User Instructions

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

• 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.

• At intervals stop the machine and scrape the mixture off the

dough tool.

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.

Recipe/ Process

(Max)

(Minutes)

Bread Dough

(stiff yeasted)

Flour Weight 1.35kg Min 60 secs

1 3 – 4

Total Weight 2.17kg Re-knead

Speed 1

60 secs

Soft yeasted dough

(enriched with butter

and eggs)

Flour Weight 1.3kg Min 60 secs

Total Weight 2.5kg 1 3 – 4

Re-knead

Speed 1

60 secs

Eggs sizes used = medium sized (Weight 53 – 63g)

8 9