PrepPal PPM 60, Руководство пользователя

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10
Mixing Capacity Chart
Product Agitator Speed
PPM‐60
60Quart
Bread and Roll Dough‐60% AR Dough Hook 1
st
speed only 90 lbs.
Heavy Bread Dough‐55% AR Dough Hook 1
st
speed only 70 lbs.
Pizza Dough, Thin‐40% AR Dough Hook 1
st
speed only 40 lbs.
Pizza Dough,Medium‐50% AR Dough Hook 1
st
speed only 60 lbs.
Pizza Dough, Thick‐60% AR Dough Hook 1
st
speed only 70 lbs.
Raised Donut Dough‐65% AR Dough Hook 1
st
speed only 40 lbs.
Pie Dough Flat Beater All Speeds 60 lbs.
Mashed Potatoes Flat Beater All Speeds 45 lbs.
Cake Flat Beater All Speeds 60 lbs.
Waffle or Hot Cake Batter Flat Beater All Speeds 24 qts.
Eggs Whites Wire Wish All Speeds 3 qts.
Meringue Wire Wish All Speeds 3 qts.
Whipped Cream Wire Wish All Speeds 12 qts.
Cake, Pound Flat Beater All Speeds 60 lbs.
When mixing dough check the
“
AR
”
(Absorption Ratio) = Water weigh divided by flour weight.
The capacities listed above are based on 12% flour moisture at 70
°
F(21
℃
) water temperature. If high
gluten flour
is used reduce batch size by 10%.
1 gallon of water = 8.3 lbs.
1 quart of water = 2.1 lbs.
Example :
If a recipe calls for 5 lbs. of water and 10 lbs. of flour, then 5 divided by 10 = 0.50x100=50% AR.
Do not use 2
nd
speed with mixtures with below 50% AR.