6
w
orkinG
with
hot
inGredients
:
When working with hot ingredients which are added via the filling hole in the safety guard, it is necessary to use the filling chute.
The filling chute is made of FDA-grade silicone, and is able to withstand hot ingredients up to 200
o
C. The filling chute can
be used for ingredients as hot as this for as long as necessary.
If the filling chute is
not
used, ingredients which are added via the filling hole in the safety guard must not be more than 60
o
C.
m
ax
.
capacity
of
the
machine
:
AR = absorption ratio (%AR)
(liquid as % of dry matter)
E.g.
a basic recipe includes 1 kg dry matter and 0.6 kg liquid:
this gives
AR
=
0.6 kg x 100
= 60%
1 kg
If, for example, the maximum capacity of the mixer is required, the calculated
AR = 60% is used to determine the amount of dry matter and liquid in the dough:
Maximum capacity of the machine = 11 kg for dough with AR = 60%
Now the weight of the dry matter in this dough is calculated as follows:
Dry matter =
max. capacity x 100 = 11 kg x 100 = 6,875
kg
AR + 100 60 + 100
Weight of liquid =
11 kg - 8.125 kg
= 4.125 kg
Local variations in the quality of the raw materials may affect water absorption, volume,
baking characteristics etc., and hence capacity.
Capacity pr. mix
Tool
Kodiak 20
Egg white
Whip
2,4 l
whipped cream
Whip
5 l
Mayonnaise *
Whip
16 l
Herb butter
Beater
10 kg
Mashed potatoes *
Beater/Whip
12 kg
Yeast dough (50% AR)
**
Hook
10 kg
Yeast dough (60% AR)
Hook
11 kg
Ciabattadough (70%AR)
Hook
12 kg
Muffins *
Beater
14 kg
Cake base
Whip
5 kg
Meat ball mix *
Beater
15 kg
Ising
Beater
14 kg
Doughnut (50%AR)
Hook
12,5 kg
Standard equipment, as follows:
Bowl 20 l
Hook, whip and beater for 20 l bowl
A silicone filling-chute for hot ingredients
Optional accessories:
Scraper for 20 l bowl, if mixer is fitted for a scraper
Bowl 12 l
Hook, whip and beater for 12 l bowl
Scraper for 12 l bowl, if mixer is fitted for a scraper
Standard equipment
for floor model
Bowl trolley
e
qUipment
:
