Instructions, use and maintenance manual Pag. 28/48
TAURO 35-35PLUS-40-40PLUS
MODEL DOUGH CAPACITY [kg] WATER [%]
TAURO 35 – 35 PLUS 31 ÷ 35 55÷60%
TAURO 40 – 40 PLUS 36 ÷ 40 55÷60%
The use of flour rich in gluten gives rise to very elastic doughs, which absorb a lot of power. In this case, like in the
case of dough with lower percentage of water to that indicated in the table, it is necessary to reduce the maximum
dough capacity of the machine.
P/L 0.5÷0.7 60% OF WATER ON FLOUR
W ≤ 300 60% OF WATER ON FLOUR
W > 300 65% OF WATER ON FLOUR
knees and keep the bust straight) and respiratory problems.
When unloading the dough, do not add flour to prevent dust forming.
To remove the dough from the bowl, portion the dough into balls of adequate weight.
Do not attempt to recover the flour deposited on the external parts of the machine
and/or floor; this could contaminate the food with consequent heath risk for
consumers.
Do not place your hands, fingers, etc.., in spaces characterised by the presence of
moving parts (e.g. between bowl edge and guard, between bowl bottom and base,
etc.).
The following table is to be considered a general indication of the factory.
For doughs with a different water percentage to that indicated, contact the
manufacturer.
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