planetary mixer capacity chart CALCULATE THE ABSORPTION RATIO (AR) FOR YOUR DOUGH. The formula is: % Absorption Ratio (% AR) = water weight (8.33 Ibs / gallon) divided by flour weight. Capacities Speed Agitator SRMS_—««SRMB_—=«SRM12._—«=«SRM20.—«SRMI30+—SRMGO+ SRMBO+ SRMF20 Wale Batter 88 2a. 3 Qs, SQ BARS 120%. 240s, «30s ‘Whipped Cream ww 3 pts 4 ts 2120 40%, 6 Ots. 120s, 16 Qs Mashed Potatoes BB or 4WB Ibs 5 bos TOs. 1S lbs. 23 lbs. 0 Is. 50 fos Mayonnaise (ts of oi) BWW, «112015 21201. 4121s. 100ts © 120ts, 18s. 22s. or 4B fgg Whites, ww Wap. 3/4 pts, 1 Apts, 1 Ot 1120s. 2s 3.0ts Meringue (Qty of water) wow Wap. W2pts. Bt. 1p. 1s. wd. 20s Raised Doughnut Dough 659%AR 1st & 2nd OH 2s 4s : 8 bs 1Sibs. 50 bs 60 bs. Heavy Bread Dough SS%AR —Istonly OH bs. 6 bs. 2 1Sibs 30s. 70 bs. 80 Ios Bread and Roll Dough, Light to Medium, 60%AR ‘stony OH 5 lbs 8 lbs "Bibs, 25 lbs. 45 Ibs. 80 Ibs. 80 Ios Pizza Dough, Thin 40%AR stony OH 3 Ibs 4s. - 9 tbs 14lbs. 40 Ibs, 40 Ibs, Pizza Dough, Medium SO%AR Istonly OH 4s 6 bs 7 1Olbs. —20Ibs. 75 Ibs. 75 es Pizza Dough, Thick 60%AR —Istonly OH Sis Bibs : 201bs. 40 bs. 80 bs, 80 Ibs Fondant Icing 88 4s 5 bbs Tbs. 12ibs —18bs. 36 bs. 45 fos. Shortening & Sugar Creamed 88 : : 91/2lbs. 16bs. 24 bs. 48 bs 55 bos Cake 88 5 lbs 8 lbs. 12ibs. 21 lbs. 30 Ibs. 50 Is. 80 Is, Short Sponge Cakes WB - - 8 lbs 1Sibs, 23s. 45 tbs, 70 tos. fgg & Sugar for Sponge Cake 88 plus ww - : 5 bs Bibs 12bs, 248s 36 bs. or 4WB Sponge Cake Batter awe 2 : 61/2Ibs 12 bs. 18bs. 36 bs 54 Ios Angel Food (8-10 o cakes) awe : : 7 Cakes 15 Cakes 22Cakes 45 Cakes 60 Cakes Marshmallow Icing awe : : 1b. 2 Ios 3 los 5 lbs 6172 bos Pe Dough BB&PK Sis. 5 lbs 11lbs,—18lbs. 27 lbs. 50 Is. 60 bos Key to agitators: BB = Batter Beater, WW = Wire Whip, DH = Dough Hook, 4 WB = Four Wing Beater, and PK = Pastry Knife Note: The capacities shown are maximum capacities and are presented as a guideline only. Flour type, water type, and other factors may affect batch size. Contact Univex for advice: 1-800-258-6358. Dough capacities are based on 70 degree water and 12% flour moisture. Reduce batch if using water under 70 degrees. Reduce batch size by 10% if high gluten flour is used.