The Bamix was designed by the Swiss 50 years ago and is now regarded as a classic kitchen tool used by professionals the world over.

One of the greatest advantages is that it can be used in any container even directly in to a pot on the stove thanks for its blade guard. The Bamix can be used in liquids up to 20 Litres and is a sealed unit unlike other stick-blenders which have cooling vents which may allow unwanted liquids in. Ideal for liquidizing and homogenizing soups stirs cream and batter mixes as well as chops, purées and liquidizes vegetables in seconds.

Beats mousse and egg-whites. Whips cream and even skim milk into a diet topping. Blends sauces (béchamel, hollandaise) Homogenizes and aerates shakes and creams. Foams up cream soups and different foam desserts. For everything which should be light and fluffy.

Chops raw or cooked vegetables and fruit, frozen fruit for ice-cream. Strains vegetables for soups and sauces. Purées baby food direct in the pan on the stove (no pouring from one container to another). Mixes dough’s for cakes, biscuits or pancakes. Liquidizes fruit and berries for sweets and jams. Crushes ice-cubes in seconds.

Stirs and creams pancakes, omelettes and batters. Mashes potatoes. Creams puddings. Emulsifies salad dressings - and even cosmetics. You whisk your mayonnaise within seconds. You can mix your cocktail drinks better than a bar-keeper. For all mixtures with a thick orcream consistency.