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.
