PrepPal PPM-10, Owner'S/Operator'S Manual, Page: 8 / 18

8
Mixing Capacity Chart
Product Agitator Speed
PPM-10
10Quart
PPM-20
20Quart
PPM-30
30Quart
PPM-40
40Quart
PPM-60
60Quart
Bread and Roll
Dough-60% AR
Dough Hook
1
st
speed
only
5 lbs. 25 lbs. 45 lbs. 50 lbs. 90 lbs.
Heavy Bread
Dough-55% AR
Dough Hook
1
st
speed
only
3 lbs. 15 lbs. 30 lbs. 40 lbs. 70 lbs.
Pizza Dough,
Thin-40% AR
Dough Hook
1
st
speed
only
3 lbs. 9 lbs. 14 lbs. 25 lbs. 40 lbs.
Pizza Dough,
Medium-50% AR
Dough Hook
1
st
speed
only
4 lbs. 10 lbs. 20 lbs. 32 lbs. 60 lbs.
Pizza Dough,
Thick-60% AR
Dough Hook
1
st
speed
only
5 lbs. 20 lbs. 40 lbs. 50 lbs. 70 lbs.
Raised Donut
Dough-65% AR
Dough Hook
1
st
speed
only
2 lbs. 9 lbs. 15 lbs. 25 lbs. 40 lbs.
Pie Dough Flat Beater All Speeds 4 lbs. 18 lbs. 30 lbs. 35 lbs. 60 lbs.
Mashed Potatoes Flat Beater All Speeds 5 lbs. 15 lbs. 23 lbs. 30 lbs. 45 lbs.
Cake Flat Beater All Speeds 8 lbs. 20 lbs. 30 lbs. 12 lbs. 60 lbs.
Waffle or Hot Cake
Batter
Flat Beater All Speeds 4 qts. 8 qts. 12 qts. 16 qts. 24 qts.
Eggs Whites Wire Wish All Speeds 1 pt. 1 qts. 1-1/2 qts. 2 qts. 3 qts.
Meringue Wire Wish All Speeds 3/4 pt. 1 qts. 1-1/2 qts. 2 qts. 3 qts.
Whipped Cream Wire Wish All Speeds 2 qts. 4 qts. 6 qts. 8 qts. 12 qts.
Cake,Pound Flat Beater All Speeds 8 lbs. 20 lbs. 30 lbs. 40 lbs. 60 lbs.
When mixing dough check the “AR”(Absorption Ratio) = Water weigh divided by flour weight.
The capacities listed above are based on 12% flour moisture at 70 °F(21
℃
) water temperature. If high gluten
flour
is used reduce batch size by 10%.
1 gallon of water = 8.3 lbs.
1 quart of water = 2.1 lbs.
Example :
If a recipe calls for 5 lbs. of water and 10 lbs. of flour, then 5 divided by 10 = 0.50x100=50% AR.
Do not use 2
nd
speed with mixtures with below 50% AR.