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When mixing any of the above products with an absorption ratio lower than listed,
decrease the batch size proportionately to assure effi cient 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 40 pounds at fi rst 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.
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 fi rst 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 fi nal 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 a listed bread dough
with a similar absorption ratio.
30% Actual AR
40% Rated AR
= 75%
40 lbs. Rated Batch Size
X 75%
30 lbs. Maximum Capacity
for 30% AR Dough
HL200 Mixer Technical Manual Page 34 of 111