You sholud use scraper attachment when kneading. Ankarsum is designed to use the scraper attachment scraper attachment, it is in the manual too. When kneading you can use either the roller or the dough hook. ankrsrum hav their own videos whish are great for learning. I also love my ankarsrum
Thank you for the video. I just purchased my first ankarsrum, she is an older girl N24 from 1995/96 and i put her to the test with some pasta and bread dough, there were some sounds that are very similar to the ones on your video, i just adjuted my scraper because it was not all the way down, ill have to test it again now. It is definitely a learning experience, but im happy with the machine.
Mine is from 1948. One speed, much weaker motor. But still working just fine after replacing cap and belt. There is a reason for why the Assistent has been produced for around 80 years. But of course, the operation is quite different from other machines. Experimenting and testing (like you did) is part of the ownership experience.
@@luismoreira8421 The cap was a bog standard polyproylene X2 (not electrolytic). I’ve changed some caps in power tools the same way. These are radio noise supressors and reduce arcing from brushes to commutator. Just get the right voltage (or higher) and µF-specs somewhat close to original. A bit higher is OK. Paid around 4-5 euros, i think from France. Ebay. The drive belt for newer models are still sold, so you may check with Electrolux. But on my ca 1948 Assistent NX1 the motor is smaller and the belt is of a very uncommon size. Hard to find. I had to buy from a specialist in the UK, again via ebay. They are mainly selling to industry, but were very happy to help me as a private customer. Not cheap, around GBP 30 plus postage and Norwegian VAT. Maybe I can find details, if needed. Good luck!
@@janhanchenmichelsen2627 Thanks Jan Michelsen OK if they are suppressor capacitors they are equivalent to the RIFA PME 271 M X2 that I replace in my Kenwood KM210. If I buy the machine later, I'll see the characteristics. As for the belt, I have to see its condition because that price is higher than what I intend to pay for the machine 😊 One more question, didn't you replace the gearbox grease? I did this to my Kenwood gearbox. After so many years, it is impossible for any grease to maintain its consistency and lubrication capacity.
@@luismoreira8421 The gearbox on my machine looks like is filled with oil, not grease. The movement is silky smooth, no noise and very little backlash. So I just left it as is. It is used some hours a year, max. Maybe I will change one day? But when repairing power tools, old grease is often an issue. If possible I soak and wash the gears in petrol to get rid of everything, then regrease. Regarding the belt: Yes, expensive, but these machines will last for generations with some basic care. Unlike plastic junk with sintred Chinesium gears and unlabelled electronics. Try to get the correct replacement for an unknown IC in your 2023 machine by 2093! ;-)
@@janhanchenmichelsen2627 Impossible!!! You're right!!! I had to give up a washing machine in perfect condition because the IC didn't even have any indication and the brand only sold the complete electronic board almost for the price of a new machine. That's why we are as we are on the planet, waiting for Wall-E 🤷♂ I bought my Kenwood KM210 because it was the last one made entirely in England in the 90's. The following ones were all made in China. The difference is brutal. I paid 25€ for mine in immaculate condition, replace the suppressor capacitors that were burnt naturally, they are still paper. And I replaces all the grease with new, food grade and suitable for these gearboxes, used in the bakery industry. The machine has been running wonderfully, smoothly and with little noise. I know it will last for many years. I have video recordings of the entire rehab. One of these days I'll put it on TH-cam to help anyone. Ancarsrum are still produced in Sweden, keeping complete control of the production process, so they are not cheap, but they have a 7-year guarantee and we know that they continue with the quality we know. th-cam.com/video/0KEOtLa43_0/w-d-xo.html As I just want to experience the difference to my Kenwood in the kneading method, I'm not willing to spend the €700 they cost around here. I'm going to have fun rehabilitating an N4, and I think that, in the end, I'll have equipment that will work practically the same way and for less than 60€ I hope 😊
Thanks for posting your experiment. All food science, and any science for that matter, is merely the current best model. Science is impermanent. It is, by definition, in constant flux. We learn and improve.
At 5:02 you are tearing the gluten strands apart. It looked pretty done at that point. If the gluten is that tight I don't think you can pull a windowpane.
@@GiuseppeBottacin well I enjoyed it. You convinced me Ankarscrum is the way to go. I just learned that my KitchenAid attachments (pasta maker, meat grinder) will attach to this. Cool beans
This machine is really meant for larger batches. I don't think it's as effective with small batches as it is with larger ones, primarily because it's a beast. I haven't tried the roller for my pizza dough, and I guess it's a matter of preference, but with high hydration doughs like my pizza dough at least, the steel dough hook is the way to go. It takes a little time transitioning from a planetary (KitchenAid type) to the Ankarsrum, but unless you want to invest in an Italian made spiral mixer, this machine is a good choice.
Totally agree. I cannot understand those comments below, based on a stupid video made clearly as a first attempt. The machine is great and the dough becomes ready earlier than with other machines, which is also the reason why the dough in the video is overdone.
I also have the 6230 that I purchased in 2012. I'm not sure the difference between the two models, but why did you not get the newer model 6230? Thank you for the nice video.
Not true. Purchased the 6230 in Switzerland. And as far as I know, you should start slow and increase the speed, but never to full speed. This overworks the dough.
Ah, it's fantastic! Much easier to make high hydration dough than my previous Kenwood, and much quicker than the KA of a friend of mine. I would never go back.
@@GiuseppeBottacin I am glad you said that! That is the honest truth. I think to get a better mixer one would have to spend close to $3,000. And still, it might be no better than the "ANK"
GB, how are you liking the ANK mixer. Do you prefer the ANK all the time or do you some times knead by hand? Also, do you simply leave the dough in the mixer bowl to rest and when it come time to knead the bread just turn on the machine?
I like it a lot. Much much better than the Kenwood I had before. I never knead by hand: it's so easy and quick to throw everything in the Ank and let it roll for a few minutes.
That is a seriously sticky pizza dough. None of my doughs stick to the roller like that for so long. You are correct going faster rpm is only good for when your mixing yeast and first adding flour. After that slow it down and set the roller 1-2 inches from rim side of bowl. Many people make the mistake of leaving it slow when trying to mix the wet and yeast salt sugar ingredients. You need high speed for this as its the b owl rotation spinning the ingredients. It is of zero use to manually move the roller during this as it stops all roller rotation. You need it spinning against the side during this. Once the flour is added and it gets thick you slow it down and move the roller off the bowl wall. Many people just do not get tge basics especially when new. My only complaint is they should have not gone cheap on the mixing bowl. It should have been temper or pyrex glass. But it should be glass not cheap flexible plastic. Especially given its cost at least equal to the kitchen aid pro 7 . The KA has much better bowl choices as you can go 3.5-7q SS bowls as well as glass and ceramic bowls. As far as over all function the Ark beats the KA pro 7. It's lighter but does not move. It's worm drive which is way quieter and has far greater tq per Watt of power. It is better working bread dough and much better at whipping and cake batters. I can live and be happy with either but I like the Ark a bit more in terms of quality of dough it develops.
He did it right. The best pizza dough is highly hydrated. It makes for a lighter, crispier crust although it certainly is more difficult to work with. He could actually have used a bit more water. When I had my pizza restaurant, our hallmark was the crust's crumb, lots of air pockets, crispy on the outside, soft and chewy on the inside. Our customers loved it.
I'm a bit shocked by how many views and comments this old video got. I wanted to see how a video editing software worked and I just received my Ank, so I filmed the first experiment, with a very bad quality video. And then nothing else. I was tempted to delete it many times, but some of you wrote that you found something useful with it, so I left it there, but look elsewhere if you want to see a good dough or a good video. I'm not a videomaker and I'm not interested in spending time to make videos on my pizza dough. The learning curve of this machine is not so difficult and it works beautifully, but you can see it on many other videos on TH-cam, from people who show what they are good at, not their first experiment...
Hello Giuseppe , you know I just discovered this brand today and it's nice to see a video from someone just testing it . Keep it . Are you still loving it or did you find some desagrements with it ? Thanks for this vidéo .
Hi Benoit, I guess there is no doubt that my video is genuine 😃 Anyway the Ank works beautifully, especially with high hydration doughs and using thick pre-doughs (biga). I see no use for the hook. I tried it but the original roll is much easier to use and does a better job. The noise level is also much much lower than my previous Kenwood.
The Ankarsrum is heavily praised by people who own one and by critics. I like the concept of a roller and a scrapper, but the roller seems to need a lot of help getting the dough to form properly. What would happen if you didn’t keep moving the roller into the bowl?
Andava tutto bene finché non hai rotto la maglia glutinica, facendolo andare oltre il tempo necessario. Più si lavora, più si corre questo rischio. Small/normal dough 6min high speed. 12 mins for big quantities.
La tocchi e se tirandola si rompe non è pronta. E di solito è pronta quando diventa più bianca e si stacca bene dalle pareti e si arrotola su se stessa. Poi devi stare attento alla temperatura: sopra i 28 gradi il glutine si deteriora. Lavorarla troppo non sempre è buono. C è stato un momento in cui era bella cicciona e bianca. C è un filmato di un ragazzo asiatico che la lavora bene. Dura un po’ prova a cercarlo. Cmq poi dipende anche dalla farina. Per le pizze 260/280 ok. Se è quella normale si rovina subito.
This machine seems to do a horrible job at mixing dough compared to using your hands in my opinion. Thanks for the video. It steered me clear of this machine. Spiral mixers seem great but many are too big and expensive.
Thanks for sharing your opinion based on a 5 minutes divertissement by a total stranger who was testing his new machine and some video app he just downloaded on the phone.
@@GiuseppeBottacin do you like your mixer? I didn't realize that it was your first time using the mixer in the video. I saw another video and she explained that this machine stretches the dough like kneading and her video seems to show it does a good job. My Kitchenaid is not up to the challenge of making bread dough.
This does not make sense. The dough formed a ball, and when touched was NOT sticky... then at about the ~ 5 minutes mark, the dough looks very sticky. It seems that the beginning part of the video was somehow added at the 5 minute mark. That makes no sense!!! You should have stopped the mixer, removed the dough and performed a 'window" TEST. The way things changed at the ~ 5 min. mark... is very confusing. One is left to guess what is going on. Please next time you post a video, think it through. Watch it several times before posting....to make sure it follows to a logical conclusion !!!!
Thanks for the vid. There's definitely a learning curve with this machine. Successfull results or not, all these videos are really helpfull.
I LOVE my ankarsrum! You've given me the idea to try kneading without the scraper attachment. I'm excited to try that. :-).
You sholud use scraper attachment when kneading. Ankarsum is designed to use the scraper attachment scraper attachment, it is in the manual too. When kneading you can use either the roller or the dough hook. ankrsrum hav their own videos whish are great for learning. I also love my ankarsrum
I'm a great Ankarsrum fan, i have mine since 2015 and still in love. I make all my bread also sourdough whit it.
Thank you for the video. I just purchased my first ankarsrum, she is an older girl N24 from 1995/96 and i put her to the test with some pasta and bread dough, there were some sounds that are very similar to the ones on your video, i just adjuted my scraper because it was not all the way down, ill have to test it again now. It is definitely a learning experience, but im happy with the machine.
You've over worked the gluten, that's why when you turned it down it started tearing.
Mine is from 1948. One speed, much weaker motor. But still working just fine after replacing cap and belt. There is a reason for why the Assistent has been produced for around 80 years. But of course, the operation is quite different from other machines. Experimenting and testing (like you did) is part of the ownership experience.
Hi, Jan Michelsen,
Where did you find the capacitor and belt?
I may need both if I buy an N4 from an aticuary to restore. I'm in Europe.
@@luismoreira8421 The cap was a bog standard polyproylene X2 (not electrolytic). I’ve changed some caps in power tools the same way. These are radio noise supressors and reduce arcing from brushes to commutator. Just get the right voltage (or higher) and µF-specs somewhat close to original. A bit higher is OK. Paid around 4-5 euros, i think from France. Ebay. The drive belt for newer models are still sold, so you may check with Electrolux. But on my ca 1948 Assistent NX1 the motor is smaller and the belt is of a very uncommon size. Hard to find. I had to buy from a specialist in the UK, again via ebay. They are mainly selling to industry, but were very happy to help me as a private customer. Not cheap, around GBP 30 plus postage and Norwegian VAT. Maybe I can find details, if needed. Good luck!
@@janhanchenmichelsen2627
Thanks Jan Michelsen
OK if they are suppressor capacitors they are equivalent to the RIFA PME 271 M X2 that I replace in my Kenwood KM210. If I buy the machine later, I'll see the characteristics.
As for the belt, I have to see its condition because that price is higher than what I intend to pay for the machine 😊
One more question, didn't you replace the gearbox grease? I did this to my Kenwood gearbox. After so many years, it is impossible for any grease to maintain its consistency and lubrication capacity.
@@luismoreira8421 The gearbox on my machine looks like is filled with oil, not grease. The movement is silky smooth, no noise and very little backlash. So I just left it as is. It is used some hours a year, max. Maybe I will change one day? But when repairing power tools, old grease is often an issue. If possible I soak and wash the gears in petrol to get rid of everything, then regrease. Regarding the belt: Yes, expensive, but these machines will last for generations with some basic care. Unlike plastic junk with sintred Chinesium gears and unlabelled electronics. Try to get the correct replacement for an unknown IC in your 2023 machine by 2093! ;-)
@@janhanchenmichelsen2627
Impossible!!! You're right!!! I had to give up a washing machine in perfect condition because the IC didn't even have any indication and the brand only sold the complete electronic board almost for the price of a new machine. That's why we are as we are on the planet, waiting for Wall-E 🤷♂
I bought my Kenwood KM210 because it was the last one made entirely in England in the 90's. The following ones were all made in China. The difference is brutal. I paid 25€ for mine in immaculate condition, replace the suppressor capacitors that were burnt naturally, they are still paper. And I replaces all the grease with new, food grade and suitable for these gearboxes, used in the bakery industry. The machine has been running wonderfully, smoothly and with little noise. I know it will last for many years. I have video recordings of the entire rehab. One of these days I'll put it on TH-cam to help anyone.
Ancarsrum are still produced in Sweden, keeping complete control of the production process, so they are not cheap, but they have a 7-year guarantee and we know that they continue with the quality we know.
th-cam.com/video/0KEOtLa43_0/w-d-xo.html
As I just want to experience the difference to my Kenwood in the kneading method, I'm not willing to spend the €700 they cost around here.
I'm going to have fun rehabilitating an N4, and I think that, in the end, I'll have equipment that will work practically the same way and for less than 60€ I hope 😊
Thanks for posting your experiment. All food science, and any science for that matter, is merely the current best model. Science is impermanent. It is, by definition, in constant flux. We learn and improve.
i had a similar of your machine but mine is model year 70's the brand is electrolux but until now still can used and very good condition
Old Electrolux Assistant is identical to Ankarsrum. (Same company, they just slapped the Electrolux label on an Ankarsrum machine).
At 5:02 you are tearing the gluten strands apart. It looked pretty done at that point. If the gluten is that tight I don't think you can pull a windowpane.
Could you let me know the minimum amount of flour , in your experience, is needed for the machine to properly function?
Cuantos kilos de harina amasa y su precio
La macchina come funziona dopo alcuni anni? Per l'impasto da pizza é meglio comprare un'impastatrice professionale?
Thanks for the demonstration. I tried making bread with the dough hook, but switched to the roller. Have you tried the hook? which do you prefer?
Yes, I tried it once, but I much prefer the roller.
Thoroughly enjoyed your video. Tough crowd out there 🤣
I learned a precious lesson: never publish your first exploration into video publishing! 😃
@@GiuseppeBottacin well I enjoyed it. You convinced me Ankarscrum is the way to go. I just learned that my KitchenAid attachments (pasta maker, meat grinder) will attach to this. Cool beans
I love my Ankarsrum. I’ve made bread, cookies, cakes, whipping cream, butter
The color of your Anskarsrum appears to be metallic. Is this a stock color?
This machine is really meant for larger batches. I don't think it's as effective with small batches as it is with larger ones, primarily because it's a beast. I haven't tried the roller for my pizza dough, and I guess it's a matter of preference, but with high hydration doughs like my pizza dough at least, the steel dough hook is the way to go. It takes a little time transitioning from a planetary (KitchenAid type) to the Ankarsrum, but unless you want to invest in an Italian made spiral mixer, this machine is a good choice.
Yes, the hook works much better in this situation.
The best machine currently for the home user.
Totally agree. I cannot understand those comments below, based on a stupid video made clearly as a first attempt. The machine is great and the dough becomes ready earlier than with other machines, which is also the reason why the dough in the video is overdone.
I also have the 6230 that I purchased in 2012. I'm not sure the difference between the two models, but why did you not get the newer model 6230? Thank you for the nice video.
That's the only model sold in Europe now. 🙂 I don't know why did they want to increase the power.
Not true. Purchased the 6230 in Switzerland. And as far as I know, you should start slow and increase the speed, but never to full speed. This overworks the dough.
What is your conclusion now after one year? Do you like it and are continuing to use it?
Ah, it's fantastic! Much easier to make high hydration dough than my previous Kenwood, and much quicker than the KA of a friend of mine. I would never go back.
@@GiuseppeBottacin I am glad you said that! That is the honest truth. I think to get a better mixer one would have to spend close to $3,000. And still, it might be no better than the "ANK"
Use the dough hook instead of the roller for highly hydrated dough.
Better with the scraper for me, I get a slapping motion against it and the dough doesn’t spread out
Seems like you should make a bigger batch.
you have the arm too far from the edge of the bowl- it should make a doughnut shape if adjusted properly- maybe a touch too much flour?
GB, how are you liking the ANK mixer. Do you prefer the ANK all the time or do you some times knead by hand? Also, do you simply leave the dough in the mixer bowl to rest and when it come time to knead the bread just turn on the machine?
That's what I do. Just throw a towel or plastic over the bowl.
I like it a lot. Much much better than the Kenwood I had before. I never knead by hand: it's so easy and quick to throw everything in the Ank and let it roll for a few minutes.
That is a seriously sticky pizza dough. None of my doughs stick to the roller like that for so long. You are correct going faster rpm is only good for when your mixing yeast and first adding flour. After that slow it down and set the roller 1-2 inches from rim side of bowl.
Many people make the mistake of leaving it slow when trying to mix the wet and yeast salt sugar ingredients. You need high speed for this as its the b owl rotation spinning the ingredients. It is of zero use to manually move the roller during this as it stops all roller rotation. You need it spinning against the side during this. Once the flour is added and it gets thick you slow it down and move the roller off the bowl wall.
Many people just do not get tge basics especially when new.
My only complaint is they should have not gone cheap on the mixing bowl. It should have been temper or pyrex glass. But it should be glass not cheap flexible plastic. Especially given its cost at least equal to the kitchen aid pro 7 . The KA has much better bowl choices as you can go 3.5-7q SS bowls as well as glass and ceramic bowls. As far as over all function the Ark beats the KA pro 7. It's lighter but does not move. It's worm drive which is way quieter and has far greater tq per Watt of power. It is better working bread dough and much better at whipping and cake batters.
I can live and be happy with either but I like the Ark a bit more in terms of quality of dough it develops.
He did it right. The best pizza dough is highly hydrated. It makes for a lighter, crispier crust although it certainly is more difficult to work with. He could actually have used a bit more water. When I had my pizza restaurant, our hallmark was the crust's crumb, lots of air pockets, crispy on the outside, soft and chewy on the inside. Our customers loved it.
Teig wickelt sich um die Rolle somit keine Wirkung, fas war wohl nix.
I'm a bit shocked by how many views and comments this old video got. I wanted to see how a video editing software worked and I just received my Ank, so I filmed the first experiment, with a very bad quality video.
And then nothing else.
I was tempted to delete it many times, but some of you wrote that you found something useful with it, so I left it there, but look elsewhere if you want to see a good dough or a good video. I'm not a videomaker and I'm not interested in spending time to make videos on my pizza dough. The learning curve of this machine is not so difficult and it works beautifully, but you can see it on many other videos on TH-cam, from people who show what they are good at, not their first experiment...
Hello Giuseppe , you know I just discovered this brand today and it's nice to see a video from someone just testing it . Keep it . Are you still loving it or did you find some desagrements with it ? Thanks for this vidéo .
Hi Benoit, I guess there is no doubt that my video is genuine 😃
Anyway the Ank works beautifully, especially with high hydration doughs and using thick pre-doughs (biga).
I see no use for the hook. I tried it but the original roll is much easier to use and does a better job. The noise level is also much much lower than my previous Kenwood.
Thanks for your reply
I found it useful.
Paylaşımınız için teşekkür ediyorum. İyiki de silmemişsiniz. ☺️
Çok begendim bende alca. Ama acaba fiyatı nkadar ögrene bilirmiyim
Between €450 and €600 on Amazon, depending if you find sales or not. Definitely worth the money, compared to similarly priced machines.
The Ankarsrum is heavily praised by people who own one and by critics. I like the concept of a roller and a scrapper, but the roller seems to need a lot of help getting the dough to form properly. What would happen if you didn’t keep moving the roller into the bowl?
Andava tutto bene finché non hai rotto la maglia glutinica, facendolo andare oltre il tempo necessario. Più si lavora, più si corre questo rischio. Small/normal dough 6min high speed. 12 mins for big quantities.
Grazie! Mi basavo su tempi che mi pareva andassero bene sul vecchio Kenwood. Mi era venuto il dubbio che fosse pronta prima qui. Da cosa si capisce?
La tocchi e se tirandola si rompe non è pronta. E di solito è pronta quando diventa più bianca e si stacca bene dalle pareti e si arrotola su se stessa. Poi devi stare attento alla temperatura: sopra i 28 gradi il glutine si deteriora. Lavorarla troppo non sempre è buono. C è stato un momento in cui era bella cicciona e bianca. C è un filmato di un ragazzo asiatico che la lavora bene. Dura un po’ prova a cercarlo.
Cmq poi dipende anche dalla farina. Per le pizze 260/280 ok. Se è quella normale si rovina subito.
@@groggyl hai trovato il video?
The hook attachment is more appropriate for pizza doughs.
Du musst den Hacken nehmem so wie das nichts.
Try to fix the arm.
Please next time you make a video put your device on a tripod-the wiggling is dizzying
Give your dog some water
Way to fast, slow it down dude!
Non mi sembra molto efficace per fare l impasto pizza
This machine seems to do a horrible job at mixing dough compared to using your hands in my opinion. Thanks for the video. It steered me clear of this machine. Spiral mixers seem great but many are too big and expensive.
Thanks for sharing your opinion based on a 5 minutes divertissement by a total stranger who was testing his new machine and some video app he just downloaded on the phone.
@@GiuseppeBottacin do you like your mixer? I didn't realize that it was your first time using the mixer in the video. I saw another video and she explained that this machine stretches the dough like kneading and her video seems to show it does a good job. My Kitchenaid is not up to the challenge of making bread dough.
bad machine takes long time to get a good dough. prefer the hook mixer
he did a horrible job... if you look here, you will see that actually, this is a great mixer!!! groups.io/g/Mixer-Owners
There is a REASON the ROLLER ARM has a LOCKING MECHANISM on it.
A total mess!!!
that s questionable ... that is not even close to a stand or a planetary or 2arms mixer , thats not a kneading machine .... FOR ME
wrong machine for pizza
Clearly you have no idea what pizza is. Or what Ankarsrum is.
@@GiuseppeBottacin You could better knead by hand. I dont believe, why people use an ankarsrum.
This is why I'll stick with 6 series Kitchenaid
Here you can see, as is so often the case, that this machine is not suitable for heavy dough.
Słabo to wygląda.
There is a REASON the ROLLER arm has a LOCKING MECHANISM ON IT !!
This does not make sense. The dough formed a ball, and when touched was NOT sticky... then at about the ~ 5 minutes mark, the dough looks very sticky. It seems that the beginning part of the video was somehow added at the 5 minute mark. That makes no sense!!! You should have stopped the mixer, removed the dough and performed a 'window" TEST. The way things changed at the ~ 5 min. mark... is very confusing. One is left to guess what is going on. Please next time you post a video, think it through. Watch it several times before posting....to make sure it follows to a logical conclusion !!!!
Yawn!
@@GiuseppeBottacin There-in may be the problem.. to much yawning. But hey, the Ankasrum is awesome, good job with buying that
well, for me it looks this machine sucks. For such money. Dough looks bad to me. At least for the pizza.