we make 3-5 batchs/day in a 60 qt…accuracy is one thing, but the diff between 46/50 is negligible…make a 50# batch & 26-28# of H2O, or 14.5-16 qts…find the dough you like & make a plastic bucket w/a water line…no need to make an issue out 4#
Since I am putting it in a trailer, I was thinking of a barrell mixer, like Fleetwood. It weighs less than 200 pounds and will mix up to 55 pounds of flour;
I know it will not last like a Hobart or like mixer, I wonder about it’s value for longevity.
I have not found someone who has one.
can send you the link to it if you want…