Mixer Capacity List – for All Types of Mixers
The proposed maximum capacity —— Amount of dough (the water temperature is 70
℉/21℃, while the humidity of flour is 12%)
Food Material Ordinary
Food Mixer
MA20 Food
Mixer
Mixing Bucket Capacity
(calculated according to the available amount of liquid)
20L
Capacity - Use a Single Material
Egg White A 1.1L
Mashed Potatoes B 6Kg
Mayonnaise (oil) B 8L
Eggs Icing Sugar (Water) A 3L
Wafer or Paste Hot Cakes B 8L
Whipped Cream A 4L
Capacity - Use a Single Material
Cake Box or Block Cake B 8Kg
Cup Cake B 8Kg
Multi-Layer Cake B 8Kg
Heavy Butter and Sugar Cake B 9Kg
Sprinkle Sugar Cookies B 6Kg
Dough, Bread or Paste
Light to Medium Weight Materials),AR 60%，
§
C 9Kg□
Dough, Heavy Bread, AR 55%，§
C 6Kg□
Dough Used to Make Pies B 7 Kg
Dough For Making Thin Pizzas, AR 55%，
(Maximum Stirring Time is 5 Minutes), §
++
C 3.5Kg□
Dough for Making Medium-Thick of the Pizzas, AR 50%， §++
C 4Kg□
Dough For Making Thick Pizzas, AR 60%，§++
C 8Kg□
Dough for Making Puffed Donut, AR 65% C
3.5Kg ＊
Large Blocks of Dough Made of Wheat Flour, AR 70% C 8Kg
Sugar and Eggs for Making Soft Cakes B 3.5Kg
Icy Candy B 4Kg
Expanded Butter and Sugar B 6Kg
Pasta and Egg Noodles (Maximum Mixing Time is 5 Minutes) C 2Kg
□ is the first mixing speed;
* is the second mixing speed;
+ is the third mixing speed;
§ shows that if you use a high gluten flour, then the use of the material should be
given in the table based on the reduced value of 10%.
++ shows that do not use the mixer at the second mixing speed if AP<=50%.
Notice: %AR (water absorption) = weight of water ÷ flour weight. The amount
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