Fargo CE-3401XG, Installation Operation And Care

Page: 10 / 10

©
Copyright 1999 American Eagle Food Machinery, Inc. All Rights Reserved
10
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, 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 CAPACITY
Egg Whites Whip 1-3/4 qt.
Mashed Potatoes Beater 30 lbs
Mayonnaise (Qts. Oil) Beater 13 qt.
Meringue (Qts. Water) Whip 1-1/2 qt.
Waffle/Pan cake Batter Beater 16 qts.
Whipped Cream Whip 9 qts.
Sheet Cake Batter Beater 40 lbs.
Cup Cake Beater 45 dz.
Layer Cake Beater 45 lbs.
Pound Cake Beater 40 lbs.
Sugar Cookie Beater 65 dz.
Bread or Roll Dough (Light/ Medium,
60% AR,

)
Hook
**
Water
15 lbs.
Flour
25 lbs.
Bread or Roll Dough (Heavy, 55% AR,

)
Hook
**
Water
11 lbs.
Flour
20 lbs.
Thin Pizza Dough, Pasta, Basic Egg Noodle
(40% AR,

, 5 min. max. mix time)
Hook
*
Water
6 lbs.
Flour
15 lbs.
Medium Pizza Dough (50% AR,

) Hook
*
Water
11 lbs.
Flour
20 lbs.
Thick Pizza Dough (60% AR,

) Hook
**
Water
12 lbs.
Flour
20 lbs.
Raised Donut Dough (65% AR) Hook
*
Water
10 lbs.
Flour
15 lbs.
Whole Wheat Dough ( 70% AR) Hook
**
Water
17.5 lbs.
Flour
25 lbs.

*1
st
speed only ** 1
st
speed & 2
nd
speed only


If high gluten flour is used, reduce above dough batch size by 10 %.