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 …

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 …

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 …

Mixing Dough & Capacity Information The moisture content of heavy dough is a critical factor when selecting proper mixing speed. You should never use 2nd speed when mixing heavy …

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%.

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%. …

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 …

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 …

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 …

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 …

Dec 14, 2012 · Find the right mixer for your application. • When mixing dough (pizza, bread or bagels) check your “AR” absorption ratio - water weight divided by flour weight Example: If …

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 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, …

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%.