If it is a straight cylinder, here's how I would ballpark it with a calculator and measurements in inches
Diameter x diameter x height x 3.14
Take that and divide by 4 to give you the volume in cubic inches.
Take that and divide by 57.75 to get quarts.
A pound of bread flour is probably close to a quart, maybe a little less. I think repeating your dough recipe will be easier with a scale though. You could probably get weights to a tenth of a pound with a bathroom scale. My guess is that would be more accurate than a volume measure.
That is the formula that I was hoping to find. I do not know why I was so brain dead and couldn't think it through.
I believe once I find the physical volume of the bowl, I should be able to find an information from current manufacturers of spiral mixers in their literature.
IE: according to American Eagle equipmemt their 40QT spiral mixer will and 26# of flour for bread for a 44# batch of dough,
And 20# flour for bagels with a 32# finish weight.
Just by eyeballing the size of the bowl on my mixer, I am guessing it is right at, or slightly below the 40Qt range since It is way wider than a 5 gallon bucket, and ever so slightly shorter.
Thank you again, I am heading to the location today and plan on using a graduated gallon water pitcher to determine capacity
That'll be right after I move tons of snow out of the parking lot Arggghhh, when will the snow end?