8
MAXIMUM CAPACITIES FOR YOUR LUNA 7
WARING COMMERCIAL
®
STAND MIXER
The following maximum capacities are intended as a guideline only. Varying
factors, such as the type of flour used, temperature of water used and other
conditions may require the batch to be reduced.
Some helpful weights and measures follow: 2.0 lb. = 1 quart & 8.3 lb. =
1 gallon water
Product Description
Accessory
Speed
Max. Capacity
Bread and roll dough (final weight)
Dough hook
1st speed only
4 lb.
Pizza dough (final weight)
Dough hook
1st speed only
3 lb.
Pie crust
Flat beater
4–6
4 lb.
Mashed potatoes
Flat beater
5–9
4 lb.
Cake batter
Flat beater
6–9
6 qt.
Waffle or pancake batter
Flat beater
6–9
6 qt.
Pound cake batter
Flat beater
All speeds
6 qt.
Whipped egg whites
Chef’s whisk
11
1 dozen
Meringue
Chef’s whisk
11
1 dozen egg whites
Whipped cream
Chef’s whisk
10
2 qt.
*NOTE:
The mixer capacity depends on the moisture content of the
dough. When mixing doughs (pizza, bread, or bagel), check your
AR% (% Absorption Ratio) = Water weight divided by flour weight.
The capacities listed above are based on flour at room temperature
and 70°F water temperature. (1 gallon of water weighs 8.3 lb.).
Maximum mixing time - 7 minutes.
If high-gluten flour is used, reduce the batch size by 10%.
If using chilled flour, water below 70° F, or ice, reduce batch size by 10%.
2nd speed should never be used on 50% AR or lower.