7.5.
For more accuracy in the regulation of the weight, use the “WEIGHT” regulation knob (Ref.40):
weigh the first dough portions; if they are smaller than foreseen, turn the “WEIGHT” knob
t, if they are bigger, turn it towards -.
Repeat this operation until you get the required weight.
7.6.
For highly hydrated doughs (over 58%) it is advisable to use the
optional
Teflon coated hopper
(33B)
and the
optional
Teflon coated chute (Ref.2B).
7.7.
For not very elastic doughs, it is advisable to use the
optional
auger (Ref.6).
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