Sigma SPRIZZA SPZ 40, Инструкция по эксплуатации и обслуживанию

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Instructions, use and maintenance manual Pag. 25/48
SRIZZA 40
However, they give rise to elastic and tough doughs that must be counteracted with some solutions to reduce the
effects: while with flours having a W around 200 the perfect total number of spiral revolutions should be 1100-1200,
with flours characterised by a W above 300 the duration of the dough must be increased to 1500-1600 revolutions.
The dough time is simply obtained by dividing the total number of revolutions by the number of rpm of the spiral.
Examples:
For flours with W=200 and P/L=0.4 use a maximum of 1200 spiral revolutions, so, by dividing the number of rpm of
the spiral (150 in one-speed version, while in the two-speed version they will, respectively, be 90 rpm in the first
and 180 in the second) you will have 8’ of dough:
1200 (total revs)
--------------------------------------------- = 8 minutes
150 (rpm of the spiral)
For flours with W=350 use a maximum of 1600 revolutions of the spiral, so:
160 (total revs)
--------------------------------------------- = 10’40’’
150 (rpm of the spiral)
IMPORTANT: the more rolled-out and intense are the doughs, the colder must the used water be. The perfect
temperature of the finished dough must be 22-24°.
Also, do not let the dough set when finished mixing but immediately portion and form the balls.
USING DEACTIVATED YEAST
To minimise elasticity-toughness of the dough in the presence of very strong flours, we recommend using natural
enhancers, consisting of wheat flour, deactivated yeasts, malt flour, etc. These types of products must be added to
the flour for a maximum of 1%. They make the dough workable without eliminating any of its characteristics.
DIRECT DOUGH no.1
This dough is recommended for short-term workers, that is, prepares the dough a few hours before use, without
using the refrigerator, or for those preparing it in the morning for the evening or for the next day using the
refrigerator.
INGREDIENTS:
Room Temperature 18°-20° With refrigerator
Kg 1 flour type W 200-220; P/L 0.4-0.45 kg 1 flour type W 200-220; P/L 0.4-0.45
L 0.53÷0.55 of water L 0.53 - 0.55 of water
G 30 of salt G 30 of salt
G 2-4 of fresh yeast G 5 of fresh yeast
G 20 of oil G 20 of oil
N.B.: The yeast depends on the outside temperature.
Firstly, introduce water, yeast, flour and oil in the bowl, and then, in the last three minutes of kneading, add salt.
Knead in the mixer machine for 8 minutes if the machine is one-speed (the rpm of the spiral must be 150). If using
a two-seed mixer machine, knead for 3 minutes at first speed and 5 minutes at second. By increasing the spiral
revolutions, the mixing time decreases. It is important to consider the number of spiral revolutions of the used mixer
machine, whatever the brand; an excessive number of revolutions may ruin the dough.