10
Recommended Mixing Capacities
PRODUCT
MP10
Bowl size 10 litre
Egg Whites
0.5 ltr
Mashed Potatoes
3 kg
Mayonnaise (Qts. Oil)
3.8 ltr
Waffle/Pancake Batter
4.7 ltr
Whipped Cream
2 ltr
Fondant Icing
2.7 kg
Cup / Layer Cake
4.8 kg
Pound Cake
3.6 kg
Sponge Cake
1.8 kg
Pie Dough
4 kg
Bread or Roll Dough (Light/Med, 60% AR) 5.7 kg
1
st
only
Bread or Roll Dough (Heavy, 55% AR)
3.4 kg
1
st
only
Thin Pizza Dough, Pasta, Basic Egg Noodle
(40% AR) 5 min max mix time
2 kg
1
st
only
Medium Pizza Dough (50% AR)
2.3 kg
1
st
only
Thick Pizza Dough (60% AR)
4.5 kg
1
st
only
Raised Donut Dough (65% AR)
2 kg
1
st
& 2
nd
Whole Wheat Dough (70% AR)
4 kg
1
st
& 2
nd
Mixing Heavy Dough
The moisture content of heavy dough is a critical factor when selecting the correct 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, divide the water weight by the flour weight.
Example: Calculate the Absorption Ratio of a mixture containing 50g of water and 100g of flour. 50
÷
100 = 0.50 = 50 % = AR
•
If high gluten flour is used, reduce above dough batch size by 10 %
•
Capacities listed are based on flour at room temperature and water at 20°C. If using chilled flour, water
below 20°C, or ice, reduce batch size by 10%
