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### Author Topic: Friction Factor  (Read 182 times)

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#### fazzari

• Posts: 1204
##### Friction Factor
« on: June 03, 2021, 03:10:52 PM »
I sure wish Tom was still with us...I'd love to hear his explanation on my particular issue.  Peter, your always a font of knowledge, would you let me know what you think?

I understand friction factor and how it is used in mixing pizza, but here is something I find interesting:

I use the exact same recipe
I use the exact same batch size
I use the exact same mixing time
I use the exact same flour (All Trumps)

For months and months I can achieve the desired dough temperature that I'm looking for (80 degrees)
But then for a short amount of time the final dough temperature changes, and I have to adjust my friction factor to allow for this.  Eventually over time the friction factor changes back to the norm.  The friction factor in my application can be as low as 31 or as high as 36, but a huge majority of the time it is 33.

Obviously, to me, the only thing that changes in this scenario is the flour itself.  The big mills will tell you that you get the same flour bag after bag, but it simply is not true.  I have discussed with Tom in the past, that I can predict a change in the appearance of my mixed dough simply by noting that the weight of the flour in each bag ( before adding or subtracting flour to make each batch the same) is considerably less than the normal weight.  In this case the final dough is more crumbly than normal.  Tom finally reasoned that it probably was from loss of moisture in the bagged flour.

The hydration rate of my dough is 38 percent, so perhaps because I'm on the lower limits these changes in flour becomes evident.  In any case, the tip I've learned from this is .....don't assume anything.  Take temperatures, it might surprise you what you find if your dough isn't as consistent as it should be.

John

#### Pete-zza

• Global Moderator
• Posts: 30542
• Location: Texas
• Always learning
##### Re: Friction Factor
« Reply #1 on: June 03, 2021, 04:41:55 PM »
John,

It sounds to me that you are doing all that you can do under the circumstances.

On the matter of how much flour is in bags of flour, and how one must adapt methods to deal with variations, you may recall these posts by Tom:

And I suspect that you have seen the PMQ article on friction factor by Tom that was salvaged on the Wayback Machine at:

https://web.archive.org/web/20070502014430/http://www.pmq.com/mag/2003spring/tom_lehmann.shtml

In the above article, Tom offers up some tips that might help you with your situation. Or maybe other members who are professional pizza operators and who have experienced the same issues as you can offer up some helpful suggestions.

Peter

#### fazzari

• Posts: 1204
##### Re: Friction Factor
« Reply #2 on: June 05, 2021, 09:20:39 AM »

john

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