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, …

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 …

* 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 …

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 …

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%.

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 …

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 …

If high gluten flour is used, reduce above batch size by 10% NOTE: %AR (% Absorption Ratio) = Water weight divided by flour weight. Capacity depends on moisture content of dough.

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 …

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 …

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, …

2 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 …