Fargo CE-3401XG Installation Operation And Care page 10

MIXING HEAVY DOUGH
The moisture content of heavy dough is a critical factor when selecting
proper mixing speed. You should never use 2
dough with an Absorption Ratio (AR) of 50% or less.
To determine the Absorption Ratio (AR) of a product, the water weight
divide by the flour weight.
Example: Calculate the Absorption Ratio of a mixture containing 5 lbs.
of water and 10 lbs. of flour. 5  10 = 0.50 = 50 % = AR
PRODUCT
Egg Whites
Mashed Potatoes
Mayonnaise (Qts. Oil)
Meringue (Qts. Water)
Waffle/Pan cake Batter
Whipped Cream
Sheet Cake Batter
Cup Cake
Layer Cake
Pound Cake
Sugar Cookie
Bread or Roll Dough (Light/ Medium,
60% AR, )
Bread or Roll Dough (Heavy, 55% AR,
)
Thin Pizza Dough, Pasta, Basic Egg Noodle
(40% AR,  , 5 min. max. mix time)
Medium Pizza Dough (50% AR, )
Thick Pizza Dough (60% AR, )
Raised Donut Dough (65% AR)
Whole Wheat Dough ( 70% AR)
st
*1 speed only ** 1

 If high gluten flour is used, reduce above dough batch size by 10 %.

©
Copyright 1999 American Eagle Food Machinery, Inc. All Rights Reserved
st nd
speed & 2 speed only
nd
speed when mixing heavy
TOOL CAPACITY
Whip 1-3/4 qt.
Beater 30 lbs
Beater 13 qt.
Whip 1-1/2 qt.
Beater 16 qts.
Whip 9 qts.
Beater 40 lbs.
Beater 45 dz.
Beater 45 lbs.
Beater 40 lbs.
Beater 65 dz.
Hook Water
** 15 lbs.
Hook Water
** 11 lbs.
Hook Water
* 6 lbs.
Hook Water
* 11 lbs.
Hook Water
** 12 lbs.
Hook Water
* 10 lbs.
Hook Water
** 17.5 lbs.
Flour
25 lbs.
Flour
20 lbs.
Flour
15 lbs.
Flour
20 lbs.
Flour
20 lbs.
Flour
15 lbs.
Flour
25 lbs.
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