HAUSSLER NOVA - The Tools; Dough Hook

10
5 The Tools
Dough hook
W1
V1
No. Designaon
V1
Dough hook locking unit
W1
Dough hook
Tab. 4:Dough hook
Use
 Kneading dough and mixtures
Quanty
 >DY160 * - from 0.3 - 2 kg dough
 < DY160* - from 0.3 - 3 kg dough
iYou can nd an explanaon of DY in the chapter “Useful informaon” on page 34.
Speed levels
 Level 1 to 4 can be used (depending on DY*)
iFor a more precise determinaon, please refer to the recipe book included in the
scope of delivery.
i*DY = Dough yield - describes the mixing rao of our to water.
Flour is always weighted with 100 parts.
For example: DY 160: 100 parts our to 60 parts water
DY 220: 100 parts our to 120 parts water
Producon marker
The producon process can lead
to “producon markers” (small
grooves or dents) at the dough
hook. Unfortunately, these can-
not be avoided, but do not aect
the quality of the product at all.
The Tools