Advertisement
Mixer Capacity Chart
Product
Bread and Roll Dough - 60 % AR
Heavy Bread Dough - 55% AR
Pizza Dough, Thin - 40% AR
Pizza Dough, Medium - 50% AR
Pizza Dough, Thick - 60% AR
Raised Donut Dough - 65% AR
Mashed Potatoes
Waffle or Hot Cake Batter
Egg Whites
Whipped Cream
Cake Batter
When mixing dough ( pizza, bread, or bagels), check your "AR" absorption ratio - water weight divided by flour weight.
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%.
Example:
If recipe calls for 5 lb. of water and 10 lb. of flour, then 5 divided by 10 = 0.50 x 100 = 50% AR.
• 2nd Speed should never be used on mixtures with less than 50% AR.
• Do not use attachments on hub while mixing.
When calculating the correct size mixer for your application, here are some helpful weights and measures:
• 8.3 lb. = 1 gallon of water – 2.08 lb. = 1 Quart.
User Manual
Agitator and Speed
Dough Hook - 1st only
Dough Hook - 1st only
Not Recommended
Not Recommended
Not Recommended
Dough Hook - 1st and 2nd
Flat Beater
Flat Beater
Wire Whisk
Wire Whisk
Flat Beater
- 5 -
Maximum Bowl Capacity
10 Qt. / 20 Qt.
5 lb. / 20 lb.
3 lb. / 15 lb.
-
-
-
2 lb. / 8 lb.
5 lb. / 12.5 lb.
4 Qt. / 8 Qt.
1 Qt. / 1 Qt.
1 Qt. / 2 Qt.
8 lb. / 20 lb.
Advertisement
