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Recommended Usage Chart
Eggs sizes used = medium sized (Weight 53 – 63g).
* This is for guidance only and will vary depending on the exact recipe and
ingredients being processed.
Bowl Tool
Recipe/ Process
(Mins)
Min
Max
3 – 5
Creaming butter/
margarine and sugar
Fruit cake
1.8kg total
(6 egg mix)
Beating eggs into cake
mixes
4
Max
1 – 4
Folding in flour, fruit etc
Min
1
30 – 60 secs
Flour weight
450g
Min
2
2 – 3
Pastry &
Biscuits –
rubbing fat
into flour
All in one
cake mixes
Total weight
1.6kg
Min
Max
45 – 60 secs
Flour Weight
500g
Min
45 – 60 secs
Bread
Dough (stiff
yeasted)
5 – 7
Total Weight
805g
3
Flour Weight
500g
Min
45 – 60 secs
5 – 7
Total Weight
960g
3
Soft
yeasted
dough
(enriched
with butter
and eggs)
Egg whites
8
Min
Max
1½ – 3
Fatless sponges
620g
(6 Egg Mix)
4 – 6
Cream
250 –
600ml
Min
Max
2 – 4
Mayonnaise
Egg yolks
4
Max
1 – 2
10 secs
Pancake Batter
1l
Min
Max
45 – 50 secs
15