Wilfa Probaker kneading performance (when making a 5KG dough.) скачать в хорошем качестве

Wilfa Probaker kneading performance (when making a 5KG dough.)

How is the Probaker performing? After 3 soon 4 years in use in my kitchen I can speak for myself: This is definetly the best "kitchen machine" I've ever owned. It's not a professional kneading machine / mixer, but it has some properties who is pretty close to one. It's somewhat expensive, but has a decent warranty... It's unfortunately made in China, but has a decent warranty... Wilfa is a Norwegian brand, and in my experience they are solid regarding warranty. This is my third machine. The first one started to make loud clicking noises after about 1 year use. Second one was DOA, it worked for about 10 minutes (I suspect the local shop gave me a second hand machine). This, No3, works really fine. There is some noises from gears/belts/whatever inside, but it doesn't increase for more than 3 years with quite frequent use at about max load, so I'm kindof confident this one will last for many years. Compared to other brands I've had in my time (I've used machines like this, at home for home use, since the 70's) this is definetly the one who performs best. It kneads superb, it keeps temperature low, I get good result with decent strong dough, and it's easy to clean and store. And yes, the accesories for making cream and cakes are also working very well. UPDATE: Since I made this video, I made a complaint to Wilfa about the paint flaking hook. They sent me a new, in stainless steel. I think I will make a separate video about that, because that hook makes a good machine turn into a great machine! In this video I've made a 5KG dough: 1.500 g water, 1.500 g flour, and 0,4 g yeast. Mix, and let stay covered in room temp for about 18 hours-ish 1.380 g flour (I mix oat, wheat and add some seed and eventually nuts) 400 g milk / sour milk (fermented milk, kefir) 150 g fats (I used 100g butter and 2 eggs) 40 g salt 5,4 g yeast Feel free to add whatever of goodies like walnut, seeds, just remember to adjust with some liquid. This will be about 67% hydration. 250°C preheating, lower to 190°C and a small bowl with hot water into the bottom of the oven. Let the bread bake for half an hour, then put in the thermometer, and let them bake until 95-97°C. Typical bread for our family. It's simple , tasty, and works perfect as ready-sliced and frozen: We just defrost what we will eat, and it taste great after a few minutes in a toaster. Please feel free to comment and ask. As usual: No one paid me or told me to make this video. It's just for fun.