Mainstreet Equipment 541CMIX20 Manual del usuario - Página 7
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Imprimir páginaMIXER 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.
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.
7
USER MANUAL
Agitator & Speed
Dough Hook - 1st Only
Dough Hook - 1st Only
Not Recommended
Not Recommended
Not Recommended
Dough Hook - 1st & 2nd
Flat Beater
Flat Beater
Wire Whisk
Wire Whisk
Flat Beater
Maximum Bowl Capacity
10 Qt.
20 Qt.
30 Qt.
5 lb.
25 lb.
45 lb.
3 lb.
15 lb.
30 lb.
3 lb.
9 lb.
14 lb.
4 lb.
10 lb.
20 lb.
5 lb.
20 lb.
40 lb.
2 lb.
9 lb.
15 lb.
5 lb.
15 lb.
23 lb.
4 qt.
8 qt.
12 qt.
1 pt.
1 qt.
1½ qt.
2 qt.
4 qt.
6 qt.
8 lb.
20 lb.
30 lb.
Mainstreet Equipment