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%. Local …

To determine the Absorption Ratio (AR) of a product, divide the water weight by the flour weight. Example: Calculate the Absorption Ratio of a mixture containing 10 lbs. Of flour and 5 lbs. of …

The capacities listed above are based on flour at room temperature and 70°F water temperature. (1 gal. water weighs 3.78 kgs.) Maximum Mixing Time - 7 Minutes • If high gluten flour is used, …

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 …

* NOTE: The mixer capacity depends on the moisture content of the dough. When mixing doughs (pizza, bread, or bagels) check your AR%! %AR (% Absorption Ratio) = Water weight divided …

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 …

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 …

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%.

NOTE: %AR (% Absorption Ratio) = Water weight divided by flour weight. Capacity depends on moisture content of dough. Above capacities based on 12% flour moisture at 70°F water …

NOTE: %AR (% Absorption Ratio) = Water weight divided by flour weight. Capacity depends on moisture content of dough. Above capacities based on 12% flour moisture at 21°C water …

Here’s a guide to help you understand how to appropriately size a dough mixer, using the Absorption Ratio (AR) calculation method. The Absorption Ratio is a crucial factor in …

US galon of water= 8.33lb/3.77kg. For example: your are using 1 us gallon of water and 15 lbs of flour. Refer to the above chart to find the model you will need. MUST MIX PIZZA DOUGH ON …

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 …

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 …

Capacity depends on moisture content of dough; Above capacities based on 12% flour moisture at 70° water temperature CAUTION: IF HIGHER THAN RECOMMENDED SPEEDS ARE …

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%. Local variations in …