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7
Operation
Mixing Heavy Dough
The moisture content of heavy dough is a critical factor when selecting proper mixing speed. 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.
AR = 5
÷
10 = 0.50 = 50 %
* 1
st
speed only.
** 1
st
speed & 2
nd
speed only.
†
If high gluten flour is used, reduce above dough batch size by 10%.
Product
Agitator
BM10AT
Egg Whites
Whip
600 ml
Mashed Potatoes
Beater
4.5 kg
Mayonnaise (Litres Oil)
Beater
4 ltrs
Meringue (Litres Water)
Whip
0.75 ltrs
Waffle/Pan cake Batter
Beater
5 ltrs
Whipped Cream
Whip
2 ltrs
Sheet Cake Batter
Beater
4.5 kg
Cup Cake
Beater
10 doz.
Layer Cake
Beater
4.5 kg
Pound Cake
Beater
4.5 kg
Sugar Cookie
Beater
20 doz.
Bread or Roll Dough (Light / Medium, 60% AR) †
Hook *
Water
0.7 kg
Thick Pizza Dough (60% AR) †
Hook *
Water
0.25 kg
Raised Donut Dough (65% AR)
Hook *
Water
0.6 kg
Flour
0.9 kg
Whole Wheat Dough ( 70% AR)
Hook **
Water
0.65 kg
Flour
0.9 kg
Bread or Roll Dough (Heavy, 55% AR) †
Hook *
Water
0.5 kg
Flour
1.1 kg
Flour
0.9 kg
Flour
0.4 kg
Summary of Contents for BM10
Page 1: ...1 BM10 Planetary Mixer INSTALLATION OPERATION MANUAL F26290 4...
Page 16: ...14 Wiring Chart...
Page 17: ...15...