New mixer in progress

[Chet]

 I posted a few months ago on a dough mixer made using a bread machine platform, in the meantime over the last 5-6 weeks I was making a new one, totally different from the last, first test was yesterday, so far it is working average, going to make a few changes and hope to have it done by the weekend, I will post pics in a few days, it has a new DC drive motor & gearbox, with a DC drive to control speeds, via a chain drive under the base, has tons of power, I did a 5lb batch and the motor showed no signs of heat or bogging down, a few weeks ago I had the dough hook coming down in the bowl, after a week of experimenting, I did not like the hook coming down from the top, dough was climbing up the hook. I made 3 or 4 different hooks and was not happy, so I took it all apart and used the same drive components and designed a type with the dough mixer on the bottom like a bread machine, but with a much larger mixer blade. all stainless components and a aluminum base assembly. will keep the users posted.

  Chet

[Jet_deck]

Sounds cool.  Any pictures you want to share?

[Chet]

i will try a pic before I upload all of then

  Chet

[Jet_deck]

More pics please.  It looks like a serious mixer.  What makes it special?

[Chet]

More pics please.  It looks like a serious mixer.  What makes it special?

  What makes it special   Made it myself basically... It will handle so far up to 5lbs of dough, will try more if needed, no heat, all stainless bowl, SS dr. shaft and dough hook, all ball bearings. stays put doesn't dance around, plus the fact is after reading about issues customers were having with the mixers available, I figured why not try to make one, so far it is near 80% of how I want it to mix dough, going to  redesign a dough hook to my satisfaction, hope to end up that the mixer will handle 15-18 cups flour. it will handle 1400gr of flour now easily, variable speeds from 15rpm to 190rpm with sufficient torque at all rpm's. mixer is also reversible. fun project.

   Chet

[Chet]

  Latest batch of dough worked out good, hardly had to use a spoon to move dough around, this is my batch today

Flour (100%):    1610.41 g  |  56.8 oz | 3.55 lbs
Water (61%):    982.35 g  |  34.65 oz | 2.17 lbs
IDY (2.0%):    32.21 g | 1.14 oz | 0.07 lbs | 10.69 tsp | 3.56 tbsp
Salt (2.0%):    32.21 g | 1.14 oz | 0.07 lbs | 6.71 tsp | 2.24 tbsp
Oil (2.0%):    32.21 g | 1.14 oz | 0.07 lbs | 7.16 tsp | 2.39 tbsp
Sugar (2.0%):    32.21 g | 1.14 oz | 0.07 lbs | 8.08 tsp | 2.69 tbsp
Total (169%):   2721.6 g | 96 oz | 6 lbs | TF = N/A
Single Ball:   680.4 g | 24 oz | 1.5 lbs


 6 lbs no problems, probably will handle another 2 lbs next week will be another test. after that I will start raising the Hydration percentage.


   Chet

PS this recipe does excellent on Sicilian type pizza's and bread, pic of bread was a 3 day fridge ferment,