So excited🤣My Ank is on its way. 😊. Couple of questions: if you’re making a Genoese sponge can you use the beater whisk on slow to fold in flour or would it be too fast and knock out the air? Likewise with macaron folding in the almonds? Im asking because of the pillar in the middle of the beater bowl and it would have to be moved to another bowl to fold. Sorry for prattling on 😆
Thank you for your question. The clear bowl can become cloudy after years of use and we wouldn't say that it will crack easily. Only if used incorrectly can the bowl crack. We would encourage you to watch our Masterclass video on making Cookie Dough where we discuss the tips, trick, do's and don'ts when using the clear bowl. :)
