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TABLE 3. Bakery Capacity - Single Batch
Type of Product Quantity Recommended Recommended
Agitator Speeds
Cake, Box or Slab 1.82 kg ‘B’ Beater 1 to 2
Cake, Layer 1.36 kg ‘B’ Beater 1 to 2
Cake, Pound 1.36 kg ‘B’ Beater 1 to 2
Cake, Short (Sponge) 1.36 kg ‘B’ Beater 1 to 3
Dough (Light-Medium) 1.82 kg (60% A/R)
(1.1 kg flour 0.72 litre water) ‘E’ Hook 1
Dough (Pizza) 0.91 kg (40% A/R)
(0.65 kg flour 0.26 litre water) ‘E’ Hook 1
Pie Pastry 1.36 kg ‘E’ Hook 1
Egg & Sugar for
Sponge Cake 0.91 kg ‘D’ Whip 1 to 3
Icing, Fondant 0.91 kg ‘D’ Whip 1 to 3
Icing, Marshmallow 0.23 kg ‘D’ Whip 1 to 3
Shortening & Sugar 1.36 kg ‘D’ Whip 1 to 3
(Creamed)
A/R absorption ratio.
MIXER SPEED SETTINGS.
The selected mixer speeds will be determined by the mix type and quantity. As a general guide,
the mixer speeds for some applications are as follows:
Speed 1 (slow): For heavy mixtures such as bread dough, heavy batters and potatoes.
Speed 2 (medium): For light dough which must rise quickly, cake batters and some whipping
operations.
Speed 3 (fast): For light work such as whipping cream, beating eggs and mixing thin
batters.
MIXER AGITATORS.
The agitators available for the mixer are designed for the specific duties as follows:
The ‘B’ Beater is a multi-purpose agitator for mashing potatoes and other cooked vegetables,
mixing cakes, batters, and icings. Use first speed for starting most operations, increasing to
speed 2 for finishing where applicable.
The ‘D’ Whip is designed for maximum blending of air into light products. It can be used for
whipping cream, beating egg whites, and mixing very light egg whites. The whip is commonly
used on speeds two and three.