***UPDATE: America's Test Kitchen stated that KitchenAid Mixers for dough is no longer recommended - here is what America's Test Kitchen had to say: "Recently, KitchenAid has advised owners of all of its stand mixers not to exceed speed 2 when kneading dough with the dough hook, not to knead for more than 2 minutes at a time, and that the total mixing and kneading time should not exceed 4 to 6 minutes. This is a concern. For years, recipes have called for much longer kneading times and higher speeds. We heard from readers that kneading longer has damaged at least one new KitchenAid stand mixer. With KitchenAid now insisting consumers use its mixers gently to protect their motors, we feel concerned about their durability and unsuitability for many bread recipes. Our conclusion? If you plan to knead lots of bread and pizza dough, consider the Ankarsrum; it sets no such limits." When you're ready to upgrade, we'll ship your mixer for free! Shop: www.everythingkitchens.com/ankarsrum.html
*That Test Kitchen is Joke, and so is Ankarsrum. I had an Ankarsrum for a short while and it an over engineered plastic POS...It doesn't actually mix the bread dough, it just squeezes it between the bowl and rotator. Takes FOREVER to make bread dough. Clean up with the Ankarsrum was also a MAJOR PITA.. I sold it cheap at a yard sale, took the money and bought a Kitchen Aid 6500. I use the KA at least once a week to make bread, with kneading times as long as 15-20 minutes and have never had a problem. After nearly a decade, My only complaint about the KA is I had to replace the switch, which is a 10 minute job with a $30 part, purchased on Amazon.*
This is inaccurate - America's Test Kitchen still highly recommends several versions of KitchenAid mixers. ATK does NOT say KitchenAid "is no longer recommended". These new time restrictions are not listed in KitchenAid user manuals, and the company already seems to be walking them back due to all the backlash. Ankarsrum is great, but so is KitchenAid.
Thanks for this unbiased review. I left KA last year and bought an Ankarsrum to make bread, pizza dough, pasta and now Ice cream with the new ice cream attachment. I am definitely not disappointed in this machine. My KA would become very hot when trying to make batches over 1000 grams of flour. My Ank handles 1600 grams with no problem
As a lifelong, professional cook (since 1972), I’m solely after both quality AND quantity. BEING a professional cook, I can attest to the fact that a “touch” is required for the absolute BEST result, therefore I gotta go with the Ank. I’ve owned KA mixers (for my home) for years. I’ve found that sometimes the harsh cutting action of the hook against the bowl leaves a less than desirable outcome for SOME projects, notably a silky pizza dough. It goes from a bit grainy to overmixed, easily, in my 6 qt KitchenAid. Don’t get me wrong, the KA mixer is REALLY nice, but for the discriminating pro, I think that there are better options. PLUS the warrantee. You pay your coins and, in this case, you definitely get what you paid for. Just to let everyone know, I happened upon this video while finalizing my decision to by the Anks..
Thank you for the really fair comparison. I have had a kitchen aid mixer for over 10 years and last year purchased my ankersum mixer. Within a few months I ended up making my daughter wedding cake it was 9 layers with a huge amount of meringue icing. I could not have done this with the kitchen aid mixer and the Ank had no problems. It worked for hours for days while I was getting the baking done and then the icing. It is expensive but worth it for the quality of the machine.
@@NerdNest0 I got mine from the breadbeckers. Pretty much everywhere I looked was the same price and they offered free shipping. For me that was a big deciding factor because they are a small family run business. The price is more than the kitchen aid but I believe it was worth it.
So did you use the smaller capactity plastic batter bowl for your meringue icing? This is exactly what I was hoping to do with my Ankersrum, but I am skeptical at the smaller size of the batter bowl. I was frustrated with my KA having to make so many batches. Would love to hear more about your use of the Ank for meringue frosting.
My new Ankarsrum beats my KA in every aspect. My breads are amazing now. Your review is very accurate. You’re quite right, my doughs always seemed heavier with the KA. And, it makes that terribly annoying clunking sound. That was the reason I wanted another machine- my hubby surprised me with it. Ankarstum is now the Jewel of my kitchen. KA is relegated to the basement. Objective and kind review, thanks! 🥂🇨🇦🥂
Anu, so glad you liked our review! Thanks for sharing your experience with your Ankarsrum, it really is a beautiful mixer! Do you typically use the dough roller or dough hook when you make baked goods? Let us know!
@@kroline8 Yes! You can do anything with the Ank without it bogging down. It's gentle on kneading bread dough like the human hand kneading, yet whipping eggs, butter, cookies, cake frosting, etc., are easy for this machine. You certainly get better results at the end of the day with the Ank.
I actually have both. My Kitchenaid is 50 years old and was made by Hobart, the industrial kitchen supplier, before they sold their home unit business to Whirlpool, who made the mixers with lighter weight motors. But I bought a Ankersrum to use in our much smaller second home kitchen, because I didn’t want the flour mess that the Kitchenaid has always thrown with every use. Very happy with my choice. It is very compact and tidy to use, very powerful, and does everything I need.
I too have an older Kitchenaid made by Hobart. It has to be over 40 years old now that I think about it. It's built like a tank and has never let me down even when I overload the thing for pizza dough. Then, a few years ago I bought a larger version (mione was a 5 quart machine). This new one was made by Whirlpool. It fell apart after a couple of years. The head mechanism started shedding black dust and then just fell out f the machine. Fortunately, Bed Bath and Beyond actually took it back. Today I ordered an Ankarsrum. This after a very long time studying and reading the reviews. I was going to buy a 10 quart commercial mixer (Omcan), but there's no room for it in my kitchen. Hopefully the Ankarsrum doesn't disappoint. We'll see. If it does, I'll send it back and just keep going with my old Kitchenaid.
You didn’t read closely. I said the powder was black. It came from the machine’s head mechanism. It’s metallic dust, not flour from mixing. The machine’s rotating head separated from the body. It happens in a substantial number of the modern KitchenAide machines. Read closely first, then comment.
@PeterFusco You may want to consider reading more closely before getting snarky. The post by honnamolloy mentions throwing flour. I think the way TH-cam formats comments indicates that gruenhaus was replying to honnowmalloy.
@@warrens.6229 you are correct! I saw nothing that said anything about black powder, just the flour getting all over! The bowl cover helps contain the flour.
After replacing the gears in my Kitchenaid , a few times, I went with the Ank- Superior in many ways- strong , high quality materials and made in Sweden. The manufacturers if the Ank , suggest you always start with the liquid in the bowl first and then add dry!!!
Thank you so much for this video. I am on my 3rd KitchenAid mixer. Two have been Pro600 models and the second one is about to die. I've been intrigued by the Ankarsrum for a couple of years now and I'll definitely make it my next mixer. The price makes it difficult but I love to make bread and I'm counting on this being the last mixer I will ever have to buy.
Glad we could help! Yes, KitchenAid for doughs is no longer recommended - here is what America's Test Kitchen had to say: "Recently, KitchenAid has advised owners of all of its stand mixers not to exceed speed 2 when kneading dough with the dough hook, not to knead for more than 2 minutes at a time, and that the total mixing and kneading time should not exceed 4 to 6 minutes. This is a concern. For years, recipes have called for much longer kneading times and higher speeds. We heard from readers that kneading longer has damaged at least one new KitchenAid stand mixer. With KitchenAid now insisting consumers use its mixers gently to protect their motors, we feel concerned about their durability and unsuitability for many bread recipes. Our conclusion? If you plan to knead lots of bread and pizza dough, consider the Ankarsrum; it sets no such limits." When you're ready to upgrade, we'll ship your mixer for free! Shop: www.everythingkitchens.com/ankarsrum.html Let us know if you ever have any other questions, we'd love to help :) -Chef Austin
Definitely go for the Ankarsrum. I bought a KitchenAid Pro 600 about 10yrs ago during a Black Friday sale and while it has served me well, it does struggle on bread doughs like brioche that requires a lot of butter. I had the Ank on my wishlist for many years and when my KA started acting up on tough jobs, I finally went for the Ank. It is a powerful beast and you will not regret it especially for bread doughs. My KA still works so I will keep it for cakes or some cookies. The Ank is expensive, but like many cheap equipments, you end up paying more by replacing them. I hope you get yours soon. If you're ready to buy, don't bother waiting for a sale as these hardly go on sale. Although Pleasant Hill Grain currently has a special for store credit. Until recently, the price has remained the same for the past 10 years.
Jostein, I hope you get many more years out of your Ankarsrum 😊 I haven't tried out the ice cream maker yet (I LOVE homemade ice cream!!) At Everything Kitchens, we offer lots of Ankarsrum attachments - when you're ready to expand, we can ship your mixer attachments to you for free! See all of our Ankarsrum mixers and attachments: evkitch.com/Ankarsrum - Happy mixing!! -Chef Austin 👨🍳
Excellent comparison! And btw... Ankarsrum brought out a new stainless steel mixing bowl for the beaters, so now you can even make hot process meringues with greater confidence...also looks way cooler than the plastic bowl, if it matters... 😎
My concern is the capacity for the batter bowls - any idea if they will release something that can handle bigger batches of meringue frosting? Both the plastic and stainless batter options are much smaller than the dough bowl. I upgraded from KA hoping to not have to make separate batches for frosting but with the batter bowls being so much smaller than the dough bowl I am nervous my Ank may not do what I need. Any advice?
@@Enig_Mata These beaters are very VERY sturdy but you must follow directions. Don't use the WHISK type beaters for heavy material like cookie dough. Instead, use the SINGLE LOOP beaters and you will not have any problems. WHISK type beaters are for whipping, creaming and lighter jobs where you want ti incorporate more AIR into the material. All of this is in the instruction book that comes with the machine.
I grew up using what is now called Ankarsrum. Back in the early 70s my mum owned one and it was called an Electrolux mixer. I cannot rave enough about that kitchen assistant. It did everything just as perfectly as this video represents. Never gave an ounce of trouble, back then when things were built to last of course. In fact it was not until around the year 2000 that we needed to change the rubbers on the paddle. And that was the only problem. In our home my husband insisted on a Kitchen Aid, but always says we should have bought an Ankarsrum. The Electrolux is still around and still gets used. Just with a little bit of effort to keep the paddle against the rim.
The only reason Ankarsrum included the dough hook for those sold in the US is because Americans are used to the dough hook. I only use the dough roller.
I have an Electrolux Assistent, precursor to Ankarsrum for well over 10 years. I've found the plastics inside the Kitchenaid broke and one big fault in the Kitchenaid is the arm. As convenient as it is, the mechanical structure of the Ankarsrum is far superior, and works impeccably.
@@theweatherisaokay4964 My KitchenAid is 33 years old now, but it was made when they still used Hobart's specs. But it won't last forever and I don't think I would buy a new KA.
@@theweatherisaokay4964 My mixer still runs like the day I bought it. I should have it re-greased, though. Even though they are supposedly built to never need re-greasing, the grease can separate. But so far, no issues. When the times comes, though, I will likely get an Ankarsrum. I've just read two bad reviews (there are more than that) on KA's site for the 8 quart Commercial mixer. One person said it broke after two months. So you and I are lucky to have such sturdy machines!
I owned a bakery for 30 years and would never buy a Kitchen Aid again. We went through a dozen or so of all stripes of Kitchen Aid until we landed on the Globe 8 qt for our small batch mixer. Absolute work horses. The only repairs I needed to make were the digital touch pad buttons. Never replaced a motor or gear box. Now retired I'm interested in the Ankarsrum.
I've now had my Ankarsrum for 7 years and 1 month. It looks and performs exactly the same as it did when it was new. I finally broke down and bought it after replacing three KitchenAid mixers because of cheap gears failing and grease breaking down and leaking down to the bowl and the dough. The KitchenAids all had a tendency to walk when mixing. Had one walk off the counter when I had to step out of the room for a couple minutes. The Ankarsrum doesn't walk. No time limit or cool down needed for the Ankarsrum. We bake all our own breads, rolls, cookies and pastries and the machine has never needed to have any part replaced or have any kind of maintenance done to it. I have their pasta dough roller and pasta cutters as well and they are made by Marcato in Italy, not China. And we have quite a few other attachments for it as well, all top quality. There's quite a bit more accessories that he didn't mention as well. Did two loaves of bread the other day and six nut rolls the week before. The Ankarsrum fine ground three pounds of walnuts and then made the nut roll dough. I'm confident this thing will outlast me.
I have a 19 year old KitchenAid that was a wedding gift. I have used it for many cookies, cakes, frosting batches, cupcakes and more. A few years ago my husband had to rebuild the gears and repack the grease when it broke down. I've started making sourdough bread, but I don't use the KitchenAid for that dough; I make it by hand. Now that I know about the Ankarstrum, I would have replaced it with that instead. The open bowl and gentle dough kneading is very enticing. Maybe for my 20th anniversary?
Nice review. I currently thinking about buying an Anka. But I noticed you didn’t set the arm of the roller right. After the dough get thicker, you have to adjust the arm further away from the bowl. So it didn’t moves all the time. 😉
I had ordered that KA on Amazon and of course, a few hours later I found the Ankarsrum. Thankfully , you were the seller on Amazon and you let me cancel the order and then I went to your website and bought the Ankarsrum! That was the best decision I ever made. I have my grandmothers Harvest Gold KA and it still works great but I didn't want it to ever break so decided to get a new mixer. I love my Ankarsrum.
So glad that you are enjoying the Ankarsrum! If you ever have any questions or want expand with one of their many attachments chat with us on out site or give our customer service a call and they'd be happy to talk :) Happy mixing! - Chef Austin
I brought the ankarsrum mixer because my kitchen aid 6 qt bowl mixer broke. This was my second kitchen aid 6 qt mixer. The first one still works but i brought the second one because i bake lots of bread, and the first mixer started smoking. I still use the old kitchen aid, mostly for cakes and cookies, but the Ankarsrum I usually use for bread, and it makes the best bread, with ease!
The best thing about the Ankarsrum mixer is that it comes in a deep marigold sunshiny yellow! My favorite color. The Kitchenaid Artisan Mixer comes in a washed out yellow, faded right out of the box. Need I say more? Price is high on the Ankar but what a beautiful machine! I absolutely love the yellow color. Don't ever stop making this color. Kitchenaid had some beautiful colors in last years models which cannot be found anymore. I have not bought a mixer due to their new faded colors which I detest. Colors make a difference! The specs on the Ankar are double the Kitchenaid. I think this is a good machine! I would have liked to see a comparison of meat grinding on both for speed and continuity. I need a meat grinder and mixer primarily, the bread making is secondary. I also loved the chopping of cabbage and veggies, something I need a lot. Give us prices on attachments.
Hey MJ - the meat grider on the Ankarsrum is great! The best thing about the Ank's motor is that it can be continually used, the KitchenAid motor needs a 30 minute cooldown time after 15 minutes of continual use. Employees at Ankarsrum USA have used their mixer with the meat grinder to process an entire deer they harvested! If you're interested in attachments, you can find them at our shop here: evkitch.com/3xkPXvx Let us know if you have anymore questions :)
@@EverythingKitchens That sounds good. However, some objective data needs to be provided with verifiable claims. How fast does the meat grinder work, how fine/ coarse, what size chunks to put in, what volume output, what kind of meat prep (sinew removal) etc should be provided with a side by side comparison with Kitchenaid Artisan model. Otherwise it is a non substantiated claim. I base my expensive purchases on hard data that can be duplicated. Your machine is double the cost of anything Kitchenaid makes,. So please show facts and specs. Lack of specs is not helping sales.
How funny I would be looking at this video and come across your comment saying you chose the sunny yellow. I am about to make a purchase and that is the color I am going for. Its stunning on video and hopefully more stunning on my shelf. Thanks so much for helping me to make up my mind😊
I just purchased the ankarsrum last week after 55 yrs of only using a kitchen aid. My last kitchen aid consistently over heated and shut down. The last time I used it I found metal shreds in my brioche dough! I’m not going to continue to buy a new mixer every year because of poor quality. I have high hopes that Ankarsrum meets my diverse mixing needs.
Charlie, I hope you love your new Ankarsrum! If you haven't already, check out Ankarsrum's official TH-cam page to watch some getting started guides for using your new mixer: th-cam.com/video/T561NeDg6io/w-d-xo.html - Happy mixing!
I call it Chicken Aid 😂 and it's been more of fashion object. Ankarsrum is so simple and solid and a reliable kitchen machine 👌👌 You'll love to use it every time .
It’ll take a bit of getting used to. Do yourself a favor (if you haven’t already) and look up the TH-cam videos that feature Ashley McCord (The Bread Beckers, AnkarsrumUSA), as well as Lynn Junk’s. They demonstrate the Ankarsrum’s unique concept. Once you understand it, the learning curve is painless. Yeasted doughs start with the liquids and other stuff first, then half the called-for flour, then the yeast, then the gradual addition of more flour until you get a visual cue that lets you know if it’s enough flour (which might be less than the recipe states). It’s brilliant and makes fabulous breads. Again, watch the videos.
I don't think this is a good demo of either product. The dough made in both mixers looked very dry that's why the cinnamon buns were so crumbly and stale looking. He added "flour" until the dough was sufficiently hydrated which makes no sense. You use water to achieve the desired hydration, not flour because it makes the dough denser and stiffer. That's why you can see in parts of the video even the ank couldn't kneed the dough and the bowl was spinning with nothing happening. Regardless, the recipes dictate hydration levels not you "looking" at dough. There were so many things done wrong here I don't think this guy has ever made bread before. Or just doesn't know how to do it correctly. I'm no pro baker but I've been making bread for years and this guy has no clue how to make bread dough. Especially enriched dough like cinnamon buns. And adding ingredients would be easy if you just do it before attaching the bowl! I seriously doubt he's a chef and I know he's definitely not a bread baker
With all due respect, the concept is different with the Ankarsrum-breads start with the liquids first. I do agree about adding ingredients before the attachments but not all ingredients go into the bowl simultaneously with the Ankarsrum. And unless you’re in an environment that has controlled ambient conditions, hydration levels WILL vary somewhat, regardless of the recipe. I recently watched a professional focaccia baker in Italy (Genoa?) confirm this in a TH-cam video; his bakery isn’t one with static ambient conditions.
@@HotVoodooWitch the problem in this review isn’t even the process. The order you add ingredients doesn’t matter all that much (though baker’s percentages are relative to the mass of flour in the recipe so typically you start with fixed flour and vary the water). The major issue was that the dough for the cinnamon rolls was way under hydrated resulting in both batches looking quite dry and brittle. It’s funny because the Ankarsrum does extremely well with high hydration doughs while the KA is mediocre at it.
@@HotVoodooWitch YOU are exactly correct!!! I have a 30 year-old, crank-up KitchenAid and also an Ankarsrum Assistent. I solidly prefer the Ank for dough mixing and always a better product result with it. There are so many variables humidity, temperature, refer time, etc. It is all in the mix and it helps a lot if you have hand-kneaded dough to LEARN how it feels as it changes structure. This knowledge can be transferred in assessing the dough in a mixer. Sadly, many people are too lazy to hand-knead the dough in today's I want it NOW world.
An interesting note about KitchenAid is in 2016 on the Tiltedhead models they removed a spring and washer on the beater shaft which how to keep tension on the beater does help to keep it closer to the bottom of the bowl. Most of the modern bowl lift models never got the spring and washer with the exception of a few early U.K. variants when it was still required there.
For me the big deciding factor was the 7 year warranty. I really love my Ank and felt that if the company stood behind it for 7 years that made it easier for me to give it a go.
1 year warranty is very good to have when buying Kitchen Aid. It needs aid after just a few hours of running when plastic wheels needs replacement and what not. After the first year have passed you can replace these parts yourself, they are around 30 € and takes about an hour to replace.
like others we've had Kitchen Aid mixers for over 50 years with out a problem. One friend who bakes constantly wore out a gear after many years of running her dough batches at high speed. She gave us her unit and I replaced the gear for about $20 and an hour of time. It's been running perfectly ever since. To one commenter below, I always mix my water and flour by hand (about 30 seconds) until the flour gets wet. Then when I turn on the mixer there is no flour dust coming from the mixer. After reading several comparisons it seems the Ankarsrum is great if you reeeeally mix a lot of dough. Otherwise the much cheaper price, simplicity (and durability) of the Kitchen Aid will be a more sensible choice for most people.
I love my Ankarscrum. I wish more people in Canada and the USA used one. It's too bad America's Test Kitchen doesn't review them. I guess because the price is too high for most American viewers - although it's no more expensive than the Professional Kitchen Aid readily available for home cooks.
I have both, but have not completed the "learning curve" of the Ankarsrum mixer - it can do SO MUCH! I started with the KA, so I'm quite accustomed to it, but I'm having bizarre issues with the attachments: I've used the pasta maker, pasta cutters and dies, and the food shredders many times but, now, none of them will even fit in the attachment hub anymore! I tried calling KA headquarters and they were about as helpful as a screen door on a submarine. I also took it to a licensed repair shop, but their explanation for the problem was just silly. I've gotta complete that And learning curve, soon!
I have just purchased the Ankarsrum after my KitchenAid died while still under warranty. The KitchenAid is not a good machine for a serious baker anymore. You can't over heat it, you can't mix dough for more than 2 minutes, you can't do this and you can't do that. The Ankarsrum has no limitations and I love how easily it makes the bread dough and how much faster it is.
Great video. I have watched a couple of your videos and you guys have really good quality videos. Keep it up! Question for you as well, how does the Ankarsrum compare to the Bosch Mixer? I was considering upgrading from the Kitchenaid and have heard good things about both the Ankarsrum and Bosch. Thanks
Hey @DEVILSNEMISIS4, thanks for the comment! The Ank and the Bosch are both great mixers. In terms of quality, I'd say the Ankarsrum is better - the whole body is metal compared to the plastic body of the Bosch. The motor on the Ank also feels a bit more hefty than the Bosch as well. However, there is a learning curve to the Ank, the Bosh is a bit easier to use (after only using typical style stand mixers like KitchenAid). The Bosch is also considerably lighter than the Ankarsrum if moving a heavy appliance from place to place is a concern. We do have a full review and video on the Bosch that you can view here for more info: www.everythingkitchens.com/bosch-mixer-review.html Please let me know if you have any more questions and I'd be happy to help! -Chef Austin
I bought the Kitchen Aid several months ago and finally unboxed it a few days ago. This afternoon I will make my butter. I was considering purchasing the Ankarsrum, but I would like to know if it is overkill since I'm an infrequent baker. I am impressed with the Ankarsrum and wish I had purchased it before the Kitchen Aid.
George, I think you will be pleased with your KitchenAid. It is a very easy-to-use mixer and is good quality. If you are infrequently using your mixer, then the Ankarsrum is probably overkill at that point. If you ever have any questions about your KitchenAid, you can chat with us here or at everythingkitchens.com with our customer service team :)
Why didn’t you use the Ankarsrum’s stainless bowl for the frosting and cookies? It does a FABULOUS job for those tasks (you should see it cream butter); the only time I use the plastic bowl is when I’ve just finished mixing in the stainless bowl and haven’t yet washed it. The stainless bowl can also be used for very small recipes, e.g a 1-lb. loaf of bread; it’s a worthwhile investment for people who like to bake.
HotVoodooWitch--I rarely use the smaller bowl with either the whips or beaters (usually because the SS bowl is in use). I too use mine with the spatula & roller set up for cakes, cookies, frostings, whipping creams, breads (before which I use an Ank attachment and grind the flour from wheat berries). The SS bowl w/spatula & roller works perfectly for even small batches, I think it whips, beats, mixes and kneads in a superior manner. I believe in some countries they do not sell the dough hook, that it was made more for the US market. It is just a great product. (I do have the same KitchenAid they demo'd, but it is in a box in the garage. I keep thinking I should give it away, but just can't.)
Any chance you have a video of using the stainless bowl and roller for frostings? Trying to make the learning curve as I just purchased this as an upgrade from KA, but the roller seems to be mostly for dough?
I have an Ankarsrum mixer that I am really happy with. There is a learning curve but it’s not huge. So far, it’s been add liquids before adding dry ingredients; in the plastic bowl, be sure to use softened butter and keep an eye on cream you’re whipping because it will turn to butter really fast. I’ve used it with the roller to make a variety of breads and they have all turned out really well. I used to have a less powerful Kitchenaid because of limited height for storage and the Ank fits in easily because the motor is in the base. It also doesn’t “walk” while it mixes and is so quiet! I can easily monitor the consistency of the dough because of the open design. My kids laughed when I told my husband I wanted it for Christmas but, after 50 years of marriage, he knows me well. This Ank has brought me a lot of joy!
I use my Kitchen Aid for cinnamon rolls. My rolls never came out dry and heavy like in this demo test. Mine are pull apart soft and every so yummy. I always have used speed 1 or 2 for my breads. Have had the same Kitchen Aid for over 30 years. Would not mind the Ankarsrum if I needed a new mixer and the money for one.
Very well explained and the demonstration, also like the comparative between Ankarsrum system with convencional mixer. The only problem everytime watch theirs videos took more attention on the chef than the product 🤩
Im very impressed by the Ank however I’m new to the bread game and not sure spending that much for causal baking makes sense. I would like it if the Ank in the near future had various options sizes for all baker levels, just saying ❤
I’ve already own 3 kenwood; one major and 2 chefs. When it comes to mixing dough the machines are noisy and similar to kitchen aid. Since I’m more into sourdough baking nowadays, and maybe branch out to home baking for future expansion. Hence, what’s your recommendation?
cheesl, if you are looking into home baking, especially bread doughs, then the Ankarsrum would be a great choice! As stated in the video, there is a learning curve to using the Ank if you've only used other stand mixers in the past. But after a few practice batches, it is a really fun mixer to use and can perform better at doughs than any other mixer I've used. And the quality really is there - this is a very heavy-duty kitchen appliance that will last a long time. And it is much quieter than many other mixers I've used! We can ship your mixer for free too, check it out here: www.everythingkitchens.com/ankarsrum.html - If you have any other questions, please let us know and we can help you out :) -Chef Austin
Glad we could help! When you make your decision on which color Ankarsrum you want, remember we can ship your mixer to you for free! See all of our Ankarsrum mixers and attachments: evkitch.com/Ankarsrum - Happy mixing!! -Chef Austin 👨🍳
Well crap!!! I'm waiting for amazon to deliver my new 8qt commercial use Kitchenaid and after watching a few now I dont know if i should cancel my KA and order a Ankarsrum. I mostly use it for pizza dough. 🤔
I was frustrated at my attempt to make chocolate chip cookies in my Ankarsrum. I saw that your recipe included oil and that made sense to me because it looked much softer than a Tollhouse cookie dough. You can't cream butter in the large stainless bowl so you are supposed to move to the bigger bowl after creaming the butter and sugar. Still I couldn't get it to mix at all. I gave up and used my KA hand mixer which was hard on it but it managed much more efficiently than the Ankarsrum. That said I was frustrated with every attempt to make bread in my KA mixer. The dough climbed the hook, it climbed out of the bowl, it was a nightmare. I now I have three mixers and I love them all. I have the KA mini but the large one just isn't great with small batches. I have the Ankarsrum for my bread and I adore it. And finally I own the humble Bosch Universal which works great for large batches of either bread, cookies or cake. No one mixer does it all. Please don't waste your money on the blender attachment. The cheapest blender you can find on Amazon would work better than the Ankarsrum blender. It wasn't engineered for blending. The food processors aren't going to work as well as a dedicated food processor either.
One thing that needs to be done is compare similarly priced units. Ankarsrum is very pricey. Many of the KA units have higher end mechanisms and motors than the cheaper ones. Some if the problems the chef had could have been corrected by improved technique. Familiarity which one unit or the other might enhance that chef's performance on that machine. I am not say he did that deliberately it may have been quite subtle.
Thanks for that comparison. It's too bad you didn't include the Bosch machine in your comparisons. I've been baking bread and lots of cookies with mine for over 40 years and not one issue.
I own a BUP but haven’t played with it yet (I got a good buy on it); I also have a Bosch Compact that I bought some years before my Ankarsrum and which I LOVE.
Je ne comprends pas tout les commentaires .je suis un ancien artisan boulanger et j,avais un kitchenaid pour diverses préparations et c'etait bien tout comme il faut .maintenant l'ankarsrum peut étre bien aussi .je dirais que les 2 robots sont complementaires .😉
Of course! Enjoy 😋 Chicago Chocolate Chip Cookies 3½ cups sifted flour 3 tsp baking soda 1 tsp salt 1 stick of softened butter 1 stick Fleishman margarine softened 1 cup firmly packed brown sugar 1 cup sugar 1 egg 1 tbls milk 2 tsp vanilla 1 cup Mazola corn oil 1 cup crushed corn flakes 1 cup quick oats 1 12 oz pkg chocolate chips sift flour, baking soda, and salt onto waxed paper beat butter, margarine, sugars, egg, milk, and vanilla add flour mix and oil alternately by hand, mix in corn flakes, oats, and chips Bake 350 for 10 to 12 minuites until golden brown. Let set for a few minutes before removing from pan -Great Aunt Rose
Hmmm. I have an old KA Classic, a Pro 600, a Proline 7qt (beast of a machine - DC MOTOR ONLY) and a Bosh. For bread it is the Bosh hands down! For everything else I use the KA with the scraper beater. The two smaller KA machines are YEARS old with absolutely no problems. But in that 7qt proline OMG I have made huge batches of cookies, cakes, with some heavy ingredients, shredded chicken, beef, pork, “cooked in the instant pot “ and the thing laughed! But for bread - the Bosh for me. Extremely large quantities of high quality breads and no learning curve. The scraper beater is a game changer for the KA. I hate stopping and scraping the side of the bowl or the bottom. But, get the flexible rubber tips not the hard tips. All that said, if the KA 7qt (DC Motor) dies, then I will look at the Ank. However, it hasn’t even broken a sweat to date so that could be a long time for that purchase.
Ich habe eine Ankersrum. Teig kneten mit der Rolle ist Top . Mit dem Knethaken ein nicht so gutes Ergebnis beim Brotteig. Die Brotteige mit der ROLLE sind sehr garstabil .
I’ve never felt the need to use the hook. One of my cousins was using it but her daughter, who also owns an Ankarsrum, shamed her into using the roller. I don’t think she uses the hook anymore. 🤣
The number 1 info not mentioned the wattage power. Your Kitchenaid is only 575 . Of course it strained, git hot and noisy. What is the wattage power if both machines?
Cinnamon rolls should be a bit more moist and stretchy with some air holes. Those both broke like they didn’t raise at all or too much flour. I have the smaller KA and it makes great dough. I love my KA pasta roller/cutter. The Ank is interesting and I like that you can add ingredients unencumbered. I have the flimsy pouring shield for the KA but I still have to stop the motor, unlock the head and lift the head just to scrape the sides of the bowl. That is an aggravating safety feature that hinders the use of the machine. It’s a keeper though! Thanks for a fair demo!
I just ordered the Ankarsrum mixer from your website. My wife has had the Kitchenaid 4.5 qt unit for about 25 years it seems, but she was recently saying the bowl was a bit too small for some of her baking needs, primarily bread dough. My question is regarding the other dough hook that wasn't shown in use. Do you have another video with that hook in use, or can you tell us any pros or cons to it's use? Thanks!
Hey Matthew, the dough hook works great for high-hydration recipes like with silky thin-crust pizza dough. It is a bit more aggressive in its kneading action than the roller, but it may be comproable to the KitchenAid's dough hook. You might want to do the same recipe using each tool to see what works best for you! I hope this helps :)
@@EverythingKitchensOld message so you may not see, but the manual says use the dough hook for low hydration doughs. I have the wood fired Ooni so it’s low hydration for thin crust - 850 - 900 degrees. Am I reading your comment backwards?
Anka looks amazing, just too expensive in my country and it is also hard to buy spare parts here. Moreover I don’t like tilting it and moving it for attachments.
Your view point is shallow. Look at the specs. Its motor size is TWICE the size of the KA. It does not break easily, read the comments and reviews. You don't want to buy it because you have to tilt it? This is precisely why you want to buy it. It takes up less real estate than an additional blender, meat grinder, food processor, etc. One base only for footprint on your countertop.
Ho appena comprato l’impastatrice Ank… mi arriverà domani . Ero indecisa fra Kenwood, KA , e Ank… sono italiana e mi serve per una buona pizza, e panettoni da poter mangiare non solo a Natale ma quando si ha voglia. Vi ringrazio del video che ha confermato di aver fatto la scelta giusta. Mi dispiace che il video sia in inglese ( parlo solo italiano e francese vivendo a Ginevra) e non ho potuto seguirlo nelle mie lingue che conosco . Grazie comunque.
Ci auguriamo che ami il tuo nuovo mixer! Ci scusiamo per la barriera linguistica. Ho sentito che il gancio per impastare in acciaio inossidabile funziona bene per l'impasto della pizza. Questo mixer dovrebbe funzionare bene anche per i panettoni. Grazie per il commento! 🙂
@@EverythingKitchens grazie per aver risposto. Volevo solo sapere la differenza d’impasto con il 🪝 gancio e con il tubo bianco 📏 rigato .. ho visto dei video che l’impasto non lo fanno con il gancio 🪝.( potete rispondere anche in inglese, poi traduco il commento direttamente in italiano) vi ringrazio.
The white dough roller gently kneads dough, mimicking the work of your hands. The white roller can be used in any dough-making application whether high or low hydration dough. The dough hook works great for high-hydration recipes like with pizza dough. The metal hook more forcefully stretches the dough compared to the white roller. I hope this helps!
There’s a nice TH-cam video in which a chef named Cristiano makes focaccia; there’s no dialogue but the instructions are in Italian. ETA: “Prepariamo la focaccia.”
I love the idea of the Ankarsrum especially for bread dough but I hate that you need an extra bowl for whipping and that the extra bowl is plastic. And I kind of hate the idea of laying the machine on its side for the accessories it looks a bit ridiculous.
Well… I don’t think you can beat a bread machine for dough making. Getting ready to make pumpkin rolls and cinnamon rolls for Christmastime meals. Also, I do cream cold butter (shame on me) with sugar in my KitchenAid to make cookies and it works fine as long as I’ve cut the butter into tablespoon-size pieces first. I’d like an Ankarsrum, but can’t justify the cost and space since I’ve owned a KitchenAid for 25 years and it continues to work like a pro.
Have had the Ankarsrum for more than a decade now. Still a mystery to me. It more or less takes my interest in breadmaking and crushes it - and then I put it away for a few more years. I today use a Teddy Bjørn Varimixer - and the guessing work is gone. Gluten formation to extreme levels and nearly no cleaning. It just mixes, kneads and whisks so well. The machine is the beast I always wanted - but with only 300 W (they must have imbued it with dark magic - because it is a SILENT BEAST) and a very low noise level. Sadly the price was not as low. But well worth the 1.000 $ with no accessories :) I once attended a baking masterclass with a pro artisan baker. We used these Varimixers and it was just like a game - an easy one. He told me that at home he uses an ANKARSRUM. The mixer that I still cannot get to make good doughs. It takes a long time and with bad results. Perhaps a pro knowing the ins and outs of dough find it inspirational to have a clear view into the dough and mixing all sunday celebrating his love for dough on this machine - and know when to do what and so on. I don't know. I never solved the mystery. I have a lot of the accessories too. But I have bought specialiced machines for most of it now - or do it manually. I can't get my head around how the Ankarsrum could be a good machine at all. Frankly. But I know competent people who claim they get good results. I am puzzled. On second hand webpages I see a lot of Ankarsrum being for sale after less than a year of ownership. Most often saying "Use it too little", "Have no time for baking". I more or less felt the same way after the first many uses......but I did not want to give up. But now more than 10 years after........it is still no good. Strange.
Thank you for the review. I have a question about the vegetable grinder comparison - the Kitchen Aid one did not work that well, always leaving but chunks of vegetable because of the construction of the grinder (too much space between the drum and the outside part), how is the Ankarsrum? Btw I have always loved my Kitchen Aid and was happy with the doughs and everything...
This video is a bit embarrassing - both doughs looked dry and brittle and it looked like the chef didn't know how to use either machine. You don't really need the pouring shield with the KitchenAid, and even using the shield the chef still seemed to get ingredients everywhere. With the Ank, he didn't seem to know how to set the arm to knead properly. And when testing side by side you should use set amounts of ingredients, not judge the amount of flour by eye differently for each machine. Both mixers needed scraping down for the frosting, but the chef apparently didn't fully scrape the KitchenAid and then blamed the mixer. There are many more issues with this review but suffice it to say, the review seemed designed to highlight the Ank. It's a great machine, especially for bread, but it has some drawbacks other than the learning curve. Multiple bowls to store and odd bowl shapes to clean. Fully plastic gears on the beaters and hub of the Ank which always seems to be ignored in reviews like this. Bowls that are limited unlike the KitchenAid which can go from being used over a bain marie directly to mixing ingredients. And the KitchenAid can handle cold butter easily while the Ank cannot - how is that not a durability issue? Both machines have pros and cons, but I have yet to see a real side by side review that isn't designed to favor one machine or the other. They are both excellent machines that can be a workhorse for any home cook.
Yes, but I can't understand the fuzz about the ANK roller... I had one ANK when it was called Electrolux and I had no problem at all. BUT I read the instructions before I started to bake bread in it. It is so easy: you put the fluids in the bowl. Put in the spatula and roller and start on slow speed with the roller to the bowl side. If you think you need to mix the wet stuff better, take the arm with the roller to the middle of the bowl back and forth a couple of times. Put the dry ingredients in a cup at the time and let it be incorporated in the fluid before the next cup. When the arm starts to move away from the bowl lock the arm so the roller stays an inch from the bowl. Is it still to tight so the arm still goes back and forth adjust the roller again. The thing is to have it in a position so it doesn't need to move more than half an inch for every turn.
The KA model he is using for comparison is typically less than half the price of the Ankarsrum. Even the 7 Qt model is substantially cheaper and gives you some headroom for accessories. The Ankarsrum is still probably the better machine for bread, especially high hydration doughs but this wasn’t exactly an apples to apples comparison.
I know you are a chef but I feel you were biased. 1. The pouring is just there, it's not a necessity. Lots of bakers ignore it. 2. You are supposed to scrape down your bowl when mixing frosting. 3. This is the most important, in regards to the Cinnamon rolls. Firstly, you added the wet ingredients then added the dry, that would enable you to better control the flour to liquid ratio where as with the KitchenAid you added the wet ingredients to the flour, it may not seem like a big deal, but it is as a result of the flour not being slowly mixed into the liquid the mixture becomes dry and lacks hydration. Secondly, you kneaded the dough in the ank for 12 minutes, if you kneaded the dough as long on the kitchen aid you over kneaded a under hydrated dough. Lastly, in relation to kneading. There is no way that the ank developed the gluten in the cinnamon rolls. If you were to knead cinnamon rolls on had you would essentially do the same thing the that the KitchenAid is doing, breaking down the dough with the palm of your hand. But don't take my word for it I just bake for a living but I'm not a chef. I just do pastries and work with yeast, and flour every day.
I respect that you bake for a living but the Ankarsrum mimics hand-kneading and is much better at developing gluten than anything but a spiral mixer with a breaker bar. It’s also not going to run hot.
The cinnamon rolls from both mixers looked super dry and brittle to me. The dough was waaaay too dry, looked almost like bagel dough to me. The funny part for me is he compared them in a situation where the Kitchenaid actually slightly edges out the Ankarsrum, low hydration doughs. They take forever to come together in Ankarsrum whereas a KA can get them to a useable state in like half the time. I think the main differences in the results came down to lower hydration of the KA cinnamon rolls (again both of them looked too dry). Where the Ankarsrum really excels is in high hydration doughs. It kneads them very evenly while the Kitchenaid can struggle since the dough won’t pull away from the bottom of the bowl while simultaneously climbing the dough hook and not being worked much at all. You can usually work around this by running at a higher speed intermittently so it’s not unusable but it’s not as effortless as the Ankarsrum. Of course you don’t actually need to knead high hydration doughs all that much as the gluten will form on its own with a few stretch and folds during the bulk ferment.
I had an Ank for going on 9 years of heavy use before the motor started making a grinding noise. I replaced it with a KA 8 Qt Commercial. Don't get me wrong, the Ank is a very well made machine with all European Parts not Chinese like the KA however...The Ank is a hands on machine for sure. Try making 3 lbs of bagel dough at once and you will be manhandling the machine to get it kneaded and feel like you went 10 rounds with the champ. Also if the dough isn't of a consistency within a certain range the dough just wraps itself around the roller and does nothing. You need to physically use a big spoon to push it off over and over. Talk about flour going all over the place, the Ank is open with no shield so flour will fly and for cakes and such the beaters and their holders are flimsy and plastic and all you need is a small piece of hard brown sugar and the beaters skip over it and too much of that and you risk breaking the beater assembly .Yes the Ank is designed as a bread machine first. Yes the KA (in my case) is an 8 Qt so a really small recipe ain't the best combo but that's why I bought a 5 Qt Bowl with it so I have the option. The Ank has one smaller bowl and that's it. Wanna make a large cake? Good luck. Wanna bake cookies with the Ank? It better be a soft dough to use the beaters otherwise you need to use the roller or you will break those flimsy beaters. I never liked using the roller for stiff cookie dough though it does work. yea it's got a timer but you should NEVER leave a mixer running and walk away or it just might walk by itself. The Ank is very stable but a good stiff dough and it will move. At this point I have found the KA superior to the Ank as far as results go. I have no doubt the build quality of the Ank is better but I'm getting too old to play with the dough. The Ank was designed around WWll time and it's just an old dated design which in theory should provide a better result but personally I don't see it.
The dough hook should not be going back and forth. It should be set just far enough from the edge for the dough to move through without moving the arm.
I have a KitchenAid Artisan. I make 2 loaves of regular white bread per week. The machine from the very first, sounded as though it were straining and it got rather warm. I've had the KA for less than a year and the last time I used it, I saw a black spot in the dough. after removing the dough hook, I noticed black "oil/grease" on the mixing shaft. The only reason I bought the thing was because of KA's reputation of producing quality mixers. I am very disappointed in the machine. Seems it should have lasted longer than a year, only being used to make 2 loaves per week. I am calling KA on Monday to seek remedy for this problem. At this point, I would definitely NOT recommend KitchenAid.
yepitsme, the Ankarsrum is currently $749 and the KitchenAid is $549 - you can read the full review and shop for both mixers here: evkitch.com/3IteD9E - - - Let us know if you have any other questions!
Measure of ingredients should have been identical for a better comparison. Would have appreciated seeing the dough during assembly. This comparison was not ideal.
@@pkguy3 the bar was set too close to the wall. If the arm moves that much it needs to be adjusted so that it isn't swinging around so much. Excess swing ruins the pin. It is explained in the manual that comes with the machine.
@@pkguy3 TT is correct. Depending upon the dough, typically the mass, you set the roller so it comfortably rolls the dough between the roller and the bowl. The larger the mass the longer the distance the roller should be set. It is in their manual and they have many videos explaining how to set that distance. Just a few mixes or kneads and you should have it down.
My mother tried the Ank and was disappointed for what it did for the price. Returned for a refund. I had the Pro 600 for years and hated it because it is underpowered, noisy and got very hot when mixing heavy doughs. I would get a headache when using it for prolonged periods because it screams like a banshee. Then I saw the KitchenAid 7 qt beast at the store and asked them to turn it on. Bought it right away based on the sound. It is quiet, powerful and I have not gotten it more than barely warm, even when mixing tough bagel and pasta doughs. As for the advice in this video, I would prefer if someone more professional was doing it. My bread baking floundered until I got a precision scale and learned proper dough manipulation for gluten buildup. Baking is a precision endeavor. Adding flour by eye does not instill confidence in the baking skills of the reviewer.
***UPDATE: America's Test Kitchen stated that KitchenAid Mixers for dough is no longer recommended - here is what America's Test Kitchen had to say:
"Recently, KitchenAid has advised owners of all of its stand mixers not to exceed speed 2 when kneading dough with the dough hook, not to knead for more than 2 minutes at a time, and that the total mixing and kneading time should not exceed 4 to 6 minutes.
This is a concern. For years, recipes have called for much longer kneading times and higher speeds. We heard from readers that kneading longer has damaged at least one new KitchenAid stand mixer. With KitchenAid now insisting consumers use its mixers gently to protect their motors, we feel concerned about their durability and unsuitability for many bread recipes.
Our conclusion? If you plan to knead lots of bread and pizza dough, consider the Ankarsrum; it sets no such limits."
When you're ready to upgrade, we'll ship your mixer for free! Shop: www.everythingkitchens.com/ankarsrum.html
*That Test Kitchen is Joke, and so is Ankarsrum. I had an Ankarsrum for a short while and it an over engineered plastic POS...It doesn't actually mix the bread dough, it just squeezes it between the bowl and rotator. Takes FOREVER to make bread dough. Clean up with the Ankarsrum was also a MAJOR PITA.. I sold it cheap at a yard sale, took the money and bought a Kitchen Aid 6500. I use the KA at least once a week to make bread, with kneading times as long as 15-20 minutes and have never had a problem. After nearly a decade, My only complaint about the KA is I had to replace the switch, which is a 10 minute job with a $30 part, purchased on Amazon.*
This is inaccurate - America's Test Kitchen still highly recommends several versions of KitchenAid mixers. ATK does NOT say KitchenAid "is no longer recommended".
These new time restrictions are not listed in KitchenAid user manuals, and the company already seems to be walking them back due to all the backlash.
Ankarsrum is great, but so is KitchenAid.
@@kappadappaTime I agree but m user manual states not to exceed speed 2 for my heavy duty
@@premos00 Mine does too
Went to a spiral mixer for 1000 cad.. best investment ever
Thanks for this unbiased review. I left KA last year and bought an Ankarsrum to make bread, pizza dough, pasta and now Ice cream with the new ice cream attachment. I am definitely not disappointed in this machine. My KA would become very hot when trying to make batches over 1000 grams of flour. My Ank handles 1600 grams with no problem
As a lifelong, professional cook (since 1972), I’m solely after both quality AND quantity. BEING a professional cook, I can attest to the fact that a “touch” is required for the absolute BEST result, therefore I gotta go with the Ank. I’ve owned KA mixers (for my home) for years. I’ve found that sometimes the harsh cutting action of the hook against the bowl leaves a less than desirable outcome for SOME projects, notably a silky pizza dough. It goes from a bit grainy to overmixed, easily, in my 6 qt KitchenAid. Don’t get me wrong, the KA mixer is REALLY nice, but for the discriminating pro, I think that there are better options. PLUS the warrantee. You pay your coins and, in this case, you definitely get what you paid for. Just to let everyone know, I happened upon this video while finalizing my decision to by the Anks..
Good to know, especially when it comes to pizza dough. Thanks.
Thank you for the really fair comparison. I have had a kitchen aid mixer for over 10 years and last year purchased my ankersum mixer. Within a few months I ended up making my daughter wedding cake it was 9 layers with a huge amount of meringue icing. I could not have done this with the kitchen aid mixer and the Ank had no problems. It worked for hours for days while I was getting the baking done and then the icing. It is expensive but worth it for the quality of the machine.
Where did you purchase it?
@@NerdNest0 I got mine from the breadbeckers. Pretty much everywhere I looked was the same price and they offered free shipping. For me that was a big deciding factor because they are a small family run business. The price is more than the kitchen aid but I believe it was worth it.
@@Mindy56743 Thank you!
@@NerdNest0 your welcome
So did you use the smaller capactity plastic batter bowl for your meringue icing? This is exactly what I was hoping to do with my Ankersrum, but I am skeptical at the smaller size of the batter bowl. I was frustrated with my KA having to make so many batches. Would love to hear more about your use of the Ank for meringue frosting.
My new Ankarsrum beats my KA in every aspect. My breads are amazing now. Your review is very accurate. You’re quite right, my doughs always seemed heavier with the KA. And, it makes that terribly annoying clunking sound. That was the reason I wanted another machine- my hubby surprised me with it. Ankarstum is now the Jewel of my kitchen. KA is relegated to the basement.
Objective and kind review, thanks!
🥂🇨🇦🥂
Anu, so glad you liked our review! Thanks for sharing your experience with your Ankarsrum, it really is a beautiful mixer! Do you typically use the dough roller or dough hook when you make baked goods? Let us know!
Three KA owners I know who upgraded to Ankarsrums eventually gave their KAs away.
I agree!
Is the Ankarsrum good to make other foods besides bread? For example, larger badges of cheesecake or other desserts?
@@kroline8 Yes! You can do anything with the Ank without it bogging down. It's gentle on kneading bread dough like the human hand kneading, yet whipping eggs, butter, cookies, cake frosting, etc., are easy for this machine. You certainly get better results at the end of the day with the Ank.
I actually have both. My Kitchenaid is 50 years old and was made by Hobart, the industrial kitchen supplier, before they sold their home unit business to Whirlpool, who made the mixers with lighter weight motors. But I bought a Ankersrum to use in our much smaller second home kitchen, because I didn’t want the flour mess that the Kitchenaid has always thrown with every use. Very happy with my choice. It is very compact and tidy to use, very powerful, and does everything I need.
I too have an older Kitchenaid made by Hobart. It has to be over 40 years old now that I think about it. It's built like a tank and has never let me down even when I overload the thing for pizza dough. Then, a few years ago I bought a larger version (mione was a 5 quart machine). This new one was made by Whirlpool. It fell apart after a couple of years. The head mechanism started shedding black dust and then just fell out f the machine. Fortunately, Bed Bath and Beyond actually took it back. Today I ordered an Ankarsrum. This after a very long time studying and reading the reviews. I was going to buy a 10 quart commercial mixer (Omcan), but there's no room for it in my kitchen. Hopefully the Ankarsrum doesn't disappoint. We'll see. If it does, I'll send it back and just keep going with my old Kitchenaid.
If the kitchenaid is throwing powder everywhere you need the bowl cover. Don't blame the mixer!
You didn’t read closely. I said the powder was black. It came from the machine’s head mechanism. It’s metallic dust, not flour from mixing. The machine’s rotating head separated from the body. It happens in a substantial number of the modern KitchenAide machines. Read closely first, then comment.
@PeterFusco You may want to consider reading more closely before getting snarky. The post by honnamolloy mentions throwing flour. I think the way TH-cam formats comments indicates that gruenhaus was replying to honnowmalloy.
@@warrens.6229 you are correct! I saw nothing that said anything about black powder, just the flour getting all over! The bowl cover helps contain the flour.
After replacing the gears in my Kitchenaid , a few times, I went with the Ank- Superior in many ways- strong , high quality materials and made in Sweden. The manufacturers if the Ank , suggest you always start with the liquid in the bowl first and then add dry!!!
Thanks for sharing gord! Happy mixing 👨🍳
Thank you so much for this video. I am on my 3rd KitchenAid mixer. Two have been Pro600 models and the second one is about to die. I've been intrigued by the Ankarsrum for a couple of years now and I'll definitely make it my next mixer. The price makes it difficult but I love to make bread and I'm counting on this being the last mixer I will ever have to buy.
Glad we could help! Yes, KitchenAid for doughs is no longer recommended - here is what America's Test Kitchen had to say:
"Recently, KitchenAid has advised owners of all of its stand mixers not to exceed speed 2 when kneading dough with the dough hook, not to knead for more than 2 minutes at a time, and that the total mixing and kneading time should not exceed 4 to 6 minutes.
This is a concern. For years, recipes have called for much longer kneading times and higher speeds. We heard from readers that kneading longer has damaged at least one new KitchenAid stand mixer. With KitchenAid now insisting consumers use its mixers gently to protect their motors, we feel concerned about their durability and unsuitability for many bread recipes.
Our conclusion? If you plan to knead lots of bread and pizza dough, consider the Ankarsrum; it sets no such limits."
When you're ready to upgrade, we'll ship your mixer for free! Shop: www.everythingkitchens.com/ankarsrum.html
Let us know if you ever have any other questions, we'd love to help :) -Chef Austin
Definitely go for the Ankarsrum. I bought a KitchenAid Pro 600 about 10yrs ago during a Black Friday sale and while it has served me well, it does struggle on bread doughs like brioche that requires a lot of butter. I had the Ank on my wishlist for many years and when my KA started acting up on tough jobs, I finally went for the Ank. It is a powerful beast and you will not regret it especially for bread doughs. My KA still works so I will keep it for cakes or some cookies.
The Ank is expensive, but like many cheap equipments, you end up paying more by replacing them. I hope you get yours soon. If you're ready to buy, don't bother waiting for a sale as these hardly go on sale. Although Pleasant Hill Grain currently has a special for store credit. Until recently, the price has remained the same for the past 10 years.
I love my Ankarsrum. It's over 10 years old an has Assistent name . Now I bought the new ice-cream attachment and it works wonderful 👌🍨
Jostein, I hope you get many more years out of your Ankarsrum 😊 I haven't tried out the ice cream maker yet (I LOVE homemade ice cream!!)
At Everything Kitchens, we offer lots of Ankarsrum attachments - when you're ready to expand, we can ship your mixer attachments to you for free! See all of our Ankarsrum mixers and attachments: evkitch.com/Ankarsrum - Happy mixing!! -Chef Austin 👨🍳
Excellent comparison! And btw... Ankarsrum brought out a new stainless steel mixing bowl for the beaters, so now you can even make hot process meringues with greater confidence...also looks way cooler than the plastic bowl, if it matters... 😎
Luke, thanks for the tip! I'll have the buying team look in to that so we can get it stocked on the site :)
Whoa! Did not know about this latest info nor the ice cream maker!
I wish they can release sturdy beaters for those bowls.
My concern is the capacity for the batter bowls - any idea if they will release something that can handle bigger batches of meringue frosting? Both the plastic and stainless batter options are much smaller than the dough bowl. I upgraded from KA hoping to not have to make separate batches for frosting but with the batter bowls being so much smaller than the dough bowl I am nervous my Ank may not do what I need. Any advice?
@@Enig_Mata These beaters are very VERY sturdy but you must follow directions. Don't use the WHISK type beaters for heavy material like cookie dough. Instead, use the SINGLE LOOP beaters and you will not have any problems. WHISK type beaters are for whipping, creaming and lighter jobs where you want ti incorporate more AIR into the material. All of this is in the instruction book that comes with the machine.
I grew up using what is now called Ankarsrum. Back in the early 70s my mum owned one and it was called an Electrolux mixer. I cannot rave enough about that kitchen assistant. It did everything just as perfectly as this video represents. Never gave an ounce of trouble, back then when things were built to last of course. In fact it was not until around the year 2000 that we needed to change the rubbers on the paddle. And that was the only problem. In our home my husband insisted on a Kitchen Aid, but always says we should have bought an Ankarsrum. The Electrolux is still around and still gets used. Just with a little bit of effort to keep the paddle against the rim.
The only reason Ankarsrum included the dough hook for those sold in the US is because Americans are used to the dough hook. I only use the dough roller.
I have an Electrolux Assistent, precursor to Ankarsrum for well over 10 years. I've found the plastics inside the Kitchenaid broke and one big fault in the Kitchenaid is the arm. As convenient as it is, the mechanical structure of the Ankarsrum is far superior, and works impeccably.
I have my KitchenAid for over 20years and maybe I'm lucky cos my KitchenAid as good as the day I bought it. Maybe the older version are sturdier.
@@theweatherisaokay4964 My KitchenAid is 33 years old now, but it was made when they still used Hobart's specs. But it won't last forever and I don't think I would buy a new KA.
@@sashineb.2114 If mine can last that long I'm super happy already. 33 long years, is a wow!
@@theweatherisaokay4964 My mixer still runs like the day I bought it. I should have it re-greased, though. Even though they are supposedly built to never need re-greasing, the grease can separate. But so far, no issues. When the times comes, though, I will likely get an Ankarsrum. I've just read two bad reviews (there are more than that) on KA's site for the 8 quart Commercial mixer. One person said it broke after two months. So you and I are lucky to have such sturdy machines!
I owned a bakery for 30 years and would never buy a Kitchen Aid again. We went through a dozen or so of all stripes of Kitchen Aid until we landed on the Globe 8 qt for our small batch mixer. Absolute work horses. The only repairs I needed to make were the digital touch pad buttons. Never replaced a motor or gear box.
Now retired I'm interested in the Ankarsrum.
You won't regret it. Love my Ankarsrum.
I've now had my Ankarsrum for 7 years and 1 month. It looks and performs exactly the same as it did when it was new. I finally broke down and bought it after replacing three KitchenAid mixers because of cheap gears failing and grease breaking down and leaking down to the bowl and the dough. The KitchenAids all had a tendency to walk when mixing. Had one walk off the counter when I had to step out of the room for a couple minutes. The Ankarsrum doesn't walk. No time limit or cool down needed for the Ankarsrum. We bake all our own breads, rolls, cookies and pastries and the machine has never needed to have any part replaced or have any kind of maintenance done to it. I have their pasta dough roller and pasta cutters as well and they are made by Marcato in Italy, not China. And we have quite a few other attachments for it as well, all top quality. There's quite a bit more accessories that he didn't mention as well. Did two loaves of bread the other day and six nut rolls the week before. The Ankarsrum fine ground three pounds of walnuts and then made the nut roll dough. I'm confident this thing will outlast me.
I have wanted the Ankarsrum for some time now. We have the KA pro 550 it’s good but oh man I really love that mixer
I have a 19 year old KitchenAid that was a wedding gift. I have used it for many cookies, cakes, frosting batches, cupcakes and more. A few years ago my husband had to rebuild the gears and repack the grease when it broke down. I've started making sourdough bread, but I don't use the KitchenAid for that dough; I make it by hand. Now that I know about the Ankarstrum, I would have replaced it with that instead. The open bowl and gentle dough kneading is very enticing. Maybe for my 20th anniversary?
Nice review. I currently thinking about buying an Anka.
But I noticed you didn’t set the arm of the roller right. After the dough get thicker, you have to adjust the arm further away from the bowl. So it didn’t moves all the time. 😉
I had ordered that KA on Amazon and of course, a few hours later I found the Ankarsrum. Thankfully , you were the seller on Amazon and you let me cancel the order and then I went to your website and bought the Ankarsrum! That was the best decision I ever made. I have my grandmothers Harvest Gold KA and it still works great but I didn't want it to ever break so decided to get a new mixer. I love my Ankarsrum.
So glad that you are enjoying the Ankarsrum! If you ever have any questions or want expand with one of their many attachments chat with us on out site or give our customer service a call and they'd be happy to talk :) Happy mixing! - Chef Austin
I brought the ankarsrum mixer because my kitchen aid 6 qt bowl mixer broke. This was my second kitchen aid 6 qt mixer. The first one still works but i brought the second one because i bake lots of bread, and the first mixer started smoking. I still use the old kitchen aid, mostly for cakes and cookies, but the Ankarsrum I usually use for bread, and it makes the best bread, with ease!
The best thing about the Ankarsrum mixer is that it comes in a deep marigold sunshiny yellow! My favorite color.
The Kitchenaid Artisan Mixer comes in a washed out yellow, faded right out of the box. Need I say more?
Price is high on the Ankar but what a beautiful machine! I absolutely love the yellow color. Don't ever stop making this color. Kitchenaid had some beautiful colors in last years models which cannot be found anymore. I have not bought a mixer due to their new faded colors which I detest. Colors make a difference!
The specs on the Ankar are double the Kitchenaid. I think this is a good machine! I would have liked to see a comparison of meat grinding on both for speed and continuity. I need a meat grinder and mixer primarily, the bread making is secondary. I also loved the chopping of cabbage and veggies, something I need a lot. Give us prices on attachments.
Hey MJ - the meat grider on the Ankarsrum is great! The best thing about the Ank's motor is that it can be continually used, the KitchenAid motor needs a 30 minute cooldown time after 15 minutes of continual use. Employees at Ankarsrum USA have used their mixer with the meat grinder to process an entire deer they harvested! If you're interested in attachments, you can find them at our shop here: evkitch.com/3xkPXvx
Let us know if you have anymore questions :)
@@EverythingKitchens That sounds good. However, some objective data needs to be provided with verifiable claims. How fast does the meat grinder work, how fine/ coarse, what size chunks to put in, what volume output, what kind of meat prep (sinew removal) etc should be provided with a side by side comparison with Kitchenaid Artisan model. Otherwise it is a non substantiated claim. I base my expensive purchases on hard data that can be duplicated. Your machine is double the cost of anything Kitchenaid makes,. So please show facts and specs. Lack of specs is not helping sales.
How funny I would be looking at this video and come across your comment saying you chose the sunny yellow. I am about to make a purchase and that is the color I am going for. Its stunning on video and hopefully more stunning on my shelf. Thanks so much for helping me to make up my mind😊
Choosing machinery based on available colors.... what a woman moment.
Great video, thanks for sharing. Leaning towards the Ankarsrum since I plan on using it mainly for bread dough.
I just purchased the ankarsrum last week after 55 yrs of only using a kitchen aid. My last kitchen aid consistently over heated and shut down. The last time I used it I found metal shreds in my brioche dough! I’m not going to continue to buy a new mixer every year because of poor quality. I have high hopes that Ankarsrum meets my diverse mixing needs.
Charlie, I hope you love your new Ankarsrum! If you haven't already, check out Ankarsrum's official TH-cam page to watch some getting started guides for using your new mixer: th-cam.com/video/T561NeDg6io/w-d-xo.html - Happy mixing!
I call it Chicken Aid 😂 and it's been more of fashion object. Ankarsrum is so simple and solid and a reliable kitchen machine 👌👌 You'll love to use it every time .
It’ll take a bit of getting used to. Do yourself a favor (if you haven’t already) and look up the TH-cam videos that feature Ashley McCord (The Bread Beckers, AnkarsrumUSA), as well as Lynn Junk’s. They demonstrate the Ankarsrum’s unique concept. Once you understand it, the learning curve is painless. Yeasted doughs start with the liquids and other stuff first, then half the called-for flour, then the yeast, then the gradual addition of more flour until you get a visual cue that lets you know if it’s enough flour (which might be less than the recipe states). It’s brilliant and makes fabulous breads. Again, watch the videos.
I don't think this is a good demo of either product. The dough made in both mixers looked very dry that's why the cinnamon buns were so crumbly and stale looking. He added "flour" until the dough was sufficiently hydrated which makes no sense. You use water to achieve the desired hydration, not flour because it makes the dough denser and stiffer. That's why you can see in parts of the video even the ank couldn't kneed the dough and the bowl was spinning with nothing happening. Regardless, the recipes dictate hydration levels not you "looking" at dough. There were so many things done wrong here I don't think this guy has ever made bread before. Or just doesn't know how to do it correctly. I'm no pro baker but I've been making bread for years and this guy has no clue how to make bread dough. Especially enriched dough like cinnamon buns. And adding ingredients would be easy if you just do it before attaching the bowl! I seriously doubt he's a chef and I know he's definitely not a bread baker
With all due respect, the concept is different with the Ankarsrum-breads start with the liquids first. I do agree about adding ingredients before the attachments but not all ingredients go into the bowl simultaneously with the Ankarsrum. And unless you’re in an environment that has controlled ambient conditions, hydration levels WILL vary somewhat, regardless of the recipe. I recently watched a professional focaccia baker in Italy (Genoa?) confirm this in a TH-cam video; his bakery isn’t one with static ambient conditions.
@@HotVoodooWitch the problem in this review isn’t even the process. The order you add ingredients doesn’t matter all that much (though baker’s percentages are relative to the mass of flour in the recipe so typically you start with fixed flour and vary the water). The major issue was that the dough for the cinnamon rolls was way under hydrated resulting in both batches looking quite dry and brittle. It’s funny because the Ankarsrum does extremely well with high hydration doughs while the KA is mediocre at it.
So are you a Professional Baker?
@@HotVoodooWitch YOU are exactly correct!!! I have a 30 year-old, crank-up KitchenAid and also an Ankarsrum Assistent. I solidly prefer the Ank for dough mixing and always a better product result with it. There are so many variables humidity, temperature, refer time, etc. It is all in the mix and it helps a lot if you have hand-kneaded dough to LEARN how it feels as it changes structure. This knowledge can be transferred in assessing the dough in a mixer. Sadly, many people are too lazy to hand-knead the dough in today's I want it NOW world.
An interesting note about KitchenAid is in 2016 on the Tiltedhead models they removed a spring and washer on the beater shaft which how to keep tension on the beater does help to keep it closer to the bottom of the bowl. Most of the modern bowl lift models never got the spring and washer with the exception of a few early U.K. variants when it was still required there.
Love to see the Ank up against the Bosch Universal.
I almost went with it instead of Ankarsrum. Three reasons I didn't were unappealing design, noisy, & plastic.
For me the big deciding factor was the 7 year warranty. I really love my Ank and felt that if the company stood behind it for 7 years that made it easier for me to give it a go.
Dear Everything Kitchens, Just found your space. WOW! I love your detailed explanation on products! Really impressive, thank you so much Dianna
Glad you found us Dianna! If you ever have any kitchen questions or need recommendations, you can chat with us over at everythingkitchens.com :)
I had the KA 600 Pro and it caught on fire when makng bread. I switched to the Ankarsrum and far prefer it. It is a much better quality build!
ppax86, yikes!! Must've been some hot bread! Glad you found a mixer that is a little "cooler" and is more to your liking!
Vídeo maravilhoso top demais , curti bastante ambas as batedeiras porém prefiro a Ankarsrum com certeza .
1 year warranty is very good to have when buying Kitchen Aid. It needs aid after just a few hours of running when plastic wheels needs replacement and what not. After the first year have passed you can replace these parts yourself, they are around 30 € and takes about an hour to replace.
like others we've had Kitchen Aid mixers for over 50 years with out a problem. One friend who bakes constantly wore out a gear after many years of running her dough batches at high speed. She gave us her unit and I replaced the gear for about $20 and an hour of time. It's been running perfectly ever since. To one commenter below, I always mix my water and flour by hand (about 30 seconds) until the flour gets wet. Then when I turn on the mixer there is no flour dust coming from the mixer. After reading several comparisons it seems the Ankarsrum is great if you reeeeally mix a lot of dough. Otherwise the much cheaper price, simplicity (and durability) of the Kitchen Aid will be a more sensible choice for most people.
I love my Ankarscrum. I wish more people in Canada and the USA used one. It's too bad America's Test Kitchen doesn't review them. I guess because the price is too high for most American viewers - although it's no more expensive than the Professional Kitchen Aid readily available for home cooks.
They just did in a video about expensive gadgets and if they are worth it
Cooks Country doesn't stray from the old standards. Just like their taste tests. Nestle winning a chocolate taste test says it all.
I have both, but have not completed the "learning curve" of the Ankarsrum mixer - it can do SO MUCH! I started with the KA, so I'm quite accustomed to it, but I'm having bizarre issues with the attachments: I've used the pasta maker, pasta cutters and dies, and the food shredders many times but, now, none of them will even fit in the attachment hub anymore! I tried calling KA headquarters and they were about as helpful as a screen door on a submarine. I also took it to a licensed repair shop, but their explanation for the problem was just silly.
I've gotta complete that And learning curve, soon!
I have just purchased the Ankarsrum after my KitchenAid died while still under warranty. The KitchenAid is not a good machine for a serious baker anymore. You can't over heat it, you can't mix dough for more than 2 minutes, you can't do this and you can't do that. The Ankarsrum has no limitations and I love how easily it makes the bread dough and how much faster it is.
Great video. I have watched a couple of your videos and you guys have really good quality videos. Keep it up! Question for you as well, how does the Ankarsrum compare to the Bosch Mixer? I was considering upgrading from the Kitchenaid and have heard good things about both the Ankarsrum and Bosch. Thanks
Hey @DEVILSNEMISIS4, thanks for the comment! The Ank and the Bosch are both great mixers. In terms of quality, I'd say the Ankarsrum is better - the whole body is metal compared to the plastic body of the Bosch. The motor on the Ank also feels a bit more hefty than the Bosch as well. However, there is a learning curve to the Ank, the Bosh is a bit easier to use (after only using typical style stand mixers like KitchenAid). The Bosch is also considerably lighter than the Ankarsrum if moving a heavy appliance from place to place is a concern. We do have a full review and video on the Bosch that you can view here for more info: www.everythingkitchens.com/bosch-mixer-review.html
Please let me know if you have any more questions and I'd be happy to help! -Chef Austin
I bought the Kitchen Aid several months ago and finally unboxed it a few days ago. This afternoon I will make my butter. I was considering purchasing the Ankarsrum, but I would like to know if it is overkill since I'm an infrequent baker. I am impressed with the Ankarsrum and wish I had purchased it before the Kitchen Aid.
George, I think you will be pleased with your KitchenAid. It is a very easy-to-use mixer and is good quality. If you are infrequently using your mixer, then the Ankarsrum is probably overkill at that point. If you ever have any questions about your KitchenAid, you can chat with us here or at everythingkitchens.com with our customer service team :)
Why didn’t you use the Ankarsrum’s stainless bowl for the frosting and cookies? It does a FABULOUS job for those tasks (you should see it cream butter); the only time I use the plastic bowl is when I’ve just finished mixing in the stainless bowl and haven’t yet washed it. The stainless bowl can also be used for very small recipes, e.g a 1-lb. loaf of bread; it’s a worthwhile investment for people who like to bake.
HotVoodooWitch--I rarely use the smaller bowl with either the whips or beaters (usually because the SS bowl is in use). I too use mine with the spatula & roller set up for cakes, cookies, frostings, whipping creams, breads (before which I use an Ank attachment and grind the flour from wheat berries). The SS bowl w/spatula & roller works perfectly for even small batches, I think it whips, beats, mixes and kneads in a superior manner. I believe in some countries they do not sell the dough hook, that it was made more for the US market. It is just a great product. (I do have the same KitchenAid they demo'd, but it is in a box in the garage. I keep thinking I should give it away, but just can't.)
Any chance you have a video of using the stainless bowl and roller for frostings? Trying to make the learning curve as I just purchased this as an upgrade from KA, but the roller seems to be mostly for dough?
@@karenroush it's definitely NOT mostly for dough. The stainless bowl can do it all.
I have an Ankarsrum mixer that I am really happy with. There is a learning curve but it’s not huge. So far, it’s been add liquids before adding dry ingredients; in the plastic bowl, be sure to use softened butter and keep an eye on cream you’re whipping because it will turn to butter really fast.
I’ve used it with the roller to make a variety of breads and they have all turned out really well. I used to have a less powerful Kitchenaid because of limited height for storage and the Ank fits in easily because the motor is in the base. It also doesn’t “walk” while it mixes and is so quiet! I can easily monitor the consistency of the dough because of the open design.
My kids laughed when I told my husband I wanted it for Christmas but, after 50 years of marriage, he knows me well. This Ank has brought me a lot of joy!
ANK wins for me once I switched from KA. I have a large family and it handles large batches better and quicker because it's done in one round.
The Ankrsrum cinnamon roll looks really really good! 👍🏽
You should compare the Bosch and the Ankarsrum
I use my Kitchen Aid for cinnamon rolls. My rolls never came out dry and heavy like in this demo test. Mine are pull apart soft and every so yummy. I always have used speed 1 or 2 for my breads. Have had the same Kitchen Aid for over 30 years. Would not mind the Ankarsrum if I needed a new mixer and the money for one.
Very well explained and the demonstration, also like the comparative between Ankarsrum system with convencional mixer. The only problem everytime watch theirs videos took more attention on the chef than the product 🤩
Chef Austin you have created a TH-cam channel that is impressive and most excellent.
I'm nothing without our whole marketing team! Lots of research, collabaration, and testing go into all of our videos 👨🍳 Thanks for your kind words 💖
Im very impressed by the Ank however I’m new to the bread game and not sure spending that much for causal baking makes sense. I would like it if the Ank in the near future had various options sizes for all baker levels, just saying ❤
I think mentioning the price of each would have been helpful. Is the Anharsum’s performance worth the price difference?
Yes it is worth the price.
I’ve already own 3 kenwood; one major and 2 chefs. When it comes to mixing dough the machines are noisy and similar to kitchen aid. Since I’m more into sourdough baking nowadays, and maybe branch out to home baking for future expansion. Hence, what’s your recommendation?
cheesl, if you are looking into home baking, especially bread doughs, then the Ankarsrum would be a great choice! As stated in the video, there is a learning curve to using the Ank if you've only used other stand mixers in the past. But after a few practice batches, it is a really fun mixer to use and can perform better at doughs than any other mixer I've used. And the quality really is there - this is a very heavy-duty kitchen appliance that will last a long time. And it is much quieter than many other mixers I've used! We can ship your mixer for free too, check it out here: www.everythingkitchens.com/ankarsrum.html - If you have any other questions, please let us know and we can help you out :) -Chef Austin
@@EverythingKitchens +1. We have lots of happy Ankarsrum owners in my family; we all bake a lot more than we used to!
I have had trouble making whole grain bread with my KA mixer. It overheats quickly and takes too long to cool down.
The Ankarsrum won’t even break a sweat.
Thanks for the video. Now I am sure I want a ankersrum!! 👍
Glad we could help! When you make your decision on which color Ankarsrum you want, remember we can ship your mixer to you for free! See all of our Ankarsrum mixers and attachments: evkitch.com/Ankarsrum - Happy mixing!! -Chef Austin 👨🍳
Definitely going for Ankarsrum. I make pizza and bread 99% of time.
Great Review, Thanks!
Well crap!!! I'm waiting for amazon to deliver my new 8qt commercial use Kitchenaid and after watching a few now I dont know if i should cancel my KA and order a Ankarsrum. I mostly use it for pizza dough. 🤔
Do you have a 220v?
I was frustrated at my attempt to make chocolate chip cookies in my Ankarsrum. I saw that your recipe included oil and that made sense to me because it looked much softer than a Tollhouse cookie dough. You can't cream butter in the large stainless bowl so you are supposed to move to the bigger bowl after creaming the butter and sugar. Still I couldn't get it to mix at all. I gave up and used my KA hand mixer which was hard on it but it managed much more efficiently than the Ankarsrum. That said I was frustrated with every attempt to make bread in my KA mixer. The dough climbed the hook, it climbed out of the bowl, it was a nightmare. I now I have three mixers and I love them all. I have the KA mini but the large one just isn't great with small batches. I have the Ankarsrum for my bread and I adore it. And finally I own the humble Bosch Universal which works great for large batches of either bread, cookies or cake. No one mixer does it all. Please don't waste your money on the blender attachment. The cheapest blender you can find on Amazon would work better than the Ankarsrum blender. It wasn't engineered for blending. The food processors aren't going to work as well as a dedicated food processor either.
One thing that needs to be done is compare similarly priced units. Ankarsrum is very pricey. Many of the KA units have higher end mechanisms and motors than the cheaper ones.
Some if the problems the chef had could have been corrected by improved technique. Familiarity which one unit or the other might enhance that chef's performance on that machine. I am not say he did that deliberately it may have been quite subtle.
Hey Pal, maybe you can try to make Mashed Potatoes and Pizza Dough in both these machines too?
I love my Ankarsrum. Gave my Kitchen Aid to my granddaughter. She will inherit my Ankarsrum
I have a Kitchen Aid bowl lift love it since it's the only mixer I ever had most all recipes are written for a stand mixer now days sad to say.
Would have liked to seen a fairer review by pairing the ank with the 7 qt kitchenaid.
Thanks for that comparison. It's too bad you didn't include the Bosch machine in your comparisons. I've been baking bread and lots of cookies with mine for over 40 years and not one issue.
And I've been using my KitchenAid for over 20 years. I think your Bosch sure a decent machine to last that long.
I love my Bosch! Sold my KA and bought a Bosch in early 2000 and it's still going strong!
I own a BUP but haven’t played with it yet (I got a good buy on it); I also have a Bosch Compact that I bought some years before my Ankarsrum and which I LOVE.
Can you make a cake recipe with the ank like enough for a two tier cake? Can you demo that! No one ever makes cakes with the ank mixer on reviews
I make 2 cakes at the same time with the plastic bowl Ankarsrm all the time. The smaller bowl is enough for 2x recipe.
There's also a Icemaker available for the Ankarsrum.
Je ne comprends pas tout les commentaires .je suis un ancien artisan boulanger et j,avais un kitchenaid pour diverses préparations et c'etait bien tout comme il faut .maintenant l'ankarsrum peut étre bien aussi .je dirais que les 2 robots sont complementaires .😉
Hi, can you please share the cookie recipe? Thanks
Of course! Enjoy 😋
Chicago Chocolate Chip Cookies
3½ cups sifted flour
3 tsp baking soda
1 tsp salt
1 stick of softened butter
1 stick Fleishman margarine softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg
1 tbls milk
2 tsp vanilla
1 cup Mazola corn oil
1 cup crushed corn flakes
1 cup quick oats
1 12 oz pkg chocolate chips
sift flour, baking soda, and salt onto waxed paper
beat butter, margarine, sugars, egg, milk, and vanilla
add flour mix and oil alternately
by hand, mix in corn flakes, oats, and chips
Bake 350 for 10 to 12 minuites until golden brown. Let set for a few minutes
before removing from pan
-Great Aunt Rose
@@EverythingKitchens Thank you so much Aunt Rose! 😍😍😍
@@EverythingKitchens thank you!
Ty for the Review
Hmmm. I have an old KA Classic, a Pro 600, a Proline 7qt (beast of a machine - DC MOTOR ONLY) and a Bosh. For bread it is the Bosh hands down! For everything else I use the KA with the scraper beater. The two smaller KA machines are YEARS old with absolutely no problems. But in that 7qt proline OMG I have made huge batches of cookies, cakes, with some heavy ingredients, shredded chicken, beef, pork, “cooked in the instant pot “ and the thing laughed! But for bread - the Bosh for me. Extremely large quantities of high quality breads and no learning curve. The scraper beater is a game changer for the KA. I hate stopping and scraping the side of the bowl or the bottom. But, get the flexible rubber tips not the hard tips. All that said, if the KA 7qt (DC Motor) dies, then I will look at the Ank. However, it hasn’t even broken a sweat to date so that could be a long time for that purchase.
Ich habe eine Ankersrum. Teig kneten mit der Rolle ist Top . Mit dem Knethaken ein nicht so gutes Ergebnis beim Brotteig. Die Brotteige mit der ROLLE sind sehr garstabil .
I’ve never felt the need to use the hook. One of my cousins was using it but her daughter, who also owns an Ankarsrum, shamed her into using the roller. I don’t think she uses the hook anymore. 🤣
The number 1 info not mentioned the wattage power. Your Kitchenaid is only 575 . Of course it strained, git hot and noisy. What is the wattage power if both machines?
This guy is anything but unbiased he absolutely sounds like he is on the Ankarsrum payroll.
Cinnamon rolls should be a bit more moist and stretchy with some air holes. Those both broke like they didn’t raise at all or too much flour.
I have the smaller KA and it makes great dough. I love my KA pasta roller/cutter.
The Ank is interesting and I like that you can add ingredients unencumbered. I have the flimsy pouring shield for the KA but I still have to stop the motor, unlock the head and lift the head just to scrape the sides of the bowl. That is an aggravating safety feature that hinders the use of the machine.
It’s a keeper though! Thanks for a fair demo!
I just ordered the Ankarsrum mixer from your website. My wife has had the Kitchenaid 4.5 qt unit for about 25 years it seems, but she was recently saying the bowl was a bit too small for some of her baking needs, primarily bread dough. My question is regarding the other dough hook that wasn't shown in use. Do you have another video with that hook in use, or can you tell us any pros or cons to it's use? Thanks!
Hey Matthew, the dough hook works great for high-hydration recipes like with silky thin-crust pizza dough. It is a bit more aggressive in its kneading action than the roller, but it may be comproable to the KitchenAid's dough hook. You might want to do the same recipe using each tool to see what works best for you! I hope this helps :)
@@EverythingKitchensOld message so you may not see, but the manual says use the dough hook for low hydration doughs. I have the wood fired Ooni so it’s low hydration for thin crust - 850 - 900 degrees. Am I reading your comment backwards?
Good video.
Anka looks amazing, just too expensive in my country and it is also hard to buy spare parts here. Moreover I don’t like tilting it and moving it for attachments.
Shinemen Dwoor, It is certainly an adjustment. But the end results from this mixer can be extremely rewarding!
Your view point is shallow. Look at the specs. Its motor size is TWICE the size of the KA. It does not break easily, read the comments and reviews. You don't want to buy it because you have to tilt it? This is precisely why you want to buy it. It takes up less real estate than an additional blender, meat grinder, food processor, etc. One base only for footprint on your countertop.
Ho appena comprato l’impastatrice Ank… mi arriverà domani . Ero indecisa fra Kenwood, KA , e Ank… sono italiana e mi serve per una buona pizza, e panettoni da poter mangiare non solo a Natale ma quando si ha voglia. Vi ringrazio del video che ha confermato di aver fatto la scelta giusta. Mi dispiace che il video sia in inglese ( parlo solo italiano e francese vivendo a Ginevra) e non ho potuto seguirlo nelle mie lingue che conosco . Grazie comunque.
Ci auguriamo che ami il tuo nuovo mixer! Ci scusiamo per la barriera linguistica. Ho sentito che il gancio per impastare in acciaio inossidabile funziona bene per l'impasto della pizza. Questo mixer dovrebbe funzionare bene anche per i panettoni. Grazie per il commento! 🙂
@@EverythingKitchens grazie per aver risposto. Volevo solo sapere la differenza d’impasto con il 🪝 gancio e con il tubo bianco 📏 rigato .. ho visto dei video che l’impasto non lo fanno con il gancio 🪝.( potete rispondere anche in inglese, poi traduco il commento direttamente in italiano) vi ringrazio.
The white dough roller gently kneads dough, mimicking the work of your hands. The white roller can be used in any dough-making application whether high or low hydration dough. The dough hook works great for high-hydration recipes like with pizza dough. The metal hook more forcefully stretches the dough compared to the white roller. I hope this helps!
@@EverythingKitchens grazie 🙏 !
There’s a nice TH-cam video in which a chef named Cristiano makes focaccia; there’s no dialogue but the instructions are in Italian.
ETA: “Prepariamo la focaccia.”
I love the idea of the Ankarsrum especially for bread dough but I hate that you need an extra bowl for whipping and that the extra bowl is plastic. And I kind of hate the idea of laying the machine on its side for the accessories it looks a bit ridiculous.
I'm using my KA ksm150 for 17 years for everything
Thanks for this unbiased review.
Well… I don’t think you can beat a bread machine for dough making. Getting ready to make pumpkin rolls and cinnamon rolls for Christmastime meals. Also, I do cream cold butter (shame on me) with sugar in my KitchenAid to make cookies and it works fine as long as I’ve cut the butter into tablespoon-size pieces first. I’d like an Ankarsrum, but can’t justify the cost and space since I’ve owned a KitchenAid for 25 years and it continues to work like a pro.
Have had the Ankarsrum for more than a decade now. Still a mystery to me. It more or less takes my interest in breadmaking and crushes it - and then I put it away for a few more years.
I today use a Teddy Bjørn Varimixer - and the guessing work is gone. Gluten formation to extreme levels and nearly no cleaning. It just mixes, kneads and whisks so well. The machine is the beast I always wanted - but with only 300 W (they must have imbued it with dark magic - because it is a SILENT BEAST) and a very low noise level. Sadly the price was not as low. But well worth the 1.000 $ with no accessories :)
I once attended a baking masterclass with a pro artisan baker. We used these Varimixers and it was just like a game - an easy one.
He told me that at home he uses an ANKARSRUM. The mixer that I still cannot get to make good doughs. It takes a long time and with bad results.
Perhaps a pro knowing the ins and outs of dough find it inspirational to have a clear view into the dough and mixing all sunday celebrating his love for dough on this machine - and know when to do what and so on. I don't know. I never solved the mystery.
I have a lot of the accessories too. But I have bought specialiced machines for most of it now - or do it manually.
I can't get my head around how the Ankarsrum could be a good machine at all. Frankly.
But I know competent people who claim they get good results. I am puzzled.
On second hand webpages I see a lot of Ankarsrum being for sale after less than a year of ownership. Most often saying "Use it too little", "Have no time for baking".
I more or less felt the same way after the first many uses......but I did not want to give up. But now more than 10 years after........it is still no good. Strange.
Thank you for the review. I have a question about the vegetable grinder comparison - the Kitchen Aid one did not work that well, always leaving but chunks of vegetable because of the construction of the grinder (too much space between the drum and the outside part), how is the Ankarsrum? Btw I have always loved my Kitchen Aid and was happy with the doughs and everything...
This match up was amazing. Well done video. 💯🙏
Glad you enjoyed it!
This video is a bit embarrassing - both doughs looked dry and brittle and it looked like the chef didn't know how to use either machine. You don't really need the pouring shield with the KitchenAid, and even using the shield the chef still seemed to get ingredients everywhere. With the Ank, he didn't seem to know how to set the arm to knead properly.
And when testing side by side you should use set amounts of ingredients, not judge the amount of flour by eye differently for each machine.
Both mixers needed scraping down for the frosting, but the chef apparently didn't fully scrape the KitchenAid and then blamed the mixer.
There are many more issues with this review but suffice it to say, the review seemed designed to highlight the Ank. It's a great machine, especially for bread, but it has some drawbacks other than the learning curve. Multiple bowls to store and odd bowl shapes to clean. Fully plastic gears on the beaters and hub of the Ank which always seems to be ignored in reviews like this. Bowls that are limited unlike the KitchenAid which can go from being used over a bain marie directly to mixing ingredients. And the KitchenAid can handle cold butter easily while the Ank cannot - how is that not a durability issue?
Both machines have pros and cons, but I have yet to see a real side by side review that isn't designed to favor one machine or the other. They are both excellent machines that can be a workhorse for any home cook.
KitchenAid have a louder sound because of the cover that make a hollow sound, if without the cover the sound decrease tremendously.
Every video I see of people using the Ankersrum, they all look like they’re thinking, “If I can just get this f**king roller to WORK!”
Yes, but I can't understand the fuzz about the ANK roller... I had one ANK when it was called Electrolux and I had no problem at all. BUT I read the instructions before I started to bake bread in it. It is so easy: you put the fluids in the bowl. Put in the spatula and roller and start on slow speed with the roller to the bowl side. If you think you need to mix the wet stuff better, take the arm with the roller to the middle of the bowl back and forth a couple of times. Put the dry ingredients in a cup at the time and let it be incorporated in the fluid before the next cup. When the arm starts to move away from the bowl lock the arm so the roller stays an inch from the bowl. Is it still to tight so the arm still goes back and forth adjust the roller again. The thing is to have it in a position so it doesn't need to move more than half an inch for every turn.
I wish the comparaison was with the KA 7quart, I already know the 6 is not adapted for heavier dough…
The KA model he is using for comparison is typically less than half the price of the Ankarsrum. Even the 7 Qt model is substantially cheaper and gives you some headroom for accessories. The Ankarsrum is still probably the better machine for bread, especially high hydration doughs but this wasn’t exactly an apples to apples comparison.
I’m have been waiting to see any new kitchen aid any reviews in 2024
I never had a better standmixer than the KM 32 by BRAUN
I know you are a chef but I feel you were biased.
1. The pouring is just there, it's not a necessity. Lots of bakers ignore it.
2. You are supposed to scrape down your bowl when mixing frosting.
3. This is the most important, in regards to the Cinnamon rolls. Firstly, you added the wet ingredients then added the dry, that would enable you to better control the flour to liquid ratio where as with the KitchenAid you added the wet ingredients to the flour, it may not seem like a big deal, but it is as a result of the flour not being slowly mixed into the liquid the mixture becomes dry and lacks hydration.
Secondly, you kneaded the dough in the ank for 12 minutes, if you kneaded the dough as long on the kitchen aid you over kneaded a under hydrated dough.
Lastly, in relation to kneading. There is no way that the ank developed the gluten in the cinnamon rolls. If you were to knead cinnamon rolls on had you would essentially do the same thing the that the KitchenAid is doing, breaking down the dough with the palm of your hand. But don't take my word for it I just bake for a living but I'm not a chef. I just do pastries and work with yeast, and flour every day.
I respect that you bake for a living but the Ankarsrum mimics hand-kneading and is much better at developing gluten than anything but a spiral mixer with a breaker bar. It’s also not going to run hot.
The cinnamon rolls from both mixers looked super dry and brittle to me. The dough was waaaay too dry, looked almost like bagel dough to me. The funny part for me is he compared them in a situation where the Kitchenaid actually slightly edges out the Ankarsrum, low hydration doughs. They take forever to come together in Ankarsrum whereas a KA can get them to a useable state in like half the time. I think the main differences in the results came down to lower hydration of the KA cinnamon rolls (again both of them looked too dry).
Where the Ankarsrum really excels is in high hydration doughs. It kneads them very evenly while the Kitchenaid can struggle since the dough won’t pull away from the bottom of the bowl while simultaneously climbing the dough hook and not being worked much at all. You can usually work around this by running at a higher speed intermittently so it’s not unusable but it’s not as effortless as the Ankarsrum. Of course you don’t actually need to knead high hydration doughs all that much as the gluten will form on its own with a few stretch and folds during the bulk ferment.
I had an Ank for going on 9 years of heavy use before the motor started making a grinding noise. I replaced it with a KA 8 Qt Commercial. Don't get me wrong, the Ank is a very well made machine with all European Parts not Chinese like the KA however...The Ank is a hands on machine for sure. Try making 3 lbs of bagel dough at once and you will be manhandling the machine to get it kneaded and feel like you went 10 rounds with the champ. Also if the dough isn't of a consistency within a certain range the dough just wraps itself around the roller and does nothing. You need to physically use a big spoon to push it off over and over. Talk about flour going all over the place, the Ank is open with no shield so flour will fly and for cakes and such the beaters and their holders are flimsy and plastic and all you need is a small piece of hard brown sugar and the beaters skip over it and too much of that and you risk breaking the beater assembly .Yes the Ank is designed as a bread machine first. Yes the KA (in my case) is an 8 Qt so a really small recipe ain't the best combo but that's why I bought a 5 Qt Bowl with it so I have the option. The Ank has one smaller bowl and that's it. Wanna make a large cake? Good luck. Wanna bake cookies with the Ank? It better be a soft dough to use the beaters otherwise you need to use the roller or you will break those flimsy beaters. I never liked using the roller for stiff cookie dough though it does work. yea it's got a timer but you should NEVER leave a mixer running and walk away or it just might walk by itself. The Ank is very stable but a good stiff dough and it will move.
At this point I have found the KA superior to the Ank as far as results go. I have no doubt the build quality of the Ank is better but I'm getting too old to play with the dough. The Ank was designed around WWll time and it's just an old dated design which in theory should provide a better result but personally I don't see it.
The dough hook should not be going back and forth. It should be set just far enough from the edge for the dough to move through without moving the arm.
Dough roller*
I have a KitchenAid Artisan. I make 2 loaves of regular white bread per week. The machine from the very first, sounded as though it were straining and it got rather warm. I've had the KA for less than a year and the last time I used it, I saw a black spot in the dough. after removing the dough hook, I noticed black "oil/grease" on the mixing shaft. The only reason I bought the thing was because of KA's reputation of producing quality mixers.
I am very disappointed in the machine. Seems it should have lasted longer than a year, only being used to make 2 loaves per week.
I am calling KA on Monday to seek remedy for this problem.
At this point, I would definitely NOT recommend KitchenAid.
Ankarsrum now has an ice cream maker attachment, too.
Sería genial si tuviera sustitulos en español para Enter
Price?
yepitsme, the Ankarsrum is currently $749 and the KitchenAid is $549 - you can read the full review and shop for both mixers here: evkitch.com/3IteD9E - - - Let us know if you have any other questions!
you do not need to crank that knob so hard , underneath it is cam shaped and you only need 2 fingers to set after you move arm to desired position
KitchenAid comes with bigger than 6 quarts
Measure of ingredients should have been identical for a better comparison. Would have appreciated seeing the dough during assembly. This comparison was not ideal.
You guys didn't have the ank set up properly.
well tell us how they didn't have it set up properly otherwise your post is useless
@@pkguy3 the bar was set too close to the wall. If the arm moves that much it needs to be adjusted so that it isn't swinging around so much. Excess swing ruins the pin.
It is explained in the manual that comes with the machine.
@@pkguy3 TT is correct. Depending upon the dough, typically the mass, you set the roller so it comfortably rolls the dough between the roller and the bowl. The larger the mass the longer the distance the roller should be set. It is in their manual and they have many videos explaining how to set that distance. Just a few mixes or kneads and you should have it down.
My mother tried the Ank and was disappointed for what it did for the price. Returned for a refund.
I had the Pro 600 for years and hated it because it is underpowered, noisy and got very hot when mixing heavy doughs. I would get a headache when using it for prolonged periods because it screams like a banshee.
Then I saw the KitchenAid 7 qt beast at the store and asked them to turn it on. Bought it right away based on the sound. It is quiet, powerful and I have not gotten it more than barely warm, even when mixing tough bagel and pasta doughs.
As for the advice in this video, I would prefer if someone more professional was doing it. My bread baking floundered until I got a precision scale and learned proper dough manipulation for gluten buildup. Baking is a precision endeavor.
Adding flour by eye does not instill confidence in the baking skills of the reviewer.
Keep both of them the Kitchenaid 8 quart beats the both of them