6.0 - 0 - 8.0
In Total 175.5% 154.5% 210.5%
Given in the table, the percentage of various ingredients are flour content of 100,
which is based on a given inputs for different materials, which helps simplify the
mapping used. The calculation of the amount of various materials can also simplify
the calculation of water absorption.
The flour used is strong wheat flour with whitening nutrition.The protein content
is 11%~12%, AR 12%. If the moisture content of flour used is less than 12%, it will
reduce the flour water absorption, So that the right, gluten hydration becomes more
difficult and will increase the mixer's work load. If using flour containing high-quality
protein, such as high gluten flour, dough will make it difficult to stir action. If you are
using high-gluten flour, you need to mixer capacity values given in the table on the
basis of the material decreases by 10%, in order to prevent mixer overload
phenomenon.
In the preparation of food materials, the temperature of the water used should be
65 ~ 75 ℉ (18 ~ 24 ℃). If the water temperature is too low, you may make the
dough hardens, making it difficult for them to stir. If you are ready to use cold water
and the surface, the material inputs should be reduced by15%~20%.
Also in the mixer-capacity table that water absorption (ar) is also worthy of
consideration and attention. Absorption refers to the weight of the water and the
percentage of flour weight, the value is expressed in percentage.
AR = weight of water weight ÷ flour× 100%
Water absorption is the relative "weight" or "moisture" in the food.
In fact, according to the following list of food materials and the capacity values
obtained (see table mixer capacity), it is based on water absorption and the following
table:
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