Recensione Impastatrice Kenwood XL Titanium KVL8300 KVL8320S – Test e Primo Impasto Pizza Napoletana


Hi guys and welcome back to my
channel! In this video I’ll show you my new stand mixer: a Kenwood XL Titanium! But
before starting, Remember to subscribe my channel
to tap the bell not to miss my next videso, thumbs up
and leave a comment When my 9 years old Kenwood Prospero
got broken while it was kneading by making my kitchen smelling
like some burned plastic My desperation become
unamanageable, as I had to finish my dough and start to
think how to replace my beloved Kenwood as soon as possible
I definitely needed a stand mixer good enough to manage my pizza dough
and my wife’s cakes. After few days spent on Amazon to look for the best mixer
between a KitchenAid and a Kenwood
the last one won the battle for its specifications: 6.7 litres bowl
1700 watts powered electronic controlled speed
back-lighted panel and Thermoresistent glass made mixer cup
Bargain or disappointment? Once I opened the 18 kilos box I soon found a small
bag with some manuals and a couple of tools: a small wrench
and a silicon spatula The manual recommended to sign-in
to Kenwood website, in order to be entitled to get access to some exclusive tutorials
and to claim a recipes book. Then I found something else
something that suprised me: the K beater and the kneading hook
Differently from the old Prospero, those hooks are stainless steel made
very heavy and big! In that moment, I realised the difference
between a regular mixer and one with a 6,7 litres bowl! Then I found
a rotating spatula, a rubber-made Whisk and the super-heavy glass-made mixer cup
While I was unpacking the mixer I was wondering where the regular whisk was
and I found it already plugged and ready to be used.
So, the mixer weight is about 10 kilos and compared to the old one
I had soon the feeling that was a way more solid product, something
on another level The old mixer was plastic-made
this one, instead is pure metal which guarantees more stability while
using it. From an aesthetic point of view, I’d say
it is very similar to the majority of the Kenwood mixers but differently from them
it comes with a button which turns on/off the light on
the bowl. The plugs for the optional accessories, are in the usual
positions, but unfortunately they aren’t same as Prospero, then I couldn’t use the
old accessories with the new XL Titanium mixer.
The speed knob shows different levels of speed. “Slow Start”
and range between 1 and 6 and finally “Max”. There also is a “Rapid
Speed” mode which you can use by rotating the knob anticlockwise.
The manual recommends to use the minimum and “1” speed in case of pizza dough making
and not to exceed, as the other speeds should be used for other categories of dough (something
lighter) for sure not pizzas! The lever
on the back of the mixer allows you to open the top area of the mixer in
order to remove hooks and bowl very easily. Back to the whisk
I got the same impression of the K-beater and the hook: solid, heavy and huge
The bowl as well gave me the same impression, and in general the full
mixer looks like a top class product but obviously
not comparable to the professional ones but anyway helpful at home
but even in the context of a small cake business
as it works very well for cakes, cookies and cupcakes
— I bet you are curious to see
how the mixer works… but before that I’d like to ask you to support me: thumbs up
if you like this video, otherwise… [distorted bell] leave a comment to let me know
what you think about this video and obviously about the stand mixer
Subscribe my channel and tap the bell not to miss my next
videos and finally, remember that I’m on Instagram as @gigiopizza and on
Facebook as Impasto in fuga (“Runaway dough”) So, I decided to test
my mixer with one of my “famous” dough: 65% hydration
20 hours fermentation 1076g of flour, 700g of
water, 35g of salt, 48g of sourdough and 10g of soia
oil. I initially used the the k-beater which I replaced later with
the regular hook. I got really impressed by the mechanism
to plug and fix the hooks – a system which improves the stability
the manual advices to start by adding water and then adding
some flour which actually is my technique as per my recipes. Conscious of the
mixer power, I added cold tap water, 19-20°C temperature
to prevent the dough to heat during the kneading process
then I… tried to add some sourdough starter which I sticked everywhere
and finally I turned the mixer on, minimum speed. Remember you need to click the
on/off button first, otherwise the mixer won’t start working. Please note the
light which is brightening the bowl it looks like a visual special effect!
Then, after few seconds, the sourdoug was already melted and so
hI started adding some flour. In order to show you every detail
of the mixer, I removed the bowl cover which comes with a “door”
to be used to add the ingredients. I added half bowl of flour
in a “rainy way” and at this point I got suprised for the second time. In few seconds
the flour was fully melted and creamy, ready for the salt
in my previous video-recipes, I showed to let the mixer going for 6 minutes
to give the time to well melt the flour! Then I addes the salt
and in one minute I added the rest of the flour. When the dough looked
consistent enough, I finally add some oil. At that point, I had to swap the hooks
and I found that a bit difficult, as the dough was too heavy and didn’t allow
to open the mixer to safely remove the hook. But thanks to a spatula I removed the dough from the k-beater
so I replaced it with the kneading hook and I continued to knead. I was a bit nervous
about the final result as I wanted to understand if it was necessary
to continue by handp for a long time as I used to to with Prospero
After 5 minutes, the dough looked like this and honestly, it didn’t
look encouraging… So I kept going for extra 5 minutes and
once the dough started twisting around the hook, I realised it was done and ready to be
turned into a ball My question was: should I hardly knead by hand
like in the past? Let’s see how it went The dough in the bowl wasn’t
smooth enough. I moved it on the table and after only
1 minute of kneading by hand, the dough looked consistent
but not smooth as I like. [Music]
I let it rest covered with a humid shred for about 15 minutes
and not the usual 20 minutes and this is the result… I cut it to see how the inside looked like and
effectively there were a lot of holes which always is a good sign that happens
after a vigorous hand-kneading which didn’t happen this time!
The mixer did it! I closed the dough and let it rest for extra
5 minutes – 20 minutes in total then I made 7 dough
balls, 260g each. [Music]
After 20 hours fermentation, the balls were ready to become pizzas
I know you are curious to see the results: these are few pizzas cooked in my Ardore oven
the balls were sufficiently elastic and I could stretch them with no effort. No issues, no breaks and
the crust looked very big and full of holes even thought I decided to stretch it like
Pizzeria Michele – pizzas bigger than their plate “carriage wheel” style
Finally, I’d say I’m very happy about my new mixer
even thought I’d wait to make more dough in the next weeks, possibly smaller batches
In the meantime I can confirm that the stand mixer worked very
well even to make cakes and cupcakes. Speaking of which, let
me know if you’d be interested to see the mixer working for desserts
or even recipes of cakes by leaving a comment.
Anyway, as I the old mixer was totally different, I will have to review the
dough kneading timing, according to the new power and range of speed.
My opinion is pretty positive it’s clear that the Kenwood XL is a
high-end product… Aesthetically speaking I preferred KitchenAid but
I got more accessories and better performance by paying same as for a KitchenAid
As instance more accessories and the 6,7 litres bowl made the difference
Am I happy about it? Yes I’m. Do I suggest to buy? Yes I do but only if you want to make cakes as well. If
you are looking for a mixer for pizza/bread dough only you should aim diffent mixers
more expensive because very similar to the professional mixers
used in pizzerias. So guys thumbs up if you liked my video
otherwise [buzz noise] leave a comment to let me know what you
think about this video and about the mixer. Subscribe my channel
and tap the bell not to miss my next videos. Enroll my pizza class
on Udemy “The Art of Pizza Making” a class in English where I teach
every secret for a perfect home-made Neapolitan pizza. I’m on Instagram as
@gigiopizza and on Facebook as Impasto in fuga (“Runaway Dough”)
It’s time to go as I have to knead for my next videos. See you next time!

25 comments

  • tonydeltablues

    I hope it lasts you and serves you well!!! It looks as though it's straddling heavy duty home and commercial quality?
    Tony

    Reply
  • Tiziana Di Dio

    Kenwood è una garanzia!

    Reply
  • hector andrade

    È pazzesco el prezzo. In realtà è costato così poco? 30 euro?

    Reply
  • Guy Baldis

    Vai Gigio ci sei mancato, continua così, spremila un po' la Kenwood, vai di pizze e dolci a manetta! Anch'io ho una kenwood, piu piccola ed in effetti devo provare a partire anche io con l'acqua! Alla prossima!

    Reply
  • Guy Baldis

    A proposito ma puoi dare delle tempistiche? Con gancio a foglia e poo a uncino? Magari anche indicative. Grazie

    Reply
  • Peppe StraFile

    Un bel commento.

    Reply
  • Giuseppe Crisci

    Bravo Gigio! Potresti consigliare/confrontare altre impastatrici tipo kitchenaid? Grazie sei grande!

    Reply
  • Francesco De cicco

    Sempre il top.. Per i dolci io dico si

    Reply
  • Pietro Spinelli

    come mai hai deciso di comprare kenwood anzichè eliani?

    Reply
  • Rocco Cingolani

    Ma a quel prezzo ti pigliavi una bella elicoidale e per la moglie compravi una planetaria da 100 euro ahahah

    Reply
  • Khaled Zurikat

    Thanks for adding English subtitles. Now I can watch your videos again!

    Reply
  • Marbella BBQ

    Great machine, I have one for more than 10 years. But not very good for pizza dough 😣. Bought a Grilletta spiral mixer which is 100x better for pizza dough.

    Reply
  • La pizza fatta in casa

    Ottima prova, Gigio, e ottima macchina. Anche io a casa ho una Kenwood, certamente più economica della tua, ma che ha fatto e fa il suo dovere con onestà.
    Un caro saluto dalla Sardegna!
    Sergio

    Reply
  • Matteo Verati

    Avanti con i dolci

    Reply
  • Renata Casu

    Si.. Fai video dolci e pizza con kenwood, io adoro questa impastatrice 😂😂😂

    Reply
  • Andrea Chiappini

    E' quella che avevo io. Ottima

    Reply
  • SALVATORE BIANCO

    Una farina con 13 di proteine va bene la Manitoba americana?

    Reply
  • Domenico Annarumma

    Bellissima Gigio. Mentre per chi è alla ricerca di un prodotto di basso costo ed è agli inizi, sapresti consigliare qualcosa? Qualcosa con materiali abbastanza validi e con un doppio gancio, intendo

    Reply
  • Jhun

    @gigio attanacio l'm using dry yeast, how much of yeast do i need to put in 1 kilo of all purpose flour?

    Reply
  • Pina Catalano

    Mi è stata appena regalata … sono entusiasta ho fatto le pizze … risultato ottimo…mi interessa vedere il.pan di spagna

    Reply
  • Gavino Pintadu

    Io ho gia una impastatrice Kenwood,e un po vecchiotta questa wuanto e il prezzo????

    Reply
  • Desirable Jodie

    Italian sounds so nice the whole world should speak it!

    Reply
  • Lorelay Hills

    Appena ordinata su Amazon. Video interessante per vederla in azione, ti seguo per i dolci e altre ricette.

    Reply
  • Sashine B.

    Nice video, thank you. And thank you for the English subtitles. Yes, I would love to see your mixer make cakes and cookies. I have a KitchenAid (30 years old) but when it is time to replace it, I want to get this Kenwood 7 quart Titanium mixer. Thank you!

    Reply
  • Gabriella Filice

    Quali impastatrice consigli per soli impasti Pizza? Grazie

    Reply

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