Instruction Manual

8
Recommended Mixing Capacities
PRODUCT
MP20
Bowl size
20 litre
Egg Whites
1 ltr

Mashed Potatoes
6.8 kg

Mayonnaise (Qts. Oil)
9.5 ltr


Waffle/Pancake Batter
7.6 ltr

Whipped Cream
3.8 ltr

Fondant Icing
5.4 kg
Cup / Layer Cake
9.5 kg

Pound Cake
9 kg

Sponge Cake
5.4 kg

Pie Dough
8 kg

Bread or Roll Dough (Light/Med, 60% AR)
11.3 kg

1
st
only
Bread or Roll Dough (Heavy, 55% AR)
6.8 kg

1
st
only
Thin Pizza Dough, Pasta, Basic Egg Noodle
(40% AR) 5 min max mix time
4 kg
 1
st
only
Medium Pizza Dough (50% AR)
4.5 kg

1
st
only
Thick Pizza Dough (60% AR)
9 kg

1
st
only
Raised Donut Dough (65% AR)
4 kg
 1
st
& 2
nd
Whole Wheat Dough (70% AR)
9 kg
 1
st
& 2
nd
Mixing Heavy Dough
The moisture content of heavy dough is a critical factor when selecting the correct mixing speed. You
should never use 2
nd
speed when mixing heavy dough with an Absorption Ratio (AR) of 50% or less.
To determine the Absorption Ratio (AR) of a product, divide the water weight by the flour weight.
Example: Calculate the Absorption Ratio of a mixture containing 50g of water and 100g of flour.
5 ÷ 10 = 0.50 = 50 % = AR
• If high gluten flour is used, reduce above dough batch size by 10 %
• Capacities listed are based on flour at room temperature and water at 20°C. If using chilled flour, water
below 20°C, or ice, reduce batch size by 10%