Axis AX-M40, Installation Operation And Care

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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, the water weight
divide by the flour weight.
Example: Calculate the Absorption Ratio of a mixture containing
5
lbs. of
water and 10 lbs. of flour. 5 + 10 = 0.50 = 50 % = AR
PRODUCT
TOOL
Egg Whites Whip
Mashed Potatoes
Beater
Mayonnaise (Qts. Oil)
Beater
Meringue (Qts. Water) Whip
Waffle/Pan cake Batter Beater
Whipped Cream Whip
Sheet Cake Batter
Beater
Cup Cake Beater
Layer Cake Beater
Pound Cake Beater
Sugar Cookie Beater
Bread or Roll Dough (Light/ Medium, Hook
60% AR,
=
)
**
Bread or Roll Dough (Heavy, 55% AR,
=
) Hook
**
Thin
Pizza Dough, Pasta, Basic Egg Noodle Hook
(
40% AR, = , 5
min.
max. mix time)
*
Medilllll Pizza Dough ( 50% AR,
=
)
Hook
*
Thick Pizza Dough ( 60% AR, =)
Hook
**
Raised Donut Dough (65% AR) Hook
*
Whole Wheat Dough ( 70% AR) Hook
**
• *1
st
speed only * * 1
st
speed & 2
nd
speed only
CAPACITY
1-3/4 qt.
30 lbs
13 qt.
1-1/2 qt.
16 qts.
9 qts.
40 lbs.
45 dz.
45 lbs.
40 lbs.
65 dz.
Water Flour
15 lbs. 25 lbs.
Water Flour
11 lbs. 20 lbs.
Water Flour
6 lbs. 15 lbs.
Water Flour
11 lbs. 20 lbs.
Water Flour
12 lbs. 20 lbs.
Water Flour
10 lbs. 15 lbs.
Water Flour
17.5 lbs. 25 lbs.
• =
If
high gluten flour is used, reduce above dough batch size by 10 %.
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