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PRODUCT ABSORPTION RATIO
Heavy Bread Dough 55%
Medium Bread Dough 60%
Light Bread Dough 65%
Thin Pizza Dough 40%
Medium Pizza Dough 50%
Thick Pizza Dough 60%
Raised Donut Dough 65%
Whole Wheat Dough 70%
When mixing any of the above products with an absorption ratio lower than listed,
decrease the batch size proportionately to assure efficient mixing of the product and thus
eliminate the possibility of overloading your mixer. For example: An HL600 mixer has a
thin pizza dough capacity of 18.2 kg at first speed based on an AR of 40% according to
the Mixer Capacity Chart. If the batch has an AR of 30%, reduce the batch size to
compensate for the difference. Compute the size of the reduction as follows:
1. Divide the AR of the batch to be
mixed by the AR listed on the Mixer
Capacity Chart.
30% Actual AR
= 75%
40% Rated AR
18.2 kg. Rated Batch Size
x 75%
13.6 kg. Maximum Capacity
for 30% AR Dough
2. Multiply the rated batch size by the
percentage obtained in step 1. The
result is the maximum batch size of
the HL600 mixer for pizza dough with
30% AR.
Another factor often overlooked is the ability of your mixer to operate at a different
speed. To prevent overloading, use the recommended mix speed from the Mixer
Capacity Chart. Because of the toughness of a 40% AR thin pizza dough, a maximum
mix time of 5 minutes on first speed is recommended. Second speed should never be
used on 50% AR or lower products except on model HL662.
The speed of the mixer, length of mix time, room temperature and ingredient
temperatures all affect dough temperature. To achieve the desired final dough
temperature, you may need to adjust the water temperature.
For batch size capacities on other bread doughs not mentioned on the Mixer Capacity
Chart, follow the batch size recommendation for listed bread dough with a similar
absorption ratio.
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