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mixer question for Tom

It works for us. In 30 minutes I can make 15-20 trays of dough. 15 pounds of flour in each batch.
 
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Did you adjust down from a larger batch? If so, did you make any adjustments or kept the ratios the same?
 
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We took someones advise from this web site. That was about 5 years ago. I think I got the recipe from Tom. We use a 25qt mixer. I couldn’t find the right chart for a 25 qt, but here are the capacities for a 35 qt vcm.
You will need to cut and past this url… I can’t seem to get it to work just clicking on it.
http://www.hobartcorp.com/assets/specsheets/F-7832(8-03.pdf
 
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Yes, the blunt blades affect the dough differently. Also, the 90-seconds is just an average. There are some flour types that may require less than 90-seconds mixing time, and if you are using a reducing agent, such as PZ-44, I can assure you that 90-seconds if too much time. It’s best to adjust the mix time so you get a smooth dough appearance, at that point the dough is sufficiently mixed for a pizza dough.
Tom Lehmann/The Dough Doctor
 
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