The moisture content of heavy dough is a critical factor when selecting proper mixing speed. You should never use 2nd speed when mixing heavy dough with an Absorption Ratio (AR) of 50% …

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%.

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 …

When mixing doughs (pizza, bread, or bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided by fl our weight. The capacities listed above are based on fl our at room …

This mixer capacity calculator helps you select the correct Hobart Legacy+ mixer for your recipe. If you're making dough, it also calculates the absorption ratio and batch size to see which size …

MIER CAPACITY 701 S Ridge Avenue, Troy, OH 45374 CHART – ALL MODELS 1-888-4HOBART www.hobartcorp.com MIXER CAPACITY CHART – ALL MODELS …

§ If high gluten flour is used, reduce above dough batch size by 10%. 2nd speed should never be used on 50% AR or lower products with the exception of the HL662, M802 & V1401.

Dough recipes with chilled water or high-gluten flour are adjusted to make up for denser dough and require higher capacity mixers. Use the form below to select your product and batch size …

Use the following formula: Water: Gallon = 8.3 lbs. Quart = 2.08 lbs. IMPORTANT! Only mix dough on the lowest speed setting (I). Mixing dough on higher speeds will cause damage to …

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 …

Capacity depends on moisture content of dough. *Pie dough can be successfully mixed in speed 1 with counterclockwise bowl rotation. SPIRAL MIXERS SOLUTIONS/BENEFITS

The mixer capacity depends on the moisture content of the dough. When mixing dough (pizza, bread, or bagels) check your absorption ratio percentage. %AR (% Absorption Ratio) = Water …

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%.

May 17, 2024 · Selecting the right dough mixer capacity is vital for the smooth operation of your bakery. Consider your production needs, types of dough, frequency of use, and available …

*NOTE: When mixing doughs (pizza, bread, or bagels) check your AR%! Use the following formula: IMPORTANT! • Only mix dough on the lowest speed setting (1). Mixing dough on …