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KM4GY-T70 Probaker NXT Spiral hook

RECOMMENDED FOR:

  • Yeasted doughs
  • Shortcrust pastry
  • Pasta dough

MAXIMUM CAPACITIES

 


 Maximum Flour
 Liquid Content (liquid %*)  Recommended Time Recommended Speed
Regular dough 3 kg 2.0 L (67%) 5-8 min 50-100%
Semi-dry dough 1.5 kg 0.9 L (60%) 5-8 min 30-70%
Dry dough 0.8 kg 0.44 L (55%% 5-8 min 20-50%
Pasta dough 0.5 kg 0.3 kg eggs 1-4 min 10-30%

 

*Liquid%: Liquid to flour ratio. Calculated by using “Bakers Percentage”.

The maximum capacities and recommended times are based on kneading dough with regular all-purpose flour and cold water until gluten is fully developed. 

AUTOMATIC OVERLOAD PROTECTION SYSTEM
The unit is equipped with an automatic overload protection system that monitors the motor loading continuously. In case of overload due to too heavy kneading the machine will automatically stop and the speed indicator will start blinking to indicate overload. Reset the machine by setting speed to 0%. 
Repeated triggering of the overload protection might cause rapid wear on the unit and the following measures should be considered if the motor overload protection is triggered:

1. Add more liquid. This will make the dough easier to knead.
2. Split dough into two pieces and knead half the dough at a time.
3. Run machine at a lower speed setting.

Note: Probaker is also equipped with a thermal motor protection. Repeated triggering of the automatic overload protection system or use in elevated room temperatures might trigger the thermal protection. Let the machine cool down for 30 minutes if the machine will not start. 

CLEANING
Clean the spiral hook with warm soapy water or by dishwasher.

 

USE

 

ATTACH SPIRAL HOOK

  1. Insert the tool shaft into the tool mount
  2. Twist clockwise to lock the tool. The tool is properly mounted when its "snaps" into position

DETACH SPIRAL HOOK

  1. Twist anticlockwise until the tool moves outwards
  2. Remove the tool from the tool mount

 

Always start slowly when mixing in ingredients or while adding new ingredients. 
Gradually increase speed as content gets mixed. 

BAKERS TIP
1. Start with cold ingredients. The kneading process generates heat during kneading. The temperature of the dough will typically increase by 1 - 2°C per minute. In general, it is recommended to stop kneading when dough temperature reaches 26°C. Higher temperatures might affect the dough and causes the gluten network to degrade.
2. Knead enough to develop a strong gluten network. Kneading with recommended speed and time as described in “Maximum capacities” usually yields good results.
3. Challenge yourself: High water content in the dough combined with proper kneading usually makes for long-lasting and airy results.