*%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, …

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 …

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 …

Potato Salad Mixing Baffle RUN-JOG 15-30 Sec. 25-40 lbs. ... 50%–12 lbs. Flour & 6 lbs. Water = 18 lbs. Dough Consult Use and Care Manual (Form F-8218) for complete processing …

The capacities listed above are based on flour at room temperature and 70°F water temperature. (1 gal. water weighs 8.33 lbs.) 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 21°C water …

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 …

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 …

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 …

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 …

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 …

Sep 8, 2019 · Hobart offers capacity charts for each size mixer — planetary and spiral — to show the amount each is capable of handling — from cake batter to bread and pizza dough. Hobart …

Here are handy charts to help you work out the maximum quantity of ingredients, according to the model of the stand mixer you have: Maximum capacity of ingredients for your mixer MIXER …

The fol owing 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 require the batch to be …

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 …

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, …

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, …