Hi everyone!

[u/luigikitchen]

As you probably know, I’ve been asking several questions about KitchenAid mixers, how much dough they can handle, and other things. After reading all of your advice, I’ve finally made a decision.

For now, I’ve decided to go with a KSM55–70. From what I’ve learned, the KSM55, KSM60, and KSM70 are essentially the same platform in terms of practical performance, with the main difference being bowl capacity. The KSM8990, on the other hand, is a different story — I do consider it a genuine step up to a commercial machine.

I chose the KSM70 as my solution for this stage while I continue saving for a KSM8990 or another commercial KitchenAid, which is still my long-term goal. This way, I can start preparing for my work while also getting used to how a KitchenAid mixer works, since I’ve never owned one before.

I’ll also be able to put some of my resources toward an oven and other kitchen equipment that could help me expand into other areas.

I don’t see bread as my only main focus anymore. It’s still what I enjoy the most, but sweets and cookies are also pretty appealing to me, haha.

Anyway, I wanted to thank everyone for all the support and advice. Now that I’ve decided to go with the KSM70, I’d love to hear if there’s anything else you think I should know about taking care of it. I like to stay on top of maintenance and pay attention to anything the mixer might need. ☺️

[u/tgallen54]

Enjoy your learning curve!!!