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 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 …

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 …

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%.

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 …

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 …

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 …

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 …

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 21°C water temperature. § If high gluten flour is used, reduce above dough batch size by 10%. …

Mixer Capacity Calculator. Finding the right mixer for your application is essential to prolong the life of your mixer. While dough recipes can greatly differ, the ratio of flour to water is used to …

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%.