Author Topic: Heavy Duty Mixer Techniques??  (Read 1096 times)

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Offline heliman

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Heavy Duty Mixer Techniques??
« on: December 22, 2009, 07:40:27 PM »
A quick question on the use of a heavy duty mixer like a TBird/Hobart 20 QT mixer...

Do you just use it in the same way as a smaller mixer - particularly the length of time for kneading?

Are there any special techniques or methods that one needs to bear in mind/apply when using a large mixer?

My dough hook should arrive in the next day or so and I want to make a large batch of Xmas pizza dough. Just want to make sure I am well prepared!!!

Rossco


Offline norma427

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Re: Heavy Duty Mixer Techniques??
« Reply #1 on: December 22, 2009, 09:45:03 PM »
heliman,
I am not familiar with T Bird, but I have a 20 quart Hobart mixer.  I knead the dough in the Hobart about 6 to 8 minutes.  I don't know what kind of dough you are making, but I am making a Lehmann dough with 59% hydration.
Norma
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Offline heliman

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Re: Heavy Duty Mixer Techniques??
« Reply #2 on: December 22, 2009, 09:50:37 PM »
Thanks for that Norma...

Neapolitan style dough is what I am making. 67% hydration 12% prtotein flour blend. For cooking in a WFO.

Rossco

Offline norma427

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Re: Heavy Duty Mixer Techniques??
« Reply #3 on: December 22, 2009, 09:55:37 PM »
Thanks for that Norma...

Neapolitan style dough is what I am making. 67% hydration 12% prtotein flour blend. For cooking in a WFO.

Rossco

Rossco,
I am not that familiar with making Neapolitan style dough.  See if someone else answers your question. I really like my Hobart and I mixed my Lehmann  dough on speed one.  I cook my pies in a Baker's Pride oven.
Norma
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Offline scott r

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Re: Heavy Duty Mixer Techniques??
« Reply #4 on: December 23, 2009, 01:24:23 AM »
you will want to mix a bit longer than norma to achieve her same results if you are using a 00 flour.  A 00 flour would be the typical flour used for a neapolitan pizza.   good luck


 

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