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% …

Mixer Capacity Chart — Metric 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 …

*%AR (% Absorption Ratio) = water weight divided by flour weight. Consult HCM450 Recipe Guide F4218 for further details. As continued product improvement is a policy of Hobart, …

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%.

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 …

Recommended Maximum Capacities—dough capacities based on 21°C water and 12% flour moisture. ... ABBREVIATIONS–AGITATORS SUITABLE FOR OPERATION NOTE: %AR (% …

The Mixer Capacity Chart is a guide for controlling the batch sizes in your formulations. The capacities listed take into account the amount of product which can be contained in the various …

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 · Mixer Capacity Chart 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 …

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 …

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 …

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%. …

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 …

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%.

Sep 12, 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 …

4 days ago · The One-Time Weekly Dough Method I literally use this Once-a-Week No Knead Sourdough method every week, sometimes twice a week since I have a big family. This saves …

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 …