I think about 1000g, but we have some members here that actually own this mixer, maybe they will let us know. I know the spirals I have used at pizzerias can do absolutely tiny batches with no issue, so I don't see why this would be much different. I have been pm'ing with one of our forum members, matthew, and he told me that this thing is crazy windowpaining for him even at 78% hydration. I think this is the way to go for wet doughs, but well see. Im going to put it up against a DLX, which is also great for high hydrations. The nice thing about these spiral mixers is that they work great for really high or really low hydrations.