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 …

Specified unit will provide a minimum 1⁄2 HP high torque motor. The gear driven transmission will have hardened alloy steel, anti-friction ball bear-ings. 3-speed controls for maximum …

Mixer Capacity Chart The following maximum capacities are intended as a guideline only. Varying factors such as the type of flour, water temperature and other conditions may require batch to …

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%.

When calculating the correct size mixer for your application, here are some helpful weights & measures: 8.3 lb = 1 gallon of water & 2.08 lb = 1 quart MAXIMUM BOWL CAPACITY

* 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 …

Recommended Maximum Capacities—dough capacities based on 21°C water and 12% flour moisture. NOTE: %AR (% Absorption Ratio) = Water weight divided by flour weight. Capacity …

Consult HCM450 Recipe Guide F4218 for further details. As continued product improvement is a policy of Hobart, specifications are subject to change without notice.

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

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 …

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 …

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%.

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 …

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 …

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 …

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 …