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Question about dough capacities - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Question about dough capacities

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  • Question about dough capacities

    I just grabbed a gently used Hobart A200 today as I have long ago outgrown my kitchenaid. I am curous about the dough capacities though as I seem to be getting a lot of conflicting information. On one hand, I can look at Hobart's specs about my mixer and see that it can take about 20lbs of 60% AR dough. However, I have seen Tom Lehmann recommending that 20qt mixers should only be used with 5lbs of pizza flour or 8lbs of dough.

    Taking one look at the machines, there is absolutely no comparison between them, the hobart is a massive tank that noiselessly rotates the hook about the bowl while mixing without flinching under any sort of load. The KA will sputter and groan and make loud noises with as little as 1lb of pizza dough and I hear people talking about putting 3x that much through. On the other hand, is my new behemoth only supposed to be able take 1 measly 5 lb bag of pizza flour at a time?

  • #2
    Re: Question about dough capacities

    My Hobart knock off states that 3Kgs of flour is the limit.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

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    • #3
      Re: Question about dough capacities

      I can get 5kg of dough going in mine, that's 80% hydrated dough
      Cheers
      Damon

      Build #1

      Build #2 (Current)

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      • #4
        Re: Question about dough capacities

        So is there a reason Hobart's specs can't be followed? It isn't like I am using this machine 3x a day to make dough, maybe once every week or two.

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        • #5
          Re: Question about dough capacities

          Not sure...... Looking at my unit the weakest points would be the motor. It has a 2 stage (start and run windings) so the run winding is triggered by a centrifugal switch, once the torque goes up and it starts to stall I can hear the centrifugal switch back to the start winding......so at this point I jump straight to turning it off.
          Not that I'm encouraging anyone to do this but I did rebuild it myself in the first place.
          Cheers
          Damon

          Build #1

          Build #2 (Current)

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          • #6
            Re: Question about dough capacities

            I just loaded 10lbs of dough into it last night, it never flinched, I am going to try 15lbs next week, we'll see how it goes, I'd like to get 20lbs of 65% AR dough in it.

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