American Eagle Food Machinery, Inc. AE-60P4 & 2(A) Owner’s Manual
11
©
Copyright 1999 American Eagle Food Machinery, Inc. All Rights Reserved
MAXIMUM MIXING CAPACITY
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, water weight divide by 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
AE-60P4(A) AE-60P2(A)
Egg Whites
Whip
2 qt.
-
Mashed Potatoes
Beater
40 lbs
-
Mayonnaise (Qts. Oil)
Beater
18 qt.
-
Meringue (Qts. Water)
Whip
1.5 qt.
-
Waffle/Pan cake Batter
Beater
24 qts.
-
Whipped Cream
Whip
12 qts.
-
Sheet Cake Batter
Beater
45 lbs.
-
Cup Cake
Beater
50 dz.
70 dz.
Layer Cake
Beater
70 lbs.
70 lbs.
Pound Cake
Beater
55 lbs.
75 lbs.
Sugar Cookie
Beater
100 dz.
100 dz.
Bread or Roll Dough (Light/ Medium,
60% AR,
=
)
Hook
**
Water
30 lbs.
Flour
50 lbs.
Water
36 lbs.
Flour
60 lbs.
Bread or Roll Dough (Heavy, 55% AR,
=
)
Hook
**
Water
22 lbs.
Flour
40 lbs.
Water
30 lbs.
Flour
55 lbs.
Thin Pizza Dough, Pasta, Basic Egg
Noodle (40% AR,
=
, 5 min. max. mix
time)
Hook
*
Water
12 lbs.
Flour
30 lbs.
Water
18 lbs.
Flour
45 lbs.
Medium Pizza Dough (50% AR,
=
) Hook
*
Water
25 lbs.
Flour
50 lbs.
Water
30 lbs.
Flour
60 lbs.
Thick Pizza Dough (60% AR,
=
) Hook
**
Water
30 lbs.
Flour
50 lbs.
Water
35 lbs.
Flour
70 lbs.
Raised Donut Dough (65% AR)
Hook
**
Water
26 lbs.
Flour
40 lbs.
Water
30 lbs.
Flour
45 lbs.
Whole Wheat read Dough ( 70% AR)
Hook
**
Water
30 lbs.
Flour
40 lbs.
Water
35 lbs.
Flour
50 lbs.
z
*1
st
speed only ** 1
st
speed & 2
nd
speed only
z
=
If high gluten flour is used, reduce above dough batch size by 10 %.
z
1 gallon of water weights 8.33 lbs.
