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truck must be used. Recipes for dough used to establish the batch sizes in the Mixer
Capacity Chart are listed below:
Do not exceed the specified mix quantity.
The maximum capacity of the mixer bowls are:
HL600 (full size): 56.8 litres
HL600 (half size): 37.9 litres
HEAVY BREAD MEDIUM PIZZA RAISED DONUT
INGREDIENT DOUGH DOUGH DOUGH
Flour 100.0% 100.0% 100.0%
Water 55.0 50.0 65.0
Yeast 2.0 1.0 5.0
Salt 2.5 1.5 2.5
Sugar 5.0 - 0 - 15.0
Shortening 5.0 - 0 - 15.0
Oil -0- 2.0 -0-
Non-Fat Dry Milk 6.0 - 0 - 8.0
Total 175.5% 154.5% 210.5%
The ingredient percentages are based on a flour content of 100 percent to simplify using
the recipes to make various sized batches and compute the moisture absorption ratio.
The flour used in the recipes is hard wheat flour, enriched and bleached. It contains 11 to
12 percent protein content and 12 percent moisture content.
Flour, which has lower moisture content, will decrease the moisture absorption, cause
difficulty in proper gluten hydration, and make a heavier load on your mixer. Flours
containing high quality protein, such as high gluten flour, result in dough, which can be
very difficult to mix. If high gluten flour is used, reduce the batch quantity noted on the
Mixer Capacity Chart by 10 percent to prevent overloading of the mixer.
The temperature of the water used in the recipes is 18°C to 23.0°C. Cooler water
temperatures will cause the dough to be harder to mix. If you plan to mix doughs using
cold water, the batch size may need to be reduced by 15 to 20%.
Also considered and noted on the Mixer Capacity Chart is the moisture absorption ratio
(AR). This is the ratio of the weight of water to the weight of flour expressed as a
percentage.
AR = weight of water ÷ weight of flour ⋅ 100%
The absorption ratio gives an indication of the relative "heaviness" or "wetness"
of a batch. In fact, the capacities listed on the Mixer Capacity Chart for the
products listed below are based on the following absorption ratios:
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