dough Xpress DXM-SS-220 소유자 매뉴얼 - 페이지 13

{카테고리_이름} dough Xpress DXM-SS-220에 대한 소유자 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. dough Xpress DXM-SS-220 20 페이지. Commercial grade dough press

FINISHED SIZE

10"

12"

14"

16"

18"

NOTE: Final size is determined by combination of weight of dough ball and

thickness setting. Flour Tortillas thickness will vary in final product.

WAYS OF OVERCOMING THIS PROBLEM:

Get an idea of the following:

Recipe

• What is the percentage of water content in the dough?

• What is the percentage of oil content in the dough?

Mixing

• Mixing procedure, such as water temperature and mixing speed.

Dough Preparation

• What is the time between mixing and pressing?

• How is the dough being stored?

Pressing

• What is the temperature of the dough when pressing?

• What is the temperature of the press when pressing?

• How long is the dough being pressed?

DOUGH BALL WEIGHTS

PIZZA DOUGH SHRINKAGE

WEIGHT OF DOUGH BALL

TORTILLA

1-1.5 oz.

1.5-2.5 oz.

2.5-3.25 oz.

3.25-3.75 oz.

4-4.5 oz.

4.5-5 oz.

—

PIZZA

5-8 oz.

6-10 oz.

8-12 oz.

16-18 oz.

18-20 oz.

20-22 oz.

22-24 oz.