|
Labeled "1" at left. |
|
Labeled "2" at left. |
|
Labeled "3" at left. |
|
Labeled "4" at left. Set of two. Smaller than they look in image. |
|
Labeled "5" at left. Includes the o-rings. |
|
Labeled "6" at left. This is the dome-shaped part that the whips snap onto. |
|
Labeled "7" at left. These are the original style whips; for whipping and mixing pourable batters. Sold as pair. |
|
(Not pictured.) These DB2 whisks (sold as pair) are very similar to the DB3 whips listed just above. The only difference is that the DB3's have their six wires evenly spaced, and the DB2's have their six wires separated into two clusters. For most people we recommend against buying these because they're scarcely any stronger than the DB3's; they would still bend if you used them in moderately stiff cookie dough. The DB3's are for whipping, or mixing pourable batters. For cookie dough in the Concept the Euro dough hook (#8 at left) works very nicely. It comes standard with most Concepts. |
|
Labeled "8" at left. This dough hook works well for 1 or 2 loaf batches, and it's great for cookie dough. For larger bread batches, use the "Pro" hook listed next. It is much more massive and works vastly better for larger batches. |
|
Labeled "9" at left. Also called the "American" or "Heavy Stainless" dough hook. |
|
|