Recommended Usage Chart
This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Dough Tool
For yeasted dough mixes
Hints and Tips
Important
•
Never exceed the maximum capacities and speeds stated –
you may overload the machine.
• If you hear the machine labouring, switch off, remove half the
dough and do each half separately.
• The ingredients mix best if you put the liquid in first.
Yeast
•
Dried Yeast
(the type that needs reconstituting): pour the
warm water into the bowl. Then add the yeast and sugar and
leave to stand for 10 minutes until frothy.
•
Fresh yeast:
crumble into the flour
•
Other types of yeast:
follow the manufacturer’s instructions.
Recipe/ Process
(Max)
(Minutes)
7L Bowl
Min
Max
Bread Dough
(stiff yeasted)
Warm Water
195g
895g
Min
1
60 secs
3-4
Strong White
Bread Flour
350g
1.6kg
Fast Action
Yeast
6g
25g
Lard
10g
30g
Salt
3g
16g
Total Weight
564g
2.56kg
Re-knead
Speed 1
60 secs
Soft yeasted dough
(enriched with butter
and eggs)
Flour Weight
250g – 2.6kg
Min
1
60 secs
3-4
Total Weight
478g – 5kg
Re-knead
Speed 1
60 secs
Eggs sizes used = medium sized (Weight 53 – 63g)
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