! " #
$ % %
& ' ( $ #
) " %
' ' ( $ #
$ %
& ( $ #
* * % + ,
- ( $ #
* * % +
' ( $ #
* * % + ,
& ( $ #
. /
%
+ 0
* NOTE: The mixer capacity depends on the moisture content of the dough. When mixing dough (pizza,
bread, or bagel) check your AR%! %AR (% Absorption Ratio) = Water weight divided by flour weight.
For higher gluten flour reduce dough batch by 25%.
Maximum Mixing Time - 7 Minutes
If high gluten flour is used, reduce the batch size by 10%.
If using chilled flour, water below 70
F, or ice, reduce batch size by 10%.
2nd speed should never be used on 50% AR or lower.
