DOUGH ARM:
Frequently used for heavy bread dough, and preferable to be used at low
speed.
The moisture content of heavy dough is critical 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.
BEATER:
Commonly used for thin batters, cake and mashing potatoes, like stuffing and
preferable to be used at middle speed.
WIRE WHIP:
Best for whipping cream and beating eggs and preferable to be used at high
speed.
BOWL:
New mixer’s bowl (Figure 1-6) and agitators (beaters, whip, and dough arms) should
be thoroughly washed with hot water and mild soap solution, rinsed with either a mild soda
or vinegar solution, and thoroughly rinsed with clean water BEFORE being put into service.
This cleaning procedure should also be followed for bowls and agitators before whipping egg
whites with or whole eggs.
CONTROL PANEL (Figure 1-9)
