- This is the primary multi-purpose beater and should be used for heavy mixtures such as:
- meat loaf
- mashed potatoes
- Depending on the model of the mixer, the flat beater may be either burnished aluminum (not Dishwasher safe) or have a white coating (Dishwasher safe).
- The Wire Whip is meant primarily for incorporating air into:
- egg whites
- whipping cream
- some candies
- angel food cake
- The current Wire Whip has Stainless Steel wires and a hub made of Burnished Aluminum.
- Because the hub is burnished aluminum, the wire whip is not Dishwasher safe.
- If washed repeatedly in the Dishwasher the hub will become pitted and give off a grayish residue.
NOTE: If you use the wire whip for cookies, batters, mashed potatoes or other mixtures, the tines may separate from the hub.
The flat beater is to be used for those.
- The Dough Hook is used for kneading yeast dough such as:
- pizza dough
- pasta dough
- There are two styles of dough hooks:
"C" Dough Hook
- This is the original style of KitchenAid dough hook and gets its name from its "C" shape.
- This dough hook kneads the dough by pushing it off the side of the bowl.
- All tilt head models and some bowl lift models come with the "C" dough hook.
"PowerKnead" Spiral Dough Hook
This is a style of dough hook and is shaped somewhat like a corkscrew.
This dough hook kneads the dough by pushing it off the bottom of the bowl
The spiral dough hook is found on select larger capacity bowl lift mixers.
The Spiral dough hook should only be used on mixers that come with it because it was specifically designed for certain models.
Using it on mixers that did not originally come with it could cause damage to your mixer even though it may appear to fit.
- Depending on the model of the mixer, the dough hook may be either burnished aluminum (not Dishwasher safe) or have a white coating (Dishwasher safe).
What is the Flex Edge Beater and what does it do?
The Flex Edge Beater is a coated, dishwasher safe metal beater with a flexible edge. It provides more thorough and faster ingredient incorporation and minimizes bowl scraping. It also makes an excellent tool to wipe the bowl clean when pouring finished batters.
How will I know when to use the flex edge beater versus the flat beater with my recipe?
The easiest way to decide which beater to use is to read through the recipe and if the directions read "stop and scrape the mixing bowl" that recipe is a candidate for the flex edge beater. The flex edge does the best job on foods that tend to stick and /or collect to the sides of the mixing bowl, like cream cheese, butter, nut butters and honey. Use the flex edge for end products that would be described as "creamy" & silky".
The flat beater works well for foods that have texture. Mashed potatoes that are smooth but not gummy, quiche, vegetable casseroles and many quick breads are all good choices for the flat beater. Use the flat beater when cutting a solid fat-like lard, shortening or butter into flour. The fat encapsulated by the flour needs to retain its structure to produce the flaky texture so desired in items like pie crusts, biscuits, scones and shortbread.