In the run-up to the test, we defined practical requirements and the following test criteria:
In order to evaluate these criteria, we have defined several tests for the hand mixers. All machines must knead dough in these tests. First, the scope of delivery of the mixers is checked. The required dough is made by our testers using the following ingredients: 250 g soft butter, 200 g sugar, 1 pinch salt, 1 pack vanilla sugar, 5 eggs, 400 g flour, 1 pack baking powder, 300 ml milk.
The dough is placed in a bowl and kneaded at all available speeds. During this process, the handling and ergonomics are assessed. As well as the volume measured from a distance of one meter and the power consumption.
Finally, the consistency of the finished dough is assessed. It is also checked whether the mixer accessories are dishwasher-safe.
Our dough in the hand mixer test: 250 g soft butter, 200 g sugar, 1 pinch salt, 1 pack vanilla sugar, 5 eggs, 400 g flour, 1 pack baking powder, 300 ml milk
In order to rule out errors and to ensure the stress of everyday use, each test takes place in several rounds.
The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.
Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).
The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.
As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.