A mixer sized to handle the batch sizes you typically produce ensures smooth, hassle-free recipe
production. The Univex mixer capacity chart can help
Tips for selecting the right size mixer
Never exceed the capacity stated on the chart for your recipes’ dough.
Generally, mix smaller amounts than the chart’s maximum amounts listed.
Factor in ingredient expansion when selecting mixer capacity.
Avoid overloading the mixer when mixing dry dough.
Stiffer and drier dough and higher speed put more strain on the mixer, requiring smaller batch sizes.
The higher the flour’s protein content, the smaller the batch size must be.
The lower the water temperature, the smaller the batch size must be. E.g., reduce the optimum batch size by at least 10% if using 60◦ water instead of 70◦ water.
The less water used, the smaller the batch size must be. E.g., reduce the optimum batch size by at least 33% when mixing stiff dough with 40% water relative to flour weight.
Higher oil or shortening content softens dough, enabling larger batch sizes.
The higher the mixing speed, the smaller the batch size must be. E.g., reduce the optimum batch size by at least 33% when mixing a medium-soft dough at second speed.
Consider absorption ratio too. Determining mixer capacity involves the ratio of the weight of
water divided by the weight of flour, called the absorption ratio (AR) in addition to factoring the
combined weight of flour and water. The lower the absorption ratio the more difficult the dough
is to mix. E.g., dough comprised of 20 lbs. of water and 50 lbs. of flour has an AR of 40%.
Questions? Call Univex at 800-258-6358.