Mixer Capacity Chart 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 Below capacities based on 12% flour moisture at 70°F water temperature

Sep 8, 2019 · Hobart bases mixer capacity on an absorption rate calculation formula of 12% flour moisture at 70-degree Fahrenheit water temperature. 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.

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 variations in ingredients can influence the water absorption, volume and baking characteristics, etc.

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 temperature. § 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 less AR doughs.

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, reduce the batch size by 10%. If using chilled flour, water …

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 water. 5 / 10 = 0.50 = 50 % = AR This chart should be used as a guide only. Type of flour and other factors can vary and may require batch size to be ...

CAPACITY OF BOWLS (QTS. LIQUID) NOTE: AR% = (Absorption Ratio % - water weight divided by flour weight) The mixer capacity depends on the moisture content of the dough. The capacities mentioned are based on flour at room temperature and 70oF water temperature. OMCAN INC.

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

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.

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 conditions may require the batch to be reduced.

Sep 15, 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, breads or cakes, to find which capacity of mixer is best for your needs.

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%.

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 determining the appropriate mixer size. The AR helps you understand the ratio of water to flour in your dough, which impacts the mixing process and the strain on the mixer.

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 temperature. § 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 less AR doughs.

Dec 2, 2021 · Your mixer's capacity for your application will depend on what you're mixing. See below for a capacity chart for common recipes in each mixer. Type of flour, mixing time, the exact absorption rate of your recipe, and more will affect these estimates.

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 temperature. § 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

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 water used, and other conditions may require the batch to be reduced.

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 EMPLOYED AND/OR LISTED CAPACITIES ARE EXCEEDED, OVERLOAD CONDITION WILL RESULT THAT MAY DAMAGE THE MIXER AND VOID THE WARRANTY!

5 days ago · Place the egg whites into a large mixing bowl or the bowl of a stand mixer and add the cream of tartar. Use the whisk attachment or an electric hand mixer and beat the egg whites until stiff peaks. Place the egg yolks, softened cream cheese, vanilla extract and …

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, breads or cakes, to find which capacity of mixer is best for your needs.

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 ingredients can influence the water absorption, volume and baking characteristics, etc.