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Recommended Usage Chart
• This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
• For best results, always use soft room temperature butter and margarine when
making cakes.
Recipe/ Process
Creaming butter/margarine
and sugar
Beating eggs into cake
mixes
Folding in flour, fruit etc
Pastry & Biscuits
– rubbing fat into
flour
All In one cake
mixes
Eggs sizes used = medium sized (Weight 53 – 63g)
K-beater
For making cakes, biscuits, pastry, icing, fillings, eclairs and
mashed potato.
Hints and Tips
• To avoid splashing of ingredients gradually increase the speed.
• When creaming fat and sugar for cake mixes, always use the
fat at room temperature or soften it first.
• To fully incorporate the ingredients, stop mixing and scrape
down the bowl with the spatula frequently.
• Use cold ingredients for pastry unless your recipe says
otherwise.
(Max)
KVC65
2.6kg
Flour
680g
Weight
Total
2kg
Weight
KVL65
Min
4.5kg
Min
Min
Min
910g
Min
4kg
6
(Minutes)
Max
4
Max
1 – 4
1
30 – 60 secs
1
2
Max
45 – 60 secs
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