Thread Number: 81470  /  Tag: Recipes, Cooking Accessories
Vintage Mixmaster vs. Semi vintage KA
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Post# 1055097   12/22/2019 at 04:01 (271 days old) by MattL (Flushing, MI)        

Was making a loaf of sour dough rye in my large KA bowl and wanted to get started on my Christmas Cookies. After reading the Kelly thread in the ATTT forum and his feeling that nothing beat a Mixmaster at mixing I decided to drag one of my Sunbeam MMs from my collection.  I'm not sold.  The MM has a tendency to collect cookie dough in the beaters and it's a pain to scrape it out, plus it seemed to take longer to cream the butter and sugar.


The mixmaster is a model 12 from the mid 50's and the KA is 4.5qt circa early 90's.  What's your experience?


BTW, I also have a yellow MM, same vintage with the yellow bowls, are they safe to put in the DW?  Don't want to loose the color,

Post# 1055104 , Reply# 1   12/22/2019 at 06:44 (271 days old) by tolivac (greenville nc)        

KA,Kenwood-any planetary mixer-Dough.
If you bake and mix batters-good to have BOTH.

Post# 1055107 , Reply# 2   12/22/2019 at 06:59 (271 days old) by chachp (North Little Rock, AR)        
Mixmaster bowls

chachp's profile picture


I have yellow, pink and turquoise.  I've put them in the dishwasher and they seem to be OK.  I will mention that I don't use them that often.  If I were using them more often I might hand wash them but for occasional use it seems to be OK.


As far as which works better, I think it's a toss up but also depends on what you're making.  Obviously you won't knead pizza dough in one but for whipping egg white, cakes, frostings and stuff like that I love using a MM.  My use of MM is more nostalgic than anything else.  When I was a kid I used to help my Aunt Mary using her MM Model 10.  She used to let me scrape the bowl and then lick the beaters.  My Mom had a KitchenAid for a long as I can remember.  



Post# 1055132 , Reply# 3   12/22/2019 at 11:41 (270 days old) by petek (Ontari ari ari O )        

petek's profile picture
The MM's are useless for dough with those spiral hooks. I tried numerous times years ago and every time was a failure. I don't know why they even bothered. I never used it for cookie dough so can't say. The MM shines at batters and whipping potatos , plus you can remove it from the stand and whip potatos right in the cooking pot. I wouldn't put the bowls in the dishwasher. I think they're colored the same way as old Pyrex bows and it eventually can wear off.

I'm a Bosch Universal fan myself.. but you know there's a clone out their called the Nutrimill Artiste and it uses actual Bosch accessories etc.. They make some of the Bosch attachemnents. It's getting really good reviews and is on sale for around $129


Post# 1055139 , Reply# 4   12/22/2019 at 12:52 (270 days old) by MattL (Flushing, MI)        

Pete thanks, that might be something I could use.  My Rye bread is in demand and I do get a work out kneading it but a machine might be a good addition.  The dough is too stiff for the KA to handle easily, at leat the version I have.  I use about 1000g flour at about 50-60% hydration.  We all like a dense bread.


I used to make more cakes but it's been years since I've made anything other than cheese cake or bar cookies plus the occasional chiffon cake.  So I guess for me the MM get relegated to collection status, and pick up a second 4.5qt bowl...

Post# 1055146 , Reply# 5   12/22/2019 at 14:11 (270 days old) by fan-of-fans (Florida)        

I have a 70s MM and it does great at cake batter and I also use it for brownie batter. I wouldn't bother using it for breads, although it does have dough hooks. Mine has the first style wire whip type hooks. Later and current ones use the thick wire spiral hooks, not sure if the older style like mine work better or not.

If I was going to make breads, I'd get a K-A, but since I don't I haven't. I get the feeling a K-A would be more of a decoration than be used by me, but that's fine too sine I like the look of them. lol

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