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The ingredient percentages are based on a fl our content of 100 percent to simplify
using the recipes to make various sized batches and compute the moisture
absorption ratio. The heavy bread dough recipe above is a criterion listed in
Section 4.4.2 of Federal Specifi cation 00-M-0038K, Standard for Electric Food
Mixing Machines.
The fl our used in the recipes is hard wheat fl our, enriched and bleached. It
contains 11 to 12 percent protein content and a 12 percent moisture content.
Flour which has a lower moisture content will decrease the moisture absorption,
cause diffi culty in proper gluten hydration, and make a heavier load on your
mixer. Flours containing high quality protein, such as high gluten fl our, result in
a dough which can be very diffi cult to mix. If high gluten fl our 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 65°F to 75°F. Colder water
temperature 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 fl our expressed
as a percentage.
AR = weight of water ÷ weight of fl our Q 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:
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%
HL200 Mixer Technical Manual Page 33 of 111