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ABBREVIATIONS - AGITATORS
SUITABLE FOR OPERATION
B - Flat Beater
C - Wing Whip
D - Wire Whip
ED - Dough Hook
I - Wire Whip
P - Pastry Knife
□1st Speed
* 2nd Speed
NOTE: %AR (% Absorption Ratio) = Water weight
divided by flour weight. Capacity depends on
moisture content of dough. Above capacities based
on 12% flour moisture at 21°C water temperature.
§ If high gluten flour is used, reduce above dough
batch size by 10%.
2nd speed should never be used on 50% AR or lower
Products.
Use of ice requires a 10% reduction in batch size.
NOTE: Attachment hub should not be used while mixing.