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Recommended Usage Chart
• This is for guidance only and will vary depending on the exact recipe and ingredients
being processed.
Dough Tool
For yeasted dough mixes
Hints and Tips
Important
• Use the largest bowl supplied with your machine for kneading
dough.
KVC85 - 5L Bowl
KVL85 - 7L Bowl
• Never exceed the maximum capacities and speeds stated – you
may overload the machine.
• If you hear the machine labouring, switch o, remove half the dough
and do each half separately.
• The ingredients mix best if you put the liquid in first.
Yeast
• Dried Yeast (the type that needs reconstituting): pour the warm
water into the bowl. Then add the yeast and sugar and leave to
stand for 10 minutes until frothy.
• Fresh yeast: crumble into the flour
• Other types of yeast: follow the manufacturer’s instructions.
Put the dough into a greased polythene bag or a bowl covered with a
tea towel. Then leave somewhere warm until doubled in size.
Recipe/ Process
(Max)
(Minutes)
KVC85 Chef
*5L Bowl
KVL85 Chef XL
7L Bowl
Min Max Min Max
Bread Dough
(stiff yeasted)
Warm Water 195g 755g 195g 895g Min
1
60 secs
3-4
Strong White
Bread Flour
350g 1.36kg 350g 1.6kg
Fast Action
Yeast
6g 22g 6g 25g
Lard 10g 27g 10g 30g
Salt 3g 14g 3g 16g
Total Weight 564g 2.18kg 564g 2.56kg Re-knead
Speed 1
60 secs
Soft yeasted
dough
(enriched with
butter and
eggs)
Flour Weight 250g 1.3kg 250g 1.6kg Min
1
60 secs
3-4
Total Weight 478g 2.5kg 478g 3.1kg
Re-knead
Speed 1
60 secs
Eggs sizes used = medium sized (Weight 53 – 63g).
9
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