We just got one of these 30L dough mixers.
Gave it a try with a beefed up version of our little bread machine's recipe for plain white bread to make rolls and it turned out okay but could have been better.
We are ordinary home bakers, have no special knowledge whatever.
Our Breville bread machine recipes are fastidious about amounts and proportions so it seems to us perhaps we should be equally particular when mixing dough in this thing.
We would probably only be using between 5 and 10 kg of flour at a time.
Can anyone suggest a source for a few good recipes to suit this kind/quantity of mixing? Perhaps just plain white and french style, a milk bread and maybe a plain wholemeal ?
Or perhaps there's a chart somewhere the professionals use that one can read ?
Lastly, this is the thing we got - they seem to be selling everywhere these days and much cheaper than the traditional brands. Question is - are they going to be okay?
Wow.... enormous ebay link. I don't know if that's going to be alright.
If not then an ebay search for this will find it:
New 30L commercial planetary food/dough mixer 3 speeds 1100w
When you say, " it turned out okay but could have been better", you will have to be a bit more definitive in your description. What about the process wasn't up to your standards, the mix? the rise? the final product?
I have 3 mixers, a small Kitchenaid planetary, a medium-sized Ankarsrum Assistent spiral, and a Univex M20 planetary. Depending on the size of the mix I am running I use the appropriate mixer. Trying to run 2-3 kilos of dough in the Univex is a frustrating exercise because the hook can't really gather that small amount of product. You may be experiencing a similar issue but without more information it is hard to tell.
I cannot speak to the formula you have been using for your bread machine and if it will work in the large mixer, even if it is scaled properly. I can say that I mix a lot of Hamelman formulas, which you can find by clicking on the "Recipes" tab at the top of this page, and they scale quite well.
Best of luck with you new mixer. You will get it worked out but like introducing any new equipment, it will take time to perfect your formulas and processes.
Jim
I have a KA 5 quart and a Univex 30 quart, both planetary mixers. Almost all of my recipes make 750 gram (wet weight) loaves. I can mix only one or two in the KA, and do four or more in the Univex. It doesn't do a very good job of four, and sometimes even six are problematic (i.e. the dough sometimes just climbs up the hook). I don't make any changes to my recipes other than scaling up the ingredients in the same proportions, and most turn out just fine. And this is everything from very stiff bagel dough to quite high hydration (70 to 75%) doughs. The time and speed of the mixing / kneading stage varies with the dough.
I've just ordered an Ankarsrum Assistant (I'm sooooo excited!) which will replace the KA and do up to six loaves at a time. Then the 30 quart mixer will be used for over six loaves.
Surprising to me how few loaves one gets from these big mixers. Not that it matters. We, at least, have only a small normal kitchen oven and therefore couldn't bake any quicker than the mixer can turn out dough.
I hadn't realised that recipes were scalable. That was the problem. Well in that case we've got the whole world of recipes available... no worries.
'could have been better' means it could have been lighter. A more open texture I think you call it. But that's only my opinion and the whole project is not mine but my wife's. And she makes a bread to her own recipe a bit different to our usual shop bought stuff.
I just want to put a set of recipes before her so's she can choose if she so wishes.
That'll be no problem now.
Thanks a lot, everyone.
:)
I have an old Hobart A200 (20 quarts AIUI), and it maxes out at 6Kg of dough...
According to your ebay link, that mixer has a max. capacity of 3.5Kg of dough, so I think you're being hugely optimistic when you say between 5 and 10Kg of flour.... You're really looking at a max. of 2Kg of flour and 1-1.5Kg of water.
Any recipe can be scaled up to the range that machine will take. e.g. if you have a favourite recipe that start with 500g flour, just multiply everything by 4 for a full load. My "go to" quantities work out at about 7-8g salt plus 7g dried yeast( or 14g wet yeast) per 500g flour - then 300-350g water. (60-70% hydration) That makes one large loaf.
-Gordon
Yep. I see I made quite an error there. I was a snap calculation/estimate on my part. I was going on volume and just thinking 1 litre water = 1kg so maybe 1kg flour = 2 litres = 15 kg available room in the bowl.
say something between 5 and 10kg to allow for water and mixing room.
that's sort of how I was thinking. failed too see the spec in the ebay listing. Hopelessly wrong as it turns out. Wonder why?
And flour/water doesn't 'slump' like concrete? If I want a litre of concrete I have to have 1.6 litres of dry material to make it.
Wow, a max kneading capacity of only 3.5 kg? In a 30 quart mixer? That's crazy! Did it come with a manual (and does the manual give you max capacity for different kinds of dough)? My Univex 30 quart has a max of 20.5 kg for a 60% hydration (which is fairly low for me) bread dough. That's quite a difference!
When we bought it she said it did come with a manual - but we haven't got one yet... That ebay listing said 3.5kg.
My wife said she was told 5Kg and she's had either or 4 or 5 in it, I forget which she said.
Yep, it sounds very low to me but I'm the total ignoramus on this. What is it intimating - that the motor just can't handle the strain? In such an enormous solidly built thing that'd be a surprising limitation. Is there any way of checking an electric motor to discover its strength short of actually loading it overload and watching it smoke or slow down?