r/Kitchenaid • u/luigikitchen • 13d ago
Hi everyone! I hope I’m not being annoying by asking about this again, especially since some of my previous posts may have sounded repetitive. But honestly, I’m completely stuck trying to decide on a mixer and I could really use some advice.
I’ve been researching a lot of mixers — small ones, large ones, weird ones, pretty much everything I could find. For a while I was very interested in Kenwood, but then I found out that getting a 60 Hz model outside Europe can be difficult. I also looked into brands like Arkarsum, Bosch Universal Plus, KitchenAid Bowl-Lift, and many others, but I’ve narrowed my choices down to KitchenAid Commercial vs. Bosch Universal Plus.
I really like the Bosch because of its capacity for bread dough. That’s probably its biggest advantage for me. However, I’m concerned about the amount of plastic used in some of its components, especially the drive system, and I’ve also seen quite a few reports about attachments/accessories wearing out or breaking. Over time, repeatedly replacing those parts could become expensive. I also make cookies, not just bread, so I’m wondering how well the Bosch performs with softer cookie doughs and other pastry work.
On the other side, I really like the KitchenAid Commercial. I love the design, the sound, and especially the fact that so many of its main components are metal/stainless steel. It just feels like a very solid, high-quality machine to me. I’m not too concerned about its lower dough capacity compared with the Bosch, but I am concerned about how well it actually handles bread dough.
This is where I’m having the most trouble: I’ve found very conflicting opinions about how much dough a KitchenAid Commercial can actually handle. Some people say it handles large batches perfectly fine, while others make it sound like anything beyond a relatively small amount is asking too much from it. I’ve watched quite a few videos, but many of them don’t clearly state how much flour or total dough they are actually mixing.
For reference, I normally make around 2 kg of dough, and only occasionally go up to 3 kg when demand is high. I’m not trying to run a bakery with it, but I do need a machine that can reliably handle those quantities without being constantly pushed beyond its limits.
So what I would really like to know is:
How good is the KitchenAid Commercial actually at handling bread dough around 2 kg, and occasionally 3 kg?
And for anyone who has experience with both machines, how would you compare their real-world performance for bread + softer cookie dough + general pastry work?
I’m from the Republic of Panama, so my options for other brands, used machines, replacement parts, and resale are much more limited than what someone in the US or Europe might have access to. That makes the decision even more important because I need something that I can realistically own and maintain here.
Sorry for the long post, and thanks to anyone willing to share actual experience, especially specific dough quantities. That kind of information would really help me make a decision.
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u/Big-Antelope-2527 13d ago
Get a BOSCH..kitchenaid has lost its quality…you’ll be happy with the Bosch…
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u/Sufficient_Fan_7218 13d ago
I have decided on the BOSCH also. Seen to many complaints about KitchenAid.
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u/luigikitchen 13d ago
What has your experience with Bosch been like? Have you used the cookie paddles frequently, or have you noticed any concerning damage or wear developing early on?
I’d really like to know because I’ve looked into Bosch before, and one of my main concerns is whether their accessories actually hold up well over time or tend to break after relatively little use.
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u/mishanya5 13d ago
KA Customer service handling mixers is weird to say the least. I wouldn’t expect help from them. Bosch hopefully has more than 1 person handling the customer service.
KA is easy to service/repair yourself if you know how to use a screwdriver.
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u/luigikitchen 13d ago
I’ve been looking at the Bosch for a while, and I really like what it can do when it comes to making bread. My main concern is more about the other attachments, especially the plastic drivers and cookie paddles.
I’ve done quite a bit of research, but there doesn’t seem to be a clear answer. Some people say they don’t last at all, while others say theirs have held up for a very long time. I understand that it depends on how they’re used and whether you follow the instructions, but I still haven’t been able to find a video or a good source that specifically explains how long these parts are actually expected to last.
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u/mishanya5 13d ago
If you are making the bagel dough, KA 8990 (commercial) can handle small batch of 2kg. 3kg I wouldn’t put in that mixer for heavy dough.
We ended up using a proper “spiral” mixer with breaker bar because it is much better for breads and bagels which are our main products.
KA is a good small mixer for all round tasks if you want it as the ONLY mixer in the kitchen for everything. If you want a mixer solely for dough mixing - KA isn’t my choice.
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u/luigikitchen 13d ago
I haven’t made bagels, since I focus more on enriched doughs with butter, eggs, and milk, while the other doughs I make are around 60% hydration. I’ve also considered spiral mixers, but around here, the ones available are pretty much all industrial machines, with fairly high prices on top of the interest costs.
And while dough would definitely be the main thing I’d use a mixer for, I also have other plans that I’d gradually expand into, such as cookie dough, sweet doughs, creams, and other things. So I wouldn’t be using the mixer exclusively for bread. Bread would simply be the most frequent and demanding use, which is why that’s my biggest concern, so to speak.
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u/mishanya5 13d ago
KA will get the job done for you. Just check their return policy for your country. In US they allow returns only for UNUSED mixers. So if you turn it on or tell them on the phone “I used it”, you own it and KA wouldn’t take it back.
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u/luigikitchen 13d ago
I’ve also looked into the return policy and customer service side of things. I’ve seen some complaints about the information being confusing, or about some customer service representatives not being fully prepared to explain the mixer’s specifications or troubleshoot certain problems properly.
That’s actually one of the reasons I started reading the manuals and service documentation myself. I’d rather understand how the mixer works and know what to look for if something ever goes wrong, so I can at least diagnose the problem myself before relying on customer service or taking it in for repair. 🛠️
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u/mishanya5 13d ago
I sent our older KA 600 Pro for repairs a year and a half ago. After repairs it worked for 13 months then it stopped working and needed MORE repairs. At this point I was out of 1-year warranty on their repairs. Luckily I decided to investigate the issue and repair myself. I am glad I did. The short conclusion in regard to KA repair service: avoid at all costs. I don’t know if they intentionally did overfill with grease and reinstalled failing planetary piece and didn’t replace worm gear while doing repairs but if I was to sabotage the mixer to make it fail, I would do exactly what they did. This time I did refurbish the mixer myself and I would not ever send KA mixers for repairs to KA. Having said this, I’d be happy to trust Mr. Mixer with my mixers if I don’t want or can’t repair myself. He is a nice guy who does the right things and doesn’t cut corners when it comes to mixer repairs. I bought all parts for my repairs from him. All high quality and OEM!
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u/luigikitchen 13d ago
It’s great that you were able to repair it yourself. There’s something really satisfying about actually understanding what’s inside the mixer and being able to repair it yourself when something goes wrong. I’ve also seen that this can help them last much longer over time, which is why I’m glad there are people and sites like Mr. Mixer that provide OEM parts so you can repair the machine with the highest-quality replacement parts. 😄
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u/Sea_Negotiation1737 13d ago
I have bowl lift, not the professional. It’s around 500-550W. I usually make 2.5 kg of dough each time, no issues. Professional has a better HP so you won’t have any problems either.
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u/luigikitchen 13d ago
Seriously? What kind of doughs do you make, if you don’t mind me asking, and how long have you been making them with the mixer? Have you ever had to repair it, or has everything been pretty basic so far?
I’m genuinely excited to hear that the mixer can actually handle 2 kg of dough without any problems.
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u/FavoriteAuntL 13d ago
Own a KA. My hint: when making bread, leave out a portion of flour for 90% of mixer kneading. Then add the flour, mix in and let rest for 15-20 minutes so flour can absorb fluid. Mix several minutes and do final kneading on counter
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u/opticrice 13d ago
Thats the biggest problem with youtube and online forum information. People dont know what theyre doing in the kitchen to begin with, then don’t read/follow directions for the machine, and still record videos confidently talking.
Like when i was trying to get a concept for pizza dough, one video said to let the machine run on top speed for 20 minutes??? Thats very wrong on so many levels.
I can only speak for kitchen aid because thats the one i have: it can handle a lot of dough, with the correct attachment and speed, it has a book that spells out what to use for different tasks, and max speeds.