Spiral Dough Hook for KitchenAid Artisan?

[pizzainthe6ix]

Does anyone know where I can buy one?

[pizzainthe6ix]

bumping to the top

[Bill/SFNM]

I haven't seen any for the Artisan. I have doubts about whether it can handle the additional force of spiral vs. c-hook. However, here is a thread you might find interesting - probably vaporware:

https://www.pizzamaking.com/forum/index.php?topic=51113.0

[Brent-r]

someone here gave me this link and I corresponded with them.  These are 'reverse' dough hooks,
that is they push the dough down..    In Europe it seems all work this way, unlike the stupid hook you get
with a Kitchen Aid.   Anyway I have one coming and will post how it performs in a week or so when it gets
its test.   They originally questioned what I meant by reverse spiral but that seems to be the only way
they make them even though they never use the word "reverse" on the web site.

https://www.superdoughhook.com/

They seem to have hooks for every brand and offer most in polished zinc or stainless.

Our machine is the Artisan so I am concerned about it taking the load but I have heard that replacement gears are
very cheap so it it takes a new set of gears once a year I won't complain. (much)

[Brent-r]

The Dutch made hook came in the mail and it is just as advertized.  Looks well made and fits the Artisan bowl
beautifully ( I think )   We have not made a dough with it yet but the clearance on the bottom is less than 1/4" and
about 1/4" on the sides.   It should do the job.  Hard to see the clearances in the pix but here goes

[foreplease]

Is that the JP 12A (Stainless)? Looks perfect.

[Brent-r]

It is the JP12.  Not sure why but I chose to get the stainless one.

[Essen1]

The Dutch made hook came in the mail and it is just as advertized.  Looks well made and fits the Artisan bowl
beautifully ( I think )   We have not made a dough with it yet but the clearance on the bottom is less than 1/4" and
about 1/4" on the sides.   It should do the job.  Hard to see the clearances in the pix but here goes

It'll blow out your motor in about six months.

KA mixers are not what they used to be. It's all China.

[Brent-r]

I am expecting that we'll have to be very careful how we load it and run it intermittently to avoid overheating.
The gears are cheap ... The motor is advertised on Ebay for $95.   The price of admission.

[Brent-r]

OK  so this morning we are doing 2 dough balls, 225g each.  the attached photos were taken while the KA was mixing.
I couldn't be more pleased with the dough hook.  Our blood pressure may go up every time in fear of stripping the gears
or whatever but it works like a charm.   You can see how it cleaned up all the flour on the bottom.  We put in the flour first, started the machine and then added water.  The mix to this stage was about 1-1/2 to 2 minutes.  This was a 60% water dough.   We'll go with higher hydration in the future to try to save the gears and get other benefits.
What else could you want?

[foreplease]

Very cool. Our KA mixer is going on 30 years old. I have used it hard and even traveled with it and have never had a problem. I understand some of the newer ones may not have been built as well.

[Brent-r]

I should have put in the link to the guys in Netherlands that make it

http://www.superdoughhook.com

from order to arrival here in Canada (near Toronto )  was about 10 days.
They were better than average communicating with me and confirming that
the hooks push the down down.
We did a dough for some bread a couple days ago and it worked perfectly.

[TXCraig1]

What I want to know is who at Hobart thought the stupid c-hook was a good idea for the KA mixer in the first place 

[Brent-r]

I agree.
It really boggles the mind to think that KA could make tens of thousands of dough hooks WRONG

the only excuse I can come up with is that they knew if they used a reverse spiral it would push the dough
down and jam a lump that would overload the plastic gears and/or motor.

[TXCraig1]

the only excuse I can come up with is that they knew if they used a reverse spiral it would push the dough
down and jam a lump that would overload the plastic gears and/or motor.

That's the thing, it wasn't cheap plastic gears when Hobart introduce it (and made it). It wasn't even the same mechanism, and they could have designed it however they want. In any case, the new mixers use cheap plastic gears too.

[HansB]

Wouldn't the KA spiral dough hook fit your mixer?

[Brent-r]

Wouldn't the KA spiral dough hook fit your mixer?

we got one from KA and it would not fit our Artisan model.

[HansB]

we got one from KA and it would not fit our Artisan model.

Silly that KA does not make one for all models. Mine works really well...

[TXCraig1]

Silly that KA does not make one for all models. Mine works really well...

As Mike commented above, spirals will, sooner or later, break the older models without a thrust bearing.

[foreplease]

As Mike commented above, spirals will, sooner or later, break the older models without a thrust bearing.

I think (and understood Mike to mean) the older models, such as the one that has never given me any trouble, are less likely to burn up motors and strip gears.


The lowest hydration dough I ever make is pasta dough. Typically I mix it on the counter with a fork, well, and eggs in the center and finish by hand. When I have read KA provided recipes they all warn the mixer needs a cooling down period if multiple batches are made. Occasionally I have mixed pasta dough in the KA and have not had any trouble of the type Jon has mentioned several times. I agree with him the food processor is a better tool for the job but, man, that can get away from you fast - and it is more difficult to clean up than the KA mixer. I’ve never cut myself cleaning the KA mixer