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6.12 MIXER CAPACITY CHART – HL200
Recommended Maximum Capacities—dough capacities based on 21°C water and
12% flour moisture.
PRODUCT
AGITATORS
SUITABLE FOR
OPERATION
HL200
CAPACITY OF BOWL (LITRE LIQUID)
20 12
Egg Whites D 1 litre (1 qt.) .6 litre (1¼ pt.)
Mashed Potatoes B & C 6.8 kg (15 lbs.) 4.5 kg (10 lbs.)
Mayonnaise (Qts. of Oil) B or C or D 9.5 litre (10 qts.) 4.3 litre (4½ qts.)
Merinque (Qty. of Water) D
.7 litre (1
1/2
pts.) .4 litre (¾ pt.)
Waffle or Hot Cake Batter B 7.6 litre (8 qts.) 4.7 litre (5 qts.)
Whipped Cream D or C 3.8 litre (4 qts.) 2.4 litre (2 ½
qts.)
Cake, Angel Food
(8-10 oz. cake)
C or I 6.8 kg (15 lbs) 3.2 kg (7 lbs)
Cake, Box or Slab B or C 9.1 kg (20 lbs.) 5.4 kg (12 lbs.)
Cake, Cup B or C 9.1 kg (20 lbs.) 5.4 kg (12 lbs.)
Cake, Layer B or C 9.1 kg (20 lbs.) 5.4 kg (12 lbs.)
Cake, Pound B 9.5 kg (21 lbs.) 5.4 kg (12 lbs.)
Cake, Short (Sponge) C or I 6.8 kg (15 lbs.) 3.6 kg (8 lbs.)
Cake, Sponge C or I 5.4 kg (12 lbs.) 2.9 kg (6 ½ lbs.)
Cookies, Sugar B 6.8 kg (15 lbs.) 4.5 kg (10 lbs.)
Dough, Bread or Roll §
(Lt.-Med.) 60% AR
ED 11.3 kg (25 lbs.)□ 5.9 kg (13 lbs.)□
Dough, Heavy Bread §
55% AR
ED 6.8 kg (15 lbs.)□ 3.6 kg (8 lbs.)□
Dough, Pie B & P 8.2 kg (18 lbs.) 5 kg (11 lbs.)
Dough, Thin Pizza 40% AR §
(max. mix time 5 min.)
ED 4.1 kg (9 lbs.)□ 2.3 kg (5 lbs.)□
Dough, Med. Pizza 50% AR § ED 4.5 kg (10 lbs.)□ 2.7 kg (6 lbs.)□
Dough, Thick Pizza 60% AR § ED 9.1 kg (20 lbs.)□ 5 kg (11 lbs.)□
Dough, Raised Donut
65% AR
ED 4.1 kg (9 lbs.)* 1.8 kg (4 lbs.)*
Dough, Whole Wheat
70% AR
ED 9.1 kg (20 lbs.)□ 5 kg (11 lbs.)□
Eggs & Sugar for Sponge Cake B & C or I 3.6 kg (8 lbs.) 2.3 kg (5 lbs.)
Icing, Fondant B 5.4 kg (12 lbs.) 3.2 kg (7 lbs.)
Icing, Marshmallow C or I .9 kg (2 lbs.) .6 kg (1 ¼ lbs.)
Shortening & Sugar,
Creamed
B 7.3 kg (16 lbs.) 4.3 kg (9 ½ lbs.)
Pasta, Basic Egg Noodle
(max. mix time 5 min.)
ED 2.3 kg (5 lbs.) ---