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Page 13
Capacity Chart
The following maximum capacities are intended as a guideline only. Varying factors such as the type of our used,
temperature of water used and other conditions may require the batch to be reduced.
Product GSM130 GSM175
Pizza Dough, Thin
(40% AR) *•
70 lbs. 80 lbs.
Pizza Dough, Medium
(50% AR) *•
115 lbs. 155 lbs.
Bread and Roll Dough
(60% AR) *•
130 lbs. 175 lbs.
* NOTE: The mixer capacity depends on the moisture content of the dough. When mixing dough
(pizza, bread,or bagels) check your Absorption Ration Percentage (AR%). %AR = water weight
divided by our weight. The capacities listed above are based on our at room temperature and
72°F water temperature.
NOTE: 1 gallon of water weighs 8.33 lbs.
Maximum Mixing Time - 10 Minutes
• If high gluten our is used, reduce the batch size by 10%.
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