Mashing Potatoes
Use the batter beater and pre-heat the bowl and
beater. Lower the mixing bowl before putting in
the potatoes to be mashed then gradually raise
the bowl to its working position.
Start the operation on low speed. When the
potatoes have been broken up, stop the mixer
and add milk or cream, butter and seasoning.
Many operators like to change to the wire whip for
whipping in the milk or cream since more of a
whipping action is obtained to produce a fluffier
mashed potato.
Cake Batters and Cookie Dough
Use the batter beater. Butter or shortening can
be thoroughly creamed in about 10 minutes. The
butter or shortening should be at room
temperature. Always lower the mixing bowl
before putting in the ingredients then gradually
raise the bowl to its working position.
Sugar should be added to recipes at a medium
speed. When all of the sugar has been added,
stop the mixer and scrape down the sides of the
mixing bowl with a spatula to insure a smooth
mix. Be careful not to add sugar until the butter
or shortening has been thoroughly creamed.
When adding dry ingredients, stop the mixer
occasionally and scrape the upper part of the
bowl with a spatula to make sure that every
portion will be efficiently mixed into the recipe.
Always operate the mixer on slow speed while
adding dry ingredients. Add dry ingredients
alternately with liquid, starting and ending with dry
ingredients. Do most of the beating before the
flour and milk are added. Over beating after
these two ingredients causes a sub-standard
mixture.
Mixing Dough
Always use the dough hook for mixing heavy
doughs. Do not overload the mixer with too large
batches. (See the capacity chart on page 7.)
When using the dough hook, the mixing should
be started at low speed only. The bowl should be
in its lowest position gradually raised to working
position. Remember – an increased mixing time
means a decreased fermentation time. Weighing
materials each mix time will insure a standard
product. Stop the mixer occasionally to lower the
dough mass from the hook and to scrape the
bowl.
Important – In mixing heavy doughs be sure to
use the dough hook, be sure not to overload the
mixer (see capacity chart on page 7,) and be sure
to start the mixer on low speed with the bowl in
operating position.
Biscuit Mix
Use “W” wire whip and bowl extension ring (to
confine ingredients to bowl). Mix shortening and
dry ingredients until shortening is blended and
mixture is granular in appearance. Turn off
mixer. Scrape bowl down with bowl knife. Store
in covered can until ready for use. Use beater or
dough hook when adding liquid; start mixing on
slow speed and bowl in lowest position, then
gradually rise to the working position. Do not
over mix.
Pastries
Use the “PK” pastry knife, as pastries should be
mixed with as little “rubbing” as possible. The
“PK” pastry knife leaves the shortening in small
pieces to produce a flaky product. Remember,
over-worked dough makes tough pastry, and
working in too much flour tends to toughen
pastry.
Sweet Dough
For best results use the “SD” sweet dough
beater.
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