User Manual
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Product Agitator and Speed
Maximum Bowl
Capacity 10 qt
Bread and Roll Dough -60 % AR
Dough Hook - 1st only 7 lbs.
Heavy Bread Dough -55% AR
Dough Hook - 1st only 6 lbs.
Pizza Dough, Thin -40% AR
Dough Hook - 1st only 4 lbs.
Pizza Dough, Medium -50% AR
Dough Hook - 1st only 5 lbs.
Pizza Dough, Thick -60% AR
Dough Hook - 1st only 5 lbs.
Raised Donut Dough -65% AR
Dough Hook - 1st and 2nd 4 lbs.
Mashed Potatoes
Flat Beater 6 lbs.
Waffle or Hot Cake Batter
Flat Beater 3 qts.
Egg Whites
Wire Whisk 1 pt.
Whipped Cream
Wire Whisk 2 qts.
Cake Batter
Flat Beater 8 lbs.
When mixing dough (pizza, bread or bagels), check your "AR" absorption ratio - water weight divided by flour weight.
Above capacities based on 12% flour moisture at 70°F water temperature. If high gluten flour is used, reduce above
dough batch size by 10%.
Example: If recipe calls for 5 lbs. of water and 10 lbs. of flour, then 5 divided by 10 = 0.50 x 100 = 50 %AR.
• 2nd Speed should never be used on mixtures with less than 50% AR.
• Do not use attachments on hub while mixing.
When calculating the correct size mixer for your application, here are some helpful weights & measures:
• 8.3 lbs. = 1 gallon of water – 2.08 lbs. = 1 Quart.
Mixer Capacity Chart
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