Stand mixers from 3L to 12L, hand mixers, and electric dough makers — for home bakers and for the small commercial bakeries that have become one of our steadiest customer groups. Prices run from UGX 55,000 for a hand mixer to UGX 440,000 for a 12L stand mixer.
6 products available. Prices in Ugandan shillings, delivered across Kampala in 30 min–1 hr and upcountry in 3–6 hours.
Bowl capacity is not the same as the amount of dough it can handle — a 6L bowl kneads roughly 1kg of flour, not 6kg. A 3L suits cakes, icing and whipping for a household that bakes at weekends. A 6L is the crossover size and our best seller: it kneads bread and chapati dough for a large family or a small order without straining. Go to 9L or 12L only if you are baking to sell, where the deciding factor is being able to do one batch instead of three.
A hand mixer at UGX 55,000 does everything a stand mixer does for cake batter, cream and egg whites, and it stores in a drawer. What it cannot do is knead — bread and chapati dough will burn out a hand mixer's motor, because kneading is sustained load rather than short whisking. If dough is why you are buying, buy a stand mixer with a dough hook. If it is cakes and icing, a hand mixer is the honest recommendation and saves you UGX 150,000.
Chapati dough is stiffer than bread dough and is what separates a mixer that lasts from one that does not. Use the dough hook, never the whisk. Start on the lowest speed until the flour takes up the water, then move to speed two — most stand mixers are not designed to knead at high speed and doing so is the common cause of gearbox wear. Eight to ten minutes on low replaces about twenty minutes of hand kneading, and the gluten development is more consistent.