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 flour,

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 dough.

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% or less. To determine the Absorption Ratio (AR) of a product, divide the water weight by …

Recommended Maximum Capacities—dough capacities based on 70°F water and 12% flour moisture. AGITATORS PRODUCT SUITABLE FOR N50 HL120 HL200 HL300 HL400 HL600 HL662 HL800 HL1400

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%.

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 also offers a mixer capacity calculator that recommends the correct-sized Legacy+ mixer based on the recipe being mixed.

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 require the batch to be reduced.

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 temperature and 70°F water temperature. (1 gallon of water weighs 8.33 lbs.) ́ Maximum Mixing Time - 7 Minutes.

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 Hobart Legacy+ mixer is right for you.

Proper sizing of a mixer can be complex, but it is essential to prevent premature motor failure or subpar dough results. Here’s a guide to help you understand how to appropriately size a dough mixer, using the Absorption Ratio (AR) calculation method.

MIER CAPACITY 701 S Ridge Avenue, Troy, OH 45374 CHART – ALL MODELS 1-888-4HOBART www.hobartcorp.com MIXER CAPACITY CHART – ALL MODELS ABBREVIATIONS–AGITATORS SUITABLE FOR OPERATION B — Flat Beater C — Wing Whip (4-Wing: 12 thru 30 qt., 6-Wing: 40 thru 140 qt.) D — Wire Whip ED — Dough Arm (20 thru …

§ 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 to determine which mixer best fits your needs.

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 the mixer! DO NOT mix dough with water temperature below 700F. Do not use attachments on hub while mixing! lobe GLOBE FOOD EQUIPMENT COMPANY Precisely. Printed in U.S.A.

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 flour, then 5 divided by 10 = 0.50 x 100 = 50 % AR n Below capacities based on 12% flour moisture at 70°F water temperature

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 weight divided by flour weight. The capacities listed above are based on flour room temperature and 20°C water temperature. Δ. Maximum mixing time – 7 minutes

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 space to make an informed decision.

*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 higher speeds will cause damage to the mixer! DO NOT mix dough with water temperature below 70 °F. Do not use attachments on hub while mixing!