Capacities for the HL120
The HL120 has a 12 quart bowl. Use the chart below to determine the maximum amounts for various foods. Foods with lower maximums expand more during beating or whipping.
Note: All dough capacities assume that your water is at 70 degrees Fahrenheit and your flour is stored at 12% moisture. Warmer water or moister flour may reduce your maximum capacity.
| Food type | Mixing instructions | Maximum Capacity |
| Egg Whites | Use D-wire whip | 1 ¼ pints |
| Mashed Potatoes | Use B-flat beater or C-wing whip | 10 lbs. |
| Mayonnaise | Use B-flat beater, C-wing whip or D-wire whip | 4 ½ quarts |
| Meringue | Use D-wire whip | ¾ pint |
| Waffle or Pancake Batter | Use B-flat beater | 5 quarts |
| Whipped Cream | Use D-wire whip or C-wing whip | 2 ½ quarts |
| Angel Food Cake | Use C-wing whip | 7 8-10 oz. cakes |
| Box or Slab Cake | Use B-flat beater or C-wing whip | 12 lbs. |
| Cup Cakes | Use B-flat beater or C-wing whip | 12 lbs. |
| Layer Cakes | Use B-flat beater or C-wing whip | 12 lbs. |
| Pound Cake | Use B-flat beater | 12 lbs. |
| Sponge-style Shortcake | Use C-wing whip | 8 lbs. |
| Sponge Cake | Use C-wing whip | 6 ½ lbs. |
| Sugar Cookies | Use B-flat beater | 10 lbs. |
| Light or Medium Bread and Roll Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 13 lbs. |
| Heavy Bread Dough | This is for 55% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 8 lbs. |
| Pie Crust | Use B-flat beater or Pastry Knife | 11 lbs. |
| Thin-crust Pizza Dough | This is for 40% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. Do not mix for more than 5 minutes. | 5 lbs. |
| Medium-crust Pizza Dough | This is for 50% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 6 lbs. |
| Thick-crust Pizza Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 11 lbs. |
| Raised Donut Dough | This is for a 65% absorption ratio. Beat on 2nd speed using the ED-Dough hook. | 4 lbs. |
| Whole Wheat Dough | This is for an absorption ratio of 70%. Beat on 1st speed with the ED-Dough Hook. | 11 lbs. |
| Eggs and Sugar for a Sponge Cake | Use B-flat beater or C-wing whip. | 5 lbs. |
| Fondant Icing | Use B-flat beater | 7 lbs |
| Marshmallow Icing | Use C-wing Whip | 1 ¼ lbs. |
| Creaming Sugar and Shortening | Use B-flat beater | 9 ½ lbs. |
| Egg Noodles | Use ED-Dough Hook for a maximum of 5 minutes | DO NOT USE THIS MODEL |
Capacities for the HL200
The HL200 has a 20 quart bowl. Use the chart below to determine the maximum amounts for various foods. Foods with lower maximums expand more during beating or whipping.
Note: All dough capacities assume that your water is at 70 degrees Fahrenheit and your flour is stored at 12% moisture. Warmer water or moister flour may reduce your maximum capacity.
| Food type | Mixing instructions | Maximum Capacity |
| Egg Whites | Use D-wire whip | 1 quart |
| Mashed Potatoes | Use B-flat beater or C-wing whip | 15 lbs. |
| Mayonnaise | Use B-flat beater, C-wing whip or D-wire whip | 10 quarts |
| Meringue | Use D-wire whip | 1 ½ pint |
| Waffle or Pancake Batter | Use B-flat beater | 8 quarts |
| Whipped Cream | Use D-wire whip or C-wing whip | 4 quarts |
| Angel Food Cake | Use C-wing whip | 15 8-10 oz. cakes |
| Box or Slab Cake | Use B-flat beater or C-wing whip | 20 lbs. |
| Cup Cakes | Use B-flat beater or C-wing whip | 20 lbs. |
| Layer Cakes | Use B-flat beater or C-wing whip | 20 lbs. |
| Pound Cake | Use B-flat beater | 21 lbs. |
| Sponge-style Shortcake | Use C-wing whip | 15 lbs. |
| Sponge Cake | Use C-wing whip | 12 lbs. |
| Sugar Cookies | Use B-flat beater | 15 lbs. |
| Light or Medium Bread and Roll Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 25 lbs. |
| Heavy Bread Dough | This is for 55% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 15 lbs. |
| Pie Crust | Use B-flat beater or Pastry Knife | 18 lbs. |
| Thin-crust Pizza Dough | This is for 40% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. Do not mix for more than 5 minutes. | 9 lbs. |
| Medium-crust Pizza Dough | This is for 50% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 10 lbs. |
| Thick-crust Pizza Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 20 lbs. |
| Raised Donut Dough | This is for a 65% absorption ratio. Beat on 2nd speed using the ED-Dough hook. | 9 lbs. |
| Whole Wheat Dough | This is for an absorption ratio of 70%. Beat on 1st speed with the ED-Dough Hook. | 20 lbs. |
| Eggs and Sugar for a Sponge Cake | Use B-flat beater or C-wing whip. | 8 lbs. |
| Fondant Icing | Use B-flat beater | 12 lbs. |
| Marshmallow Icing | Use C-wing Whip | 2 lbs. |
| Creaming Sugar and Shortening | Use B-flat beater | 16 lbs. |
| Egg Noodles | Use ED-Dough Hook for a maximum of 5 minutes | 5 lbs. |
Capacities for the HL300
The HL300 has a 30 quart bowl. Use the chart below to determine the maximum amounts for various foods. Foods with lower maximums expand more during beating or whipping.
Note: All dough capacities assume that your water is at 70 degrees Fahrenheit and your flour is stored at 12% moisture. Warmer water or moister flour may reduce your maximum capacity.
| Food type | Mixing instructions | Maximum Capacity |
| Egg Whites | Use D-wire whip | 1 ½ quart |
| Mashed Potatoes | Use B-flat beater or C-wing whip | 23 lbs. |
| Mayonnaise | Use B-flat beater, C-wing whip or D-wire whip | 12 quarts |
| Meringue | Use D-wire whip | 1 quart |
| Waffle or Pancake Batter | Use B-flat beater | 12 quarts |
| Whipped Cream | Use D-wire whip or C-wing whip | 6 quarts |
| Angel Food Cake | Use C-wing whip | 22 8-10 oz. cakes |
| Box or Slab Cake | Use B-flat beater or C-wing whip | 30 lbs. |
| Cup Cakes | Use B-flat beater or C-wing whip | 30 lbs. |
| Layer Cakes | Use B-flat beater or C-wing whip | 30 lbs. |
| Pound Cake | Use B-flat beater | 30 lbs. |
| Sponge-style Shortcake | Use C-wing whip | 23 lbs. |
| Sponge Cake | Use C-wing whip | 18 lbs. |
| Sugar Cookies | Use B-flat beater | 23 lbs. |
| Light or Medium Bread and Roll Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 45 lbs. |
| Heavy Bread Dough | This is for 55% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 30 lbs. |
| Pie Crust | Use B-flat beater or Pastry Knife | 27 lbs. |
| Thin-crust Pizza Dough | This is for 40% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. Do not mix for more than 5 minutes. | 14 lbs. |
| Medium-crust Pizza Dough | This is for 50% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 20 lbs. |
| Thick-crust Pizza Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 40 lbs. |
| Raised Donut Dough | This is for a 65% absorption ratio. Beat on 2nd speed using the ED-Dough hook. | 15 lbs. |
| Whole Wheat Dough | This is for an absorption ratio of 70%. Beat on 1st speed with the ED-Dough Hook. | 40 lbs. |
| Eggs and Sugar for a Sponge Cake | Use B-flat beater or C-wing whip. | 12 lbs. |
| Fondant Icing | Use B-flat beater | 18 lbs. |
| Marshmallow Icing | Use C-wing Whip | 3 lbs. |
| Creaming Sugar and Shortening | Use B-flat beater | 24 lbs. |
| Egg Noodles | Use ED-Dough Hook for a maximum of 5 minutes | 8 lbs. |
Capacities for the HL400
The HL400 has a 40 quart bowl. Use the chart below to determine the maximum amounts for various foods. Foods with lower maximums expand more during beating or whipping.
Note: All dough capacities assume that your water is at 70 degrees Fahrenheit and your flour is stored at 12% moisture. Warmer water or moister flour may reduce your maximum capacity.
| Food type | Mixing instructions | Maximum Capacity |
| Egg Whites | Use D-wire whip | 1 ¾ quart |
| Mashed Potatoes | Use B-flat beater or C-wing whip | 30 lbs. |
| Mayonnaise | Use B-flat beater, C-wing whip or D-wire whip | 13 quarts |
| Meringue | Use D-wire whip | 1½ quart |
| Waffle or Pancake Batter | Use B-flat beater | 16 quarts |
| Whipped Cream | Use D-wire whip or C-wing whip | 9 quarts |
| Angel Food Cake | Use C-wing whip | 30 8-10 oz. cakes |
| Box or Slab Cake | Use B-flat beater or C-wing whip | 40 lbs. |
| Cup Cakes | Use B-flat beater or C-wing whip | 45 lbs. |
| Layer Cakes | Use B-flat beater or C-wing whip | 45 lbs. |
| Pound Cake | Use B-flat beater | 40 lbs. |
| Sponge-style Shortcake | Use C-wing whip | 25 lbs. |
| Sponge Cake | Use C-wing whip | 40 lbs. |
| Sugar Cookies | Use B-flat beater | 30 lbs. |
| Light or Medium Bread and Roll Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 45 lbs. |
| Heavy Bread Dough | This is for 55% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 35 lbs. |
| Pie Crust | Use B-flat beater or Pastry Knife | 35 lbs. |
| Thin-crust Pizza Dough | This is for 40% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. Do not mix for more than 5 minutes. | 25 lbs. |
| Medium-crust Pizza Dough | This is for 50% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 32 lbs. |
| Thick-crust Pizza Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 45 lbs. |
| Raised Donut Dough | This is for a 65% absorption ratio. Beat on 2nd speed using the ED-Dough hook. | 25 lbs. |
| Whole Wheat Dough | This is for an absorption ratio of 70%. Beat on 1st speed with the ED-Dough Hook. | 45 lbs. |
| Eggs and Sugar for a Sponge Cake | Use B-flat beater or C-wing whip. | 18 lbs. |
| Fondant Icing | Use B-flat beater | 25 lbs. |
| Marshmallow Icing | Use C-wing Whip | 4½ lbs. |
| Creaming Sugar and Shortening | Use B-flat beater | 35 lbs. |
| Egg Noodles | Use ED-Dough Hook for a maximum of 5 minutes | 15 lbs. |
Capacities for the HL600
The HL600 has a 60 quart bowl. Use the chart below to determine the maximum amounts for various foods. Foods with lower maximums expand more during beating or whipping.
Note: All dough capacities assume that your water is at 70 degrees Fahrenheit and your flour is stored at 12% moisture. Warmer water or moister flour may reduce your maximum capacity.
| Food type | Mixing instructions | Maximum Capacity |
| Egg Whites | Use D-wire whip | 2 quart |
| Mashed Potatoes | Use B-flat beater or C-wing whip | 40 lbs. |
| Mayonnaise | Use B-flat beater, C-wing whip or D-wire whip | 18 quarts |
| Meringue | Use D-wire whip | 1½ quart |
| Waffle or Pancake Batter | Use B-flat beater | 24 quarts |
| Whipped Cream | Use D-wire whip or C-wing whip | 12 quarts |
| Angel Food Cake | Use C-wing whip | 45 8-10 oz. cakes |
| Box or Slab Cake | Use B-flat beater or C-wing whip | 50 lbs. |
| Cup Cakes | Use B-flat beater or C-wing whip | 60 lbs. |
| Layer Cakes | Use B-flat beater or C-wing whip | 60 lbs. |
| Pound Cake | Use B-flat beater | 55 lbs. |
| Sponge-style Shortcake | Use C-wing whip | 45 lbs. |
| Sponge Cake | Use C-wing whip | 36 lbs. |
| Sugar Cookies | Use B-flat beater | 40 lbs. |
| Light or Medium Bread and Roll Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 80 lbs. |
| Heavy Bread Dough | This is for 55% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 60 lbs. |
| Pie Crust | Use B-flat beater or Pastry Knife | 50 lbs. |
| Thin-crust Pizza Dough | This is for 40% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. Do not mix for more than 5 minutes. | 40 lbs. |
| Medium-crust Pizza Dough | This is for 50% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 70 lbs. |
| Thick-crust Pizza Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 70 lbs. |
| Raised Donut Dough | This is for a 65% absorption ratio. Beat on 2nd speed using the ED-Dough hook. | 30 lbs. |
| Whole Wheat Dough | This is for an absorption ratio of 70%. Beat on 1st speed with the ED-Dough Hook. | 70 lbs. |
| Eggs and Sugar for a Sponge Cake | Use B-flat beater or C-wing whip. | 24 lbs. |
| Fondant Icing | Use B-flat beater | 36 lbs. |
| Marshmallow Icing | Use C-wing Whip | 5 lbs. |
| Creaming Sugar and Shortening | Use B-flat beater | 48 lbs. |
| Egg Noodles | Use ED-Dough Hook for a maximum of 5 minutes | 30 lbs. |
Capacities for the HL662
The HL662 has a 60 quart bowl. Use the chart below to determine the maximum amounts for various foods. Foods with lower maximums expand more during beating or whipping.
Note: All dough capacities assume that your water is at 70 degrees Fahrenheit and your flour is stored at 12% moisture. Warmer water or moister flour may reduce your maximum capacity.
| Food type | Mixing instructions | Maximum Capacity |
| Egg Whites | Use D-wire whip | DO NOT USE |
| Mashed Potatoes | Use B-flat beater or C-wing whip | DO NOT USE |
| Mayonnaise | Use B-flat beater, C-wing whip or D-wire whip | DO NOT USE |
| Meringue | Use D-wire whip | DO NOT USE |
| Waffle or Pancake Batter | Use B-flat beater | DO NOT USE |
| Whipped Cream | Use D-wire whip or C-wing whip | DO NOT USE |
| Angel Food Cake | Use C-wing whip | DO NOT USE |
| Box or Slab Cake | Use B-flat beater or C-wing whip | 75 lbs. |
| Cup Cakes | Use B-flat beater or C-wing whip | 70 lbs. |
| Layer Cakes | Use B-flat beater or C-wing whip | 70 lbs. |
| Pound Cake | Use B-flat beater | 75 lbs. |
| Sponge-style Shortcake | Use C-wing whip | DO NOT USE |
| Sponge Cake | Use C-wing whip | DO NOT USE |
| Sugar Cookies | Use B-flat beater | 50 lbs. |
| Light or Medium Bread and Roll Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 90 lbs. |
| Heavy Bread Dough | This is for 55% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 85 lbs. |
| Pie Crust | Use B-flat beater or Pastry Knife | 60 lbs. |
| Thin-crust Pizza Dough | This is for 40% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. Do not mix for more than 5 minutes. | 60 lbs. on 1st speed or 40 lbs. on second speed. |
| Medium-crust Pizza Dough | This is for 50% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 90 lbs. on 1st speed or 70 lbs. on 2nd speed |
| Thick-crust Pizza Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 90 lbs. |
| Raised Donut Dough | This is for a 65% absorption ratio. Beat on 2nd speed using the ED-Dough hook. | 75 lbs. |
| Whole Wheat Dough | This is for an absorption ratio of 70%. Beat on 1st speed with the ED-Dough Hook. | 90 lbs. |
| Eggs and Sugar for a Sponge Cake | Use B-flat beater or C-wing whip. | DO NOT USE |
| Fondant Icing | Use B-flat beater | DO NOT USE |
| Marshmallow Icing | Use C-wing Whip | DO NOT USE |
| Creaming Sugar and Shortening | Use B-flat beater | 50 lbs. |
| Egg Noodles | Use ED-Dough Hook for a maximum of 5 minutes | 40 lbs. |
Capacities for the HL800
The HL800 has an 80 quart bowl. Use the chart below to determine the maximum amounts for various foods. Foods with lower maximums expand more during beating or whipping.
Note: All dough capacities assume that your water is at 70 degrees Fahrenheit and your flour is stored at 12% moisture. Warmer water or moister flour may reduce your maximum capacity.
| Food type | Mixing instructions | Maximum Capacity |
| Egg Whites | Use D-wire whip | 2 quarts |
| Mashed Potatoes | Use B-flat beater or C-wing whip | 60 lbs. |
| Mayonnaise | Use B-flat beater, C-wing whip or D-wire whip | 30 quarts |
| Meringue | Use D-wire whip | 3 quarts |
| Waffle or Pancake Batter | Use B-flat beater | 32 quarts |
| Whipped Cream | Use D-wire whip or C-wing whip | 16 quarts |
| Angel Food Cake | Use C-wing whip | 60 8-10 oz. cakes |
| Box or Slab Cake | Use B-flat beater or C-wing whip | 100 lbs. |
| Cup Cakes | Use B-flat beater or C-wing whip | 90 lbs. |
| Layer Cakes | Use B-flat beater or C-wing whip | 90 lbs. |
| Pound Cake | Use B-flat beater | 100 lbs. |
| Sponge-style Shortcake | Use C-wing whip | 80 lbs. |
| Sponge Cake | Use C-wing whip | 65 lbs. |
| Sugar Cookies | Use B-flat beater | 60 lbs. |
| Light or Medium Bread and Roll Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 170 lbs. |
| Heavy Bread Dough | This is for 55% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 140 lbs. |
| Pie Crust | Use B-flat beater or Pastry Knife | 75 lbs. |
| Thin-crust Pizza Dough | This is for 40% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. Do not mix for more than 5 minutes. | 85 lbs. on 1st speed or 42 lbs. on second speed. |
| Medium-crust Pizza Dough | This is for 50% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 155 lbs. on 1st speed or 77 lbs. on 2nd speed |
| Thick-crust Pizza Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 155 lbs. |
| Raised Donut Dough | This is for a 65% absorption ratio. Beat on 2nd speed using the ED-Dough hook. | 60 lbs. |
| Whole Wheat Dough | This is for an absorption ratio of 70%. Beat on 1st speed with the ED-Dough Hook. | 150 lbs. |
| Eggs and Sugar for a Sponge Cake | Use B-flat beater or C-wing whip. | 40 lbs. |
| Fondant Icing | Use B-flat beater | 65 lbs. |
| Marshmallow Icing | Use C-wing Whip | 10 lbs. |
| Creaming Sugar and Shortening | Use B-flat beater | 65 lbs. |
| Egg Noodles | Use ED-Dough Hook for a maximum of 5 minutes | 65 lbs. |
Capacities for the HL1400
The HL1400 has a 140 quart bowl. Use the chart below to determine the maximum amounts for various foods. Foods with lower maximums expand more during beating or whipping.
Note: All dough capacities assume that your water is at 70 degrees Fahrenheit and your flour is stored at 12% moisture. Warmer water or moister flour may reduce your maximum capacity.
| Food type | Mixing instructions | Maximum Capacity |
| Egg Whites | Use D-wire whip | 4 quarts |
| Mashed Potatoes | Use B-flat beater or C-wing whip | 100 lbs. |
| Mayonnaise | Use B-flat beater, C-wing whip or D-wire whip | 50 quarts |
| Meringue | Use D-wire whip | 5 quarts |
| Waffle or Pancake Batter | Use B-flat beater | DO NOT USE |
| Whipped Cream | Use D-wire whip or C-wing whip | 30 quarts |
| Angel Food Cake | Use C-wing whip | 120 8-10 oz. cakes |
| Box or Slab Cake | Use B-flat beater or C-wing whip | 185 lbs. |
| Cup Cakes | Use B-flat beater or C-wing whip | 160 lbs. |
| Layer Cakes | Use B-flat beater or C-wing whip | 160 lbs. |
| Pound Cake | Use B-flat beater | 185 lbs. |
| Sponge-style Shortcake | Use C-wing whip | 150 lbs. |
| Sponge Cake | Use C-wing whip | 140 lbs. |
| Sugar Cookies | Use B-flat beater | 100 lbs. |
| Light or Medium Bread and Roll Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 210 lbs. |
| Heavy Bread Dough | This is for 55% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 175 lbs. |
| Pie Crust | Use B-flat beater or Pastry Knife | 125 lbs. |
| Thin-crust Pizza Dough | This is for 40% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. Do not mix for more than 5 minutes. | 135 lbs. on 1st speed or 67 lbs. on second speed. |
| Medium-crust Pizza Dough | This is for 50% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 190 lbs. on 1st speed or 95 lbs. on 2nd speed |
| Thick-crust Pizza Dough | This is for 60% absorption ratio. (Water weight divided by flour weight). Reduce size by 10% when using high-gluten flour. Beat on 1st speed using the ED-Dough Hook. | 190 lbs. |
| Raised Donut Dough | This is for a 65% absorption ratio. Beat on 2nd speed using the ED-Dough hook. | 100 lbs. |
| Whole Wheat Dough | This is for an absorption ratio of 70%. Beat on 1st speed with the ED-Dough Hook. | 185 lbs. |
| Eggs and Sugar for a Sponge Cake | Use B-flat beater or C-wing whip. | 75 lbs. |
| Fondant Icing | Use B-flat beater | 100 lbs. |
| Marshmallow Icing | Use C-wing Whip | 20 lbs. |
| Creaming Sugar and Shortening | Use B-flat beater | 120 lbs. |
| Egg Noodles | Use ED-Dough Hook for a maximum of 5 minutes | 100 lbs. |
9 years ago
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