attachment by tightening the thumbscrew. Be sure to follow the manufacturer's installation,
operation, and safety instructions for the hub attachment.
Attachment hub should not be used while mixing.
MIXING HEAVY DOUGH
The moisture content of heavy dough is a critical factor when selecting proper mixing speed.
You should never use 2
nd
speed when mixing heavy dough with an Absorption Ratio (AR) of
50% or less.
To determine the Absorption Ratio (AR) of a product, divide the water weight by the flour
weight. Example: Calculate the Absorption Ratio of a mixture containing 5 lbs. of water and 10
lbs. of flour.
5
-
T
10 = 0.50 = 50 % = AR
PRODUCT
TOOL
BOWL CAPACITY: 20 QT
Egg Whites
Whip
1 qt.
Mashed Potatoes
Beater
15 lbs
Mayonnaise (Qts. Oil)
Beater
10 qt.
Meringue (Qts. Water)
Whip
1 qt.
Waffle/Pan cake Batter
Beater
8 qts.
Whipped Cream
Whip
4 qts.
Sheet Cake Batter
Beater
20 lbs.
Cup Cake
Beater
22 dz.
Layer Cake
Beater
20 lbs.
Pound Cake
Beater
21 lbs.
Sugar Cookie
Beater
30 dz.
Bread or Roll Dough (Light/ Medium, 60% AR, =)
Hook
*
Water 6 lbs.
Flour 10 lbs.
Bread or Roll Dough (Heavy, 55% AR, =)
Hook
*
Water 4.4 lbs.
Flour 8 lbs.
Thin Pizza Dough, Pasta, Basic Egg Noodle(40% AR,
= , 5 min. max. mix time)
Hook
*
Water 2 lbs.
Flour 5 lbs.
Medium Pizza Dough (50% AR, =)
Hook
*
Water 3 lbs.
Flour 6 lbs.
Thick Pizza Dough (60% AR, =)
Hook
*
Water 6 lbs.
Flour 10 lbs.
Raised Donut Dough (65% AR)
Hook
Water 3 lbs.
Flour 5 lbs.
