6
Recommended capacities
Min Qty.
Max Qty.
Shortcrust pastry
Flour weight
340g/12oz
910g/2lb
Bread dough
(stiff yeasted)
Flour weight
350g/12oz
1.5kg/3lb 5oz
Total weight
550g/1lb 3oz
2.4kg/5lb 5oz
Soft yeasted dough
(enriched with butter and eggs)
Flour weight
250g/9oz
2.6kg/5lb 12oz
Total weight
480g/1lb 1oz
5kg/11lb
Fruit cake mix
(Creaming fat and sugar method) Total weight
900g/1lb 15oz
(3 Egg mix)
4.55kg/10lb
(15 Egg mix)
Egg whites
Number
Weight
1
(35g)
16
(605g)
Whipping cream
125ml
2 litres
* Eggs sizes used = medium sized (Weight 53 – 63g)
Tool
Recipe/Process
Recommended Speed
K-beater
Creaming butter/margarine and
sugar
Start on ‘Min’ and gradually increase to ‘Max’
Beating eggs into cake mixes
‘4’ to ‘Max’
Folding in flour, fruit etc
‘Min’ to ‘1’
All In one cake mixes
Start on ‘Min’ and gradually increase to ‘Max’
Pastry & Biscuits – rubbing fat
into flour
‘Min’ to ‘2’
Royal Icing
‘Min’ to ‘1’
Mashed Potatoes
Start on ‘Min’ and gradually increase to ‘Max’
Whisk
Egg Whites
Gradually increase to ‘Max’
Fatless sponges
Cream
Gradually increase to ‘4-6’
Dough
Hook
For Yeasted dough mixes
‘Min’ speed for 45 - 60 secs.
Then increase to speed ‘1’
Re-knead on speed ‘1’