My beloved General Slicing (aka Kenwood) mixer, purchased in 1984 has finally bitten the dust. Yesterday it threw out sparks and popping noises and the smoke from the motor. I researched other threads about mixers but am finding only older threads from 2012, so I am asking, what do people recommend? The consensus seems to be the newer model Kitchenaides are not worth buying. I bake fairly regularly-breads, cakes, pastry (I'm a retired baker), so I want a workhorse. I don't think anything will last as long as my beloved little mixer. I appreciate any advice.
I got the universal plus when our Kitchen Aid was struggling with bread dough. If it is a workhorse you are looking for then the Bosch is up to the task. It can handle any dough and larger amounts of it as well. It has some quirks like most mixers probably do and the first few times I used it I wasn't that happy with it but I have learned to make it work for me. Some people say clean up is difficult but I haven't found that to be the case. It will not do wet doughs well to start but I have gotten around that by adding water at the end and getting fine results. It is weighs very little and is easy to store. The lid comes in handy for the autolyse part of the mix and adding and things in and incorporating extras while mixing is very easy. For the money it is a good product. I can recommend Pleasanthill Grain to help you with your choice.
How are the new (or even used!) Kenwoods?
The best answer for anyone is influenced by money of course - some of the choices that might be considered "best" are also quite expensive.
How about the Nutrimill Artiste?\
This mixer is a real powerhouse & I really like it!! It can knead up to 10lbs of dough, has a powerful 650-watt motor & it accepts most of the Bosch Universal's accessories! it has a 61/2-qt. work bowl, 6 speeds, soft start & pulse control.
Also, there's a high-dome see-through lid, which half of it opens for easy adding of ingredients.
You be happy that you did!!