*%AR (% Absorption Ratio) = water weight divided by flour weight. Consult HCM450 Recipe Guide F4218 for further details.

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 …

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, …

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 …

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 …

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 …

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 …

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

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 …

Dec 2, 2021 · See below for a capacity chart for common recipes in each mixer. Type of flour, mixing time, the exact absorption rate of your recipe, and more will affect these estimates.

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 …

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 …

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, …

Mixer Sizing chart - use this guide to determine mix tank size, motor horsepower, agitators, and more of your mix tank, mixing system, and mixer.

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 …

2 days ago · All-purpose flour balances the texture of the bread, making it softer and more tender while supporting structure. It helps offset the density of whole grains, ensuring the bread …

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, …

Mar 19, 2025 · This garlic butter potato rolls recipe has been in my family for years - they always turn out soft and buttery. I'll show you how to make them with or without a stand mixer! | …