Home » Review: Ankarsrum Assistent Original

Review: Ankarsrum Assistent Original

Out of the blue, a couple of months ago My power-baker friend Shannon sent me photos of a failed baking endeavor. Instead of sending a photo of a platter full of crumbly cookies, she texted three consecutive photos of the broken gears on her high-end stand mixer that was on the verge of breaking down.

“Do I take a risk and shell out $3K to purchase the Hobart N50?” she inquired in reference to a model that is professional which looks like it could power a small tractor through a field of sand, “which at that price is going to make your feet swoon and tell you that you’re gorgeous?”

I gave Shannon’s photos to a fellow power-baker friend, Tara, as something of an amusement, similar to “look at the bizarre things I get from people!” Instead, she made an idea.

Review: Ankarsrum Assistent Original
Review: Ankarsrum Assistent Original

“Tell her to get the Ankarsrum.”

“The What’s next?”

“The Ankarsrum. It’s originated from Sweden.”

As a reviewer of products It’s always a little bit of an exhilaration to declare, “I’ve never heard of something like that,” knowing it’s preapproved by someone who is aware of going on is in your kitchen.

I did a search and found this amazing Swedish treasure–the $700 Ankarsrum Assistant–which first came out in 1940, didn’t disappoint.

In the United States, where the most commonly used brand is KitchenAid and KitchenAid, we’re accustomed to stand mixers with motors and moving parts are located above the bowl, and whose main attachments, the dough hook, the paddle and whisk, all spin inside the bowl.

In the Ank that is what aficionados refer to it the main bowl spins with an electric motor located in the bottom that is the base of the. When I began to test it, I would tell my acquaintances about it, often with a video that I recorded that would usually get a response similar to “what does that mean?”

The motor at the Ank’s control is controlled by two dials. One controls the speed, while another is an off/on switch which allows it to run in a timer as long as 12 minutes. It’s an option that is handy for those who want to do multiple tasks however, you don’t want to overmix. The bowl of steel has a huge capacity of seven-quart size on the website of the company. It boasts that it can make five kilograms of dough (11 pounds!) at one time. In the back corner of the machine is a tower, which has an arm that can swing out over the bowl, and then connects to a dough roller for kneading.

Review: Ankarsrum Assistent Original
Review: Ankarsrum Assistent Original

In its traditional setup The dough roller is connected to the arm. A dough knife is inserted into the tower, keeping the sides of the wall clear.

When you turn it on, your dough will come together with the bowl spinning and the roller pushing it over the sidewall while the dough knife keeps the sidewall clear. You can also consider using a huge dough hook instead on top of the rolling pin, which is what I did to slowly (and efficiently) mix up a huge mixture of beefballs. There’s also a second bowl that is stationary and can be used for different baking techniques. The smaller plastic bowl designed in the shape of bundt pan comes with two balloon whisks to help with light work and larger whisks that are wired “cookie whisks” for doughs that are more chunky.

I went with classic breads to start testing, making sure to adjust recipes to add liquids first–something of an Ank requirement–immediately marveling at all the work done by friction. The bowl spins due to the motor however, the roller moves because of an elongated rubber ring on its top, which is tucked in its lip. The dough knife naturally placed against the wall inside the bowl. It gives you the feeling that there’s nothing to break.

When the dough is kneaded when it’s all kneaded, you can move the roller and arm toward to the centre of the bowl while it is running so that you can adjust the pressure of kneading on the dough. Sometimes, it’s permitting you to go through the process in directions that you stop and scrape your bowl’s sides.

In a similar, bready style, I made toast bread using an instruction in the cookbook that included the mixer. It produces four loaves which fill a half sheet pan. I used some wonderful Moroccan olives to create the loaf more rustic. Additionally, I tested two other focaccia recipes and one recipe that many people suggested I try Challah. Each of these it was evident that the Ank felt sturdy and confident in its own feet.

I showed my short video at Seattle Baker Evan Andres, co-owner of Columbia City Bakery and he tilted his head in an attempt to swallow it.

“What is this?” he said, shortly followed by “Can you get it back?”

Columbia City Bakery is a top-of-the-line Seattle bakery, with croissants that can easily stand their the same quality in Paris The kitchen is a stunning practicality to it. Speed racks are everywhere as well as there is a four-level Bongard deck oven that is the dimensions of the size of a Chevy Suburban. We put up the Ankarsrum close to its industrial counterpart which is which is an ABS-spiral mixer that has one motor to drive its spiral hook. another motor to rotate the base and a cage to prevent your feet from falling into the.

“Maybe when compared to KitchenAid it’s just one less thing to clean,” Andres said.

I later learned that he was onto some sort of thing. Although a PR rep from the company informed me that the operations of Ankarsrum are private and confidential, I found a photograph of its extremely straightforward belt drive on the site of an Nevada food product retailer. It’s also got an electric motor and a spindle underneath the bowl, as well as an attached belt between them.

In the bakery in the bakery, at the bakery “hydration” of doughs is evident almost immediately. Breads with low hydration, like sandwich bread contain less water content and high-hydration doughs such as rustic bread are more hydrated.

“Every mixer is able to find a perfect spot,” Andres said, using his hands to make small bird-like strokes to check the dough as the Ank was working. “There’s an enjoyable feeling knowing the hands will not be hit by a hook for dough.”

Moving to the sourdough dough, Andres moved the dough rolling arm and knife around as if he was using the levers on the backhoe, removing the sides and the bottom of his bowl.

“These adjustments aren’t available on the KitchenAid,” he noted and added that he appreciated the ability to set the timer and let the machine to work without having to worry about working too hard the dough. Initially, his perception of the sweet spot for the Ank was high-hydration dough. However, the sweet spot that is more prominent is bread.

“For homemade bread, I’d prefer this in lieu of KitchenAid,” he said.

It’s important to note that I should point out that) it’s impressive, and it’s impressive and) that he’s not averse to KitchenAids in any way. He has several of them in the bakery and made a point of praising the quality of his KitchenAid Commercial mixers.

When we were about to examine the plastic beater and whisks bowl co-owner of the bakery and chef Marlena Zatloukal, who was monitoring the conversation she made her own declaration.

“It’s designed to do this,” she said.” she declared, placing her hands on the bowl made of metal “but it’s a plastic one and the purpose is for getting it over the bump.”

If you view it this way, like you’re a baker who likes to bake cookies and cakes–the plastic bowl will work just fine. I took it back from the bakery, made buckwheat crepes as well as whipped egg whites into stiff meringue peaks using lemon and then whipped up the batter to make Dorie Greenspan’s enthralling misso-maple bread cake. (You must try this recipe with any mixer you own.) Then, I created the perfect amount of cookies with chocolate chips using Cook’s Illustrated’s renowned “The Best” Recipe book choosing the extra-thick coconut, and almond variant and the cookie mixer went through without a issue.

More Reading

Post navigation