next »

[raedaf2002]

HI to everyone,
I just opened a pizza place and I have purchased (HOBART HCM450 HCM 450 CUTTER MIXER) because i had been told that i can use it to make dough(mixing dough),,so when i did try on my first day when i opened the restaurant i did put 25lb flour and i added the water and all other stuff, then when i turned the mixer on the blades came loose(came off) i think they couldn't handle it...

so please i need to know if i can use this mixer to make dough,,,if yes is there differnt blades for mixing,,if so where can i find them(i checked online)
here the mixer i talk about: http://cgi.ebay.com/HOBART-HCM450-HCM-450-CUTTER-MIXER-GOOD-MACHINE_W0QQitemZ320431653428QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item4a9b370234

thanks for your help in advance

[pacoast]

I won't speak for anyone else, but I find it annoying when someone tags a post Urgent.. my post (or time) is more important than everyone else's... But perhaps that's just me.

This is an unusual type of mixer that makes a dough in two minutes or less. According to Hobart's literature it is more than capable of mixing a half-bag batch of dough. I have heard it characterized as unforgiving due to the quick mixing time, but have no direct experience with this model. Have a look at this PMQ post for a start - http://www.pmq.com/tt/viewtopic.php?p=25264

.

[raedaf2002]

Hi
thanks for your reply, i respect your opinion and i just changed it to( i need some help guys) instead of( urgent)

Regards,

I won't speak for anyone else, but I find it annoying when someone tags a post Urgent.. my post (or time) is more important than everyone else's... But perhaps that's just me.

This is an unusual type of mixer that makes a dough in two minutes or less. According to Hobart's literature it is more than capable of mixing a half-bag batch of dough. I have heard it characterized as unforgiving due to the quick mixing time, but have no direct experience with this model. Have a look at this PMQ post for a start - http://www.pmq.com/tt/viewtopic.php?p=25264

.

[pacoast]

Thanks. You're more likely to find operators that own or are familiar with your mixer on PMQ, so you might want to consider posting your question there as well. With any luck someone there (or here) can give you more targeted advice.

.

[thezaman]

i use one of these in my store. i have had it for 25 years .  there is a blunt blade used for dough. the vcm i have is a little older and more powerful than yours ,it handles 25  pounds of flour . the newer ones can handle 20  to 22 pounds. add ice to your mix, an stop when the dough warms slightly . for us about 90 seconds. the dough needs to get a good bench rise to keep it from getting tough. we give our dough three rises.  any questions ask and i will try to help. if you are looking for the blade look on e bay there is someone that makes it at a really fair price.

[Pete-zza]

Larry,

Do you use IDY and, if so, do you rehydrate it in water before using it?

Peter

[thezaman]

no i use cake yeast, but have used  idy when i have run short. i do prof it with sugar and some of the water till it foams then proceed as normal.

[raedaf2002]

no I use ADY and I rehydrate it in warm water, i add the salt and the sugar and mix them all together
i put the flour first in the mixer,,i add olive and veg oil, then i put the water(ADY,salt and sugar)

Larry,

Do you use IDY and, if so, do you rehydrate it in water before using it?

Peter

[Pete-zza]

no I use ADY and I rehydrate it in warm water, i add the salt and the sugar and mix them all together
i put the flour first in the mixer,,i add olive and veg oil, then i put the water(ADY,salt and sugar)

raedaf2002,

Tom Lehmann of the American Institute of Baking does not advocating mixing yeast (including ADY), sugar, salt and water together. See, for example, his posts at the PMQ Think Tank at http://www.pmq.com/tt/viewtopic.php?p=44454#44454 and at http://www.pmq.com/tt/viewtopic.php?p=30032#30032. Tom's advice when using ADY with a VCR is to separately rehydrate the ADY at 100-105 degrees F, as noted at http://www.pmq.com/tt/viewtopic.php?p=29336#29336.

Peter

[thezaman]

this works great for us  .we use wet yeast, but have used dry when i order short. we use a cambro container that weighs 1 pound , our broth weighs 17.5 pounds so we scale it at 18.5 pounds. when using dry yeast i start with two inches of warm water add dry yeast and my sugar and stir. after that foams i add my salt, oil, ice, and water to bring my broth to 18.5 pounds .i dump my flour into the mixer then my well dissolved broth. i close the cover and hand spin the mixing handle a few times . i then mix on low till my dough is cool to the touch in the summer ,warm to the touch in the winter.i adjust the ice based on how long before i get to the broth for mixing. friday we may do 11 batches so i kick the ice up on  3 thru 11. with your machine you will have to cut you flour weight to not over tax that machine. also the cutter is hard on the dough so you have to under mix and let the dough develop on the bench. that machine will make great dough, a competitor in town makes killer italian bread with the same machine you have. my machine has a dough blade ,i don't know if there is one made for yours . i have used the cutting blade and it is hard on the machine so under mix. the idea of the broth mixes everything faster so the dough doesn't get over heated ,or over worked.i have had my machine for 24 years and never had a repair on it, they are work horses .

[thezaman]

a quick follow up there is a plastic dough blade for that machine. that blade will give you a better dough.