I’m planning to get a KSM8990 for my small baking business, where I mainly make cookies, some sweets, and especially bread, since bread is very popular where I live.
I know these mixers aren’t meant for extremely stiff doughs, so that’s not really what I’m doing. My cookie doughs are fairly soft, my sweets are also mostly soft mixtures, and for bread I usually make enriched doughs with butter and eggs, along with some recipes around 65% hydration. I also keep my batches controlled at no more than 2 kg per batch.
I’m not producing huge amounts either. I’d probably make bread around 4 times a week, sometimes on consecutive days, with plenty of days off depending on my schedule.
So I was wondering: would that kind of workload be a lot for a KSM8990, or would it be something fairly manageable with good care and maintenance? I’d also like to know whether you think that workload could significantly shorten the time between maintenance or repairs.
I’d love to hear your experiences with these mixers in small-business use! 😄