BOSCH Universal Plus w/shredder/slicer accessory

Started by Essen1, September 29, 2017, 11:44:06 PM

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Essen1

She is here and boy, what a difference it is to my KA Pro 600.

I've used KAs exclusively, but this BOSCH mixer is a huge step up, not only in quality but also design. No cheap plastic gears, not made in China and assembled here, blah blah.

Just a high-quality machine. German-designed and built.

I'll test it out this WE, including the grater/shredder/slicer accessory.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

pizzarensen

Quote from: Essen1 on September 29, 2017, 11:44:06 PM
She is here and boy, what a difference it is to my KA Pro 600.

I've used KAs exclusively, but this BOSCH mixer is a huge step up, not only in quality but also design. No cheap plastic gears, not made in China and assembled here, blah blah.

Just a high-quality machine. German-designed and built.

I'll test it out this WE, including the grater/shredder/slicer accessory.
I fear it doesn't work properly with high idration  (80%)

Essen1

Quote from: pizzarensen on September 30, 2017, 03:54:49 AM
I fear it doesn't work properly with high idration  (80%)

Fear not. I don't do 80% hydrations.  ;)
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

norcoscia

Cant wait to see how you like it - I have always wanted to try one of those but it just never happened - seems like most who have had the chance to use one really liked it....
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

HansB

Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

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Essen1

Quote from: HBolte on September 30, 2017, 07:43:57 AM
Looking forward to seeing how you like it. did you get the dough hook extender? https://pleasanthillgrain.com/dough-hook-extender-for-bosch-universal

Hans,

Yes. It came with a bunch of things, including the dough hook extender. The overall quality of that machine is impressive.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

Essen1

Quote from: norcoscia on September 30, 2017, 07:43:05 AM
Cant wait to see how you like it - I have always wanted to try one of those but it just never happened - seems like most who have had the chance to use one really liked it....

I'm going to go over the documentation that came with it and also look at the video CD that was provided first. Don't want to mess things up by not knowing what I'm doing.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

quietdesperation

congrats mike! I have the bosch compact, picked it up for about $75 off of ebay, I love it but what you have there looks to be a big step up.
jeff

Essen1

Quote from: quietdesperation on September 30, 2017, 04:43:23 PM
congrats mike! I have the bosch compact, picked it up for about $75 off of ebay, I love it but what you have there looks to be a big step up.

QD,

I love my KA Pro 600 but it started to get hot and labored through large batches with a loud clicking noise and it had a hard time starting up as well when being turned off to scrap the bowl. It was time for a new one. I'll still keep it around, though.

But for the same price of a new KA, Bosch offered this one with a complete set of shredder, slicer and grater attachments (separate box). The cheese shredder has the large holes I only know from a Hobart Pelican attachment. Larger than I've seen on any box grater. It'll give you that typical pizzeria shred.  :)

Via UPS Ground from Utah. Free shipping.

https://boschmixers.com/product/bosch-mum6n10uc-universal-plus-stand-mixer-800-watt-6-5-quarts-with-blender-cookie-paddles-and-large-slicer-shredder/
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

TXCraig1

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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mitchjg

Quote from: Essen1 on September 30, 2017, 05:29:03 PM
QD,

I love my KA Pro 600 but it started to get hot and labored through large batches with a loud clicking noise and it had a hard time starting up as well when being turned off to scrap the bowl. It was time for a new one. I'll still keep it around, though.

But for the same price of a new KA, Bosch offered this one with a complete set of shredder, slicer and grater attachments (separate box). The cheese shredder has the large holes I only know from a Hobart Pelican attachment. Larger than I've seen on any box grater. It'll give you that typical pizzeria shred.  :)

Via UPS Ground from Utah. Free shipping.

https://boschmixers.com/product/bosch-mum6n10uc-universal-plus-stand-mixer-800-watt-6-5-quarts-with-blender-cookie-paddles-and-large-slicer-shredder/

My KA Pro 600 was showing the same symptoms and more.  Moaning and groaning under high loads and then, one day, it up and died.  I knew, from some research, it was stripped gears.  I did not want to deal with the greasy mess, etc. of fixing it myself ordering parts, etc.  So, we got in the car and went to a repair place in San Jose.  Bit of a PITA - the traffic sucked and so the total trip was probably 4 hours ( we did get to stop at Falafel Drive In - great place, always a line).  But, it was good as new (knock wood) for about $125.

I looked at this Bosch and obviously cheaped out.  I know that sometime my mixer's time will come. 

Really looking forward to learn how this works out for you.  Looks like a great machine.  Good luck!!!!!
Mitch

"We hate math," says 4 in 10 – a majority of Americans

Essen1

I'll try the shredder tonight since I still have two KA doughs in the fridge. Tomorrow I'll make a smaller batch (450gr) to see how that works.

I'll keep everybody posted.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

Essen1

Quote from: mitchjg on September 30, 2017, 06:58:35 PM
My KA Pro 600 was showing the same symptoms and more.  Moaning and groaning under high loads and then, one day, it up and died.  I knew, from some research, it was stripped gears.  I did not want to deal with the greasy mess, etc. of fixing it myself ordering parts, etc.  So, we got in the car and went to a repair place in San Jose.  Bit of a PITA - the traffic sucked and so the total trip was probably 4 hours ( we did get to stop at Falafel Drive In - great place, always a line).  But, it was good as new (knock wood) for about $125.

I looked at this Bosch and obviously cheaped out.  I know that sometime my mixer's time will come. 

Really looking forward to learn how this works out for you.  Looks like a great machine.  Good luck!!!!!

Mitch,

Most gears of the KAs are made from plastic these days (China). Not the quality they once were unless you have an older model.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

mitchjg

Quote from: Essen1 on September 30, 2017, 07:38:38 PM
Mitch,

Most gears of the KAs are made from plastic these days (China). Not the quality they once were unless you have an older model.

Sadly, yes.  I had a "slap forehead" moment when I got home and used it.  I had forgotten to ask them to fix the on/off/speed switch which sometimes will not work unless I coax it.  Maybe I will snap it off, go "oh crap", and buy the Bosch Universal.

Also, I am about to mix a batch of 12 bagels in there (about 3 pounds of 59% hydration dough).  Big test.

It's all on you - awaiting your report..... :-D
Mitch

"We hate math," says 4 in 10 – a majority of Americans

Essen1

Quote from: mitchjg on September 30, 2017, 07:52:26 PM
Sadly, yes.  I had a "slap forehead" moment when I got home and used it.  I had forgotten to ask them to fix the on/off/speed switch which sometimes will not work unless I coax it.  Maybe I will snap it off, go "oh crap", and buy the Bosch Universal.

Also, I am about to mix a batch of 12 bagels in there (about 3 pounds of 59% hydration dough).  Big test.

It's all on you - awaiting your report..... :-D

Just in case that switch mysteriously "snaps off"..,

https://boschmixers.com/product/bosch-mum6n10uc-universal-plus-stand-mixer-800-watt-6-5-quarts-with-blender-cookie-paddles-and-large-slicer-shredder/
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

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Essen1

Just shredded 16oz of mozzarella in about 30 secs. I also compared the thickness and size to my box grater, which produced a very decent sized shred. No comparison. Boschs' shred is thicker, larger and overall heftier.

I'm now anxious to see how the cheese performs in the oven.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

barryvabeach

I think what you may find surprising is how quickly it kneads.  I had the Universal, which predates the Universal Plus, and the Concept, which is the same design, and the both did a good job a kneading, so long as the dough size was appropriate -  though as mentioned, for high hydration you can run into some problems, so I sold off the Universal.  It was probably 30 years old when I got it, and was still going strong when I sold it, so I think you will be happy with the BUP, very well engineered and built.
Current Ovens  -  Qube 16, BS, Halo Versa 16
Mixers .  Famag IM-5S,  Bosch Compact, Electrolux ( ANK
Mills - Retsel, Lee .

Essen1

Quote from: barryvabeach on September 30, 2017, 09:31:30 PM
I think what you may find surprising is how quickly it kneads.  I had the Universal, which predates the Universal Plus, and the Concept, which is the same design, and the both did a good job a kneading, so long as the dough size was appropriate -  though as mentioned, for high hydration you can run into some problems, so I sold off the Universal.  It was probably 30 years old when I got it, and was still going strong when I sold it, so I think you will be happy with the BUP, very well engineered and built.

Thanks, Barry.

I don't intend to make doughs higher than 65-68% hydration, with 68% being a stretch anyway. For higher hydration bread doughs, for example, I do manual labor and fold & stretches.

I can tell this machine is well built and designed. It just has a different "feel" to it than the KA I have.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

Jersey Pie Boy

I have this one on my radar, but I'm thinking that my bread doughs are all high hydration, so what's the answer ttere? Barry, do  you use the Ankasarum ( did I say that right?) for high hydration dough..or is that also not  way to go?

Essen1

Quote from: Jersey Pie Boy on September 30, 2017, 10:25:52 PM
I have this one on my radar, but I'm thinking that my bread doughs are all high hydration, so what's the answer ttere? Barry, do  you use the Ankasarum ( did I say that right?) for high hydration dough..or is that also not  way to go?

Bill,

I follow Chad Robertson's workflow, whether it is for his Tartine bread or my own. Haven't made bread in a while, but now, with the holidays looming, it might be a good time to start up again.
Mike

"All styles of pizza are valid. I make the best I'm capable of; you should make the best you're capable of. I don't want to make somebody else's pizza." ~ Chris Bianco

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