launderess
Well-known member
Thoughts as to which is better.
Talk amoung yourselves.
Talk amoung yourselves.
Planetary vs Dual Beater Mixers
- Thread starter launderess
- Start date
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
brisnat81
Well-known member
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
launderess
Well-known member
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.
launderess
Well-known member
Another
Couldn't decide
Couldn't decide
launderess
Well-known member
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
brisnat81
Well-known member
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.
turquoisedude
Well-known member
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.
sudsmaster
Well-known member
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.
sudsmaster
Well-known member
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.
sudsmaster
Well-known member
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.
Anthony --
Is that modern cord on the C-10 keeping you awake at night?
I don't bake a lot, but my mom sure did. Once she got a Hobart/KA K45SS she never looked back, even though the mixer it replaced was a smokin' (but not literally -- that was the '49 Sunbeam) 1950 Westinghouse with infinite speed settings.
I never had a stand mixer of any kind in my kitchen until I met Dave. He bought a KA KSM90 Ultra Power in the late 80's and ever since, planetary is the only type of stand mixer we've used.
I keep a few vintage dual beater hand mixers around for smaller jobs, and I particularly like using my compact yet weighty 3-speed Oster "Knee Action" model shown here.
Is that modern cord on the C-10 keeping you awake at night?
I don't bake a lot, but my mom sure did. Once she got a Hobart/KA K45SS she never looked back, even though the mixer it replaced was a smokin' (but not literally -- that was the '49 Sunbeam) 1950 Westinghouse with infinite speed settings.
I never had a stand mixer of any kind in my kitchen until I met Dave. He bought a KA KSM90 Ultra Power in the late 80's and ever since, planetary is the only type of stand mixer we've used.
I keep a few vintage dual beater hand mixers around for smaller jobs, and I particularly like using my compact yet weighty 3-speed Oster "Knee Action" model shown here.
waterwitch
Well-known member
ronhic
Well-known member
Having both vintage and retro mixmasters with and without (model 9) bowl fit beaters and a kenwood chef electronic, and having used mixmasters and chefs since I was 10 (33 years), I prefer a mixmaster with bowl fit beaters for anything other than doughs.
Kelly did a creaming exercise with kitchen aid v's mixmaster not that long ago and the mixmaster beat it blades down!
On the issue of pavs and meringues, nothing beats egg whites up like a mixmaster...and cakes have a much finer texture.
Kelly did a creaming exercise with kitchen aid v's mixmaster not that long ago and the mixmaster beat it blades down!
On the issue of pavs and meringues, nothing beats egg whites up like a mixmaster...and cakes have a much finer texture.
norgeway
Well-known member
I use...
MANY different mixers, im using a model 11 Sunbeam now, but if I had to choose just one....hands down, my 1956 Kenmore,no comparison!!
MANY different mixers, im using a model 11 Sunbeam now, but if I had to choose just one....hands down, my 1956 Kenmore,no comparison!!
Anything to do with 1956 was simply the best
Myself I use either a KA or Rival handmixer for the small stuff like cake and pancake batter. I use the big Sunbeam as a handmixer for mashing potatoes right in the pot and I use my Bosch Universal for heavy stuff like bread and cookie dough, loves my Bosch, wouldn't trade it for anything except another one.
Myself I use either a KA or Rival handmixer for the small stuff like cake and pancake batter. I use the big Sunbeam as a handmixer for mashing potatoes right in the pot and I use my Bosch Universal for heavy stuff like bread and cookie dough, loves my Bosch, wouldn't trade it for anything except another one.
mixguy
Well-known member
Mixer Preferences
I desired to collect mixer just to see which mixer I would like the best. I learned that is not one model that is the best to had all recipes well. I prefer cakes made by the creaming method rather than the one-bowl, two-stage or paste mixing methods. One revision of the Betty Crocker Cookbook had all "shortened" cake recipes written in both formats. A Mixmaster model 7 or 9 and the Betty Crocker mixer with built in timer, were pictured in the book.
If you read the advertising or their instruction booklet of a model made during the 1950s you would think you had the finest mixer made! regardless of manufactuer!
I have worked with and own Sunbeam models 9, 12, EM, V-14, MM, 901-10D, 901-9C
GE models M 6, M 8, M 25 and a Powermaster model
Hamilton Beach models G, H, K, & 25 all with the guarded beater assembly.
Hamilton Beach Custom 200 having the built in power drive (14 speed)
Westinghouse Foodcrafter
KitchenAid models K-45SS, KSM5, and a metallic chrome Artisian model.
I like using the beater blade over KA new Flex-beater. The beater blade's slight spiral shape speeds up mixing with less motor effort compared to KA's own beater. The GE and Westinghouse models do not allow the beater positioned close to the inside edge of their bowls, requiring assistance and rubber spatula scraping.
I desired to collect mixer just to see which mixer I would like the best. I learned that is not one model that is the best to had all recipes well. I prefer cakes made by the creaming method rather than the one-bowl, two-stage or paste mixing methods. One revision of the Betty Crocker Cookbook had all "shortened" cake recipes written in both formats. A Mixmaster model 7 or 9 and the Betty Crocker mixer with built in timer, were pictured in the book.
If you read the advertising or their instruction booklet of a model made during the 1950s you would think you had the finest mixer made! regardless of manufactuer!
I have worked with and own Sunbeam models 9, 12, EM, V-14, MM, 901-10D, 901-9C
GE models M 6, M 8, M 25 and a Powermaster model
Hamilton Beach models G, H, K, & 25 all with the guarded beater assembly.
Hamilton Beach Custom 200 having the built in power drive (14 speed)
Westinghouse Foodcrafter
KitchenAid models K-45SS, KSM5, and a metallic chrome Artisian model.
I like using the beater blade over KA new Flex-beater. The beater blade's slight spiral shape speeds up mixing with less motor effort compared to KA's own beater. The GE and Westinghouse models do not allow the beater positioned close to the inside edge of their bowls, requiring assistance and rubber spatula scraping.
mixguy
Well-known member
Sears-Kenmore
The Kenmore mixer pictured by norgeway was rated best by CU back in 1956.
The Kenmore mixer pictured by norgeway was rated best by CU back in 1956.
Mashed potatoes
Like the Sunbeam MM for this job---makes the smoothest-creamiest ones yet!The KA or Kenwood ones are lumpy.The twin whisk mixers do the best job for mashing.when I used the planetary machines for mashing--started out with the paddle type blade.then used the whisk after adding the milk or cream-used it very breifly at high speed-too long and the potatoes get gluey.
Like the Sunbeam MM for this job---makes the smoothest-creamiest ones yet!The KA or Kenwood ones are lumpy.The twin whisk mixers do the best job for mashing.when I used the planetary machines for mashing--started out with the paddle type blade.then used the whisk after adding the milk or cream-used it very breifly at high speed-too long and the potatoes get gluey.
Guess we need to look for 1956 KN mixers!!Never used one-always were exposed to Sunbeam MM-then KA.My Mom,Stepmom,and Grandmother had MM.What sort of attachments did the KN 1956 mixer have-the extra parts were always fun!
launderess
Well-known member
@sudsmaster
Later though research found out the Sunbeam shown in snaps one posted above (sold on fleaPay) was one of the last "MM" (IIRC) models Sunbeam sold of the Mixmasters, commonly and often referred to by collectors as "PlasticMasters"
Though still incorporating the bowl hugging beater design in many models, these last of the series were mainly all plastic or metal upper housing with plastic underneath for mixer, all plastic base. Some models did not have the bowl shifter lever either. Port for attachments was removed and the area became the spot for beater ejector button.
Sunbeam featured an "American Classic" series of mixers all these lines that came out in the 1980's or 1970's (cannot remember). This entire style is referred to as the "Brady Bunch" since Alice had such a Sunbeam in the kitchen. Would love to say "Mrs. Brady's kitchen" but don't think she spent much time cooking....
All and all plastic aside these later mixers aren't all that bad according to some. Certianly are better than the China built stuff that came later (Sunbeam switched production from the USA to Mexico, then later to China). Underneath the housing these mixers are pretty much the same as the "V" and Mixmaster series that preceeded them, and IIRC the 12 series as well. What is different in some respects (again this is from reading comments, cannot be sure) is that certain tweaks were made to give these units more power for the watts. Oh another good thing is that the plastic housed units are lighter. This makes them easier to use when detached from the base as portables.
Sunbeam is one company that has been raped and pillaged by corporate raiders for the past 40 years or so. This accounts for the often cheapening of the brand and attempts to simply trade on the fame rather than produce a quality product.
Sunbeam in it's early years never pulled a "Dormeyer" that is having several flavors of mixer on the shelf at the same time. But later as the company changed hands like a cheap tart at a prison rodeo that changed.
In general methinks other stand mixer makers suffered from Sunbeam being the "Bendix" of mixers. That is having patented the bowl hugging beater system others had to find other ways. Hobart went one way when introducing the Kitchenaid mixers to housewives, HB, Dormeyer, and the rest did so as well.
Really is some what of a shame Sunbeam didn't decide to keep the "Power Master" series. Bet if they had worked out the bugs those units would have been the rival to KA mixers as intended.
Later though research found out the Sunbeam shown in snaps one posted above (sold on fleaPay) was one of the last "MM" (IIRC) models Sunbeam sold of the Mixmasters, commonly and often referred to by collectors as "PlasticMasters"
Though still incorporating the bowl hugging beater design in many models, these last of the series were mainly all plastic or metal upper housing with plastic underneath for mixer, all plastic base. Some models did not have the bowl shifter lever either. Port for attachments was removed and the area became the spot for beater ejector button.
Sunbeam featured an "American Classic" series of mixers all these lines that came out in the 1980's or 1970's (cannot remember). This entire style is referred to as the "Brady Bunch" since Alice had such a Sunbeam in the kitchen. Would love to say "Mrs. Brady's kitchen" but don't think she spent much time cooking....
All and all plastic aside these later mixers aren't all that bad according to some. Certianly are better than the China built stuff that came later (Sunbeam switched production from the USA to Mexico, then later to China). Underneath the housing these mixers are pretty much the same as the "V" and Mixmaster series that preceeded them, and IIRC the 12 series as well. What is different in some respects (again this is from reading comments, cannot be sure) is that certain tweaks were made to give these units more power for the watts. Oh another good thing is that the plastic housed units are lighter. This makes them easier to use when detached from the base as portables.
Sunbeam is one company that has been raped and pillaged by corporate raiders for the past 40 years or so. This accounts for the often cheapening of the brand and attempts to simply trade on the fame rather than produce a quality product.
Sunbeam in it's early years never pulled a "Dormeyer" that is having several flavors of mixer on the shelf at the same time. But later as the company changed hands like a cheap tart at a prison rodeo that changed.
In general methinks other stand mixer makers suffered from Sunbeam being the "Bendix" of mixers. That is having patented the bowl hugging beater system others had to find other ways. Hobart went one way when introducing the Kitchenaid mixers to housewives, HB, Dormeyer, and the rest did so as well.
Really is some what of a shame Sunbeam didn't decide to keep the "Power Master" series. Bet if they had worked out the bugs those units would have been the rival to KA mixers as intended.
launderess
Well-known member
Creaming vs One Bowl
Ever since one was allowed to bake in Mother Dear's kitchen used the creaming method for cakes where required. Then several years ago picked up/came upon Rose Levy's "Cake Bible" and thought, sweet mystery of life at last I've found you.
Or so one thought.
While Ms. Levy does have unique approach to making "shortened" or butter cakes, did not know it was simply a variation upon the old "one bowl" method that had been around for ages. It really only dawned upon me when reading through my vintage (circa 1970's) Better Homes and Gardens cookbook last week. Further confirmation came later that day when hitting my again vintage "Joy of Cooking" .
Am going to try baking a pound cake soon using my old creaming method to see what one has been missing. IIRC the one bowl methods gives up some volume for the sake of producing a more tender "melt in your mouth" cake.
Ever since one was allowed to bake in Mother Dear's kitchen used the creaming method for cakes where required. Then several years ago picked up/came upon Rose Levy's "Cake Bible" and thought, sweet mystery of life at last I've found you.
Or so one thought.
While Ms. Levy does have unique approach to making "shortened" or butter cakes, did not know it was simply a variation upon the old "one bowl" method that had been around for ages. It really only dawned upon me when reading through my vintage (circa 1970's) Better Homes and Gardens cookbook last week. Further confirmation came later that day when hitting my again vintage "Joy of Cooking" .
Am going to try baking a pound cake soon using my old creaming method to see what one has been missing. IIRC the one bowl methods gives up some volume for the sake of producing a more tender "melt in your mouth" cake.
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