Long time Kitchenaid user here. I'm looking to make better bread (and have a separate interest in link sausages). I also do some cakes, candy and, rarely cookies though I'm bit into Oatmeal varieties at the moment.
I was thinking about an ANKARSRUM mixer but, I began to wonder about really stiff doughs though I believe it would be awesome for cakes, egg whites, and similarly diverse things. When I get out of the ~$300 range mixer options, I begin to think about more industrially oriented spiral mixers but, I don't really have room or the need for a 20 quart Hobart stand mixer. The Hobart N-50 is simply to expensive being $3K with pretty limited capacity.
This takes me to the Famag IM-10 (lift head) and Häussler Alpha. The breaker bar on the Famag looks like a good feature to me and, there is a curved bar accessory but I'm not sure what advantage that would have for me. The Häussler Alpha looks a bit more 'polished' and is an attractive machine as well with really expensive accessories that might be worthwhile if I get seriously into very soft things or very wet things.
I tend to think the Italian "mindset" might be a little better as well as I'm a gluten fan and think more in terms of Italian and French breads. The German 'mindset' might be a bit better and more versatile due to the wider variety of bread types popular there. Or, am I overthinking this all and would be better served with an ANKARSRUM mixer even though I'm not into Scandinavian gluten free breads.
Finally, All 3 mixers are going to serve the vast majority of people well and a totally blind choice would be a wonderful option for most people as these are all three such great mixers.
I tend to think my main interest is in Italian and French bread styles but, over time who knows where my interests might go? Cakes, Pumpernickel or Rye, cookies, ...?
Random Google reviews aren't really helpful with advocates and financial biases lacking objectivity in most cases. What are the Pro's and Con's for these mixers for long term non-commercial use? Does the breaker bar really make a big difference in stiff high gluten breads? I'm getting older and have wrist issues (too much computer desk work) and a rebuilt shoulder so heavy hand kneading isn't viable for me.
I want to move away from commercially sourced breads. I eat a lot of flour tortillas and 'wrap' breads, cornbread and, hearty breads with Brioche being the 'hot' ticket right now. I want to be able to mix small batches (~2lbs) frequently while retaining capacity for big batches of hearty bread for social events. Any mixer needs to be a counter top compatible unit and weight needs be under 100lbs with a 60~80lb range being the upper range of what really makes the most sense considering my physical abilities today and likely effects of aging over time (live on a farm now and grew up on one so, I'm not a soft couch potato but I'm also not a ~20 year old throwing square bales by hand daily either 
).
I know this post is overly long but, hopefully it gives people a good picture of where I coming from with this purchase in both physical and capability constraints!
TIA,
Sid
