First pizza dough with my new Ankarsrum 6230

70% hydration dough to test the new mixer.

[janhanchenmichelsen]

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.

[garrymck]

Thanks for the vid. There's definitely a learning curve with this machine. Successfull results or not, all these videos are really helpfull.

[lostmagicofdisney]

I LOVE my ankarsrum! You've given me the idea to try kneading without the scraper attachment. I'm excited to try that. :-).

[sweetsxvenus]

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.

[zebedee]

You've over worked the gluten, that's why when you turned it down it started tearing.

[InekeB]

I'm a great Ankarsrum fan, i have mine since 2015 and still in love. I make all my bread also sourdough whit it.

[DANVIIL]

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.

[pinaycuisineinsweden]

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

[TheDRMASLOW]

The best machine currently for the home user.

[PastaMakerCordy-qyuz]

I love my Ankarsrum. I’ve made bread, cookies, cakes, whipping cream, butter

[jiafrate]

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.

[GiuseppeBottacin]

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 YouTube, from people who show what they are good at, not their first experiment...

[pjfuscoonthenews]

Use the dough hook instead of the roller for highly hydrated dough.

[av]

Thanks for the video! For how long did you knead the dough at 4:55?

[peterfusco]

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.

[tonykomer]

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.

[IMACTED]

Better with the scraper for me, I get a slapping motion against it and the dough doesn’t spread out

[luculliana]

La macchina come funziona dopo alcuni anni? Per l'impasto da pizza é meglio comprare un'impastatrice professionale?

[jmrocks]

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?

[groggyl]

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.