Thoughts as to which is better.
Talk amoung yourselves.
Talk amoung yourselves.
Planetary vs Dual Beater Mixers
- Thread starter launderess
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norgeway
Well-known member
Well!!!
They each have their place,for instance, I think a dual beater machine makes a finer textured layer cake, but for cookie or bread dough a planetary machine is FAR superior, I have a chocolate cake recipe that calls for boiling water added to the batter at the end, you CAN NOT! make this in a Kitchen Aid without splashing it all over the kitchen ,no matter how slow you run it, A Sunbeam is much better for this.
They each have their place,for instance, I think a dual beater machine makes a finer textured layer cake, but for cookie or bread dough a planetary machine is FAR superior, I have a chocolate cake recipe that calls for boiling water added to the batter at the end, you CAN NOT! make this in a Kitchen Aid without splashing it all over the kitchen ,no matter how slow you run it, A Sunbeam is much better for this.
dynaflow
Well-known member
Hans shuld know
he bakes so often and with great success
he bakes so often and with great success
I've given up on my Sunbeam 7 and 12's. With a really thick Meringue like a Pavlova you have to turn the bowl by hand, with Eggwhites causing it so much hassle its just all too hard. I dont make enough Runny batters to get use from them. It is easier to get a really fluffy Cream when creaming butter and sugar, but then it struggles once you end up with a sticky heavy dough.
With the Kenwoods made after the early 80's the electronic speed control gives a low enough speed to add liquid to a batter without too much mess. My new Kenwood Cooking Chef has a specific fold mode for really low speed usage.
Planetary all the way here
With the Kenwoods made after the early 80's the electronic speed control gives a low enough speed to add liquid to a batter without too much mess. My new Kenwood Cooking Chef has a specific fold mode for really low speed usage.
Planetary all the way here
I'm with Hans. They each have their advantages, for cakes & batter recipes the Sunbeam (two-beater) is my choice. For heavy cookie dough, etc. the KitchenAid is superior. Now, for attachments, the KA is hands-down the winner. Easy on & off and strength for shredding-grating hard cheeses, etc.
Two for One
In any process that includes aeration I find the Sunbeam with Bowl-Fit beaters does a superior job. I can replicate the result by breaking down the butter and sugar with a paddle on the Kitchenaid, then switch to a whisk until the mixture resembles mayonaise and then I switch back to the paddle to add the dry ingredients. I use a Sunbeam for nearly everything using the dough hooks for bread. Not all 2 beater mixers are created equal and many of them leave too wide a gap at the bowl's edge requiring more manual assistance. I have a Kitchenaid that sees precious little use and opt to use the Braun that Pete sent to me for larger batches of yeast dough. At least 70% of my baking is cakes and frostings and I can truly tell a difference in texture and volume of the finished batters between two beaters and planetary action. Hamilton Beach with the coupled beater assembly are very good at whipping but struggle with heavier batters that get mired against the beater guard. I have a 6 quart Kitchenaid Pro 620 which does the best job of even mixing without any assist of any planetary mixer I have ever used.
In any process that includes aeration I find the Sunbeam with Bowl-Fit beaters does a superior job. I can replicate the result by breaking down the butter and sugar with a paddle on the Kitchenaid, then switch to a whisk until the mixture resembles mayonaise and then I switch back to the paddle to add the dry ingredients. I use a Sunbeam for nearly everything using the dough hooks for bread. Not all 2 beater mixers are created equal and many of them leave too wide a gap at the bowl's edge requiring more manual assistance. I have a Kitchenaid that sees precious little use and opt to use the Braun that Pete sent to me for larger batches of yeast dough. At least 70% of my baking is cakes and frostings and I can truly tell a difference in texture and volume of the finished batters between two beaters and planetary action. Hamilton Beach with the coupled beater assembly are very good at whipping but struggle with heavier batters that get mired against the beater guard. I have a 6 quart Kitchenaid Pro 620 which does the best job of even mixing without any assist of any planetary mixer I have ever used.
xraytech
Well-known member
I've tried both vintage and new KitchenAids and have never been satisfied with them, for me it is the Sunbeam MixMaster with bowl fit beaters I find I much prefer is mixing abilities and it seems to handle cookie dough well, I have used the dough hooks in the past when making nut rolls but I like doing bread dough by hand
Well Since One Asked
Find using my Kenwood (or any other planetary mixer) that the paddle beaters are good for creaming, but so so for adding air to the batter. Hence one's query. Cakes come out "ok" with the K but feel they could benefit from more oooophf.
Older KA mixers came with a rather substantial wisk beater that could cream and mix quite well, but the one with my Kenwood is more a wire wisk than beater, it simply won't do for inital creaming of butter. Mixfinder's idea of switching between the two is a good one, will have to give it a whirl.
Have toyed with the idea of nabbing a vintage mixer (KA, HB, or Sunbeam) but trying to find a single good opinion of any is a hard job. Have spent hours reading posts over on WACM and one's eyes glossed over after awhile.
There was a nice "vintage" NIB Sunbeam on eBay that just ended. Had one's trigger finger on the ready to snipe, but at the last minute pulled away. Just couldn't make up one's mind and trying to figure out the maddeningly changing model numbers threw me.
Find using my Kenwood (or any other planetary mixer) that the paddle beaters are good for creaming, but so so for adding air to the batter. Hence one's query. Cakes come out "ok" with the K but feel they could benefit from more oooophf.
Older KA mixers came with a rather substantial wisk beater that could cream and mix quite well, but the one with my Kenwood is more a wire wisk than beater, it simply won't do for inital creaming of butter. Mixfinder's idea of switching between the two is a good one, will have to give it a whirl.
Have toyed with the idea of nabbing a vintage mixer (KA, HB, or Sunbeam) but trying to find a single good opinion of any is a hard job. Have spent hours reading posts over on WACM and one's eyes glossed over after awhile.
There was a nice "vintage" NIB Sunbeam on eBay that just ended. Had one's trigger finger on the ready to snipe, but at the last minute pulled away. Just couldn't make up one's mind and trying to figure out the maddeningly changing model numbers threw me.
Another
Couldn't decide
Couldn't decide
So Let It Go
Sold for $60 USD
Sold for $60 USD
Being a foodservice professional
I definitely prefer planetary(Hobart) mixing action. Most of the bakery and kitchen recipes we use in the industries are written for the Hobart mixer speeds. I use KA machines at home. I find the planetary action much more effetive. As far as cake and other thinner batters I have found the Hobart action mixes them perfectly as well.
Nick WK78
I definitely prefer planetary(Hobart) mixing action. Most of the bakery and kitchen recipes we use in the industries are written for the Hobart mixer speeds. I use KA machines at home. I find the planetary action much more effetive. As far as cake and other thinner batters I have found the Hobart action mixes them perfectly as well.
Nick WK78
Laundress, I concur on the weight of the Kenwood Whisk. I'm now using a Major rather than the standard Chef and the Whisk is a much more solid affair with lots of very heavy wire.
In the Standard Chef Meringue was always Glossy but too soft to be called Marshmellow, it was never more than Stiff creamy Peaks. With the Major, it is very easy to over beat and end up with Marshmellow straight out of the bowl with just Eggwhites and Sugar. I would've thought that the firmer mixture would be better, but the cooked result isnt quite as good.
In the Standard Chef Meringue was always Glossy but too soft to be called Marshmellow, it was never more than Stiff creamy Peaks. With the Major, it is very easy to over beat and end up with Marshmellow straight out of the bowl with just Eggwhites and Sugar. I would've thought that the firmer mixture would be better, but the cooked result isnt quite as good.
You know, I have never used or owned one of the planetary-style mixers...
I do swear by certain machines for particular recipes, though. My favourite cheesecake recipe is one I like to make with a GE Triple-Whip, Lady Baltimore cake is made with a Dormeyer 3000, and I swear that the Sunbeam Model 9 makes a better Angel Food cake than a model 10, 11 or 12.
I do swear by certain machines for particular recipes, though. My favourite cheesecake recipe is one I like to make with a GE Triple-Whip, Lady Baltimore cake is made with a Dormeyer 3000, and I swear that the Sunbeam Model 9 makes a better Angel Food cake than a model 10, 11 or 12.
Nice Sunbeam but it does seem to look to the uneducated eye (mine) that is is a later model. Certainly not from the 40's or earlier.
waterwitch
Well-known member
Planetary for me
I usually use my Kitchenaid model "G" for almost everything I bake. If I need something stronger, I use my Hobart c-10 I got from Santa for Christmas.
I usually use my Kitchenaid model "G" for almost everything I bake. If I need something stronger, I use my Hobart c-10 I got from Santa for Christmas.
waterwitch
Well-known member
It's a work horse alright.
Dual beater mixers tend to leave stagnant batter at their periphery, recycling the same stuff over and over between the beaters but leaving an ample amount outside. Offset beaters and a rotating bowl helps a bit, but there still seems to be an uneven distribution of mixing action.
The planetary action is more thorough - whether it's for cake batter, cookies, bread, or whipping egg whites.
Just my non-expert opinion, mind you.
What the dual beater mixers have going for them is that they are generally less powerful, lighter weight, and hence easier to store and retrieve and operate than a big planetary model.
And either technology beats mixing things with a spoon by hand.
The planetary action is more thorough - whether it's for cake batter, cookies, bread, or whipping egg whites.
Just my non-expert opinion, mind you.
What the dual beater mixers have going for them is that they are generally less powerful, lighter weight, and hence easier to store and retrieve and operate than a big planetary model.
And either technology beats mixing things with a spoon by hand.
Dual beater mixers tend to leave stagnant batter at their periphery, recycling the same stuff over and over between the beaters but leaving an ample amount outside. Offset beaters and a rotating bowl helps a bit, but there still seems to be an uneven distribution of mixing action.
The planetary action is more thorough - whether it's for cake batter, cookies, bread, or whipping egg whites.
Just my non-expert opinion, mind you.
What the dual beater mixers have going for them is that they are generally less powerful, lighter weight, and hence easier to store and retrieve and operate than a big planetary model.
And either technology beats mixing things with a spoon by hand.
The planetary action is more thorough - whether it's for cake batter, cookies, bread, or whipping egg whites.
Just my non-expert opinion, mind you.
What the dual beater mixers have going for them is that they are generally less powerful, lighter weight, and hence easier to store and retrieve and operate than a big planetary model.
And either technology beats mixing things with a spoon by hand.
I like both types.Use the Sunbeams and HB for batters,Kenwood planetary for cookie doughs.
