Stand mixer tools


Stand mixer tools
Whether we call it a stand mixer, food processor, or simply refer to it by brand (Kenwood, KitchenAid, etc.), this machine is a valuable tool for amateur cooks, bakers or pastry chefs like ourselves.


All these machines come supplied with 3 different tools. Let’s take a look at their names and functions.
34 K 4.5/5 (20 reviews)
Grade this page:
Keywords for this post:MaterialKneadingToolDoughMixerFood processor
Last modified on: November 2nd 2019
For this post: Comment Follow Send to a friend
Stand mixer tools

1: Whisk

fouetblancs en neige


Made up of lots of thin metal wires, this is mainly intended for whipping, to liquefy, mix and, above all, incorporate air with its rapid movement. Typical examples: beating egg whites or whipping cream.
So this is a tool that needs to turn at high speed, in mixtures that are very fluid, to be most effective.

2: Flat beater

feuille ou plaquefeuille


This beater has a flat "paddle" shape, hence the name, and is intended for thorough, even mixing. Typical example: cake batter.
It needs to run at slow or medium speed in mixtures that can be either fluid or moderately thick.

Note: In Kenwood terminology, this tool is called a "K beater".

3: Dough hook

crochetcrochet à pétrir


In the form of a single metal arm shaped like a sort of twisted hook, this is intended for kneading firm doughs. Typical examples: bread or brioche dough.
It needs to run at the mixer’s slowest speed possible so as not to spoil the dough.

To sum up : With these 3 tools you can do practically everything you need for cooking, or baking bread, cakes and pastries. You just need to choose the right tool for the job.

Lasts posts
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,0085
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,797
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,1975
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,4135
Sauce and salad: When and how to mix them?
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29th 20243,5445
Other pages you may also like
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
June 23th 2021275 K 23.7
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21th 201761 K 24.2
The so-called "nervous" meats
The so-called "nervous" meats
You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
April 16th 202130 K4.5
Should I believe my oven?
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .
July 4th 201129 K4.6
Choosing a chopping board
Choosing a chopping board
It's a no-brainer, surely? If you want a chopping board, just find a piece of wood, and Bob's your uncle! You can happily chop away with a knife and not damage the table or worktop. But in reality, it's a bit more complicated than that. You need to be careful what you are buying, in particular the...
May 8th 201247 K4.6
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page