Dough for Making Light Bread
Dough for Thin Pizzas 40%
Dough for Medium-Thick Pizzas 50%
Dough for Thick Pizzas 60%
Dough for Extruded Bread 65%
In the above material to stir the food, if the use of food materials, water
absorption is lower than the value given in the table, it should be a corresponding
reduction in the use of materials, which can ensure the efficient mixing of food
materials, also eliminate the possibility of occurrence of work overload.
For example: According to this paper in a blender "capacity table", if the water
absorption is 40%, when the first stirring speed for the production of thin pizza dough
mixing time, MA 60 mixer can be used as the maximum capacity of 40 pounds of
food. If you are using the water absorption of food materials for30%, then to a
corresponding reduction in volume of food materials, To water absorption due to
differences caused by different compensation. Reduce the amount of material
calculated as follows:
1. Divides the water absorption capacity (AR) listed in
the table with a mixerwith the actual mixing of the water
absorption of food materials.
The actual absorption 30%
Rated water absorption 40%
=75%
2. Rated material inputs will be multiplied by the
percentage 1 obtained. The results obtained can be used
is the use of h600 mixer largest inputs of materials
(when the dough water absorption is 30%).
40 pounds nominal inputs of
materials×75% =
30 pounds of the maximum
amount of material (when the
dough water absorption is 30% )
Another factor often easily overlooked is that the working ablity of mixers at different
speeds. In order to prevent overwork of mixers, the recommending stirring speed
should be adopted.
As used in the production of thin pizza dough water absorption is40%, therefore,
according to the viscosity of the dough, mixing speed is recommended by the first
stirring, maximum mixing for 5 minutes. If you use MA20 mixer, then when the
water absorption of food material is 50% or less, The first stirring speed must be used
for mixing speed, mixing time, temperature and materials in the workplace dough
temperature will affect the temperature. In order to achieve the desired final
temperature of the dough, you need to adjust the temperature.
For mixer capacity not given in the table and for the production of other types of
bread dough material usage, please refer to the capacity tables in the mixer has been
given, with the same water absorption, used to make bread dough material usage.
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