Kneading machines

there is a protective cap over the rim

my kitchen also has it, but I wrote how it can be (personally, once and the circle above the rim did not help me, because the cream was too dense)

I use Bochem to whip 6 proteins, but is it worth buying a car for proteins alone?

[any]

any, here is an application for 20 !!! I'm just afraid to imagine how much this volume is needed.

[Anchic]

Anchic, 10 liters a bowl is needed. To be sure.
I'm wondering what's stopping me from beating with two or three batches? Here a bowl is enough for 4.5 - 5.5 liters. Why beat them in one go? And where do you need so much protein cream or meringue?

I have a mum 21 with a large saucepan, somewhere I did a review on this forum, I wrote it out from Germany, mainly for bread, but sometimes I also make cream, really 6 proteins, why should I lie I knead bread on it for one and a half liters of liquid, I have to save to bake 4 large rolls at once



I saw a video on an electric drill a nozzle and put on a biscuit, I think for 20 proteins you can actually pick up something in building materials A drill or a jackhammer

[lyuba-s]

lyuba-s, how do you imagine whipping proteins with a jackhammer? Or are you joking so rudely?

[Pimander]

Pimander, maybe there a lady bakes cakes at home and there are large orders?
any, you can think of anything, but if a lady really bakes at home, then God forbid in any way they will find out how she makes cream ... she will lose all the clientele.
And so it is necessary to look for professional models. Here, by the way, a representative of such an office flashed ...



Miranda, no, not joking ... just not with a jackhammer, but with a drill ... and yes - I also saw such a video ...

Hello girls, tell me which planetary mixer or together with a meat grinder to choose, you need it for marshmallows, meringue, biscuits, so that 20 proteins are whipped and 2 liters of animal cream, so that the continuous working time is large, so that you have time to whip a large amount, powerful, not expensive and enough for a long time

Do we understand here what and how, (and not only girls) the person specifically asked the question - exactly 20 proteins at once, and so on, so that the continuous work time was great (I think those that we use here are not intended for this, because overheat, and it's a pity, for me personally) and the main thing is not expensive and for a long time it was enough for such and such requests ???

damn, it's good that else he shouldn't sew, wash, iron, clean

Oh, and that's not what I want to say, the person asked and is not even present in the conversation. Personally, I think that with such requests, there is no inexpensive machine that will last for a long time. You can consider this, Planetary Mixer FoodAtlas B-7A Eco is designed for the preparation of creams, batter, sauces in canteens, cafes, snack bars, fast food outlets and service areas. (I think this one can work for a long time) If I hadn’t bought Kitchen from the Germans, I would have bought this myself

🔗

drill ... and yes - I also saw such a video ...

I saw a drill too.

you can really pick up something in building materials

and for the test a concrete mixer

Here I am) sorry girls and boys😘

20 proteins

Figs with them, with proteins, at least to whip 2 liters of cream. Does this bowl need at least 6 liters or will it fit in 5? And this car is cool but expensive for me 20tr, up to 10tr



I now have a Bosch MFQ 36460 for a 3 liter bowl, I whip 10 proteins or 1 liter of cream in it, but is there a difference in whipping them or planetary? Do you get more whipped proteins in the planetary volume? I don't understand

Does this bowl need at least 6 liters or will it fit in 5?

oh, do not swear at me, but I think 5 is not enough, judging by the information on the internet that the cream increases by 2-3 times, something is also added to the cream if on the cream? then 6 is not enough

Do you get more whipped proteins in the planetary volume?

Straight for me a strange question, if everything is whipped correctly, observing the technology, then at least manually prick, the volume should be the same (under the same conditions and the freshness of the protein), speed, convenience, achieving the correct density, if cooling is needed (cooling plastic or metal is a difference). One thing I can say for sure, planetary is better and most importantly there must be a protective cover! Budget can be found too

(and you can also catch on Avito, I saw a good gastronomic agent myself cheaply and Kenwood put the guy out at a free price, his wife left and left her wealth, but he doesn't need it. At least these brands are more reliable

Does anyone have this Gemlux GL-SM312 Mixer? How is he?

So, let's think a little.

I now have a Bosch MFQ 36460 for a 3 liter bowl, I whip 10 proteins or 1 liter of cream in it

If 10 proteins are normally whipped in 3 liters (and I think that the bowl does not turn out to be whipped, otherwise it would not be whipped, but splashed), then for 20 you need a bowl of at least 6 liters, as, by the way, for 2 liters. cream.

I’m thinking - maybe these questions about the required volume of the bowl are better to ask the confectioners where? We also have a section, there they have a topic with questions and answers. Just to determine at least the necessary parameters of the technique. Again, beat until what state? Since I hardly imagine 10 proteins, whipped into a strong foam, in a 3 liter bowl.

[Anchic]

Anchic, almost complete will be from 10 proteins. The syrup will still precipitate a little. We whipped the cream from proteins in production. At 300 ml. protein (about 10 pcs.), the cream was made in 6 liters. deja - there was no less and cream, in the end, there was half a bowl.
They beat more, the squirrels rose to the edge, but without loss. When you add syrup, the mixture becomes denser and does not scatter strongly.

damn, it's good that else he shouldn't sew, wash, iron, clean

So in choosing a bread machine, they wanted almost the same thing - to knead, bake baguettes, and even make yogurt ...

and for the test a concrete mixer

Yeah ... and then, by the way, they showed a similar mixer, didn't they? Well, which is like a chest with horizontal squiggles ...

For the sake of interest, I went to the Yandex market, with large bowls it gives only a hemlux with a bowl of 10 l and two hooks and a first austria with bowl 6.5, I don't see anything else point-blank ... or I look in the wrong place ... But on requests it is professional there should be equipment, and it probably cannot cost less than 30-50 thousand - the calculation is made for long-term work under heavy loads.

[vatruska]

vatruska, I agree.
Professional equipment starts from 22-25 thousand rubles. Here both volumes and long-term work. But this already goes beyond the designated mmv earlier the amount - up to 10 thousand rubles.

Answer to Svetlana Either a thickener or a couple of tablespoons of gelatin is added to the whipped cream, I did not do it myself, but I saw it on YouTube



I can give advice on bread makers, I had several of them, the best moulinex for a forum with a round shape There is a large spatula in it and it calmly kneads any bread just like that.

[lyuba-s]

Do we understand here what and how, (and not only girls) the person specifically asked the question - exactly 20 proteins at once, and so on, so that the continuous work time was great (I think those that we use here are not intended for this, because overheat, and it's a pity, for me personally) and the main thing is not expensive and for a long time it was enough for such and such requests ???

The request and the willingness to shell out the money were clearly in conflict. The type of car class is not lower than a Mercedes, and the price is for a Zaporozhets, or a sable fur coat, the price is for a sheepskin coat. This does not happen and will not happen.
Shoot down 20 proteins at a time, I don't know.My Kenwood has a bowl of 6.7 liters, six proteins are the limit, neither syrup nor sugar settles them in me, the whole whisk or keshka is completely buried in proteins. I did not whip more than 1 liter of cream, somewhere half a bowl is obtained. Ankarsrum is primarily good as a kneader.
lyuba-s, give advice based on personal experience, and not from videos on the internet, there you can find anything. Why did they buy Bosch, they would buy a drill and a jackhammer, especially since they are given for delivery in supermarkets. First look at the price, and then give advice.

[Peter Push]

Peter Push, Nataliya, so she said everything correctly, that neither add nor subtract. Tough, but absolutely honest and truthful!

About Ankarsrum Assistant I will add - I threw pastry whisks and a bowl into the garage. I understand that it can be whipped even better than planetary, but working with this bowl is absolute flour for me

I think someone was joking, well, and answered with a joke

If 10 proteins are whipped normally in 3 liters (and I think that the bowl does not turn out to be whipped, otherwise it would not be whipped, but splashed)

Probably quail eggs ... In kitchen with a bowl of 4.8 liters for 4 beaten egg whites D0, the cream takes up a little more than half a bowl. And the syrup does not sediment, but just slightly increases and fixes the creamy mass.

Probably quail eggs ... In kitchen with a bowl of 4.8 liters for 4 beaten egg whites D0, the cream takes up a little more than half a bowl. And the syrup does not settle, but just slightly increases and fixes the creamy mass.

SV eggs are the largest)

SV eggs are the largest)

It remains to conclude that kitschen whips better than Bosch.

Elena is talking about her miracle mixer! Who needed a lot of proteins and a lot of whipping cream? Catch!

Which planetary mixer to choose? #one

Elena is talking about her miracle mixer! Who needed a lot of proteins and a lot of whipping cream? Catch!

Costs more than twice as much as the sufferer is looking for.

Ah, well, that means I shouldn't have offered it. Sorry

Ah, well, that means I shouldn't have offered it. Sorry

Thank you for the information, it is always useful to everyone.

And I want to note that the Convito's bowl is 7 liters. (at least for CONVITO HLB-7)

Virgin who are interested in Proficook has a large mixer-kneader, the volume of the bowl is 10 liters. The manufacturer recommends working hours for 5 minutes and then pause.

[Svetlenki, Sveta,]

Ah, well, that means I shouldn't have offered it. Sorry

Svetlenki, Sveta,no, not in vain. Marishka, apparently, wants to do confectionery. A good deed, and a good deed also requires costs. There is nothing you can do about it. In any business, money is first invested, then you work for a business for some time, and only then you make a profit. For the client to be satisfied and come again, you need high quality products. This quality with a technique that works for 10 minutes. with a break of half an hour cannot be achieved. I would advise her to buy a Kenwood with a 6.7L bowl and a power of at least 1200W.

The manufacturer recommends working hours for 5 minutes and then pause.

Eh, and the proteins on the cream are continuously beating for 30 minutes ...

[Tanya dance]

I would advise her to buy a Kenwood with a 6.7L bowl and a power of at least 1200W.

And I would refrain ... Do you remember history Tanya dance? After a year of good loads, her Kenwood broke down. I think she fixed it, but ... It was simple ... But Tanya had a load, as I understand it, serious on the car ...

Eh, and the proteins on the cream are continuously beating for 30 minutes ...

Well, smaller, of course. If the whipping speed is good, of course.

Well, smaller, of course.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=454687.0
I am making this recipe. Always a great cream comes out. And it turns out a lot.

[Svetlenki, Sveta,]

And I would refrain ... Do you remember the story of Dancing Tanya? After a year of good loads, her Kenwood broke down. I think she fixed it, but ... It was simple ... But Tanya had a load, as I understand it, serious on the car ...

Svetlenki, Sveta, so I recommended a capacity of at least 1200, of course not for a workshop, but at home, on average, 4 cakes per day will do quite well. The first Kenwood site had a message from a pastry chef. And with a heavy load, only a professional technician.

[Exocat]

Exocat, I also have this recipe in my notes.
But! There is one thing. According to the classic recipe for protein custard (87 recipes in the collection, if I am not mistaken), some of the sugar is introduced live.Then the total whipping time is about 30 minutes (10 proteins + 10 with sugar + 7 with syrup + add and pour in), but if only syrup, then minus the extra 6-10 minutes.

I am making this recipe. Always a great cream comes out. And it turns out a lot.

and I, too, on this recipe. It does not settle from the syrup and there is really a lot of it, dense, cool, tasty cream. And according to the recipe, 150 grams of protein (although 4 pieces are written in brackets, but I always weigh, I have a classic kitschen (I don’t know the exact volume of the bowl), but you can only make a portion in it, it will no longer be included

there are different protein creams, but this one is ideal for me, for which I always mentally thank the author and for the baskets too

But! There is one thing.

I am an amateur, I did it according to the recipe from the site, about 30 minutes, but 22-23 minutes is not 5, you must agree.

I have a classic kitschen (I don’t know the exact volume of the bowl), but you can only make a portion in it, it will no longer be included

It is also kitsch, I have a 4.8 cup, I took it from the Germans at a discount, our price bites. And I wrote about it, it is impossible to make a cream for more than 4-5 proteins, because the whisk drops below the level of the bowl, so 4.8 is not a completely useful volume. I can't imagine how to beat 10 proteins in a 3 liter bowl.

[Svetlana777]

Svetlana777, Exocat, ladies, and I will sing with you to this cream. Just recently I did it for tart. 180 grams of protein end-to-end in kitschen. Quite right, Lyudmila noticed that it was the corolla that was trying to float away

after all, the whisk drops below the level of the bowl, so 4.8 is not completely usable volume.

I took it from the Germans at a discount,

I also have them on the action.

I can't imagine how to beat 10 proteins in a 3 liter bowl.

I also thought about this issue for a long time, and came to the conclusion that this is not the cream that, as it turned out, is the same, we make. After all, some proteins are simply whipped into foam + sugar, - a donkey, and everything is ready

After all, some proteins are simply whipped into foam + sugar, - a donkey, and everything is ready

By the way, yes. My mother-in-law always has whipped whites for a meringue spread. And when I was doing the meringue, my husband could not understand why my bowl could be turned over and the proteins would not flow out. He offered me everything to put meringue on with a spoon.

Virgin who are interested in Proficook has a large mixer-kneader, the volume of the bowl is 10 liters. The manufacturer recommends working hours for 5 minutes and then pause.

As it is strange the manufacturer recommends, there is something wrong. Maybe 5 minutes at the maximum? I don't understand the meaning of a 10-liter bowl at all and whisk for 5 minutes - what can be done with such a volume in such a short time? Stir the yolks into the eggs?
And if you beat the squirrels at medium speed, for stability? 5 minutes is not serious! Not a typo? (I have 20 minutes) reinsurers But only this phrase immediately caused a strong feeling not to buy one!

Sorry virgin this is 5 minutes on the test. And on squirrels 10. Power is 1500 watts.

I did protein cream many times, but definitely not for 30 minutes and never a donkey

Well, for a whisk 10 minutes, that's already something. The capacity is good, the motor probably also takes 4700 flour times. The parameters are more interesting.

I have an Electrolux with a 4.1l bowl in 5 minutes, 4 eggs interfere, it turns out 1/2 a bowl. I think the protein would beat more volume. It's just that I'm making curd muffins now and took a photo. The mixer is like this

🔗

and here are the beaten eggs

And in large volumes I have First dough mixer and there I whipped only proteins, also for 5 minutes

[Oksana]

Oksana, I am the mistress of this, I adore the cup! I call her the world cup, sorry for misleading. All the same, it is declared as a professional kneader, for me it is more than enough for home pampering, that's what I need for marshmallows !!!

[lyuba-s]

lyuba-s, of course not 30, but there are recommendations to beat an egg with sugar for 10-15-20 minutes, depending on the mixer, at medium speeds! Likewise, whites very often need to be whipped at medium speeds!



Alla, so I was surprised! This is a calculation for the maximum load both in volume and in time, this is the norm!