Filter
Top Products
5
The ED Dough Hook is used for mixing most bread, roll and
pizza doughs which require folding and stretching action for
best development. These agitators are suitable for use on all
yeast raised doughs and should be operated in fi rst, second
or third speed.
The C Wing Whip is used for whipping material that is too
heavy for the D Wire Whip. The heavy frame permits its use
for light creaming and beating. It is often used for whipping or
blending potatoes, butter, mayonnaise or icings. It is generally
used in fi rst and second speed for whipping heavy products
like potatoes or in third or fourth speed for lighter products like
mayonnaise or icings.
The P Pastry Knife combines shortening with fl our, and is ideal
for light pastry shells (patty shells), fl aky pie doughs and similar
mixes. The cutting action of the knife practically eliminates
rubbing and allows delicate ingredients to be combined without
overdevelopment. The P Pastry Knife is suitable for stirring
operations in low speeds and for fast cutting operations in
medium speeds. You should not use the P Pastry Knife at high
speed if you want the pastry to have a fl aky texture.
The I Wire Whip makes sponge cakes and mixes marshmallow
icing for heavy whipping.
HL200 Mixer Technical Manual Page 31 of 111