hobart mixing speed

[lane]

I have been using a KA 600 mixer to make the pizza dough recipe in the downloadable book. It works fine for it. I tried double batches and it gets hot and turns off. KA said not to mix over 3 or so minutes so since the recipe says mix on speed 3-4 for 6-7 minutes it will not work for me any more.

I bought a Hobart 20 or 30 quart (not sure which ) used. It has three speeds. I plan on making large batches and freezing some of the dough for later. Can anyone help with the speed I need to mix at and the time?

Thanks Lane

[brickie in oz]

Re: hobart mixing speed

help with the speed I need to mix at and the time?

The slowest speed and mix until all the ingredients are combined, I dont over mix the dough.

[nissanneill]

Re: hobart mixing speed

Hi Lane,
I have a Hobart 20 quart mixer and I mix my batches on #1, the slowest speed until the dough works it's way up the spiral hook, scrape it off and re-introduce the hook and remove when it works it's way up again and doesn't mix.
See:

http://www.fornobravo.com/forum/f35/...xers-9445.html


for the mixer which might be a different colour to yours as I repaired and repainted it.

Cheers.

Neill

[lane]

Re: hobart mixing speed

Thanks for the help. I did a batch with 2000g flour. I think I could have doubled that easy, in this mixer.

I mixed on 1st speed. Im not a cook so am not good about judging when the dough is done, by when it is climbing the hook. I went ahead and just did it the same 7 minutes I used for the KA mixer.

I will try cooking tomorrow to see if it worked ok. Although it looks like rain now so may have to leave in fridge an extra day or two then try.

[nissanneill]

Re: hobart mixing speed

Yes, when the dough climbs the hook it just slaps against the bowl sides. I have never had a problem with stopping the mix once that repeats.
My last mix was 2.5kg flour and the Hobart could have handled tripple that quantity. It almost seems a shame to use it for such small mixes but is a lot easier than hand mixing.
Goof luck.

Neill

[lane]

Re: hobart mixing speed

Has anyone done a real large batch in the larger hobart. I found a couple recipies for large batches.

http://woodstone-corp.com/napoletana_pizza_dough.htm\

or

North American Napoletana Pizza Dough | Wood Stone

The fresh yeast throws me. If my research is right I would only use 7 grams of instant yeast instead? If I just take the usual forno bravo recipe and multiply by ten I would use 30 grams dry yeast. Is my calculation on the others recipies wrong and I need more instant yeast? Thanks for any help. I think I better go with the bread flour before trying the 00 flour on ten pounds