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7 year warranty

At Ankarsrum, we take immense pride in crafting kitchen appliances that are a cut above the rest. Our Ankarsrum Assistent is the epitome of quality, sustainability, and longevity. Quality Beyond Compare: The Ankarsrum Assistent Original stands as a testament to Swedish craftsmanship at its finest. Handmade in Sweden, each unit is meticulously crafted by skilled artisans who have mastered the art of precision engineering. From the first component to the final assembly, the utmost care is taken to ensure every detail meets our uncompromising standards of quality. Sustainable Excellence: We are committed to preserving the environment and minimizing our ecological footprint. The Ankarsrum Assistant Original is crafted from recycled aluminum, a testament to our dedication to sustainability. Built to Last: In a world of disposable goods, the Ankarsrum Assistent Original stands as a beacon of longevity. Designed to endure the test of time, this kitchen marvel is not just a purchase; it's an investment for generations to come. With robust construction and durable materials, it's built to withstand the rigors of daily use, year after year. Choose the Ankarsrum Assistent and experience the perfect blend of quality, sustainability, and longevity. Handmade in Sweden, crafted from recycled aluminum, and built to last for generations, it's a statement of your commitment to excellence in the kitchen and a sustainable future. Join the Ankarsrum legacy, where quality and craftsmanship endure.

1 min read | December 1, 2023

Expert

Many different functions

Introducing the Ankarsrum Assistent Original – a culinary powerhouse with a genius design that sets it apart from the rest. This remarkable kitchen machine is not just a single-function appliance; it's a versatile workhorse that seamlessly transitions between two positions, standing and on its side, unlocking a world of culinary functions. Standing Tall: In its upright position, the Ankarsrum Assistent Original is your go-to stand mixer, ready to tackle all your baking needs. With a robust motor and a range of attachments, it effortlessly handles tasks like kneading and whipping. Whether you're crafting bread dough, cake batter, or fluffy meringues, this machine is your trusted ally in the kitchen. Lying Flat: The true genius of the Ankarsrum Assistant Original emerges when it's placed on its side. In this configuration, it transforms into a multifunctional kitchen assistant with an array of possibilities. Use it as a meat grinder for freshly ground meats, a pasta maker for creating various pasta shapes, or even a vegetable slicer for uniform and precise cuts. The horizontal orientation opens up a world of creative culinary endeavors. Endless Culinary Adventures: The Ankarsrum Assistant Original's two positions provide a dynamic range of functions, making it a true workhorse in the kitchen. From baking to pasta-making, and from meat grinding to vegetable slicing, this kitchen machine is your all-in-one solution for diverse culinary adventures. Explore the Possibilities: With the Ankarsrum Assistent, you're not limited to a single function. This kitchen marvel adapts to your needs, making it an essential tool for both seasoned chefs and home cooks. Elevate your kitchen experience with the Ankarsrum Assistant Original's genius dual-position design. Discover the true potential of your kitchen with the Swedish Ankarsrum Assistant Original. Its unique versatility, combining standing and horizontal configurations, makes it a true culinary game-changer. Explore the diverse functions and unleash your creativity in the kitchen with this exceptional machine.

1 min read | December 1, 2023

Expert

Different pasta you can make!

Experience a world of pasta possibilities with Ankarsrum's versatile pasta attachments. Our collection of attachments isn't limited to traditional Italian pasta; it opens the door to diverse culinary creations, from classic to Asian-inspired delights. Here's a glimpse into the myriad dishes you can craft: Classic Italian Pasta: - **Spaghetti**: Create the quintessential Italian favorite, Spaghetti, and pair it with marinara, carbonara, or pesto sauce for a timeless delight. - **Fettuccine**: Craft wide, flat ribbons of pasta, perfect for creamy Alfredo sauce or rich meat-based ragu. Lasagnette: - **Lasagnette**: Craft these broad, flat noodles ideal for hearty meat sauces or mushroom and cream-based dishes. Asian-inspired Creations: - **Udon Noodles**: Explore the world of Japanese cuisine by making thick and chewy Udon noodles, ready to be served in a flavorful broth or stir-fry. - **Ramen Noodles**: Savor the essence of Japanese Ramen by crafting your own fresh, springy noodles, and prepare a bowl of steaming Ramen soup. Chinese Noodles: - **Hand-Pulled Noodles**: Dive into the art of Chinese hand-pulled noodles. Create various thicknesses for dishes like Lo Mein or Dan Dan Noodles. Unique Shapes & Flavors: - **Flavored Pasta**: Experiment with infused pasta dough, adding herbs, spices, or even vegetable purees for colorful, tasty pasta creations. - **Ravioli & Dumplings**: Our attachments can assist in crafting filled pasta like ravioli or dumplings, expanding your culinary repertoire. Gluten-Free Options: - For those with dietary restrictions, Ankarsrum attachments can be used with gluten-free flour, ensuring a range of options for everyone. The Ankarsrum pasta attachments offer endless opportunities to explore your culinary creativity. Whether you're in the mood for classic Italian, venturing into the world of Asian cuisine, or seeking innovative shapes and flavors, our attachments empower you to craft homemade pasta dishes that impress and delight. Embrace the joy of homemade pasta with Ankarsrum and embark on a flavorful journey like no other.

1 min read | December 1, 2023

Expert

How to make the perfect pasta with Ankarsrum

Follow these steps to craft pasta perfection in your own kitchen:

Select the Right Flour: Begin with high-quality, durum wheat semolina or all-purpose flour for the best results. Measure out your flour, typically one cup per serving.

Egg or No Egg: Decide whether you want to make egg pasta or eggless pasta. For every 100 grams of flour, use one large egg.

Knead the Dough: Using your Ankarsrum Stand Mixer with the dough roller attachment, combine the flour and eggs (if using). Knead the dough until it's smooth and elastic. If it's too sticky, add more flour; if it's too dry, add a little water.

Rest the Dough: Shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

Roll It Out: Use the Ankarsrum pasta roller attachment to flatten the dough. Start with the widest setting and gradually work your way to the desired thickness.

Cut Your Pasta: With our Pasta Cutter attachments, you can create your preferred pasta shape, whether it's fettuccine, spaghetti, or lasagnette. Enjoy the precision and convenience of our versatile tools.

Cook to Perfection: Boil a large pot of salted water and cook your pasta for a few minutes until it's al dente. Fresh homemade pasta cooks faster than dried pasta, so keep a close eye on it.

Savor Your Creations: Once your pasta is cooked to perfection, pair it with your favorite sauce, such as a classic Bolognese, creamy Alfredo, or a simple garlic and olive oil drizzle. Garnish with fresh herbs and grated cheese for the finishing touch.

With Ankarsrum, making the perfect homemade pasta is a breeze. Elevate your culinary skills and enjoy the authentic taste of fresh pasta right in your home. Explore our range of attachments and accessories to enhance your pasta-making experience. Your journey to pasta perfection starts here.

Follow these steps to craft pasta perfection in your own kitchen:

Select the Right Flour: Begin with high-quality, durum wheat semolina or all-purpose flour for the best results. Measure out your flour, typically one cup per serving.

Egg or No Egg: Decide whether you want to make egg pasta or eggless pasta. For every 100 grams of flour, use one large egg.

Knead the Dough: Using your Ankarsrum Stand Mixer with the dough roller attachment, combine the flour and eggs (if using). Knead the dough until it's smooth and elastic. If it's too sticky, add more flour; if it's too dry, add a little water.

Rest the Dough: Shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

Roll It Out: Use the Ankarsrum pasta roller attachment to flatten the dough. Start with the widest setting and gradually work your way to the desired thickness.

Cut Your Pasta: With our Pasta Cutter attachments, you can create your preferred pasta shape, whether it's fettuccine, spaghetti, or lasagnette. Enjoy the precision and convenience of our versatile tools.

Cook to Perfection: Boil a large pot of salted water and cook your pasta for a few minutes until it's al dente. Fresh homemade pasta cooks faster than dried pasta, so keep a close eye on it.

Savor Your Creations: Once your pasta is cooked to perfection, pair it with your favorite sauce, such as a classic Bolognese, creamy Alfredo, or a simple garlic and olive oil drizzle. Garnish with fresh herbs and grated cheese for the finishing touch.

1 min read | December 1, 2023

Uncategorized

Elevate Your Pasta Creations with Ankarsrum

Elevate Your Pasta Game with Ankarsrum: Endless Pastabilities with our different options Pasta lovers, rejoice! At Ankarsrum, we understand the joy of creating fresh, homemade pasta. That's why we offer a range of pasta cutters and a pasta roller that allows you to craft a variety of pasta shapes and sizes with ease. Let's dive into the world of possibilities these attachments unlock in your kitchen. 1. Pasta Cutter for Fettuccine: Wide and Wonderful If you're a fan of wide, ribbon-like pasta, the Pasta Cutter for Fettuccine is your go-to attachment. It effortlessly slices your pasta dough into perfectly uniform, wide strips, ideal for classic dishes like Fettuccine Alfredo or Carbonara. With this attachment, you can create restaurant-quality pasta in the comfort of your home. 2. Pasta Cutter for Spaghetti: Thin and Twirlable For those who prefer their pasta on the thinner side, the Pasta Cutter for Spaghetti delivers the goods. Transform your pasta dough into delicate strands that are perfect for dishes like Spaghetti Aglio e Olio or Bolognese. It's all about getting that perfect al dente bite. 3. Pasta Cutter for Lasagnette: Elegant Pasta shape Looking for something unique to elevate your pasta dishes? The Pasta Cutter for Lasagnette creates wide, ribbon-like pasta that adds a touch of elegance to your culinary creations. Use the pasta cutter to effortlessly create this elegant and flavorful pasta shape that´s perfect for soaking up your favorite sauces. 4. Pasta Roller for Lasagna: Building Layers of Flavor Crafting homemade lasagna is a labor of love, and the Pasta Roller for Lasagna makes the process simpler and more rewarding. Create the perfect, even sheets of pasta needed for assembling the layers of your lasagna. This attachment guarantees that every bite is a harmonious blend of flavors. Endless Pastabilities With Ankarsrum's pasta cutters and pasta roller attachments, you're not limited to just one type of pasta. In fact, the possibilities are virtually endless. Whether you're in the mood for classic fettuccine, thin spaghetti, delicate lasagnette, or the perfect lasagna sheets, you can craft your pasta exactly the way you like it, all with the same versatile machine. Quality You Can Trust Ankarsrum is synonymous with quality and precision. Our pasta cutters and pasta roller attachments are no exception. They are meticulously crafted to ensure that you can rely on them for consistent results, meal after meal.

1 min read | December 1, 2023

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Hydration

Hydration in bread baking is about the flour's ability to absorb liquid. Depending on the flour's composition of starch and protein, it will have different capacities to absorb liquid. If a dough has too little or too much water, there is a great risk that you will get an undesirable result. Different types of flour require different degrees of hydration, and the best way to learn the optimal hydration of a flour is to bake with it a few times. Test the amount of liquid, and get a feeling for the "right" dough texture. When you test bake, start with the amount of flour rather than the amount of liquid. Also, it is important to add all the flour at the same time so that it all has the same conditions for development. A sifted flour, such as wheat flour, requires less liquid, and thus has a high liquid absorption capacity. A coarse flour needs more liquid and more time to absorb water, and thus has a low liquid absorption capacity. It is not possible to predict the exact amount of hydration that will optimize your particular dough, but a rule of thumb is around 65% for white bread, and around 70% for a coarser one. Low hydration - low fluid absorption Low hydration flour, such as rye flour, creates a firmer dough that is easier to shape and cut. The dough ferments more slowly, and the bread is more compact. Scalding a coarser flour improves its ability to absorb water. Scalding means that boiling hot water is poured over the flour, mixed in, and allowed to stand. High hydration - high fluid absorption High hydration flour, such as wheat flour, creates a dough that is sticky and more “difficult to work.” Therefore, it will turn out best when it is kneaded for a long time in a machine. The dough ferments faster, and often needs more fermentation. The higher the hydration, the softer the bread, with larger air holes and a thin, crispy exterior. Calculate hydration To calculate the hydration of a bread, multiply the amount of flour by the desired percent hydration. Here is an example. If you want to bake a bread with 75% hydration, and you are using 500 g of flour, multiply the amount of flour by 0.75: For 75% hydrogenation: 0.75 times 500 (grams of flour) = 375 (grams of liquid) So you need 375 g of liquid in a recipe calling for 500 g of flour to bake a bread with 75% hydration. If you have an existing bread recipe and want to know its hydration percentage, you can calculate it by dividing the amount of liquid by the amount of flour. This can make it easier to adapt a recipe if, for example, you want to double or halve the amount. For a recipe that calls for 500 g flour and 400 g liquid, calculate the hydrogenation as follows: 400/500 = 0.8 = 80% hydrogenation. Everything that contains water, including eggs and butter, should be included in the amount of liquid when calculating the hydration of a bread. Since all flour should be added from the start, you should begin with the amount of flour, rather than liquid, when determining the hydration. Double hydration Double hydration means that you save some of the liquid and add it at the end of kneading. This gives the bread extra elasticity and usually larger air holes.

2 min read | November 26, 2021

Uncategorized

Windowpane Test (Gluten Window)

Gluten Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic. When dough is kneaded, the gluten forms a network of threads which, together with leavening agents, create small gas bubbles. These gas bubbles increase the volume of the dough and make the bread fluffy. Gluten threads As soon as flour comes in contact with liquid, the chemical process begins. The protein in the flour reacts with the liquid to form gluten threads. At first the threads are weak and can easily break, but kneading will strengthen the threads and make the dough elastic. Gluten window / Windowpane Test Here is a test that can determine if dough has the right elasticity and kneading is complete. Take a small piece of dough and stretch it into a square with your hands. The dough should stick together and appear mostly transparent, like a window. If the dough cracks, the gluten threads are too weak and more kneading is required. Knead the test piece of dough in your hand for a while and repeat the test. If you get a durable, transparent gluten window, it means that the dough in the bowl needs more kneading. Gluten windows work best with pure wheat dough. For example, a mixed dough of rye and wheat will look slightly different. Test this dough after kneading, and if it holds and wants to contract again, it is ready. Overworked dough Be careful not to overwork the dough, as this may cause the gluten threads to fall apart. If you have a nice gluten window, no more kneading is required or recommended.

1 min read | November 26, 2021

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Yeast

Yeast is a single-celled fungus that consists of water, protein, carbohydrates, fats, minerals and B vitamins. Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process. During fermentation, yeast consumes the part of the flour starch that has been converted to malt sugar in the dough. The starch also produces gas bubbles of carbon dioxide. The gas bubbles cause the dough to rise and increase in volume. When the bread is baking, the yeast dies, but the bread continues to grow because the gas bubbles remain in the dough. For best results and bread texture, the bubbles should be small and evenly distributed throughout the dough. Fresh yeast Fresh yeast is a live mushroom that must be stored in the refrigerator, max 46° F. For bread recipes, fresh yeast is dissolved in lukewarm dough liquid*, approx. 98° F, before remaining ingredients are added. At 122° F or hotter, the yeast will die During cold fermentation, the amount of fresh yeast is reduced, and the dough liquid should be approximately 50° F. The amount of yeast needed for cold fermentation is about half the amount needed for traditional fermentation; the exact amount depends on the fermentation time. Dry yeast Dry yeast is stored at room temperature and, unlike fresh yeast, it has a long shelf life. For bread recipes, dry yeast is first mixed with flour in the bowl and allowed to stand for ten minutes. Then add finger-warm dough liquid, approx. 98° F, along with other ingredients. During cold fermentation, the amount of yeast is reduced, and the dough liquid should be approximately 50° F. The amount of yeast needed for cold fermentation is about half the amount needed for traditional fermentation; the exact amount depends on the fermentation time. Yeast for sweet doughs There is a variant of both fresh yeast and dry yeast created for baking sweet breads such as cinnamon buns. Sweet breads are defined as those with dough of more than 2½ tablespoons of sweetener per 400 ml of flour. Replacing yeast A packet of fresh yeast (50 g) can be replaced with a bag of dry yeast (14 g). Remember that different yeasts dissolve in different ways. Temperature Fresh yeast should be stored in the refrigerator, ideally at 32-39° F, but it can handle temperatures up to 46° F. The best yeast temperature for a dough is 77-82° F, while dough liquid should be at 98° F. At 122° F, the yeast cells die. Yeast should not be frozen, as the yeast cells could die. Storage Fresh yeast should be stored in the refrigerator; dry yeast at normal room temperature. With the right storage, yeast often lasts much longer than the ”use by” date on the package, but its effect will decrease over time to finally subside completely. *Dough liquid is the liquid you use when baking, such as water or milk.

2 min read | November 26, 2021

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Kneading

Kneading is essential to create an easy-to-work and elastic dough that expands. The kneading process stretches out the gluten threads to form a strong network. Gas bubbles, which are formed when dough rises, are encapsulated by the gluten network and will cause the bread to rise. Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation. First kneading Once the dough is mixed in the bowl, knead it thoroughly. This will transform the dough from sticky to smooth and pliable. Kneaded dough will release from the edges of the bowl. Do the windowpane test to see if the dough is sufficiently kneaded. After kneading, the dough should mature in the bowl during the first fermentation (rest time). Second kneading After the dough has risen in the bowl, turn it upside down on a floured baking sheet and knead it by hand. Use a minimum amount of flour, just enough to prevent the dough from sticking. Avoid adding too much flour to the dough, as this could make the bread dry. Shape the bread, and place in the desired shape or on a plate. Now the shaped bread should rise again (bedtime). During processing If the dough is kneaded too little, it will not rise properly , and the bread will be flat and coarse-pored. Reprocessing If the dough is kneaded too long, the gluten threads can easily break, resulting in a crumbly bread. Kneading in Ankarsrum Add dough liquid first, even if you use dry yeast. Stir dry yeast according to the instructions on the package, and be sure to mix the dry yeast with flour before adding it. The dough knife should always be used, regardless of whether you choose the dough hook or the dough roller. The dough knife helps bring dough towards the middle of the bowl where it is processed by the roller or hook. The dough knife has a fixed position, but it can be adjusted manually during kneading. Kneading with the dough roller Use the dough roller for kneading smaller doughs, bun doughs or doughs with butter. The dough roller can also be used when you make larger cakes or pie doughs. The arm where you attach the dough roller is movable, and it can be locked in a desirable position based on the dough being kneaded. Add dough liquid first and then yeast, set the Assistant on low speed, and pull the arm towards you a couple of times to make sure the yeast has dissolved properly. Then add the flour together with any seasoning. For example, if you are baking buns, you should add soft butter in small pieces for best results, only after other ingredients have been mixed. Work at low speed, and when you see that the dough starts to move up along the inside of the bowl, lock the dough roller ¾” to 2” (2-5 cm) from the edge. Locking the arm gives the dough space to knead without being pressed out of the bowl. You may need to adjust the roller several times during kneading, and also move the dough knife inwards and outwards to scrape dough from the edge. Set the timer to 8-10 minutes, and let the Assistent knead the dough. You will notice that after a while the dough, even if it seems sticky, gradually comes together into a smooth dough. Wait to add any salt until the last minutes of kneading. The salt helps preserve already formed gluten threads, but it can inhibit their formation if it is added before kneading. Kneading with the dough hook The dough hook is designed for kneading large and heavy doughs. Attach the dough knife and the hook, without locking the arm. Add dough liquid first and then yeast, set the Assistant on low speed, and pull the arm towards you a couple of times to make sure that the yeast has dissolved properly. Then add flour and any seasoning. Unlike the dough roller, which mainly hugs the dough, the dough hook extends it. When flour is added, center the dough hook and lock it in that position. You may need to adjust the position of the dough hook during kneading, and also move the dough knife inwards and outwards to scrape the dough from the edge. Wait to add any salt until the end of kneading. The salt helps preserve already formed gluten threads, but it can inhibit their formation if it is added before kneading. If you make a dough with 1½ liters (about 6 cups) or more of dough liquid, you should divide the dough in half and leave it in two separate bowls for fermentation.