The Swedes are generally said to be a baking-crazy people. This does not seem to be far-fetched, as Arlanda Airport in Stockholm is not the only place in the capital where a "sourdough hotel" takes care of the professional storage of the family's own sourdough supply during the vacation season. This probably also explains why a really good kneading and kitchen machine has been produced in Sweden for 80 years. The Ankarsrum came onto the market in 1940. In its early years, it was manufactured and sold under the name "Electrolux Ankarsrum Assistent". Although its motor power has multiplied over the years - from the original 400 watts to 1,500 watts today - little has changed in its basic design. Slow and intensive kneading, even over long periods of time, is still the specialty of this machine. The large professional appliances from the bakery sector work according to a very similar principle. The decisive difference to the usual household machine is that the dough hook remains fixed. Only the solid stainless steel bowl, which holds an impressive seven liters, is set in rotation and turns continuously around its own axis while the motor is running. The dough mass follows this movement, is worked through evenly, circulated and folded in on itself - it is better "gripped", as the baker says, and kneaded intensively. A scraper helps to transport the dough steadily away from the edge of the bowl towards the center. In this way, the process of hand kneading, in which the dough is rubbed in the kneading bowl or on the tabletop, is perfectly imitated and uniform dough formation is promoted. Another advantage: as the stainless steel bowl of the Ankarsrum is open at the top, ingredients can be added at any time without hindrance, and the consistency of the dough can also be checked simply by reaching in when the appliance is switched off (!). Our tip: The large bowl is particularly suitable for delicate bread doughs with a high proportion of rye or spelt flour (including wholemeal). Pure wheat flour doughs, which are a little firmer in consistency, require a little more attention. We recommend checking occasionally during kneading to see if the dough is constantly moving. If not, it should be detached from the dough hook using a dough card.

And because sometimes it just needs to be a light batter for pancakes, crêpes and galettes, for Sunday waffles or an uncomplicated sponge base, the Ankarsrum food processor also comes with a 3-liter plastic mixing bowl with whisk and matching planetary mixer. With these tools, even the classic dessert, the original French chocolate mousse, is a breeze to make.