Bake Max BMPM060 Operation Manual - page 10
CAPACITY (QTS. LIQUID)
Attachment
60 qt.
Egg Whites
Wire Whip
2 qt.
Mashed Potatoes
Flat Beater
40 lbs
Mayonnaise (Qts. Oil)
Flat Beater
18 qt.
Meringue (Qts. Water)
Wire Whip
1.5 qt.
Waffle/Pan cake Batter
Flat Beater
24 qts.
Whipped Cream
Wire Whip
12 qts.
Sheet Cake Batter
Flat Beater
45 lbs.
Cup Cake
Flat Beater
50 dz.
Layer Cake
Flat Beater
70 lbs.
Pound Cake
Flat Beater
55 lbs.
Sugar Cookie
Flat Beater
100 dz.
Bread or Roll Dough (Light/ Medium,
60% AR, =)
Dough Hook
80 lbs.
Bread or Roll Dough (Heavy, 55% AR, =) Dough Hook
60 lbs.
Pie Dough
Flat Beater
50 lbs.
Thin Pizza Dough (40% AR, = , 5 min.
max. mix time)
Dough Hook
40 lbs.
Medium Pizza Dough (50% AR, =)
Dough Hook
70 lbs.
Thick Pizza Dough (60% AR, =)
Dough Hook
70 lbs.
Raised Donut Dough (65% AR)
Dough Hook
30 lbs.
Whole Wheat Dough (70% AR)
Dough Hook
70 lbs.
Egg & Sugar for Sponge Cake
Flat Beater
24 lbs.
•
** If high gluten flour is used, reduce above dough batch size by 10 %.
•
ONLY USE 1
ST
SPEED WHEN MIXING DOUGH