I Bought A Commercial Dough Mixer, And Then This Happened…
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I Bought A Commercial Dough Mixer, And Then This Happened…


Right. This was shot during my stay at Utopie Bakery where I was learning, you know, the gears of how to make a croissant. This guy called me a savage at some point because I told him I was always mixing my dough at super high speed. So I guess that’s basically the thing right there. I want to improve myself. I don’t want to knead like a lunatic. I want to knead like a professional baker. And, so… Professional dough mixer Hey guys, salut. This is Alex. Welcome back to the croissant series, in which I’m trying to perfect the ultimate French croissant. In the previous episodes, I’ve been doing an internship at the French bakery I’ve been making my own dough sheeter, I’ve been investigating very much into all different types of croissant, but for the next step, this twisted mind of mine has basically decided that I need to buy myself a commercial-grade dough sheeter. So I’m on my way to a place where they sell just that. Let’s have a look inside Right. The cheapest professional dough mixer that I have seen in there was around nine hundred Euros, and what is worse is at that price point you don’t even have access to a legitimate professional appliance brand. No, it’s just a random, no-name, never heard of.. So I guess I’m not going to be looking for a brand new one. and I’m just going to be looking for a second-hand one instead. That might be a solution, to be honest. So this is like the local French Craig list I need a professional dough mixer. This one 600 Euros Also there’s another problem with those types. You can only mix dough with this. You can’t whip eggs, whip cream, or whatever. I’d love to get rid of my current mixer and replace it with a bigger one. I can’t have like… I was about to say that I can’t have that many machines. I would love not too have too many machines in this studio. wow, this one looks like a beast. Sixty liters, no, it’s too much for me. Ten, fifteen liters tops. Oh, this one’s nice. Looks like a stormtrooper Oooof. Six thousand five hundred and ninety Euros, a tad on the expensive side, just a tad. No, no, no, no, no, no Hey! Ten liters, It’s from the brand Dito-Sama, which is good. OK. Oui. Allo, allo Beka OK, bon merci beaucoup en tout cas Merci The guy basically told me, if it works, good for you. There is some update guys. I found this one. The framing of the picture is not optimal, but this model I’ve heard of before. It’s definitely an option to consider, so I’m going to call the guy. This could be my way out. OK. The guy has just arrived. hahahaha Ouaaaai Sponsor time. Now you’re probably already aware of this.. Did I broke something? croissant recipe poster. It’s a beautiful one, it’s available on my DFTBA page. But now I’ve got this. A kwa-son mug. I know what you’re thinking. You’re thinking “How could I live my whole life without this?” Well, basically you can’t. It’s a beautiful mug with a crois on it. and also the correct pronunciation of the word ‘croissant’. Not kreh-sehnt, kwa-son And this beauty is also available on my DFTBA merch page. OK, back to it. I bought a commercial-grade dough mixer. It’s a Dito-Sama and the model is a BE-10 It’s 25 years old. Just to give you a point of comparison, this already is a big dough mixer. This is a protes of the whisk attachment home-appliance classic This is commercial grade. This thing not only is big, but it’s also super heavy. And by heavy, I mean heavy a f. This is at least 35 – 40 kilos. This is steel, this is stainless steel, aluminium plus the enormous motor inside just makes the whole thing really heavy, yes, but also really stable. And last, this is rather on the expensiv-ish side
since I paid 400 bucks for this. And by the way, this little one right there is standing in the exact same price-range, so… just saying. The only problem is that at the moment it’s dirty a f, to the extent that I basically can’t use it, so I have to disassemble the whole thing, clean every part — just make it look fresher. It’s not a small operation, trust me. Ahnnh, petanh. A bit of a saddening update. The problem is that I found — bugs. Ahhhh! Close to the electrical system Now I know that’s usually the place where cockroaches and all those, you know, crawling creatures just locate, but at the end of the day, I think it’s just too much for me. Yeah, basically, even though this also a making space and a kitchen at the same time, there’s no way that bugs could be allowed in this space. No, no, just… It doesn’t work this way, It doesn’t work this way, I want to keep this place more or less food-safe, but I want to be the bacteria in this place. I don’t want any other living organisms apart from me, OK? So I’m going to put it back together, I’m just going to test if it works nicely, if I didn’t mess up anything, and then, I’m going to sell it back. Get out It basically means that I’m starting again. I wouldn’t go as far as saying that I’m discouraged, but it’s definitely a let-down in my quest to buy myself a commercial-grade dough mixer. I need this. I’m not going to give up the spear.
but I gave up the spear
I’m not gonna give up the spear. Wait, wait wait. I just need to collapse first, and then Boing! I’m bouncing back I don’t think that things happen for no reason. OK There might even be some good in the fact that I got screwed up. Just means the mixer was super old. I can maybe find a better looking one, which is always good. I mean this is still a cinematic studio at the end of the day. Then who knows, I might just meet someone that will just bring something interesting for the croissant story. Yes, I’m starting to bounce back. Doing! What is my next move? Well, as for now, I don’t know. I might need your help on this. If you have any idea of any way I could get my hands on what I want, please let me know in the comments below. If you know someone that knows someone that basically work at one of those big, you know, professional dough mixer brands Time for us to make a move. It’s time to unleash the power of the community and that’s basically my best idea at the moment. But that’s good. Well I guess guys, that’s it for this visit. There will obviously be a part 2 to this adventure. I’m not going to give up like this I’m not. going to give up this.. I hope I’m gonna find a solution I’m also counting on your information/contact/ ideas to solve this problem. In the meantime spread, share, sub, like. You know the deal Take care, bye bye. Salut.

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40 thoughts on “I Bought A Commercial Dough Mixer, And Then This Happened…

  1. I understand that from the outside it might seem like overreacting, but I 've found so many bugs everywhere in this machine + I am genuinely phobic when it comes to these… There was no way in a million years that I would have kept this machine which could have contaminated my whole space !
    For the record, I had bought everything for it including new paint and cables. I guess when fear is irrational there's not much to do. Anyways, I will keep looking for another option ! 😁👍

  2. Mouais. Quand on voit le labo dans lequel tu bosses je penses pas que ça soit l’état intérieur du batteur qui allait contaminer quoi que ce soit. Dans un labo neuf aux normes j’aurais compris mais là. ta un vélo et j’en passe dans ton labo bref. Hormis qu’il soit vieux et pas super design je peux comprendre encore .

  3. Alex, you don't need a commercial dough mixer. It is way overpowered for your needs. This Kitchen Machine thing is fine.
    That dude called you an Animal because the way you treat the machine and kneed the dough.
    This machine wasn't made to knead stiff dough on that speed. You see how it struggles. Take it slow.

    Now I do work as a semi Professional Baker. I have commercial Dough Mixers and I actually need them. The thing is, those machines are phantastic, but they only make sense if you make dough in the right quantities. The Dough mixer you showed will propably work with the amount of croissants you make, but it is quite boring for the machine. It will happily handle WAY more then this. So If you got one, fine I guess, but you pretty much waste a LOT of space and since those things are heavy AF, you can't properly move them around.

    Just stick with your Kitchen Machine. I know the Home Baking Scene at least here in Germany well, and from Bread to Croissant to pretty much anything leavened people manage to bake anything in stunning quality with regular kitchen tools. Yes, also Croissants, as superbe and sometimes even better then the ones you've seen in that great bakery.
    Bloody hell. I've seen one dude, that has HANDKNEADED a Batch of 20 Pannetonne!!!! Trust me, compared to this, making a Croissant dough is easy. And yes, this guy could defenetly benefit those machines more then you…

  4. Seriously? This is an extremely simple machine with very few parts. It needs a slight restoration and a good cleaning and you decided to sell it? Man cmon. This doesn't fit with the DIY nature of all your other videos.

  5. I know Michelin starred restaurants that use a Kitchenaid Commercial stand mixer. Not for mass production but for testing it should be more than enough.

  6. Do a collab with channels like Handtoolrestoration or tysytube. And make a video of it as well. that will be sooo satisfying.

  7. Over reaction, clean replace sterilize.
    And if you thought it was a complete health ticking time bomb of death.
    How Could you in good faith sell it to an unsuspecting buyer ?!
    isnt that a moral question ?

  8. Take it outside and dismantle it outside and scrub all the parts outside, and then paint it up nice. Would take a long ass time to do, but would work and keep the space clean.

  9. Have you tried Hobart they deal with professional grade mixers they are heavy duty and very reliable. I use them all the time and come in a variety of sizes and are multi pourpose.

  10. By the way I really do enjoy you videos. It would be cool if you also incorperated science of food into the show. You have a passion and unique take on food that does not get "stale" as well as pushing the envelope in taking a dish and making it better is something I resonate with. I work in a bakery and I try to improve what is already there. I want to take things to another level. Thanks again for the grat work. keep it up. You remind me a little of a french Alton Brown.

  11. Any commercial mixer you buy from that Era is going to deal with bug issues. I used to service ones from the 50s 60s 70s etc. And even in places I would eat off the ground I'd find a bug or two. It's a dark spot for them.
    Fully disassemble it, clean, and sanitize it. Hell I'd even repaint it.

  12. Surprising, everything ive ever bought that's 25+ years old is spotless…😜… dude, clean it, or pay someone to tear down and clean it.

  13. I bet you would have felt better about it if you had set it in a tent in your parents backyard with a few bug-bombs, lots of bleach, sanded/painted, yea it's probably too much work honestly.

  14. I think the dead bugs are not a big deal at all, just remove them. But, since you write you have phobia against bugs, I can understand. I would probably react the same way if I found dead spiders in a machine, since I have phobia against spiders. It is for sure irrational all the time we have no dangerous spiders at all in this country (Norway). But I fear them as if I was living amoung lethal spiders in Australia. So yes, if you have the same fear agains bugs, I can understand. But I must admit I first thought it was crazy overreacting to throw out the machine because of some harmless dead bugs, because I have no fear at all against them (as long as it is only bugs and no spiders). I actually like bugs. Probably because I get very happy every time I discover that a suspicious black object on the wall or the floor or elsewhere is a bug and not a spider.

    They say phobia is an instinct. I 100% believe that. Why? Because here in the northern parts of Norway, there is no harmless animals (except some bears that have started to show up), but people have phobia against the strangest things, like snakes. We have no snakes here at all. I and many others have a spider phobia, but our spiders are 100% harmless. So where does such strange phobias come from? Some say it is an instinct, coming from the time the human race was living among lethal spiders and snakes in Africa. I think that makes sense, and explains why people fear things that are not dangerous in their area. French bugs are most likely as harmless as our bugs. But African bugs are dangerous. Just think of malaria mosquitoes, for example. I guess they have tons of other very harmful bugs. So million years old instincts might explain your fear of those harmless french bugs.

    And you don't need a big and heavy commercial mixer, you need a Bosch MUM6 (American: Bosch Universal Plus). I bought mine second hand, and it is just amazing good. No more flour flying all over the counter, and no more mess when the dough creaps up the hook and into the machine, making cleaning a nightmare. The Bosch mixer have a huge capacity, and it has a lid over the bowl. So you can knead your dough with zero mess. And it kneads to perfection. It can whip things too, and you can buy some cake attachment things from America. The Bosch can not make small batches unless you buy something called "dough hook extender" from America (it is made only for the american market, and does not really fit on european dough hooks, but it works anyway, I found out).

    I was looking for a commercial machine, just because the one I had was crap for making bread (which is the only thing I use such machines for). But then my aunt said: No, you don't need that, you need to buy a Bosch. My aunt has an old Bosch, but I did not trust that it would be a good enough machine. So I decided to find a cheaper, second hand one, just to not waste my money. But it is hands down the best ever machine for bread! Now I make around ten times as much bread as I used to, so the Bosch have been a revolution to me.

    They say Ankarsrum/Electrolux Assistent is a fabulous machine. And I think it probably is if you can find out how to operate it. I found it really difficult, if not impossible. So I did not like it. But it is a very popular machine in Scandinavia, and people absolutely love their Ankarsrum/Electrolux Assistent's. It can do large capacities of dough. You can make cakes in them too, and buy tons of attachments, meat grinder, grain mill etc. So that is a machine you also could try. You might love it to death. But for me, Bosch have proved to be the perfect one.

    And, I have also another recommendation. That is a mini commercial mixer, sold as a household mixer. Around here and in Denmark they are called Bjørn Teddy, which means "Bear Teddy", like teddybear 🙂 In Germany they are called Alexanderwerk. And I guess they are called Varimixer elswhere (I think it is Varimixer Teddy). Regardless of what names it is sold under here and there, it is anyway a Varimixer, which you probably know is a well known commercial brand. The Bjørn Teddy machines are test winners in my country. And they are said to be extremely good. I desperately wanted one, but they cost around twice as much as a Kenwood or Kitchenaid. But the quality is also twice as good and they make only half they noise. So worth it? Yes, I would say, but I didn't have the money for it. Youtubers like you have probably tons of euro, or at least more than I have. The Teddy machines don't have a huge capacity. It is just normal household capacity. So maybe to small for you.

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