Aug 13, 2024 · Bread dough: Moisture content of flour: 14.8% and gluten content: 12 g protein/100 g. By using flour with a higher gluten content, batch sizes are reduced by 10%.

Mixing Dough & Capacity Information The moisture content of heavy dough is a critical factor when selecting proper mixing speed. You should never use 2nd speed when mixing heavy …

lobe Globe Mixer Capacity Chart c o 8-2003 NOTE: The fol owing maximum capacities are intended as a guideline only, varying factors such as the type of flour used, temperature of …

Capacity depends on moisture content of dough. Above capacities based on 12% flour moisture at 21°C water temperature. § If high gluten flour is used, reduce above dough batch size by 10%. …

Mixer Capacity Chart n When mixing dough (pizza, bread or bagels) check your "AR" absorption ratio - water weight divided by flour weight Example: If recipe calls for 5 lb of water and 10 lb of …

Mixer Capacity Chart The following maximum capacities are intended as a guideline only. Varying factors such as the type of flour used, temperature of water used and other conditions may …

Capacity depends on moisture content of dough. Above capacities based on 12% flour moisture at 70°F water temperature. § If high gluten flour is used, reduce above dough batch size by 10%. …

Sep 12, 2017 · Look for a manufacturer that tests motor capacity and provides a capacity chart. Using this information, you can look on the chart for specific applications, such as pizza dough, …

*%AR (% Absorption Ratio) = water weight divided by flour weight. Consult HCM450 Recipe Guide F4218 for further details. As continued product improvement is a policy of Hobart, …

The Mixer Capacity Chart is a guide for controlling the batch sizes in your formulations . The capacities listed take into account the amount of product which can be contained in the various …

Capacity depends on moisture content of dough. Above capacities based on 12% flour moisture at 70°F water temperature. § If high gluten flour is used, reduce above dough batch size by 10%. …

Sep 8, 2019 · Hobart offers capacity charts for each size mixer — planetary and spiral — to show the amount each is capable of handling — from cake batter to bread and pizza dough. Hobart …

Dec 14, 2012 · Find the right mixer for your application. • When mixing dough (pizza, bread or bagels) check your “AR” absorption ratio - water weight divided by flour weight Example: If …

Sep 15, 2017 · Manufacturers offer mixer capacity charts that show the amount each mixer is capable of handling for specific ingredients and applications, from cakes to breads to pizza …

Bread dough: Moisture content of flour: 14.8% and gluten content: 12 g protein/100 g. By using flour with a higher gluten content, batch sizes are reduced by 10%.

Jun 21, 2021 · Bread dough: Moisture content of flour: 14.8% and gluten content: 12 g protein/100 g. By using flour with a higher gluten content, batch sizes are reduced by 10%.

Recommended Maximum Capacities—dough capacities based on 21°C water and 12% flour moisture. NOTE: %AR (% Absorption Ratio) = Water weight divided by flour weight. Capacity …

Capacity depends on moisture content of dough. Above capacities based on 12% flour moisture at 70°F water temperature. § If high gluten flour is used, reduce above dough batch size by …

Globe Mixer Capacity Chart NOTE: The following maximum capacities are intended as a guideline only, varying factors such as the type of flour used, temperature of water used, and other …