I bake for 10-20 minutes under the lid, remove the lid and bake it like this. I have a maximum temperature of 230, and I bake on it. It happens that when I remove the lid, I can reduce the upper grill to 200, because even though the temperature on the oven is always the same, sometimes nothing, and sometimes the top is very fried. I bake for 40-45 minutes. Well, in general, you need to adjust to your oven. Here I wrote about my oven https://Mcooker-enn.tomathouse.com/in...411.0

[Eva3]

Eva3 , thanks for the details, helps a lot.
I am still a "student" for bread.
And this recipe for Italian bread is in my bookmarks, so thanks to you now I will try to cook it, I just can't wait.
I will bake with pressed yeast, I am an ignoramus for leaven (I just study the materiel on the forum).
In general, I will try.
I will wait with impatience and gratitude for more of your creations on the kneader for different types of dough.

Today I was kneading Italian bread again, but the dough was already like the recipe, more liquid. I tried to shoot more beautifully, well, how it happened, don't judge

Kneading at the third speed and showed the rated power at the declared 1300. At the fourth speed somewhere up to 315 showed. But despite this, I think the mixer is powerful, it copes with its tasks. I really haven't kneaded the dough yet, but I think he can do it. The dough was kneaded for about 10 minutes, but the bun I needed did not work out. Of course, I miss the metal bitter. I had to change the hook for a bitter for a couple of minutes to get the result I needed. But this is a feature of this particular recipe, so I don't consider this a disadvantage of the kneader.

As a result, I worked for 15 minutes, warmed up barely perceptibly

Today I found a drawback, but not in the kneader itself, but in the bitter mixers and the whisk. They have a tail with which the nozzle is attached, or rather inserted into the kneader of the kneader, hollow plastic, well, like a tube and a pin is inserted in the middle, the nozzle itself is actually fixed in the mount with this pin. So after today's kneading, I barely pulled out the bitter, it turned out that this pin pushed the plastic a little, the hole expanded and it moved out more on one side. I gave it to me for repair, we decided to pour epoxy into this tube. I hope that it will freeze there, the tube will not be hollow, the pin will be fixed and the whole structure will become more reliable. At the same time I gave the whisk for the same procedure so as not to risk it. When I was choosing a kneader for myself, in some models I met reviews about a similar problem with the whisk, and I also got the bitter under the distribution. It's a shame why the manufacturer cannot foresee such trifles.