Hoping For Some Pointers...

I don’t think there’s any doubt that new operators should, if at all possible, seriously consider the largest mixer possible (60qt - 80qt). But regardless of mixer size the previous post appears to hold true: the wetter the dough (higher hydration or AR), the more dough the mixer can handle and not the other way around as Evelyne mentioned. Or is this incorrect?

Whatever the case, a quality mixer which a an operator can grow into and taking care not to overload it seems to the best advice as far as mixers are concerned…