The simple truth is, regardless of the mixer brand, the thicker the dough the less that can be mixed at one time compared to the maximum capacity of All-Purpose flour. I'll admit, I didn't look up the manual for Electrolux - but I assume they are limited by the same laws of physics as all other mixers.
While I agree that the KA mixers made by Hobart are superior in quality and craftsmanship compared to the new breed made since KA was acquired by Whirlpool (those darn high-temp plastic tranny cases just didn't work as they thought they would) - they were not without their limits, too! Right, Daquan?
Basically - you can figure on reducing your batch flour content by about 1/3 between AP and Whole Grain (Whole What) flour. I've been making my own (2 loaves at a time) version of a modified Honey-Butter Cornell Triple-Rich WW bread (4 cups bread flour and 3 cups WW plus milk solids, wheat germ, etc.) every 7-10 days for about 4 years in a KA Pro-6 without a problem. I probably could bump it up to make a 3rd loaf - but that's more than I could use at one time.
Here is the User Manual
for the Viking
mixer. Scroll down to the bottom of page 5 - and read the "Hints for Making Bread" section ... it's about 12 cups AP flour for the 5-qt mixer, 15 cups for the 7-qt mixer, and a note warning that "Maxumum capacity reflects using white, All-Purpose flour. If using stone ground or high-gluten flours; recipes will have to be adjusted as not to overload the mixer."
That's about the same as the KA Pro 6 or Pro 600.
Here is the Mixer Capacity Chart
for various Hobart models ... not as easy to understand since it's based on Pounds of flour and Absorption Rates. I really only included it to show that even with the best commercial mixers - the thicker the dough the less capacity any given mixer can handle.
The point is - read the manual before you buy.
RE: TV Cooking Demonstrators having problems on air ...
We talked about this in another thread, think it was about food processors ... TV cooking demonstrators use the products supplied by their sponsors ... which may not be equipment they are familiar with. And, they are generally working from the back of the machine, not the front like they/we normally would - so everything is backwards to them, but you see the machine from the front. You can not judge the eas of use of a product in this situation - and it certainly does not indicate if a presenter is a qualified cook or not.
As for Emeril and the Viking mixer - I have seen a couple of shows where he used one ... but just a couple. Don't know if he went back to KA, or I'm just not watching him as much as I used to.